Stresses the importance of personal hygiene, kitchen cleanliness, inspecting and protecting foods, proper food storage and preparation, and serving food safely.
Discusses ways to prevent falls, protect against cuts and bruises, avoid burns, lift objects safely, and prevent fires.
Explains the different types of foodborne illness', the conditions in which they grow, and ways to stop the germs from growing. This pamphlet also stresses the importance of personal hygiene, kitchen cleanliness, and sanitizing dishes and utensils.
Explains how Viral Hepatitis A is passed, what the symptoms are, how long the illness lasts, how Hepatitis A can be prevented, and what food and drink is appropriate with the Hepatitis A disease.
Discusses the regulations that are essential and basic to planning and running a safe catering operation.
Explains how to develop a food establishment that will meet the essential requirements to obtain a food establishment license.
Lists the essential requirements needed to obtain a temporary food service license and gives hints on how to protect the health of your customers at a special community events.
11:00 min. An educational video designed for retail food service, but could easily be utilized in home food safety. The video includes information on proper temperature storage, handling, and wholesomeness.
2 hours 45 min. An educational video designed for the food service industry by the Indiana State Department of Health. The program identifies hazards and assess their risks, determines critical control points, institutes control measures and establishes criteria to ensure control, monitor critical control points and record data, how to take action when criteria is not met, and to verify if the system is functioning as planed
15:54 min. A food safety training tape which contains information of safe food handling specific to not-for-profit organizations that provide food for the hungry. Topics include; The Food Safety Time Bomb, Keeping Food Safe the HACCP Way and Look at Product Dating. This video can also be easily utilized in retail establishments.
17:00 min. A training video for retail managers and employees on the dangers of foodborne illness and how it can be prevented. The video covers for key areas as determined by experts in food safety as most critical. These areas include proper personal hygiene, preventing cross- contamination, proper food handling and storage and how to sanitize and disinfect your food service operation.
3 hours min. The Educational Foundation of the National Restaurant Association provides a four part training series for retail food workers. Topics in the series include: Employee Health and Hygiene, Receiving and Storage, Time and Temperature, and Cleaning and Sanitizing.
18:00 min. A video training system designed by Taylorä for their gravity flow soft serve machines. The video does offer excellent sanitation techniques for Taylorä equipment.
20:00 min. An educational video designed for the retail food service industry which demonstrates how to properly store and handle food service disposables so customers are using safe, clean products. The video demonstrates; the problem of foodborne illness, how foodservice disposables are manufactured for cleanliness, tips for storing foodservice disposables, tips to help your customers in self-serve areas, guidelines for serving meals and maintaining proper sanitation, and tips for cleaning up after meals. Throughout the program, a roving microscope “takes aim” at common mistakes made by workers to help audiences identify unsanitary handling and storage practices.
5:30 min. An instructional program that gives the why and how of effective hand washing. Its message is appropriate for all ages and educational levels. Great for retail food workers, students and at home use! The video segment is humorous, fast moving and instructs without preaching. The objectives include; the necessity for proper hand washing, the consequences of not washing their hands or washing their hands improperly, will recognize situations which require hand washing, demonstration of proper hand washing techniques.
This educational video is narrated by a teen-aged detective, who is attempting to “reduce the incidence of sick kids”. Topics covered include the importance of handwashing, how germs are spread to food, temperature control, and microwave cooking. It is part of a curriculum designed to teach safe food handling, which includes a teacher guide, posters, audio tape and a computer game. Audience: Children. Educational Level: Elementary grades 3-5.
This is a video with five segments covering lessons in safety, especially for children who care for themselves. The first three segments deal with food safety concepts and skills in buying, storing, preparing and cooking foods. The fourth segment addresses food additives and pesticides, and the fifth segment is about water. The video comes with a curriculum of pre- and post-tests and take home activities. Audience: Children. Educational Level: elementary grades 4-6.
This video for young people who are beginning to become independent teaches about food safety. A chef talks about proper refrigerator temperatures, heating and cooling foods, cross- contamination, storing leftovers, thawing, and pull dates on foods. Using knives and how to prevent shocks and burns in the kitchen are also covered. (Note: the narrator states that the temperature danger zone is 80-140 degrees). Audience: Adolescents. Educational Level: Middle school grades.
10:00 min. Prime Time Live goes into families kitchens and identifies
problems with cross- contamination and how it could lead to foodborne illness.
This video can also be used in retail food establishments. Audience: General
public and retail food establishments. Educational Level: High school level.
ABC New, Prime Time Live, Aired on 11/1/95.
