Food Protection Trends - July 2009 - 469

AUDIOVISUAL LIBRARY order form Member # First Name M.I Last Name Company Job Title Mailing Address Please specify: ❐ Home ❐ Work State or Province Country Fax # Date Needed (Allow 4 weeks minimum from date of request.) F2131 F2133 F2134 F2136 F2137 F2140 F2143 F2147 F2148 F2150 F2151 F2152 F2153 F2154 F2155 F2160 F2161 F2162 F2163 F2164 F2165 F2168 F2169 F2170 F2172 F2173 F2180 F2191 F2220 F2230 F2250 F2260 F2265 F2266 F2271 F2280 F2290 F2320 F2321 F2322 F2325 F2340 F2342 F2350 F2350–1 F2350–2 F2350–3 F2350–4 F2350–5 F2350–6 Fruits, Vegetables, and Food Safety: Health and Hygiene on the Farm Food Safety First Food Safety: Fish and Shellfish Safety GLP Basics: Safety in the Food Micro Lab GMP Basics: Avoiding Microbial Cross-Contamination 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 Tape 1 – Definitions Tape 2 – Personnel and Personnel Practices Tape 3 – Building and Facilities Tape 4 – Equipment and Utensils Tape 5 – Production/Process Controls 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 HACCP: Safe Food Handling Techniques Microbial Food Safety: Awareness to Action Proper Handling of Peracidic Acid Purely Coincidental 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 Preventing Foodborne Illness Principles of Warehouse Sanitation Product Safety and Shelf Life Safe Handwashing All Hands on Deck The Why,The When, and The How Video Safe Practices for Sausage Production Sanitizing for Safety 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 Understanding Foodborne Pathogens 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 City Postal Code/Zip + 4 Telephone # E-Mail PLEASE CHECk Box NExT To Your VIDEo CHoICE or PLACE TAPE # HErE DAIRY ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ D1010 D1031 D1050 D1060 D1080 D1090 D1100 D1105 D1120 D1130 D1140 D1180 The Bulk Milk Hauler: Protocol & Procedures Dairy Plant Food Safety: Dairy Details Frozen Dairy Products High-Temperature, Short-Time Pasteurizer Managing Milking Quality Mastitis Prevention and Control Milk Hauling Training Milk Processing Plant Inspection Procedures Pasteurizer: Design and Regulation Pasteurizer: Operation 10 Points to Dairy Quality ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ENVIRONMENTAL ❐ E3031 ❐ E3040 ❐ E3055 ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ E3125 E3128 E3131 E3133 E3235 E3236 E3240 E3245 E3251 E3260 Allergy Beware Asbestos Awareness Effective Handwashing – Preventing Cross Contamination in the Food Service Industry Good Pest Exclusion Practices Integrated Pest Management (IPM) Key Pests of the Food Industry Physical Pest Management Practices Regulatory and Good Manufacturing Practices Rodent Control Strategies Sink a Germ Wash Your Hands Would Your Restaurant Kitchen Pass Inspection? Swabbing Techniques for Sampling the Environment and Equipment FOOD ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ F2005 F2007 F2008 F2009 F2011 F2012 F2013 F2014 F2015 F2016 F2017 F2021 F2025 F2030 F2036 F2037 F2039 F2040 F2045 F2050 F2060 F2070 F2080 F2081 F2090 F2095 F2100 F2101 F2102 F2103 F2104 F2105 F2106 F2107 F2110 F2111 F2121 F2125 F2126 F2127 F2128 F2129 F2130 A Lot on the Line The Amazing World of Microorganisms A Recipe for Food Safety Success Basic Personnel Practices Available Post Harvest Processing Technologies for Oysters 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 Production The Special of the Day:The Eggceptional Egg “Egg Games” Foodservice Egg Handling & Safety 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 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 ❐ F2391 ❐ F2430 ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ F2440 F2450 F2451 F2460 F2500 F2501 F2502 F2503 F2504 ❐ F2505 ❐ F2506 ❐ F2600 OTHER ❐ ❐ ❐ ❐ M4030 M4050 M4060 M4070 Ice: The Forgotten Food Personal Hygiene and Sanitation for Food Processing Employees Psychiatric Aspects of Product Tampering Tampering: The Issue Examined Visit our Web site at www.foodprotection.org for detailed tape descriptions JULY 2009 | FOOD PROTECTION TRENDS
http://www.foodprotection.org
Food Protection Trends - July 2009

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