Accessibility Info
This Web site was last modified on June 2005. Since June 2005, the web site has not been maintained, including the addition or maintenance of product information in the Educational Materials and HACCP training databases. The information presented on this Web site is for informational purposes only.
Please contact the producer of a training product to determine if it is still being offered for sale before requesting the item. Materials that include a call number from the National Agricultural Library (NAL) may be borrowed from the National Agricultural Library Document Delivery Branch through interlibrary loan. Contact your local library to obtain these materials through this program.
Users are encouraged to visit FoodSafety.gov or contact the National Agricultural Library's Food Safety Information Center at fsic@nal.usda.gov for additional assistance.
Title: Integrated Fly Management
Producer Name: Actron, Inc.
Contact Information:
P. O. Box 55655
Santa Clarita, CA 91385
Telephone: 661-287-3335
Fax: 661-287-3339
Email: flymaster@actroninc.com
Format: Self-executing multi-media Shockwave/Flash software
Date Produced: 1999
Description: Multi-media instruction on the problem of flies with particular attention to their role in the transmission of foodborne illness and less hazardous IPM control methods appropriate for sensitive food-handling areas. The knowledge gained from examining their biological characteristics is applied in the construction of a systematic management strategy. The animated MacroMedia Flash format may be viewed on-line or downloaded as a self-playing file that requires no installation or additional software. It is currently available at the following site: http://www.actroninc.com/flash/index.html
Audience: foodservice workers, sanitarians
Cost: Free. The software may be freely distributed for non-profit educational purposes.
How to order: Visit web site.
Web site: http://www.actroninc.com/flash/index.html
Title: Retail Seafood
Producer Name: Alaska Seafood Marketing Institute
Contact Information:
1200 - 112th Avenue NE
Suite C-226
Bellevue, WA 98004-3772
Telephone: 800-806-2497
Fax: 425-451-9795
Email: Info@AlaskaSeafood.org
Format: Videocassette (10 min.), 17 page booklet
Date Produced: 1995
Description: Designed for employees in retail establishments, this video and booklet covers receiving, handling, holding, display, and night and weekend care for fresh and frozen seafood.
Audience: retail, seafood
Cost: $8
How to order: Order from above address.
NAL Call Number: Videocassette no.2616
Web site: http://www.alaskaseafood.org
Title: Control of Listeria in the Meat Plant & Sanitation
Producer Name: American Association of Meat Processors
Contact Information:
Dr. Norman Marriott
One Meating Place
P.O. Box 269
Elizabethtown, PA 17022
Telephone: 717-367-1168
Fax: 717-367-9096
Format: Videocassette (VHS) 15 minutes - Handbook (24 page plant sanitation guide)
Partners: Virginia Polytech Institute
Description: The video training presentation is made especially for entry-level employees engaged in sanitation activities. It includes a concise & easy-to-follow guide to use to develop your own effective plant sanitation program.
Audience: entry level foodservice and meat plant workers
Cost: $25.00 (AAMP Member) $35.00 (Non-Member)
How to order: Contact Nancy V. Matako at above address.
Web site: http://www.aamp.com/
Title: The Eggs Games
Producer Name: American Egg Board
Contact Information:
1460 Renaissance Dr.
Park Ridge, IL 60068
Telephone: 847-296-7043
Fax: 847-296-7007
Email: aeb@aeb.org
Format: Videocassette (18) min)
Date Produced: 1999
Description: The premise of the video is that two booth announcers are hosting the Egg Safety National Championships and three "sporting events" are used to illustrate proper and improper techniques for egg handling and safety.
Audience: foodservice workers
Cost: $10 includes shipping, handling and tax. Only prepaid orders accepted.
How to order: Order from above address.Call, fax, or email producer to receive a videoordering card.
Web site: http://www.aeb.org/
Comments: For related food safety information from this producer: http://www.aeb.org/
Title: Fast Track Food Safety
Producer Name: American Hotel & Motel Association
Contact Information:
Mark Krueger
The Educational Institute
2113 North High St
East Lansing, MI 48906
Telephone: 800-344-4381
Fax: 517-372-5141
Email: publications@ei-ahma.org
Format: Curriculum includes 5 videocassette set (20-25 min. each), leader's guide, staff handbooks, food safety certificates
Date Produced: 1994
Description: Offers job-specific video training of employees in any type of establishment that serves food. Workers learn basic food safety musts along with specific how-to's for his/her job. There are separate videos and handbooks for receiving and storage staff, food production staff, servers, and warewashers. Also included is a food safety essentials video for all employees that gives overall guidelines and motivates employees. Each video can be purchased separately or together as a set.
