Food Protection Trends - November 2009 - 822

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.) 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 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 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 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 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: HACCP Tape 2 – 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 Fruits, Vegetables, and Food Safety: Health and Hygiene on the Farm ❐ F2391 ❐ F2430 ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ F2440 F2450 F2451 F2460 F2500 F2501 F2502 F2503 F2504 ❐ F2095 ❐ F2101 ❐ F2103 ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ ❐ F2104 F2105 F2106 F2107 F2110 F2111 F2121 F2125 F2126 F2127 F2128 F2129 F2130 F2131 ❐ 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 822 FOOD PROTECTION TRENDS | NOVEMBER 2009
http://www.foodprotection.org

Food Protection Trends - November 2009

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

Food Protection Trends - November 2009
Contents
Sustaining Members
Vickie’s View from Your President
Commentary from the Executive Director
Prevalence and Risk Factor Investigation of Campylobacter Species in Retail Ground Beef from Alberta, Canada
Consumer Storage Period and Temperature for Peanut Butter and Their Effects on Survival of Salmonella and Escherichia coli O157:H7
General Interest Paper – History of Consumer Food Safety Education Focus on Beef: Impact on Risk of Foodborne Illness
Award Nominations
New Members
What’s Happening in Food Safety
Industry Products
Coming Events
Advertising Index
Journal of Food Protection Table of Contents
Audiovisual Library Order Form
Booklet Order Form
Membership Application
Food Protection Trends - November 2009 - Food Protection Trends - November 2009
Food Protection Trends - November 2009 - Cover2
Food Protection Trends - November 2009 - 765
Food Protection Trends - November 2009 - Contents
Food Protection Trends - November 2009 - 767
Food Protection Trends - November 2009 - 768
Food Protection Trends - November 2009 - 769
Food Protection Trends - November 2009 - 770
Food Protection Trends - November 2009 - 771
Food Protection Trends - November 2009 - 772
Food Protection Trends - November 2009 - Sustaining Members
Food Protection Trends - November 2009 - 774
Food Protection Trends - November 2009 - 775
Food Protection Trends - November 2009 - Vickie’s View from Your President
Food Protection Trends - November 2009 - 777
Food Protection Trends - November 2009 - Commentary from the Executive Director
Food Protection Trends - November 2009 - 779
Food Protection Trends - November 2009 - Prevalence and Risk Factor Investigation of Campylobacter Species in Retail Ground Beef from Alberta, Canada
Food Protection Trends - November 2009 - 781
Food Protection Trends - November 2009 - 782
Food Protection Trends - November 2009 - 783
Food Protection Trends - November 2009 - 784
Food Protection Trends - November 2009 - 785
Food Protection Trends - November 2009 - 786
Food Protection Trends - November 2009 - Consumer Storage Period and Temperature for Peanut Butter and Their Effects on Survival of Salmonella and Escherichia coli O157:H7
Food Protection Trends - November 2009 - 788
Food Protection Trends - November 2009 - 789
Food Protection Trends - November 2009 - 790
Food Protection Trends - November 2009 - 791
Food Protection Trends - November 2009 - 792
Food Protection Trends - November 2009 - General Interest Paper – History of Consumer Food Safety Education Focus on Beef: Impact on Risk of Foodborne Illness
Food Protection Trends - November 2009 - 794
Food Protection Trends - November 2009 - 795
Food Protection Trends - November 2009 - 796
Food Protection Trends - November 2009 - 797
Food Protection Trends - November 2009 - 798
Food Protection Trends - November 2009 - 799
Food Protection Trends - November 2009 - Award Nominations
Food Protection Trends - November 2009 - 801
Food Protection Trends - November 2009 - 802
Food Protection Trends - November 2009 - 803
Food Protection Trends - November 2009 - 804
Food Protection Trends - November 2009 - 805
Food Protection Trends - November 2009 - 806
Food Protection Trends - November 2009 - 807
Food Protection Trends - November 2009 - New Members
Food Protection Trends - November 2009 - 809
Food Protection Trends - November 2009 - What’s Happening in Food Safety
Food Protection Trends - November 2009 - 811
Food Protection Trends - November 2009 - 812
Food Protection Trends - November 2009 - Industry Products
Food Protection Trends - November 2009 - 814
Food Protection Trends - November 2009 - 815
Food Protection Trends - November 2009 - Coming Events
Food Protection Trends - November 2009 - Advertising Index
Food Protection Trends - November 2009 - 818
Food Protection Trends - November 2009 - 819
Food Protection Trends - November 2009 - 820
Food Protection Trends - November 2009 - Journal of Food Protection Table of Contents
Food Protection Trends - November 2009 - Audiovisual Library Order Form
Food Protection Trends - November 2009 - Booklet Order Form
Food Protection Trends - November 2009 - Membership Application
Food Protection Trends - November 2009 - Cover3
Food Protection Trends - November 2009 - Cover4
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