Food Protection Trends - February 2009 - (Page 103)

F2039 Food for Thought – The GMP Quiz Show – (16 minutes). In the grand tradition of television quiz shows, three food industry workers test their knowledge of GMP principles. As the contestants jockey to answer questions, the video provides a thorough and timely review of GMP principles.This video is a cost-effective tool to train new hires or sharpen the knowledge of veteran employees. Topics covered include employee practices – proper attire,contamination,stock rotation, pest control, conditions for microbial growth, and employee traffic patterns. Food safety terms such as HACCP, microbial growth niche, temperature danger zone, FIFO, and cross contamination, are also defined. (Silliker Laboratories–2000) Food Irradiation – (30 minutes). Introduces viewers to food irradiation as a new preservation technique. Illustrates how food irradiation can be used to prevent spoilage by microorganisms, destruction by insects, over-ripening, and to reduce the need for chemical food additives.The food irradiation process is explained and benefits of the process are highlighted. (Turnelle Productions, Inc.) (Reviewed 1998) Food Microbiological Control – (6 tapes – 12 hours). Designed to provide information and demonstrate the application of basic microbiology, the Good Manufacturing Practices (GMPs), retail Food Code, and sanitation practices when conducting food inspections at the processing and retail levels.Viewers will enhance their ability to identify potential food hazards and evaluate the adequacy of proper control methods for these hazards. (FDA–1998) Food Safe–Food Smart – HACCP and Its Application to the Food Industry (Parts 1 & 2) – (2 tapes – 16 minutes each). (1) Introduces the seven principles of HACCP and their application to the food industry.Viewers will learn about the HACCP system and how it is used in the food industry to provide a safe food supply. (2) Provides guidance on how to design and implement a HACCP system. It is intended for individuals with the responsibility of setting up a HACCP system. (Alberta Agriculture, Food and Rural Development) (Reviewed 1998) Food Safe Series I (4 videos) – (4 tapes – 10 minutes each). (1) “Receiving and Storing Food Safely” details for food service workers the procedures for performing sight inspections for the general conditions of food, including a discussion of food labeling and government approval stamps. (2) “Food service Facility and Equipment” outlines the requirements for the proper cleaning and sanitizing of equipment used in food preparation areas.Describes the type of materials, design, and proper maintenance of this equipment. (3) “Microbiology for Foodservice Workers” provides a basic understanding of the microorganisms which cause food spoilage and foodborne illness. This program describes bacteria, viruses, protozoa, and parasites and the conditions which support their growth. (4) “Foodservice Housekeeping and Pest Control” emphasizes cleanliness as the basis for all pest control. Viewers learn the habits and life cycles of flies, cockroaches, rats, and mice. (Perennial Education–1991) (Reviewed 1998) F2070 Food Safe Series II (4 videos) – (4 tapes – 10 minutes each). Presents case histories of foodborne disease involving (1) Staphylococcus aureus, (sauces) (2) Salmonella, (eggs) (3) Campylobacter, and (4) Clostridium botulinum. Each tape demonstrates errors in preparation, holding or serving food; describes the consequences of those actions;reviews the procedures to reveal the cause of the illness; and illustrates the correct practices in a step-by-step demonstration. These are excellent tapes to use in conjunction with hazard analysis critical control point training programs. (Perennial Education–1991) (Reviewed 1998) Food Safe Series III (4 videos) – (4 tapes – 10 minutes each). More case histories of foodborne disease.This set includes (1) Hepatitis “A”; (2) Staphylococcus aureus (meats); (3) Bacillus cereus; and (4) Salmonella (meat). Viewers will learn typical errors in the preparation, holding and serving of food. Also included are examples of correct procedures which will reduce the risk of food contamination. (Perennial Education–1991) (Reviewed 1998) Food Safety Begins on the Farm (DVD) – (15 minutes). From planting to consumption, there are many opportunities to contaminate produce. This is an excellent resource for training fruit and vegetable growers GoodAgricultural Practices (GAPs).It includes seven PowerPoint presentations that deal with all aspects of food safety relative to growing, harvesting, and packing fresh fruits and vegetables. (Cornell Good Agricultural Practices Program–2000) Food Safety: An Educational Video for Institutional Food Service Workers – (10 minutes). Provides a general discussion on food safety principles with special emphasis on pathogen reductions in an institutional setting from child care centers to nursing homes. (US Dept of Health & Human Services–1997) Now you’re Cooking – (DVD and video) (15 min-utes). Using a food thermometer can improve the quality and safety of meat. This 15-minute video describes the why and how of using a food thermometer when cooking small cuts of meat like meat patties, chicken breasts, and pork chops. Topics include: why color is not a good indicator of doneness; how to choose an appropriate food thermometer for small cuts of meat; quick and easy steps for using an instant-read thermometer; how to calibrate an instant-read thermometer; and the most effective cooking methods for reducing E. coli O157:H7 in hamburger patties. (University of Idaho–2005) (Reviewed–2005) Food Safety for Food Service Series I – An employee video series containing quick, 10-minute videos that teach food service employees how to prevent foodborne illness. This four video series examines sources of foodborne illness, plus explores F2040 F2080 F2045 F2081 F2050 F2090 F2095 F2060 FEBRUARY 2009 | FOOD PROTECTION TRENDS 103

Table of Contents Feed for the Digital Edition of Food Protection Trends - February 2009

Food Protection Trends - February 2009 Contents Sustaining Members Perspectives from Your President Commentary from the Executive Director Assuring the Safety of Not-Ready-to-Eat (NRTE) Products: Industry Guidelines for Validation of Consumer Cooking Instructions Cooking Food Safely with Microwave Ovens: Challenges for the Food Industry Special Interest Series: Newly Developed Workshop Series on “Molecular Methods in Food Microbiology” 2009–2010 Secretary Election Abstracts – IAFP’s Fourth European Symposium on Food Safety Audiovisual Library Audiovisual Library Order Form New Members What’s Happening in Food Safety Industry Products IAFP 2009: Networking Opportunities IAFP 2009: General Information IAFP 2009: Registration Form Coming Events Advertising Index Journal of Food Protection Table of Contents Booklet Order Form Membership Application

Food Protection Trends - February 2009

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