Audience: foodservice workers
Non-English Availability: Spanish
Cost: $499 for kit; call for other pricing details.
How to order: Order from above address.
NAL Call Number: Videocassette no.2465
Web site: http://www.ei-ahma.org/
Title: Quality Sanitation Management
Producer Name: American Hotel & Motel Association
Contact Information:
Mark Krueger
The Educational Institute
2113 North High St
East Lansing, MI 48906
Telephone: 800-344-4381
Fax: 517-372-5141
Email: publications@ei-ahma.org
Format: Textbook, soft cover- 494 pages
Date Produced: 1994
Description: Outlines HACCP approach to sanitation management. Helps food service managers understand the 1993 FDA Food Code guidelines and offers details on what regulatory authorities look for.
Audience: trainers, managers, foodservice
Non-English Availability: Spanish
Cost: $61.95; call for quantity discounts
How to order: Order from above address.
NAL Call Number: TX911.3.S3C52 1994
Web site: http://www.ei-ahma.org/
Title: Retail Store Sanitation Manual
Producer Name: American Institute of Baking
Contact Information:
1213 Bakers Way
Manhattan, KS 66505-3999
Telephone: 800-242-2534
Fax: 785-537-1493
Format: Reference manual- 153 pages
Date Produced: 1993
Description: This consolidated reference manual for the retail store operator provides the basic understanding of environmental factors and hygiene principals required to develop programs to reduce and manage the potential for losses from spoilage and to prevent foodborne illnesses. The book contains chapters on managing food safety programs, store construction, equipment design and installation, staffing and training, microorganisms, operational methods and practices, cleaning practices, pest control and IPM procedures.
Audience: retail, managers
Cost: $15
How to order: Order from above address.
Web site: http://www.aibonline.org
Title: Micro-Facts
Producer Name: American Institute of Baking
Contact Information:
1213 Bakers Way
Manhattan, KS 66505-3999
Telephone: 800-242-2534
Fax: 785-537-1493
Format: Manual, fact sheets
Date Produced: 1996
Description: A compact resource for personnel involved in food quality assurance and hygiene. Describes all major pathogenic microorganisms with an impact on food safety and discusses sources of the bacteria, symptoms of foodborne illnesses, and growth and survival characteristics of the illnesses. Includes descriptions of the bacteria viruses, and protozoa that may cause illnesses. Issued in a sturdy, three-ring binder to accommodate updates as they are issued.
Audience: foodservice, food processors
Cost: $89.00, Item #06-1375
How to order: Order from above address.
Web site: http://www.aibonline.org
Title: Consolidated Standards for Food Distribution Center
Producer Name: American Institute of Baking
Contact Information:
1213 Bakers Way
Manhattan, KS 66505-3999
Telephone: 800-242-2534
Fax: 785-537-1493
Format: Manual
Date Produced: 1995
Description: Information to help warehouse managers to keep their facilities within regulatory guidelines. Covers these major areas: adequacy of the food safety program, pest control, operational methods and personnel practices, maintenance for food safety, and cleaning practices. Standards are based on the Food, Drug, and Cosmetic Act, the Good Manufacturing Practices, and the Federal Insecticide, Fungicide, and Rodenticide Act.
Audience: foodservice, warehouse
Non-English Availability: Spanish
Cost: $5, Item #6210
How to order: Order from above address.
Web site: http://www.aibonline.org
Title: Guidelines for Food Distribution Centers
Producer Name: ASI Food Safety Consultants
Contact Information:
7625 Page Blvd.
St. Louis,, MO 63133
Telephone: 800-477-0778
Fax: 314-727-2563
Email: asi@asifood.com
Format: Manual - 38 pages
Date Produced: 2003
Description: These guidelines are a combination of the Good Manufacturing Practices, Hazard Analysis Critical Control Points, and experience. They were devised to enable food distribution centers to set up preventive programs designed to stop problems from happening as well as to identify problems that currently exist. These guidelines and gradings are divided into five sections to enable management to focus on the areas in which improvement is most needed. These sections are: evaluation of existence of food safety programs; pest control; operational methods and personnel practices; maintenance and repair; and cleaning programs.
Audience: volunteers, foodservice workers
Cost: $15
How to order: Order from above address.
NAL Call Number: TS189.6 A85 1995
Web site: http://www.asifood.com
Title: Danger! Underworld!
