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Food Safety & Technology Training
Whether it’s a cafeteria, group picnic or any activity involving food, this is a “must see” training program. This program explains bacteria, the difference between cleaning and sanitizing, how to properly kill bacteria, hot and cold temperatures required for food safety, contamination of foods and cross contamination of different types of food and more. This is an excellent training program for anyone handling, cooking, preparing or serving food. Runtime: 20 Min. YOU WILL RECEIVE A FREE WRITTEN MATERIAL CD-Rom. CD-ROM of written materials may include: Leaders Guides, Questions & Answers, Manuals, and Power Points.
 This three-video set teaches your kitchen staff how to make workplace safety a top priority. Learn how to handle and clean kitchen machinery and knives, how to prevent injuries that can occur from spills or improper lifting, and how to prevent kitchen fires and burns from occurring. Keep your staff alert and aware while they work in a potentially dangerous kitchen environment.
 This video covers bacteria, micro-organisms, proper food temperatures, handling raw foods, cross contamination, food storage, chemicals, cleaning/sanitizing procedures, acidity reactions with metal cans, insect/rodent control, and personal hygiene. Runtime: 20 MIN. YOU WILL RECEIVE A FREE WRITTEN MATERIAL CD-Rom. CD-ROM of Written Materials may include: Leader's Guides, Questions & Answers, Manuals, and Power Points.
Free PreviewChanges and Advances in TechnologiesThe development of new food products occurs all of the time. Food products are developed as a result of consumer demand and industry economics. Changes and advances in technology allows for the development of new food products that contain health benefits or allows for new food products that have never before been seen on the market. New food materials such as micro encapsulation, gene technology and the emergence of novel and functional foods, along with the development of packaging made from food products makes our food supply and the food industry a continually changing landscape.
 This video stresses the importance of storing food at the proper temperature to prevent growth of bacteria. This program also discusses the importance of preparing food properly and washing your hands before working with food. Runtime: 11 MIN. YOU WILL RECEIVE A FREE WRITTEN MATERIAL CD-Rom. CD-ROM of Written Materials may include: Leader's Guides, Questions & Answers, Manuals, and Power Points.
 Addresses food preparation equipment, cleaning equipment, chemicals, knives, food slicer, electrical safety, floors, and more. Runtime: 13 MIN. You will receive free written material on CD-Rom. CD-ROM of Written Materials may include: Leader's Guides, Questions & Answers, Manuals, and Power Points.
 A must see for employees working with knives, cooking utensils, slicers, cutters, and other kitchen equipment. Demonstrates proper use and safety procedures of kitchen equipment as well as accident prevention. Runtime: 13 MIN. YOU WILL RECEIVE A FREE WRITTEN MATERIAL CD-Rom. CD-ROM of Written Materials may include: Leader's Guides, Questions & Answers, Manuals, and Power Points.
 Produced - 1999 This humorous cross-curricula program shows students how harmful bacteria can hide - and grow - in even the most clean-looking of environments. Length: 19 minutes
Sanitation, bacteria growth, temperature controls, personal hygiene, food handling, and insect/rodent control are explained for all employees in this field. Runtime: 14 MIN. YOU WILL RECEIVE A FREE WRITTEN MATERIAL CD-Rom. CD-ROM of Written Materials may include: Leader's Guides, Questions & Answers, Manuals, and Power Points.
 Knowing the regs is one thing ... knowing how to comply with them is quite another. This manual helps you understand exactly what the USDA and FDA regs require. It includes forms, checklists, and examples that make implementing the regs easier ... and it's tab-divided by topic to help you quickly locate the information you need. Keller's manual covers food labeling, additives, HACCP, inspection and enforcement, and sanitation requirements. It also covers the Bioterrorism Act and includes food safety and security measures that food companies can implement to further safeguard property, personnel, and product. These security topics are covered:
Recent updates include:
Loose-leaf, 3-ring bound, 690 pages. ISBN 1-57943-536-X Because regulations and best practices change frequently, keeping this manual current is essential. J. J. Keller's Update Service is the easiest, most economical way! Plus, save big when you subscribe for more than 1 year ... 3- and 5-year subscriptions available at discounted prices!
