Food Protection Trends - February 2009 - 109

(FSIS), along with FDA’s Center for Food Safety and Applied Nutrition.The purpose of the broadcast was to provide training to state, local, and tribal sanitarians on processes and procedures that are being utilized by retail stores and restaurants, especially those that were usually seen in USDA-inspected facilities. The program will cover the main production steps of sausage products, such as the processes of grinding, stuffing, and smoking, and typical equipment used will be depicted. Characteristics of different types of sausage (fresh, cooked, and smoked, and dry/semi-dry) will be explained. Pathogens of concern and outbreaks associated with sausage will be discussed.The written manual for the program is available at www.fsis.usda. gov/ofo/hrds/STATE/RETAIL/manual. htm(1999) F2330 Sanitation for Seafood Processing Personnel – (20 minutes). A training video suited for professional food handlers working in any type of food manufacturing plant.The film highlights Good Manufacturing Practices and their role in assuring food safety.The professional food handler is introduced to a variety of sanitation topics including: (1) food handlers as a source of food contamination, (2) personal hygiene as a means of preventing food contamination, (3) approved food storage techniques including safe storage temperatures, (4) sources of cross contamination, (5) contamination of food by insects and rodents, (6) garbage handling and pest control, and (7) design and location of equipment and physical facilities to facilitate cleaning. (Reviewed 1998) Sanitizing for Safety – (17 minutes). Provides an introduction to basic food safety for professional food handlers.A training pamphlet and quiz accompany the tape. Although produced by a chemical supplier, the tape contains minimal commercialism and may be a valuable tool for training new employees in the food industry. (Clorox–1990) (Reviewed 1998) Science and Our Food Supply – (45 minutes). Becoming food safety savvy is as easy as A–B–C! This video includes a step-by-step journey as food travels from the farm to the table; the FightBAC®! Campaign’s four simple steps to food safety, clean, 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) Seafood HACCP Internet Training Course – (Interactive DVD) This CD contains the on-line equivalent material found in the Seafood HACCP Alliance InternetTraining course (http://seafoodhaccp. cornell.edu). 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) F2340 F2341 F2342 F2380 FEBRUARY 2009 | FOOD PROTECTION TRENDS 109
http://www.fsis.usda.gov/ofo/hrds/STATE/RETAIL/manual.htm http://www.fsis.usda.gov/ofo/hrds/STATE/RETAIL/manual.htm http://seafoodhaccp.cornell.edu http://seafoodhaccp.cornell.edu
Food Protection Trends - February 2009

Table of Contents for the Digital Edition of Food Protection Trends - February 2009
