Food Protection Trends - February 2009 - (Page 107)

cleaning schedules and procedures, creating pest control programs and record keeping. F2168 HACCP Advantage – Good Manufacturing Practices – (English and Spanish) – (DVD) (40 minutes).The HACCP Advantage is based on HACCP principles and was developed by the Ontario Ministry of Agriculture, Food and Rural Affairs (OMARFA). HACCP Advantage was designed to be a practical, cost-effective and preventative food safety system for all nonfederally registered food processing facilities, regardless of size, commodity or volume processed. OMAFRA has developed a 3-step approach to food safety management that makes it easier for small and medium-sized food processors to adopt a HACCP food safety program that meets their requirements. These three components – GMP Advantage, HACCP Advantage and HACCP Advantage Plus+ – collectively encompass all the elements of the original HACCP Advantage program as well as new elements to meet the evolving needs of modern food safety systems. (OMARFA–2006) HACCP: Training for Employees – USDA Awareness – (15 minutes). This video is a detailed training outline provided for the employee program. Included in the video is a synopsis of general federal regulations; HACCP plan development; incorporation of HACCP’s seven principals; HACCP plan checklist; and an HACCP employee training program. (J.J. Keller & Associates–1999) The Heart of HACCP – (22 minutes). A training video designed to give plant personnel a clear understanding of the seven HACCP principles and practical guidance on how to apply these principles to their own work environment. This video emphasizes the principles of primary concern to plant personnel such a critical limits,monitoring systems,and corrective actions that are vital to the success of a HACCP plan. (Silliker Laboratoraies–1994) HACCP: Training for Managers – (17 minutes). Through industry-specific examples and case studies, this video addresses the seven HACCP steps, identifying critical control points, record keeping and documentation, auditing, and monitoring. It also explains how HACCP relates to other programs such as Good Manufacturing Practices and plant sanitation. (J.J. Keller & Associates–2000) Inside HACCP:Principles,Practices and Results (English and Spanish) – (15 minutes). This video is designed to help you build a more knowledgeable work-force and meet safety standards through a comprehensive overview of HACCP principles. Employees are provided with details of prerequisite programs and a clear overview of the seven HACCP principles. “Inside HACCP” provides short, succinct explanations of how HACCP works and places special emphasis on the four principles – monitoring, verification, corrective action, and recordkeeping – in which employees actively participate. (Silliker Laboratories–2001) F2175 Inspecting for Food Safety – Kentucky’s Food Code – (100 minutes). Kentucky’s Food Code is patterned after the Federal Food Code.The concepts, definitions, procedures, and regulatory standards included in the code are based on the most current information about how to prevent foodborne diseases. This video is designed to prepare food safety inspectors to effectively use the new food code in the performance of their duties. (Dept. of Public Health Commonwealth of Kentucky–1997) (Reviewed 1999) HACCP: Safe Food Handling Techniques – (22 minutes). The video highlights the primary causes of food poisoning and emphasizes the importance of self inspection. An explanation of potentially hazardous foods, cross contamination, and temperature control is provided.The main focus is a detailed description of how to implement a Hazard Analysis Critical Control Point (HACCP) program in a food service operation. A leader’s guide is provided as an adjunct to the tape. (The Canadian Restaurant & Foodservices Assoc.–1990) (Reviewed 1998) Is What you Order What you Get? Seafood Integrity – (18 minutes).Teaches seafood department employees about seafood safety and how they can help insure the integrity of seafood sold by retail food markets.Key points of interest are cross-contamination control, methods and criteria for receiving seafood and determining product quality, and knowing how to identify fish and seafood when unapproved substitutions have been made. (The Food Marketing Institute) (Reviewed 1998) Microbial Food Safety: Awareness to Action (DVD PowerPoint presentation) – (90 minutes). An overview of GAPs and resources by the United Fresh Fruits andVegetablesAssociation,a hazard identification self-audit, a sample farm investigative questionnaire, copies of relevant California state information, and US federal regulations. Contains numerous commodity flow charts and photos for more than 30 fruits and vegetables, one dozen PowerPoint presentations containing more than 400 slides, including may in Spanish and two dozen supplemental documents on a variety of food safety topics. (UC Davis–2002) Northern Delight – From Canada to the World – (13 minutes).A promotional video that explores the wide variety of foods and beverages produced by the Canadian food industry. General in nature, this tape presents an overview of Canada’s food industry and its contribution to the world’s food supply. (Ternelle Production, Ltd.) (Reviewed 1998) Proper Handling of Peracidic Acid – (15 minutes). Introduces peracidic acid as a chemical sanitizer and features the various precautions needed to use the product safely in the food industry. Purely Coincidental – (20 minutes). A parody that shows how foodborne illness can adversely affect the lives of families that are involved.The movie compares improper handling of dog food in a manufacturing plant that causes the death of a family pet with F2180 F2169 F2190 F2170 F2191 F2172 F2210 F2173 F2220 F2230 FEBRUARY 2009 | FOOD PROTECTION TRENDS 107

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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