Food Protection Trends - February 2009 - (Page 98)

D1125 Ohio Bulk Milk Hauling Video – (15 minutes). Milk haulers, weighers, and samplers are the most constant link between the producer, the producer cooperative, and the milk processor.This video shows their complete understanding of all aspects of farm milk collection and handling, milk quality and quality tests, and sanitation and sanitary requirements that contribute to the trust between the producer and the dairy plant. The video educates prospective haulers, weighers, and samplers throughout Ohio. (Ohio State University–2001) Pasteurizer: Design and Regulation – (16 minutes). This tape provides a summary of the public health reasons for pasteurization and a nonlegal definition of pasteurization. The components of an HTST pasteurizer, elements of design, flow-through diagram and legal controls are discussed.(Kraft General Foods–1990) (Reviewed 1998) Pasteurizer: Operation – (11 minutes). This tape provides a summary of the operation of an HTST pasteurizer from start-up with hot water sanitization to product pasteurization and shut-down.There is an emphasis on the legal documentation required. (Kraft General Foods–1990) (Reviewed 1998) Processing Fluid Milk – (30 minutes).This slide set was developed to train processing plant personnel on preventing food poisoning and spoilage bacteria in fluid dairy products. Emphasis is on processing procedures to meet federal regulations and standards. Processing procedures, pasteurization times and temperatures, purposes of equipment, composition standards, and cleaning and sanitizing are covered. Primary emphasis is on facilities such as drains and floors, and filling equipment to prevent post-pasteurization contamination with spoilage or food poisoning bacteria. It was reviewed by many industry plant operators and regulatory agents and is directed to plant workers and management. (Penn State-1987) (Reviewed 1998) 10 Points to Dairy Quality – (10 minutes). Provides in-depth explanation of a critical control point in the residue prevention protocol. Illustrated with on-farm, packing plant, and milk–receiving plant scenes as well as interviews of producers, practicing veterinarians, regulatory officials and others. (Dairy Quality Assurance–1992) (Reviewed 1998) E3020 D1130 Acceptable Risks? – (16 minutes). Accidents, deliberate misinformation, and the rapid proliferation of nuclear power plants have created increased fears of improper nuclear waste disposal, accidents during the transportation of waste, and the release of radioactive effluents from plants.The program shows the occurrence of statistically anomalous leukemia clusters; governmental testing of marine organisms and how they absorb radiation; charts the kinds and amounts of natural and man-made radiation to which man is subject; and suggests there is no easy solution to balancing our fears to nuclear power and our need for it. (Films for the Humanities & Sciences, Inc.–1993) (Reviewed 1998) Air Pollution: Indoor – (26 minutes). Indoor air pollution is in many ways a self-induced problem which makes it no easier to solve. Painting and other home improvements have introduced pollutants, thermal insulation and other energy-saving and water-proofing devices have trapped the pollutants inside.The result is that air pollution inside a modern home can be worse than inside a chemical plant. (Films for the Humanities & Sciences, Inc.) (Reviewed 1998) Allergy Beware – (15 minutes). Designed to educate food and beverage company employees about their role in preventing an accidental allergic reaction caused by a product their company produces. Recommended for product development, production, labeling, scheduling and cleaning. Everyone has an important role to prevent cross contamination and mislabeling issues. (Food and Consumer Products Manufacturers of Canada–2003) Asbestos Awareness – (20 minutes).This videotape discusses the major types of asbestos and their current and past uses. Emphasis is given to the health risks associated with asbestos exposure and approved asbestos removal abatement techniques. (Industrial Training, Inc.–1988) (Reviewed 1998) Effective Handwashing – Preventing Cross– Contamination in the Food Service Industry – (3.5 minutes). It is critical that all food service workers wash their hands often and correctly. This video discusses the double wash method and the single wash method, and when to use each method. (Zep Manufacturing Company–1993) EPA Test Methods for Freshwater Effluent Toxicity Tests (Using Ceriodaphnia) – (22 minutes). Demonstrates the Ceriodaphnia Seven–day Survival and Reproduction Toxicity Test and how it is used to monitor and evaluate effluents for their toxicity to biota and their impact on receiving waters and the establishment of NPDES permit limitations for toxicity. The tape covers the general procedures for the test including how it is set up, started, monitored, renewed and terminated. (1989) (Reviewed 1998) EPATest Methods for FreshwaterToxicityTests (Using Fathead Minnow Larva) – (15 minutes). A training tape that teaches environmental professionals about the Fathead Minnow Larva Survival and Growth Toxicity Test.The method described is found in an EPA document entitled,“ShortTerm Methods for Estimating E3030 D1140 D1150 E3031 E3040 D1180 E3055 ENVIRONMENTAL E2012 Better TEDs for Better Fisheries – (42 minutes). Introduces the usefulness of turtle excluder devices (TEDs) and demonstrates the working nature of the devices. It covers the major sea turtles and the specific TEDs needed for each. It precedes two segments on installation of appropriate TEDs in shrimp trawl nets. (MS Dept. of Marine Resources–2003) The ABC’s of Clean – A Handwashing and Cleanliness Program for Early Childhood Programs – For early childhood program employees. This tape illustrates how proper hand washing and clean hands can contribute to the infection control program in daycare centers and other early childhood programs. (The Soap & Detergent Association–1991) E3060 E3010 E3070 98 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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