 Every individual in the child care system should review the information contained in this training program. Discusses foodborne illness prevention techniques, cleaning, sanitizing, and much more. Did you know that heating food in plastic containers in the microwave can be hazardous to health and a potential carcinogen? Program features an interview with an adult who recently experienced foodborne illness and explains his experience with this potentially deadly illness. Runtime: 14 MIN. Includes: CD-ROM of Written Materials may include: Leader's Guides, Questions & Answers, Manuals, and Power Points. Contents vary depending on program.
Meets OSHA requirements. Excellent for new and experienced employees. Trains employees in exposure to "general hazards." Includes basic safety, machinery, electrical safety, back injury prevention, slips and falls, cuts, burns, and employee safety responsibility. Runtime: 12 MIN. YOU WILL RECEIVE A FREE WRITTEN MATERIAL CD-Rom. CD-ROM of Written Materials may include: Leader's Guides, Questions & Answers, Manuals, and Power Points.
 Produced - 2005 Marni Gilbert has a severe allergy to peanuts and dies after consuming some at a school camp. Unfortunately this fictitious case study parallels many cases of children dying after eating certain foods or coming into contact with allergens. Like Marnis, their lives could have been saved. Allergens and Food Safety features interviews and footage throughout. The program covers: what allergens are; reactions and responses; rules and regulations; the role of food manufacturers in food safety; and the role of retailers and workers in food safety. This is a comprehensive look at processes, safety issues and control measures of food allergens in the manufacture, regulation and selling of food. Length: 19 minutes
 Free Preview Science, Technology and the Environment This video explores the impact of technology on food production and development of new and emerging foods. The content covers the changes in food products available and innovation in product development as result of consumer needs and expectations. Packaging will also be investigated as to its impact on food production and the environment. Length: 29 minutes
 This unique guide by the American Institute of Baking (AIB) teaches a hands-on approach to security for all facilities that ship, manufacture, process, package or store food products. It is one of the most comprehensive and practical food security manuals available to the industry. The chapters and reference material provide information that will help you develop an effective security program. Chapter Titles:
A searchable CD is included with every book. Reference forms and evaluation criteria can be printed and used (saving hours of independent development time). The foundation of all AIB security courses will be based on this security manual. 299 pages, soft cover, spiral-bound.
 Ninety percent of all restaurant accidents are the result of unsafe behavior by employees. Program explains unsafe acts and how to eliminate them. Geared for both management and employees. Runtime: 11 MIN. YOU WILL RECEIVE A FREE WRITTEN MATERIAL CD-Rom. CD-ROM of Written Materials may include: Leader's Guides, Questions & Answers, Manuals, and Power Points.
 Produced 2008 Today when we buy mass produced food products we expect consistent taste, texture, appearance and smell and a stringent standard of hygiene. Any divergence from this unspoken contract can result in disaster for the modern food producing company. Quality control is one of the most crucial factors of modern food technology the world over, yet it can be the hardest aspect to achieve. In this in-depth program we identify levels of control in different parts of the world, explore the many factors on how quality can be measured in food manufacturing and look at who is responsible for quality assurance within a large food manufacturer. Length: 25 minutes
 This laminated poster is used in states following federal OSHA guidelines. Sections covered include ...
5-minute video. Runtime: 6 MIN. YOU WILL RECEIVE A FREE WRITTEN MATERIAL CD-Rom. CD-ROM of Written Materials may include: Leader's Guides, Questions & Answers, Manuals, and Power Points.