Producer Name: AVA Scheiner AG
Contact Information:
Neugasse 6
8005 Zurich, Switzerland
Telephone: 0041-1-448-20-70
Fax: 0041-1-448-20-75
Email: info@ava-scheiner.ch
Format: Curriculum includes slides (also available as videocassette), course manual for 4 lessons, questionnaire, sticker
Date Produced: unknown
Description: Teaches about cleaning and disinfecting at the workplace and in the food processing plant (or the kitchen) in general.
Audience: foodservice workers, retail
Non-English Availability: German, French, Spanish, Italian
Cost: Call for prices
How to order: Order from above address.
Title: The Uninvited Guests
Producer Name: AVA Scheiner AG
Contact Information:
Neugasse 6
8005 Zurich, Switzerland
Telephone: 0041-1-448-20-70
Fax: 0041-1-448-20-75
Email: info@ava-scheiner.ch
Format: Curriculum includes videocassette (18 min.), course manual for 3 lessons (45 min. each), questionnaire, sticker
Date Produced: unknown
Description: Introduction into basic microbiology and training in personal hygiene as well as in hygiene at the workplace. Humorous cartoons appear as "uninvited guests" for which one must constantly be on guard.
Audience: foodservice workers, retail
Non-English Availability: German, French, Spanish, Italian, Portuguese, Dutch, Danish, Serbo-Croatian, Polish, Hungarian, Greek, Turkish, Arabic, Tamil, Chinese, Thai
Cost: Call for prices
How to order: Order from above address.
Title: Hygiene for Hands
Producer Name: AVA Scheiner AG
Contact Information:
Neugasse 6
8005 Zurich, Switzerland
Telephone: 0041-1-448-20-70
Fax: 0041-1-448-20-75
Email: info@ava-scheiner.ch
Format: Curriculum includes videocassette (7 min), videocassette (4 min.), poster
Date Produced: unknown
Description: Curriculum offers guidelines on proper handwashing, motivating employees to examine their own behavior in order to improve it.
Audience: hand washing, foodservice workers
Non-English Availability: German, French, Spanish, Italian, Polish
Cost: Call for prices
How to order: Order from above address.
Title: All Hands on Deck! - True Confessions of a Filthy, Rotten, Disgusting Germ
Producer Name: Brevis
Contact Information:
244 West 2855 South
Salt Lake City, UT 84115
Telephone: 800-383-3377
Fax: 801-485-2844
Email: info@brevis.com
Format: Videocassette (10 min.)
Date Produced: 1996
Description: An entertaining look at the proper way to wash hands. The narrator is a hand, who persuades a germ to come clean and tell us where germs like to live and how they get around. The reasons for handwashing are outlined and proper technique is demonstrated along with suggestions for avoiding immediate recontamination before even leaving the rest room. This video is for foodservice workers, but there is also a version for health care professionals and one for young people.
Audience: hand washing, foodservice workers
Cost: $25
How to order: Place order online or request a catalog. Or place order by phone.
NAL Call Number: Videocassette no. 2425
Web site: http://www.brevis.com/
Title: Food Borne Illnesses and Their Prevention
Producer Name: Cambridge Educational
Contact Information:
P.O. Box 2153
Charleston, WV 25328-2153
Telephone: 800-468-4227
Email: customerservice@cambridgeol.com
Format: Videocassette (31 min.)
Date Produced: 1995
Description: The video contains three sections: The target audience is not specified, seems to be aimed toward the consumer and/or foodservice worker. Section 1: Names the most common and some of the more serious food contaminants, (virus and bacteria). The video clearly explains virus and bacteria, sources and how to prevent illness from each source. Descriptions include symptoms, the average duration of the illness and treatments for Campylobacter, E. coli 0157:H7, botulinum, how raw honey can make infants ill, Lester, Staph, Shigella, hepatitis A, bacillus, germs transmission, and shellfish poisoning. Section 2 provides safety measures to prevent illness and section 3 offers information on prevention, including cooking and storage temperatures, with emphasis on handling and preparation responsibilities to produce safe food.
Audience: foodservice workers, consumers, public health officials
Cost: $79
How to order: Order from above address.
NAL Call Number: Videocassette no.2554
Web site: http://www.cambridgeeducational.com/
Title: Food Safety
Producer Name: Cambridge Educational
Contact Information:
P.O. Box 2153
Charleston, WV 25328-2153
Telephone: 1-888-744-0100
Email: customerservice@cambridgeol.com
Format: Videocassette (33 min.)
Date Produced: 1995
Description: The video contains five sections. The target audience is not specified, but seems to be aimed toward consumer or food service workers. Section #1: Shopping covers see-by dates, labeling freshness of fish and meat, both frozen, canned and raw. #2: Storage covers consumer actions - from store to kitchen, temperatures for fresh, frozen and canned product. #3: Preparation of food from raw, frozen or canned product. Includes cleaning of food, work area, utensils and hands. #4 Leftovers includes how to store and reheat food. #5: Is the recap of the previous sections with emphasis on consumer responsibilities for safe food.
