Food Protection Trends - August 2008 - 610

AUDIOVISUAL LIBRARY order form he use of the Audiovisual Library is a beneﬁt for AssociationMembers only. Limit your requests to ﬁve videos. Material from the Audiovisual Library can be checked out for 2 weeks only so that all Members can beneﬁt from its use. T 6200 Aurora Avenue, Suite 200W Des Moines, IA 50322-2864, USA Phone: 800.369.6337; 515.276.3344; Fax: 515.276.8655 E-Mail: info@foodprotection.org Web Site: www.foodprotection.org Member # First Name M.I. Last Name Company Job Title Mailing Address Please specify: ❐ Home ❐ Work City State or Province Postal Code/Zip + 4 Country Telephone # Fax # E-Mail Date Needed PLEASE CHECK BOX NEXT TO YOUR VIDEO CHOICE (Allow 4 weeks minimum from date of request.) F2168 F2169 F2170 F2172 F2173 F2175 F2180 F2190 F2191 F2210 F2220 F2230 F2240 F2250 F2260 F2265 F2266 F2270 F2271 F2280 F2290 F2310 F2320 F2321 F2322 F2325 F2330 F2340 F2341 F2342 F2350 F2350–1 F2350–2 F2350–3 F2350–4 F2350–5 F2350–6 F2370 F2380 F2390 F2391 F2410 F2420 F2430 F2440 F2450 F2451 F2460 F2500 F2501 F2502 F2503 F2504 F2505 F2506 F2600 HACCP Advantage – Good Manufacturing Practices HACCP:Training for Employees – USDA Awareness The Heart of HACCP HACCP:Training for Managers Inside HACCP: Principles, Practices and Results Inspecting for Food Safety – Kentucky’s Food Code HACCP: Safe Food Handling Techniques Is What You Order What You Get? Seafood Integrity Microbial Food Safety:Awareness to Action Northern Delight – From Canada to the World Proper Handling of Peracidic Acid Purely Coincidental On the Front Line On the Line 100 Degrees of Doom…The Time and Temperature Caper A Day in the Deli: Service, Selection, and Good Safety HACCP:A Basic Understanding Pest Control in Seafood Processing Plants Preventing Foodborne Illness Principles of Warehouse Sanitation Product Safety and Shelf Life Safe Food:You Can Make a Difference Safe Handwashing All Hands on Deck The Why,The When, and The How Video Safe Practices for Sausage Production Sanitation for Seafood Processing Personnel Sanitizing for Safety Science and Our Food Supply Seafood HACCP Alliance Internet Training Course ServSafe Steps to Food Safety Step One: Starting Out with Food Safety Step Two: Ensuring Proper Personal Hygiene Step Three: Purchasing, Receiving and Storage Step Four: Preparing, Cooking and Serving Step Five: Cleaning and Sanitizing Step Six:Take the Food Safety Challenge: Good Practices, Bad Practices – You Make the Call Supermarket Sanitation Program – Cleaning and Sanitizing Supermarket Sanitation Program: Food Safety Take Aim at Sanitation Understanding Foodborne Pathogens Wide World of Food Service Brushes Your Health in Our Hands, Our Health in Yours Smart Sanitation: Principles and Practices for Effectively Cleaning Your Food Plant Cleaning and Sanitizing in Vegetable Processing Plants: Do It Well, Do It Safely! A Guide to Making Safe Smoked Fish A HACCP-based Plan Ensuring Food Safety in Retail Establishments Safer Processing of Sprouts Fast Track Restaurant Video Kit Tape 1 – Food Safety Essentials Tape 2 – Receiving and Storage Tape 3 – Service Tape 4 – Food Production Tape 5 – Warewashing Worker Health and Hygiene Program for the Produce Industry Manager Guide to Worker Health and Hygiene Your Company’s Success May Depend on It! Worker Health and Hygiene:Your Job Depends on It! Food Industry Security Awareness: The ﬁrst Line of Defense DAIRY ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ D1010 D1030 D1031 D1040 D1050 D1060 D1070 D1080 D1090 D1100 D1105 D1110 D1120 D1125 D1130 D1140 D1150 D1180 The Bulk Milk Hauler: Protocol & Procedures Cold Hard Facts Dairy Plant Ether Extraction Method for Determination of Raw Milk Food Safety: Dairy Details Frozen Dairy Products The Gerber Butterfat Test High-Temperature, Short-Time Pasteurizer Managing Milking Quality Mastitis Prevention and Control Milk Hauling Training Milk Plant Sanitation: Chemical Solution Milk Processing Plant Inspection Procedures Ohio Bulk Milk Hauling Video Pasteurizer: Design and Regulation Pasteurizer: Operation Processing Fluid Milk 10 Points to Dairy Quality ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ F2012 F2013 F2014 F2015 F2016 F2017 F2020 F2021 F2025 F2030 F2035 F2036 F2037 F2039 F2040 F2045 F2050 F2060 F2070 F2080 F2081 F2090 F2095 F2100 F2101 F2102 F2103 F2104 F2105 F2106 F2107 F2110 F2111 F2120 F2121 F2125 F2126 F2127 F2128 F2129 F2130 F2131 F2133 F2134 F2135 F2136 F2137 F2140 F2143 F2147 F2148 F2150 F2151 F2152 F2153 F2154 F2155 F2160 ENVIRONMENTAL ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ E2012 E3010 E3020 E3030 E3031 E3040 E3055 E3060 E3070 E3075 E3080 E3110 E3120 E3125 E3128 E3130 E3131 E3133 E3135 E3140 E3150 E3160 E3161 E3170 E3180 E3190 E3210 E3220 E3230 E3235 E3236 E3240 E3245 E3250 E3251 E3260 Better TEDs for Better Fisheries The ABC’s of Clean – A Handwashing and Cleanliness Program for Early Childhood Programs Acceptable Risks? Air Pollution: Indoor Allergy Beware Asbestos Awareness Effective