 Produced - 2004 Events and functions need careful planning and execution. This program examines a range of areas relevant to event or function catering. It focuses on general planning, budgets, the food - including menu planning, presentation, the kitchen, food quantities, transporting food, and food storage and handling for outside functions. The program also looks at the importance of good timing and flexibility, and explores some of the legal requirements involved in catering for an event. This is a brilliant resource for all hospitality students. Length: 19 minutes
 Best-Seller! Your employees play a vital role in food safety. Now, you can make sure they're aware of critical regulatory requirements and best practices with this high-quality, affordable poster series. Display these posters in key work areas and important food safety messages will be continually reinforced ... even when your quality manager is not in the work area. Posters include a message in both English and Spanish so critical safety concepts can be understood by more employees. Posters available are:
Each poster is built to last ... featuring heavy, 3 mil lamination to protect against damage from the work environment. Plus, at 17" W x 22" long, the posters are large enough to be noticed and clearly read ... yet manageable enough to be posted in work areas. Posters are 17" W x 22" L., full color, laminated, and bilingual.
 Food Labeling - Requirements For FDA Regulated Products.
The requirements for food labeling can be very confusing. This easy-to-use book can help you make sense of the regulations and help get your company into compliance. 5-ring bound. 496 pages. Also available on CD-ROM: The exact same information as the Food Labeling book, with the added convenience of a keyword search capability. Operating requirements: Windows®, Mac, Unix or OS/2 operating system, 486 CPU operating at least 66 MHz of RAM, quad speed CD-ROM drive. Adobe Acrobat® 3.0 or higher.
 Featuring an easy-to-read format and full-color illustrations, this versatile employee handbook - available in English and Spanish - covers a variety of issues that are critical to food safety. It's filled with bulleted lists, charts, and chapter quizzes that reinforce key food safety issues and make the material easier for employees to understand. Employee Food Safety Handbook includes chapters on ...
 Designed for companies who have an in-plant cafeteria or food service area. Stresses cleanliness, personal hygiene, and provides training in important areas of bacteria and insect rodent control temperatures and more. Runtime: 14 MIN. YOU WILL RECEIVE A FREE WRITTEN MATERIAL CD-Rom. CD-ROM of Written Materials may include: Leader's Guides, Questions & Answers, Manuals, and Power Points.
 Produced 2006
A Case Study in Product Development In this program we explore current trends in food and what influences the development of new food products. We meet food industry experts who discuss these current trends - with particular focus on changes that chefs are making in restaurants and cafes, and foods styled for magazines. This program can be used as an introduction to food product development, an overview of current factors influencing food production or stimulus to investigating factors that influence foods and food choice. It also provides a broad look at how consumers and consumer perceptions influence product development. Length: 25 minutes
 Produced 2008 Commercial kitchens must adhere to strict workplace health and safety procedures to prevent harm, illness and accidents occurring to both staff and clientele. This program outlines the basic workplace health and safety guidelines for the average commercial kitchen including, personal safety, working with heat, electricity, gas and dangerous equipment, and food hygiene. Length: 27 minutes
 This program teaches the individual how to read and understand government nutrition labeling and understanding behind what the labels mean. These labels are often confusing, but more importantly, what is not included on the labels is of extreme value. There are many "loopholes" in the laws that allow food manufacturers to skirt the actual meaning of the law and not explain the entire truth in what is contained in food. This is not an "expose," but it does point out some unusual facts in nutrition labeling. Runtime: 27 MIN. YOU WILL RECEIVE A FREE WRITTEN MATERIAL CD-Rom. CD-ROM of Written Materials may include: Leader's Guides, Questions & Answers, Manuals, and Power Points.
 Available on DVD, Security Awareness: First Line of Defense reinforces the importance of security awareness in all phases of product handling, from receiving ingredients to processing and shipping. With this training program, you can have an immediate impact on plant security with very little time or resources ... all while helping maximize the effectiveness of your overall security investment. The video covers ...
The video-based training program helps every employee hear a consistent message about security, so no critical information is overlooked.
 Produced 2009 Proper sanitation procedures are essential to the management of food safety for business operators. It can result in loss of customers, poor employee morale, (poor quality control) or poor food quality. This program highlights some of the issues related to cleaning and sanitation in the food industry and how to ensure proper procedures are followed allowing successful management of food safety. Length: 25 minutes
 Produced 1998 All About Food Poisoning Introduces us to the different forms of bacteria that cause food poisoning, and clearly explains the conditions in which they become a threat to health. Length: 21 minutes
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