Food Protection Trends - August 2008 - 607

cook, separate (combat cross contamination), and chill, and the latest in food safety careers. Other topics covered include understanding bacteria, food processing and day Alliance training courses.There are 12 training modules in the course that cover all of the information on HACCP principles, their application to seafood products, and the FDA regulation. Experience has shown that HACCP implementation can be more effective when a number of key people in the operation have a good understanding of the system and its requirements. (Cornell University–2004) F2350 ServSafe Steps to Food Safety (DVD and Video) (English and Spanish) – The ServSafe food safety series consists of six videos that illustrate and reinforce important food safety practices in an informative and entertaining manner. The videos provide realistic scenarios in multiple industry segments. (National Restaurant Association Education Foundation–2000) Tape 1 Step One: Starting Out with Food Safety – (12 minutes). Defines what foodborne illness is and how it occurs; how foods become unsafe; and what safety practices to follow during the flow of food. Tape 2 Step Two: Ensuring Proper Personal Hygiene – (10 minutes). Introduces employees to ways they might contaminate food; personal cleanliness practices that help protect food; and the procedure for thorough hand washing. Tape 3 Step Three: Purchasing, Receiving and Storage – (12 minutes). Explains how to choose a supplier; calibrate and use a thermometer properly; accept or reject a delivery; and store food safely. Tape 4 Step Four: Preparing, Cooking and Serving – (11 minutes). Identifies proper practices for thawing, cooking, holding, serving, cooling, and reheating food. Tape 5 Step Five: Cleaning and Sanitizing – (11 minutes). Describes the difference between cleaning and sanitizing; manual and machine warewashing; how sanitizers work; how to store clean items and cleaning supplies; and how to set up a cleaning program. Tape 6 Step Six: Take the Food Safety Challenge: Good Practices, Bad Practices – you Make the Call – (35 minutes). Challenges viewers to identify good and bad practices presented in five short scenarios from different industry segments. F2370 Supermarket Sanitation Program – Cleaning and Sanitizing – (13 minutes). Contains a full range of cleaning and sanitizing information with minimal emphasis on product. Designed as a basic training program for supermarket managers and employees (1989) (Reviewed 1998) Supermarket Sanitation Program: Food Safety – (11 minutes). Contains a full range of basic sanitation information with minimal emphasis on product. Filmed in a supermarket, the video is designated as a basic program for manager training and a program to be used by managers to train employees.(1998) (Reviewed 1998) F2390 Take Aim at Sanitation (English and Spanish) – (8 minutes). Produced by the Foodservice & Packaging Institute in cooperation with the US Food and Drug Administration, this video demonstrates how to properly store and handle foodservice disposables so customers are using safe, clean products. This video demonstrates: the problem of foodborne illness; how foodservice disposables are manufactured for cleanliness;tips for storing foodservice disposables;tips to help your customers in self-serve areas; guidelines for serving meals and maintaining proper sanitation; and tips for cleaning up after meals. Throughout the program a roving microscope “takes aim” at common mistakes made by workers to help audiences identify unsanitary handling and storage practices.(Foodservice & Packaging Institute, Inc.) Understanding Foodborne Pathogens – (40 minutes).Explore the major causes of foodborne illness and review the practices used to minimize the risk of contracting or spreading a foodborne disease. Learn about microorganisms associated with foodborne illness such as parasites, viruses, fungi and bacteria. Study ways to reduce harmful pathogens through proper handling, storage, and cooking. (Chipsbooks Company–2003) Wide World of Food Service Brushes – (18 minutes). Discusses the importance of cleaning and sanitizing as a means to prevent and control foodborne illness. Special emphasis is given to proper cleaning and sanitizing procedures and the importance of having properly designed and constructed equipment (brushes) for food preparation and equipment cleaning operations. (1989) your Health in Our Hands, Our Health inyours – (8 minutes). For professional food handlers, the tape covers the do’s and don’ts of food handling as they relate to personal hygiene, temperature control, safe storage, and proper sanitation. (Jupiter Video Production–1993) (Reviewed 1998) Smart Sanitation: Principles and Practices for Effectively Cleaning your Food Plant – (20 minutes). A practical training tool for new sanitation employees or as a refresher for veterans. Employees will understand the food safety impact of their dayto-day cleaning and sanitation activities and recognize the importance of their role in your company’s food safety program. (Silliker Laborabories–1996) Cleaning and Sanitizing inVegetable Processing Plants: Do It Well, Do It Safely! (English and Spanish) – (16 minutes). This training video shows how to safely and effectively clean and sanitize in a vegetable processing plant. It teaches how it is the same for a processing plant as it is for washing dishes at home. (University of Wisconsin Extension–1996) A Guide to Making Safe Smoked Fish – (21 minutes). Smoked fish can be a profitable product for aquaculturalists, but it can be lethal if not done F2391 F2410 F2420 F2430 F2440 F2380 F2450 AUGUST 2008 | FOOD PROTECTION TRENDS 607
Food Protection Trends - August 2008

Table of Contents for the Digital Edition of Food Protection Trends - August 2008