Handwashing – Preventing CrossContamination in the Food Service Industry EPA Test Methods for Freshwater Efﬂuent Toxicity Tests (Using Ceriodaphnia) EPA Test Methods for Freshwater Toxicity Tests (Using Fathead Minnow Larva) EPA:This is Super Fund Fit to Drink Garbage: The Movie Global Warming: Hot Times Ahead Good Pest Exclusion Practices Integrated Pest Management (IPM) Kentucky Public Swimming Pool and Bathing Facilities Key Pests of the Food Industry Physical Pest Management Practices Plastics Recycling Today:A Growing Resource Putting Aside Pesticides Radon RCRA-Hazardous Waste The Kitchen Uncovered: Orkin Sanitized EMP The New Superfund:What It Is and How It Works Tape 1 – Changes in the Remedial Process Clean-up Standards and State Involvement Requirements Tape 2 – Changes in the Removal Process: Removal and Additional Program Requirements Tape 3 – Enforcement & Federal Facilities Tape 4 – Emergency Preparedness & Community Right-to-Know Tape 5 – Underground Storage Tank Trust Fund & Response Program Tape 6 – Research & Development/Closing Remarks Regulatory and Good Manufacturing Practices Rodent Control Strategies Sink a Germ Wash Your Hands Waste Not: Reducing Hazardous Waste Would Your Restaurant Kitchen Pass Inspection? Swabbing Techniques for Sampling the Environment and Equipment FOOD ❐ ❐ ❐ ❐ ❐ ❐ F2005 F2007 F2008 F2009 F2010 F2011 A Lot on the Line The Amazing World of Microorganisms A Recipe for Food Safety Success Basic Personnel Practices Close Encounters of the Bird Kind Available Post Harvest Processing Technologies for Oysters ❐ ❐ ❐ ❐ ❐ F2161 F2162 F2163 F2164 F2165 Control of Listeria monocytogenes in Retail Establishments Control of Listeria monocytogenes in Small Meat and Poultry Establishments Controlling Food Allergens in the Plant Controlling Listeria:A Team Approach Bloodborne Pathogens:What Employees Must Building a Better Burger – Improving Food Safety in the Food Supply Chain Egg Handling and Safety Egg Production The Special of the Day:The Eggceptional Egg “Egg Games” Foodservice Egg Handling & Safety Fabrication and Curing of Meat and Poultry Products Emerging Pathogens and Grinding and Cooking Comminuted Beef Cooking and Cooling of Meat and Poultry Products Food for Thought – The GMP Quiz Show Food Irradiation Food Microbiological Control Food Safe-Food Smart – HACCP and Its Application to the Food Industry (Part 1 & 2) Food Safe Series I (4 videos) Food Safe Series II (4 videos) Food Safe Series III (4 videos) Food Safety Begins on the Farm Food Safety: An Educational Video for Institutional Food Service Workers Food Safety for Food Service Series I Now You’re Cooking Tape 1 – Food Safety for Food Service: Cross Contamination Tape 2 – Food Safety for Food Service: HACCP Tape 3 – Food Safety for Food Service: Personal Hygiene Tape 4 – Food Safety for Food Service:Time and Temperature Controls Food Safety for Food Service Series II Tape I – Basic Microbiology and Foodborne Illness Tape 2 – Handling Knives, Cuts, and Burns Tape 3 – Working Safely to Prevent Injury Tape 4 – Sanitation Food Safety is No Mystery Controlling Salmonella: Strategies That Work Food Safety: For Goodness Sake Keep Food Safe Food Safety the HACCP Way Food Safety Zone Video Series Tape 1 – Food Safety Zone: Basic Microbiology Tape 2 – Food Safety Zone: Cross Contamination Tape 3 – Food Safety Zone: Personal Hygiene Tape 4 – Food Safety Zone: Sanitation Food Technology: Irradiation Food Safety:You Make the Difference Fruits,Vegetables, and Food Safety: Health and Hygiene on the Farm Food Safety First Food Safety: Fish and Shellﬁsh Safety Get with a Safe Food Attitude GLP Basics: Safety in the Food Micro Lab GMP Basics:Avoiding Microbial CrossContamination GMP Basics: Employee Hygiene Practices GMP Basics: Guidelines for Maintenance Personnel GMP Basics: Process Control Practices GMP – GSP Employee GMP: Personal Hygiene and Practices in Food Manufacturing GMP Food Safety Video Series Tape 1 – Deﬁnitions Tape 2 – Personnel and Personnel Facilities Tape 3 – Building and Facilities Tape 4 – Equipment and Utensils Tape 5 – Production and Process Controls GMP: Sources and Control of Contamination during Processing GMPs for Food Plant Employees: Five-volume Video Series Based on European Standards and Regulations Tape 1 – Deﬁnitions Tape 2 – Personnel and Personnel Practices Tape 3 – Building and Facilities Tape 4 – Equipment and Utensils Tape 5 – Production/Process Controls ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ OTHER ❐ ❐ ❐ ❐ ❐ ❐ ❐ M4010 M4020 M4030 M4050 M4060 M4070 M4071 Diet, Nutrition and Cancer Eating Defensively: Food Safety Advice for Persons with AIDS Ice:The Forgotten Food Personal Hygiene and Sanitation for Food Processing Employees Psychiatric Aspects of Product Tampering Tampering:The Issue Examined Understanding Nutritional Labeling Processing Employees 610 FOOD PROTECTION TR
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Food Protection Trends - August 2008

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