Food Protection Trends - October 2008 - (Page 742)

he use of the Audiovisual Library is a beneﬁt for AssociationMembers only. Limit your requests to ﬁve videos. Material from the Audiovisual Library can be checked out for 2 weeks only so that all Members can beneﬁt from its use. Member # T AUDIOVISUAL LIBRARY order form 6200 Aurora Avenue, Suite 200W Des Moines, IA 50322-2864, USA Phone: 800.369.6337; 515.276.3344; Fax: 515.276.8655 E-Mail: info@foodprotection.org Web Site: www.foodprotection.org First Name M.I. Last Name Company Job Title Mailing Address Please specify: ❐ Home ❐ Work City State or Province Postal Code/Zip + 4 Country Telephone # Fax # E-Mail Date Needed PLEASE CHECK BOX NEXT TO YOUR VIDEO CHOICE ❐ Control of Listeria monocytogenes in Retail Establishments Control of Listeria monocytogenes in Small Meat ❐ and Poultry Establishments ❐ F2014 Controlling Food Allergens in the Plant ❐ ❐ F2015 Controlling Listeria:A Team Approach ❐ ❐ F2016 Bloodborne Pathogens:What Employees Must ❐ ❐ F2017 Building a Better Burger – Improving Food Safety ❐ in the Food Supply Chain ❐ F2020 Egg Handling and Safety ❐ ❐ F2021 Egg Production ❐ ❐ F2025 The Special of the Day:The Eggceptional Egg ❐ F2030 “Egg Games” Foodservice Egg Handling ❐ & Safety ❐ ❐ F2035 Fabrication and Curing of Meat and Poultry ❐ Products ❐ ❐ F2036 Emerging Pathogens and Grinding ❐ and Cooking Comminuted Beef ❐ ❐ F2037 Cooking and Cooling of Meat and Poultry ❐ Products ❐ F2039 Food for Thought – The GMP Quiz Show ❐ ❐ F2040 Food Irradiation ❐ F2045 Food Microbiological Control ❐ ❐ F2050 Food Safe-Food Smart – HACCP and Its ❐ Application to the Food Industry (Part 1 & 2) ❐ ❐ F2060 Food Safe Series I (4 videos) ❐ ❐ F2070 Food Safe Series II (4 videos) Better TEDs for Better Fisheries ❐ ❐ F2080 Food Safe Series III (4 videos) The ABC’s of Clean – A Handwashing ❐ ❐ F2081 Food Safety Begins on the Farm and Cleanliness Program for Early Childhood ❐ ❐ F2090 Food Safety: An Educational Video for Institutional Programs ❐ Food Service Workers Acceptable Risks? ❐ Food Safety for Food Service Series I Air Pollution: Indoor ❐ ❐ F2095 Now You’re Cooking Allergy Beware ❐ ❐ F2100 Tape 1 – Food Safety for Food Service: Cross Asbestos Awareness ❐ Contamination Effective Handwashing – Preventing Cross❐ Tape 2 – Food Safety for Food Service: HACCP ❐ F2101 Contamination in the Food Service Industry ❐ Tape 3 – Food Safety for Food Service: Personal ❐ F2102 EPA Test Methods for Freshwater Efﬂuent Toxicity ❐ Hygiene Tests (Using Ceriodaphnia) ❐ ❐ F2103 Tape 4 – Food Safety for Food Service:Time EPA Test Methods for Freshwater Toxicity Tests ❐ and Temperature Controls (Using Fathead Minnow Larva) ❐ Food Safety for Food Service Series II EPA:This is Super Fund ❐ ❐ F2104 Tape I – Basic Microbiology and Foodborne Fit to Drink ❐ Illness Garbage: The Movie ❐ ❐ F2105 Tape 2 – Handling Knives, Cuts, and Burns Global Warming: Hot Times Ahead ❐ F2106 Tape 3 – Working Safely to Prevent Injury Good Pest Exclusion Practices ❐ ❐ F2107 Tape 4 – Sanitation Integrated Pest Management (IPM) ❐ F2110 Food Safety is No Mystery Kentucky Public Swimming Pool and Bathing ❐ ❐ F2111 Controlling Salmonella: Strategies That Work Facilities ❐ ❐ F2120 Food Safety: For Goodness Sake Keep Food Safe ❐ Key Pests of the Food Industry ❐ F2121 Food Safety the HACCP Way ❐ Physical Pest Management Practices Food Safety Zone Video Series ❐ Plastics Recycling Today:A Growing Resource ❐ F2125 Tape 1 – Food Safety Zone: Basic Microbiology ❐ F2126 Tape 2 – Food Safety Zone: Cross Putting Aside Pesticides ❐ Contamination Radon ❐ F2127 Tape 3 – Food