Food Protection Trends - February 2009 - (Page 105)

F2125 F2126 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 – Food Safety Zone: Cross Contamination – (10 minutes). Quickly teach your employees how they can help prevent cross contamination. Employees are educated on why contaminants can be extremely dangerous, cause serious injury and even death, to consumers of their food products. This fast-paced video will give your employees a deeper understanding of the different types of cross contamination, how to prevent it, and how to detect it through visual inspections and equipment. The emphasis is that prevention is the key to eliminating cross contamination. Tape 3 – Food Safety Zone: Personal Hygiene (English and Spanish) – (10 minutes). After watching this video, your employees will understand why their personal hygiene is critical to the success of your business. This video teaches employees about four basic good personal hygiene practices: keeping themselves clean, wearing clean clothes,following specific hand washing procedures, and complying with all related work practices. Personnel are also taught that personal hygiene practices are designed to prevent them from accidentally introducing bacteria to food products, and are so important that there are federal laws that all food handlers must obey. Tape 4 – Food Safety Zone:Sanitation – (10 minutes). Don’t just tell your employees why sanitation is important, show them!This training video teaches employees about the sanitation procedures that cover all practices to keep workplaces clean, and the food produced free of contaminants and harmful bacteria.Four areas covered include personal hygiene, equipment and work areas, use and storage of cleaning chemicals and equipment, and pest control. food safety concepts: hand washing, preventing cross contamination, moving foods quickly through the danger zone, and hot/cold holding. (Seattle–King County Health Dept.–1995) F2131 Fruits, Vegetables, and Food Safety: Health and Hygiene on the Farm (DVD and video) – (15 minutes). This presentation shows ways to prevent contamination of fruits and vegetables while you work. It was filmed in real production fields and packinghouses in the United States. Organisms of concern in fruits and vegetables are discussed, along with proper hygiene practices when handling and harvesting fruits and vegetables. (Cornell University–2004) Food Safety First (English and Spanish) (DVD and Video) – (50 minutes). Presents causes of foodborne illness in foodservice and ways to prevent foodborne illness.Individual segments include personal hygiene and hand washing, cleaning, and sanitizing, preventing cross contamination, and avoiding time and temperature abuse. Food handling principles are presented through scenarios in a restaurant kitchen. (GloGerm–1998) Food Safety: Fish and Shellfish Safety – (21 minutes). Seafood tops the list for foods that can become contaminated with bacteria–causing foodborne illness. This video shows how to protect yourself from fish and shellfish contamination by learning proper selection, storage, preparation and safe consumption. (Chipsbooks Company–2003) Get with a Safe Food Attitude – (40 minutes). Consisting of nine short segments which can be viewed individually or as a group, this video presents safe food handling for moms-to-be. Any illness a pregnant women contracts can affect her unborn child whose immune system is too immature to fight back. The video follows four pregnant women as they learn about food safety and preventing foodborne illness. (US Dept. of Agriculture–1999) GLP Basics: Safety in the Food Micro Lab – (16 minutes). This video is designed to teach laboratory technicians basic safety fundamentals and how to protect themselves from inherent workplace dangers. Special sections on general laboratory rules, personal protective equipment, microbiological, chemical, and physical hazards, autoclave safety, and spill containment are featured. (Silliker Laboratories–2001) GMP Basics: Avoiding Microbial Cross– Contamination – (15 minutes). This video takes a closer look at how harmful microorganisms, such as Listeria, can be transferred to finished products. Employees see numerous examples of how microbial cross contamination can occur from improper traffic patterns, poor personal hygiene, soiled clothing, unsanitized tools and equipment. Employees need specific knowledge and practical training to avoid microbial cross contamination in plants. This video aids in that training. (Silliker Laboratories–2000) GMP Basics: Employee Hygiene Practices – (20 minutes).Through real-life examples and dramatization, this video demonstrates good manufacturing practices that relate to employee hygiene, particularly hand washing. This video includes a unique test section to F2133 F2127 F2134 F2135 F2128 F2136 F2137 F2129 FoodTechnology: Irradiation – (29 minutes).Video covers the following issues: history and details of the irradiation process; effects of irradiation on treated products; and consumer concerns and acceptance trends. Other important concerns addressed include how food irradiation affects food cost, the nutritional food industry,food science and research,and irradiation regulatory industries (such as the Nuclear Regulatory Commission) add insight into the process of irradiation. (Chipsbooks–2001) Food Safety: you Make the Difference – (28 minutes). Through five food workers from differing backgrounds, this engaging and inspirational documentary style video illustrates the four basic F2140 F2130 FEBRUARY 2009 | FOOD PROTECTION TRENDS 105

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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