Food Protection Trends - February 2009 - (Page 108)

improper handling of human food in a manufacturing plant that causes a child to become ill. Both cases illustrate how handling errors in food production can produce devastating outcomes. (The Quaker Oats company–1993) (Reviewed 1998) F2240 On the Front Line – (18 minutes). A training video pertaining to sanitation fundamentals for vending service personnel. Standard cleaning and serving procedures for cold food, hot beverage and cup drink vending machines are presented.The video emphasizes specific cleaning and serving practices which are important to food and beverage vending operations. (NationalAutomatic Merchandising Association–1993) (Reviewed 1998) On the Line (English and Spanish) – (30 minutes).This was developed by the Food Processors Institute for Training food processing plant employees. It creates an awareness of quality control and regulations. Emphasis is on personal hygiene, equipment cleanliness and good housekeeping in a food plant. It is recommended for showing to both new and experienced workers. (The Food Processors Institute–1993) (Reviewed 1998) 100 Degrees of Doom…The Time and Temperature Caper – (14 minutes).Video portraying a private eye tracking down the cause of a Salmonella poisoning. Temperature control is emphasized as a key factor in preventing foodborne illness. (Educational Communications, Inc.–1987) (Reviewed 1998) A Day in the Deli: Service, Selection, and Good Safety – (22 minutes). This training video provides basic orientation for new deli department employees and highlights skills and sales techniques that will build department traffic and increased sales. The focus will be on the priorities of the deli department freshness, strong customer service, professionalism, and food safety. By understanding the most important issues for their position(s), employees can comprehend their contribution to the financial interests of the store. (Food Marketing Institute–2003) HACCP: A Basic Understanding – (32 minutes). Explore applications for Hazard Analysis Critical Control Points (HACCP), a system of process controls required by federal and state governments for most areas of the food service industry. Learn to minimize the risk of chemical, microbiological and physical food contamination while focusing on the seven principles of HACCP and the chain of responsibility. (Chipsbooks company–2003) Pest Control in Seafood Processing Plants – (26 minutes). Covers procedures to control flies, roaches, mice, rats, and other common pests associated with food processing operations. The tape will familiarize plant personnel with the basic characteristics of these pests and the potential hazards associated with their presence in food operations. Preventing Foodborne Illness – (10 minutes). This narrated video is for food service workers, with emphasis on insuring food safety by washing one’s hands before handling food, after using the bathroom, F2320 F2280 sneezing, touching raw meats and poultry, and before and after handling foods such as salads and sandwiches. Safe food temperatures and cross contamination are also explained. (Colorado Dept. of Public Health and Environment–1999) Principles of Warehouse Sanitation – (33 minutes). This videotape gives a clear, concise and complete illustration of the principles set down in the Food, Drug and Cosmetic Act and in the Good Manufacturing Practices, as well as supporting legislation by individual states. (American Institute of Baking–1993) Product Safety and Shelf Life – (40 minutes).This videotape was done in three sections with opportunity for review. Emphasis is on providing consumers with good products. One section covers off-flavors, another product problem caused by plant conditions,and a third the need to keep products cold and fresh. Procedures to assure this are outlined, as shown in a plant. Well done and directed to plant workers and supervisors. (Borden, Inc.–1987) (Reviewed 1997) Safe Food: you Can Make a Difference – (25 minutes). A training video for food service workers which covers the fundamentals of food safety. An explanation of proper food temperature, food storage, cross-contamination control, cleaning and sanitizing, and hand washing as methods of foodborne illness control is provided. The video provides an orientation to food safety for professional food handlers. (Tacoma–Pierce County Health Dept.–1990) (Reviewed 1998) Safe Handwashing – (15 minutes). Twenty-five percent of all foodborne illnesses are traced to improper hand washing. The problem is not just that hand washing is not done, the problem is that it’s not done properly. This training video demonstrates the “double wash” technique developed by Dr. O. Peter Snyder of the Hospitality Institute for Technology and Management. Dr. Snyder demonstrates the procedure while reinforcing the microbiological reasons for keeping hands clean. (Hospitality Institute for Technology & Management–1991) (Reviewed 1998) All Hands On Deck – (12 minutes) Germ Tells All. A Benedict Arnold of the germ world comes clean by teaching the audience to “think like a germ” when it comes to hand washing.The reasons for hand washing are outlined and proper technique is demonstrated along with suggestions for avoiding immediate recontamination before even leaving the rest room. Interesting, informative, humorous and appropriate for virtually any age group.(Brevis Corporation – 2005) The Why, The When and The How Video – (5 minutes) An excellent tool for motivating good hand hygiene behavior with existing and new employees.Fast paced.Three modules train the why, when, and how of hand washing. (Brevis Corporation-2005) Safe Practices for Sausage Production – (180 minutes). This videotape is based on a series of educational broadcasts on meat and poultry inspections at retail food establishments produced by the Association of Food and Drug Officials (AFDO) and USDA’s Food Safety and Inspection Service F2290 F2250 F2310 F2260 F2265 F2266 F2321 F2270 F2322 F2325 F2271 108 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

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