Safety Zone: Personal Hygiene RCRA-Hazardous Waste ❐ ❐ F2128 Tape 4 – Food Safety Zone: Sanitation The Kitchen Uncovered: Orkin Sanitized EMP ❐ F2129 Food Technology: Irradiation The New Superfund:What It Is and How It Works ❐ ❐ F2130 Food Safety:You Make the Difference Tape 1 – Changes in the Remedial Process ❐ ❐ F2131 Fruits,Vegetables, and Food Safety: Health Clean-up Standards and State Involvement and Hygiene on the Farm Requirements ❐ ❐ F2133 Food Safety First Tape 2 – Changes in the Removal Process: ❐ F2134 Food Safety: Fish and Shellﬁsh Safety Removal and Additional Program ❐ ❐ F2135 Get with a Safe Food Attitude Requirements ❐ ❐ F2136 GLP Basics: Safety in the Food Micro Lab Tape 3 – Enforcement & Federal Facilities ❐ ❐ F2137 GMP Basics:Avoiding Microbial CrossTape 4 – Emergency Preparedness ❐ Contamination & Community Right-to-Know ❐ ❐ F2140 GMP Basics: Employee Hygiene Practices Tape 5 – Underground Storage Tank Trust Fund ❐ F2143 GMP Basics: Guidelines for Maintenance & Response Program Personnel Tape 6 – Research & Development/Closing ❐ ❐ F2147 GMP Basics: Process Control Practices Remarks ❐ F2148 GMP – GSP Employee Regulatory and Good Manufacturing Practices ❐ ❐ F2150 GMP: Personal Hygiene and Practices in Food Rodent Control Strategies Manufacturing Sink a Germ ❐ GMP Food Safety Video Series Wash Your Hands ❐ F2151 Tape 1 – Deﬁnitions Waste Not: Reducing Hazardous Waste ❐ F2152 Tape 2 – Personnel and Personnel Facilities Would Your Restaurant Kitchen Pass Inspection? ❐ F2153 Tape 3 – Building and Facilities Swabbing Techniques for Sampling Tape 4 – Equipment and Utensils ❐ F2154 the Environment and Equipment Tape 5 – Production and Process Controls ❐ F2155 ❐ F2160 GMP: Sources and Control of Contamination ❐ during Processing ❐ GMPs for Food Plant Employees: Five-volume Video Series Based on European Standards ❐ A Lot on the Line ❐ The Amazing World of Microorganisms and Regulations A Recipe for Food Safety Success ❐ F2161 Tape 1 – Deﬁnitions ❐ Basic Personnel Practices Tape 2 – Personnel and Personnel Practices ❐ F2162 ❐ Close Encounters of the Bird Kind ❐ F2163 Tape 3 – Building and Facilities ❐ Available Post Harvest Processing Technologies ❐ F2164 Tape 4 – Equipment and Utensils ❐ F2165 Tape 5 – Production/Process Controls for Oysters Visit our Web site at www.foodprotection.org for detailed tape descriptions. ❐ ❐ F2013 (Allow 4 weeks minimum from date of request.) F2168 F2169 F2170 F2172 F2173 F2175 F2180 F2190 F2191 F2210 F2220 F2230 F2240 F2250 F2260 F2265 F2266 F2270 F2271 F2280 F2290 F2310 F2320 F2321 F2322 F2325 F2330 F2340 F2341 F2342 F2350 F2350–1 F2350–2 F2350–3 F2350–4 F2350–5 F2350–6 F2370 F2380 F2390 F2391 F2410 F2420 F2430 F2440 F2450 F2451 F2460 F2500 F2501 F2502 F2503 F2504 F2505 F2506 F2600 HACCP Advantage – Good Manufacturing Practices HACCP:Training for Employees – USDA Awareness The Heart of HACCP HACCP:Training for Managers Inside HACCP: Principles, Practices and Results Inspecting for Food Safety – Kentucky’s Food Code HACCP: Safe Food Handling Techniques Is What You Order What You Get? Seafood Integrity Microbial Food Safety:Awareness to Action Northern Delight – From Canada to the World Proper Handling of Peracidic Acid Purely Coincidental On the Front Line On the Line 100 Degrees of Doom…The Time and Temperature Caper A Day in the Deli: Service, Selection, and Good Safety HACCP:A Basic Understanding Pest Control in Seafood Processing Plants Preventing Foodborne Illness Principles of Warehouse Sanitation Product Safety and Shelf Life Safe Food:You Can Make a Difference Safe Handwashing All Hands on Deck The