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F2440 Cleaning & Sanitizing in Vegetable Processing Plants:
Do It Well, Do It Safely!–(16 minute video-tape) This training
video shows how to safely and effectively clean and sanitize in
a vegetable processing plant. It teaches how it is the same for
processing plant as it is for washing dishes at home. (University
of Wisconsin Extension–1996)
F2133 Food Safety First–(50 minute videotape). This
food safety training video presents causes of foodborne illness
in foodservice and ways to prevent foodborne illness. Individual
segments include personal hygiene and handwashing, cleaning and
sanitizing, preventing cross contamination and avoiding time and
temperature abuse. Foodhandling principles are presented through
scenarios in a restaurant kitchen. (Glo-Germ 1998)
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-the-point videos can help make your employees aware
of various food hazards, and how they can help promote food safety.
The 4 topics are: Basic Microbiology, Cross Contamination, Personal
Hygiene, and Sanitation. (J.J. Keller & Associates – 1999)
F2125 Tape 1–Food Safety Zone: Basic Microbiology–(10
minute videotape). In this video, food service personnel will gain
a deeper understanding of food safety issues and what they can do
to prevent recalls and contamination. It describes the different
types of bacteria that can be harmful to food, and tells how to
minimize bacterial growth through time and temperature controls,
personal hygiene practices, and sanitation.
F2126 Tape 2–Food Safety Zone: Cross Contamination–(10
minute videotape). 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.
F2127 Tape 3–Food Safety Zone: Personal Hygiene–(10
minute videotape). 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 are so important that
there are federal laws that all food handlers must obey.
F2128 Tape 4–Food Safety Zone: Sanitation –(10
minute videotape). Don’t just tell your employees why sanitation
is important, show them! This training video teaches employees about
the sanitation procedures that cover all practices to keep workplaces
clean, and food produced free of contaminants and harmful bacteria.
Four areas covered include personal hygiene, equipment and work
areas, use and storage of cleaning chemicals and equipment, and
pest control.
F2150 GMP: Personal Hygiene & Practices in Food Manufacturing–(14
minute videotape). This video focuses on the personal hygiene of
food-manufacturing workers, and explores how poor hygiene habits
can be responsible for the contamination of food in the manufacturing
process. This is an instructional tool for new food-manufacturing
line employees and supervisors. It was produced with “real”
people in actual plant situations, with only one line of text included
in the videotape. (Penn State–1993)
F2250 On the Line–(30 minute videotape). This was developed
by the Food Processors Institute for training food processing plant
employees. It creates an awareness of quality control and regulations.
Emphasis is on personal hygiene, equipment cleanliness and good
housekeeping in a food plant. It is recommended for showing to both
new and experienced workers. (The Food Processors Institute–1993)
F2350 ServSafe® Steps to Food Safety–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. English and Spanish are provided on each tape. (National
Restaurant Association Education Foundation –2000)
Step One: Starting Out with Food Safety–(12 minute
videotape). Defines what foodborne illness is and how it occurs;
how foods become unsafe; and what safety practices to follow during
the flow of food.
Step Two: Ensuring Proper Personal Hygiene–(10 minute
videotape). Introduces employees to ways they might contaminate
food; personal cleanliness practices that help protect food; and
the procedure for thorough handwashing.
Step Three: Purchasing, Receiving and Storage–(12 minute
videotape). Explains how to choose a supplier; calibrate and use
a thermometer properly; accept or reject a delivery; and store food
safely.
Step Four: Preparing, Cooking, and Serving–(11 minute
videotape). Identifies proper practices for thawing, cooking, holding,
serving, cooling and reheating food.
Step Five: Cleaning and Sanitizing–(11 minute videotape).
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 setup a cleaning program.
Step Six: Take the Food Safety Challenge: Good Practices, Bad
Practices — You Make the Call!–(35 minute videotape).
Challenges viewers to identify good and bad practices presented
in five short scenarios from different industry segments.
F2390 Take Aim at Sanitation–(8 minute videotape).
This video features tips on food safety and proper disposal of single
service items. Also presented is an emphasis on food contact surfaces
as well as the manufacture, storage and proper handling of these
items. (Foodservice and Packaging Institute, Inc.–1995)
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