Food Protection Trends - February 2009 - (Page 111)

Worker Health and Hygiene Program for the Produce Industry F2505 Manager Guide to Worker Health and Hygiene:your Company’s Success May Depend on It! (English) – (18 minutes). Covers the importance of foodborne illness as related to the produce industry and provides practical hands-on information of managers/operators on teaching health and hygiene to the workers in their operations (University of Florida/IFAS–2006) can transmit bacteria and viruses capable of causing life-threatening illness to persons infected with AIDS. This video provides information for persons with AIDS on what foods to avoid and how to better handle and prepare foods. (FDA/CDC–1989) M4030 Ice: The Forgotten Food – (14 minutes). This training video describes how ice is made and where the critical control points are in its manufacture, both in ice plants and in on-premises locations (convenience stores, etc.). It documents the potential for illness from contaminated ice and calls on government to enforce good manufacturing practices,especially in on-premises operations where sanitation deficiencies are common. (Packaged Ice Association–1993) Personal Hygiene and Sanitation for Food Processing Employees – (15 minutes). Illustrates and describes the importance of good personal hygiene and sanitary practices for people working in a food processing plant. (Iowa State University–1993) Psychiatric Aspects of Product Tampering – (25 minutes). This was presented by Emanuel Tanay, M.D. from Detroit, at the Fall 1986 conference of CSAFDA. He reviewed a few cases and then indicated that abnormal behavior is like a contagious disease. Media stories lead up to 1,000 similar alleged cases, nearly all of which are false. Tamper-proof packaging and recalls are essential.Tampering and poisoning are characterized by variable motivation, fraud and greed. Law enforcement agencies have the final responsibilities. Tamper-proof containers are not the ultimate answer. (1987) Tampering: The Issue Examined – (37 minutes). Developed by Culbro Machine Systems, this videotape is well done. It is directed to food processors and not regulatory sanitarians or consumers. A number of industry and regulatory agency management explain why food and drug containers should be made tamper evident. (Culbro–1987) Understanding Nutritional Labeling – (39 minutes). Learn why the government initiated a standardized food labeling system and which foods are exempt. Explore each component listed on the label including cholesterol, carbohydrates, protein, fat, health or nutritional claims, service size, percentage of daily value, and standard calorie reference/comparison. (Chipsboosk Company–2003) F2506 Worker Health and Hygiene:your Job Depends On It! (English and Spanish) – (11 minutes). Covers the importance of personal health and hygiene and simple hands-on information on foodborne illness and how produce handlers could spread disease if proper personal hygiene is not practiced. Also provides stepwise handwashing procedures for produce handlers in any situation (University of Florida/ IFAS–2006) Food Industry Security Awareness: The First Line of Defense – (24 minutes) (Video and DVD). This video reinforces the importance of security awareness in all phases of product handling, from receiving ingredients to processing and shipping.With this program, you can have an immediate impact on plant security with very little time or resources, all while helping maximize the effectiveness of your overall security investment. Everything you need to turn your biggest security challenge into your biggest security asset is covered. (J. J. Keller–2006) M4050 F2600 M4060 OTHER M4010 Diet, Nutrition and Cancer – (20 minutes). Investigates the relationship between a person’s diet and the risk of developing cancer. The film describes the cancer development process and identifies various types of food believed to promote and/or inhibit cancer. The film also provides recommended dietary guidelines to prevent or greatly reduce the risk of certain types of cancer. Eating Defensively: Food Safety Advice for Persons with AIDS – (15 minutes). While HIV infection and AIDS are not acquired by eating foods or drinking liquids, persons infected with the AIDS virus need to be concerned about what they eat. Foods M4070 M4071 M4020 FEBRUARY 2009 | FOOD PROTECTION TRENDS 111

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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