Why,The When, and The How Video Safe Practices for Sausage Production Sanitation for Seafood Processing Personnel Sanitizing for Safety Science and Our Food Supply Seafood HACCP Alliance Internet Training Course ServSafe Steps to Food Safety Step One: Starting Out with Food Safety Step Two: Ensuring Proper Personal Hygiene Step Three: Purchasing, Receiving and Storage Step Four: Preparing, Cooking and Serving Step Five: Cleaning and Sanitizing Step Six:Take the Food Safety Challenge: Good Practices, Bad Practices – You Make the Call Supermarket Sanitation Program – Cleaning and Sanitizing Supermarket Sanitation Program: Food Safety Take Aim at Sanitation Understanding Foodborne Pathogens Wide World of Food Service Brushes Your Health in Our Hands, Our Health in Yours Smart Sanitation: Principles and Practices for Effectively Cleaning Your Food Plant Cleaning and Sanitizing in Vegetable Processing Plants: Do It Well, Do It Safely! A Guide to Making Safe Smoked Fish A HACCP-based Plan Ensuring Food Safety in Retail Establishments Safer Processing of Sprouts Fast Track Restaurant Video Kit Tape 1 – Food Safety Essentials Tape 2 – Receiving and Storage Tape 3 – Service Tape 4 – Food Production Tape 5 – Warewashing Worker Health and Hygiene Program for the Produce Industry Manager Guide to Worker Health and Hygiene Your Company’s Success May Depend on It! Worker Health and Hygiene:Your Job Depends on It! Food Industry Security Awareness: The ﬁrst Line of Defense DAIRY ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ D1010 D1030 D1031 D1040 D1050 D1060 D1070 D1080 D1090 D1100 D1105 D1110 D1120 D1125 D1130 D1140 D1150 D1180 The Bulk Milk Hauler: Protocol & Procedures Cold Hard Facts Dairy Plant Ether Extraction Method for Determination of Raw Milk Food Safety: Dairy Details Frozen Dairy Products The Gerber Butterfat Test High-Temperature, Short-Time Pasteurizer Managing Milking Quality Mastitis Prevention and Control Milk Hauling Training Milk Plant Sanitation: Chemical Solution Milk Processing Plant Inspection Procedures Ohio Bulk Milk Hauling Video Pasteurizer: Design and Regulation Pasteurizer: Operation Processing Fluid Milk 10 Points to Dairy Quality ENVIRONMENTAL ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ E2012 E3010 E3020 E3030 E3031 E3040 E3055 E3060 E3070 E3075 E3080 E3110 E3120 E3125 E3128 E3130 E3131 E3133 E3135 E3140 E3150 E3160 E3161 E3170 E3180 E3190 E3210 E3220 E3230 E3235 E3236 E3240 E3245 E3250 E3251 E3260 OTHER M4010 M4020 M4030 M4050 M4060 M4070 M4071 Diet, Nutrition and Cancer Eating Defensively: Food Safety Advice for Persons with AIDS Ice:The Forgotten Food Personal Hygiene and Sanitation for Food Processing Employees Psychiatric Aspects of Product Tampering Tampering:The Issue Examined Understanding Nutritional Labeling Processing Employees FOOD http://www.foodprotection.org http://www.foodprotection.org http://www.foodprotection.org

Table of Contents Feed for the Digital Edition of Food Protection Trends - October 2008

Food Protection Trends - October 2008 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Employee Motivators for Following Food Safety Practices: Pivotal Role of Supervision Knife Sanitizing in Abattoirs: The Effectiveness of Current and Alternative Practices Call for Nominations – 2009 Secretary Call for Awards – IAFP 2009 New Members Updates Industry Products Coming Events Advertising Index Journal of Food Protection Table of Contents Audiovisual Library Order Form Booklet Order Form Membership Application

Food Protection Trends - October 2008

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