Food Protection Trends - February 2009 - (Page 104)

prevention through awareness and recommendations for best practices for food safety. It also looks at how food safety affects the food service employee’s job. (J.J. Keller & Associates–2000) F2100 Tape 1 – Food Safety for Food Service: Cross Contamination – (10 minutes). Provides the basic information needed to ensure integrity and safety in foodservice operations. Explains proper practices and procedures to prevent, detect and eliminate cross contamination. Tape 2 – Food Safety for Food Service: HACCP – (10 minutes). This video takes the mystery out of HACCP for your employees, and explains the importance of HACCP procedures in their work. Employees will come away feeling confident, knowing how to make HACCP work. The seven steps of HACCP and how HACCP is used in foodservice are some of the topics discussed. Tape 3 – Food Safety for Food Service: Personal Hygiene – (10 minutes). This video establishes clear, understandable ground rules for good personal hygiene in the foodservice workplace and explains why personal hygiene is so important. Topics include: personal cleanliness; proper protective equipment; correct hand washing procedures; when to wash hands; hygiene with respect to cross contamination; and prohibited practices and habits. Tape 4 – Food Safety for Food Service: Time and Temperature Controls– (10 minutes). This video examines storage and handling of raw and cooked ingredients, and explains how to ensure their safety. Employees learn how to spot potential problems and what to do when they find them. Topics include: correct thermometer use, cooling, thawing and heating procedures, food storage procedures, holding temperature requirements, and handling leftovers. F2106 tips for selecting a good knife, and gives techniques for cutting food safely. Also explains first aid for cuts and burns and the most common causes of burns. Tape 3 – Working Safely to Prevent Injury – (10 minutes). Discusses common lifting hazards and how back injuries can happen. Gives proper lifting and carrying techniques to prevent soreness and injury. Also covers how to prevent slips, trips, and falls. Tape 4 – Sanitation – (10 minutes). Provides tips for good personal hygiene habits, including the proper way to wash your hands, dress, and prepare for work.Also covers cleaning and sanitizing equipment; storing chemicals and cleaning supplies; and controlling pests that can contaminate work areas and food. F2101 F2107 F2110 F2102 Food Safety is No Mystery – (34 minutes). This is an excellent training visual for foodservice workers. It shows the proper ways to prepare, handle, serve and store food in actual restaurant, school and hospital situations. A policeman sick from food poisoning, a health department sanitarian, and a foodservice worker with all the bad habits are featured.The latest recommendations on personal hygiene, temperatures, cross contamination, and storage of foods are included. (USDA–1987) (Reviewed 1998) Controlling Salmonella: Strategies That Work – (16 minutes). This training video provides practical guidelines to prevent the growth of Salmonella in dry environments and avoid costly product recalls. Using this video as a discussion tool, supervisors can help employees learn about water and how it fosters conditions for the growth of Salmonella in dry processing plants with potentially devastating consequences. (Silliker Laboratories–2002) Food Safety:For Goodness Sake Keep Food Safe – (15 minutes).Teaches food handlers the fundamentals of safe food handling.The tape features the key elements of cleanliness and sanitation, including: good personal hygiene,maintaining proper food product temperature, preventing time abuse, and potential sources of food contamination.(Iowa State University Extention–1990) (Reviewed 1998) Food Safety the HACCP Way – (11.5 minutes). Introduces managers and line-level staff to HACCP, or the Hazard Analysis Critical Control Point food safety system. The HACCP system is a seven-step process to control food safety, and can be applied to any size and type of food establishment. Food Safety Zone Video Series – A one-of-a kind series that helps get your employees to take food safety issues seriously. These short, to-thepoint videos can help make your employees aware of various food hazards, and how they can help promote food safety. The four topics are: Basic Microbiology, Cross Contamination,Personal Hygiene,and Sanitation. (J.J. Keller & Associates–1999) F2111 F2103 F2120 Food Safety for Food Service Series II – An employee video series containing quick, 10-minute videos that boost safety awareness for food service employees and teach them how to avoid foodborne illness. (J.J. Keller & Associates–2002) F2104 Tape I – Basic Microbiology and Foodborne Illness – (10 minutes). Covers four common microorganisms in food, how they get into food,and simple ways to prevent contamination. Stresses the importance of keeping food at the right temperature,having proper personal hygiene, and cleaning and sanitizing work surfaces. Tape 2 – Handling Knives, Cuts, and Burns – (10 minutes). Explains why sharp knives are safer than dull ones, provides F2121 F2105 104 FOOD PROTECTION TRENDS | FEBRUARY 2009

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

For optimal viewing of this digital publication, please enable JavaScript and then refresh the page. If you would like to try to load the digital publication without using Flash Player detection, please click here.