Food Protection Trends - August 2009 - 517

and explains how to ensure their safety. Employees learn how to spot potential problems and what to do when they find them. Topics include: correct thermometer use, cooling, thawing and heating procedures, food storage procedures, holding temperature requirements, and handling leftovers. Food Safety for Food Service Series II – An employee video series containing quick, 10-minute videos that boost safety awareness for food service employees and teach them how to avoid foodborne illness. (J.J. Keller & Associates–2002) F2104 Tape I – Basic Microbiology and Foodborne Illness – (10 minutes). Covers four common microorganisms in food, how they get into food,and simple ways to prevent contamination. Stresses the importance of keeping food at the right temperature,having proper personal hygiene, and cleaning and sanitizing work surfaces. Tape 2 – Handling Knives, Cuts, and Burns – (10 minutes). Explains why sharp knives are safer than dull ones, provides tips for selecting a good knife, and gives techniques for cutting food safely. Also explains first aid for cuts and burns and the most common causes of burns. Tape 3 – Working Safely to Prevent Injury – (10 minutes). Discusses common lifting hazards and how back injuries can happen. Gives proper lifting and carrying techniques to prevent soreness and injury. Also covers how to prevent slips, trips, and falls. Tape 4 – Sanitation – (10 minutes). Provides tips for good personal hygiene habits, including the proper way to wash your hands, dress, and prepare for work. Also covers cleaning and sanitizing equipment; storing chemicals and cleaning supplies; and controlling pests that can contaminate work areas and food. dry processing plants with potentially devastating consequences. (Silliker Laboratories–2002) F2120 Food Safety:For Goodness Sake Keep Food Safe – (15 minutes).Teaches food handlers the fundamentals of safe food handling.The tape features the key elements of cleanliness and sanitation, including: good personal hygiene,maintaining proper food product temperature, preventing time abuse, and potential sources of food contamination.(Iowa State University Extention–1990) (Reviewed 1998) Food Safety the HACCP Way – (11.5 minutes). Introduces managers and line-level staff to HACCP, or the Hazard Analysis Critical Control Point food safety system. The HACCP system is a seven-step process to control food safety, and can be applied to any size and type of food establishment. Food Safety Zone Video Series – A one-of-a kind series that helps get your employees to take food safety issues seriously. These short, to-thepoint videos can help make your employees aware of various food hazards, and how they can help promote food safety. The four topics are: Basic Microbiology, Cross Contamination,Personal Hygiene,and Sanitation. (J.J. Keller & Associates–1999) F2125 Tape I – Basic Microbiology and Foodborne Illness – (10 minutes). Covers four common microorganisms in food, how they get into food,and simple ways to prevent contamination. Stresses the importance of keeping food at the right temperature,having proper personal hygiene, and cleaning and sanitizing work surfaces. Tape 2 – Food Safety Zone: Cross Contamination – (10 minutes). Quickly teach your employees how they can help prevent cross contamination. Employees are educated on why contaminants can be extremely dangerous, cause serious injury and even death, to consumers of their food products. This fast-paced video will give your employees a deeper understanding of the different types of cross contamination, how to prevent it, and how to detect it through visual inspections and equipment. The emphasis is that prevention is the key to eliminating cross contamination. Tape 3 – Food Safety Zone: Personal Hygiene (English and Spanish) – (10 minutes). After watching this video, your employees will understand why their personal hygiene is critical to the success of your business. This video teaches employees about four basic good personal hygiene practices: keeping themselves clean, wearing clean clothes,following specific hand washing procedures, and complying with all related work practices. Personnel are also taught that personal hygiene practices are designed to prevent them from accidentally introducing bacteria to food products, and F2121 F2105 F2106 F2126 F2107 F2110 Food Safety is No Mystery – (34 minutes). This is an excellent training visual for foodservice workers. It shows the proper ways to prepare, handle, serve and store food in actual restaurant, school and hospital situations. A policeman sick from food poisoning, a health department sanitarian, and a foodservice worker with all the bad habits are featured. The latest recommendations on personal hygiene, temperatures, cross contamination, and storage of foods are included. (USDA–1987) (Reviewed 1998) Controlling Salmonella: Strategies That Work – (16 minutes). This training video provides practical guidelines to prevent the growth of Salmonella in dry environments and avoid costly product recalls. Using this video as a discussion tool, supervisors can help employees learn about water and how it fosters conditions for the growth of Salmonella in F2127 F2111 AUGUST 2009 | FOOD PROTECTION TRENDS 517

Food Protection Trends - August 2009

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