Audience: foodservice workers, consumers
Cost: $79
How to order: Order from above address.
NAL Call Number: Videocassette no.2553
Web site: http://www.cambridgeeducational.com/
Title: Codigo de Alimentos - 2001 (Food Code 2001)
Producer Name: Ceti Translations and Publications
Contact Information:
Angel M. Suarez
7865 Thor Drive
Annandale, VA 22003-1437
Telephone: 703-560-4499
Fax: 703-560-7056
Email: cetifish@erols.com
Format: Book - 428 page spiral bound
Date Produced: July 31, 2002
Description: This is a Spanish translation of the FDA Food Code 2001. The document contains all eight chapters and annexes.
Audience: retail foodservice, public health official, foodservice manager, processors
Non-English Availability: Spanish
Cost: $75.00 U.S., $90.00 non-U.S.
How to order: Order from the above address.
Title: Would Your Restaurant Kitchen Pass Inspection
Producer Name: CEV Multimedia
Contact Information:
P.O. Box 65265
Lubbock, TX 79464
Telephone: 800-922-9965
Fax: 800-243-6398
Format: Videocassette (20 min.)
Date Produced: 2000
Description: A health inspector arrives unannounced in a restaurant. Are they prepared? This program helps ensure a perfect score on any health inspection by addressing safe food-handling techniques in the food service industry. Learn how food-borne illness is spread and more importantly, how it can be prevented. Dramatizations and live-action video display specific techniques students and restaurant employees can use to help any restaurant kitchen meet the highest standards. An Executive Chef provides insight into day to day operations.
Audience: foodservice workers
Cost: $95
How to order: Order from above address.
Web site: http://www.cev-inc.com/index.asp
Title: Introduction to Food-borne Illness
Producer Name: CEV Multimedia
Contact Information:
P.O. Box 65265
Lubbock, TX 79464
Telephone: 800-922-9965
Fax: 800-243-6398
Format: Videocassette (39 min.), study guide
Date Produced: 1996
Description: This presentation provides an overview of the major causes of food-borne illness and
illustrate practices to help minimize the risk of contracting or spreading a food-borne disease. Viewers learn about microorganisms (parasites, viruses, fungi and bacteria) associated with food-borne illness. They also study ways to reduce harmful pathogens through proper handling, storage and cooking. Other food safety topics include keeping foods out of the temperature danger zone, avoiding cross contamination and the importance of good personal hygiene.
Audience: foodservice workers, adolescents
Cost: $115
How to order: Order from above address, # CEV00675
Web site: http://www.cev-inc.com
Title: Understanding Food-borne Pathogens
Producer Name: CEV Multimedia
Contact Information:
P. O. Box 65265
Lubbock, TX 79464
Telephone: 800-922-9965
Fax: 800-243-6398
Email: sales@cevmultimedia.com
Format: Videocassete (40 minutes) and 43 page supplement
Date Produced: Unknown
Partners: Texas Tech Univ.
Description: This curriculum provides an overview of the major causes of foodborne illness and illustrates practices to minimize the risk of contracting or spreading a foodborne disease. Viewers learn about microorganisms (parasites, viruses, fungi and bacteria) associated with foodborne illness. They also study ways to reduce harmful pathogens through proper handling, storage and cooking. Other food safety topics include keeping foods out of the temperature danger zone, avoiding cross-contamination and the importance of personal hygiene.
Audience: consumers, foodservice
Cost: $115.00
How to order: Order from the above address or online. Item #CEV00676
Web site: http://www.cev-inc.com
Title: Food Safety: Protecting At-Risk Populations
Producer Name: CEV Multimedia
Contact Information:
P.O. Box 65265
Lubbock, TX 79464
Telephone: 800-922-9965
Fax: 800-243-6398
Format: Videocassette (28 min.)
Date Produced: 2000
Description: Explores the special concerns of at-risk populations: children, pregnant women, the elderly, the undernourished and those with weakened immune defenses. Featured experts explain the dangers faced by each at-risk population. Viewers will learn strategies to follow when dining out and handling food at home, as well as special concerns for infants' food. Food selection, storage, thawing, temperature control and work area and personal sanitation are covered. Other topics include thorough cooking and reheating, cross-contamination and foods that should never be eaten.
Audience: consumers, public health official, foodservice workers
Cost: $99
How to order: Order from above address, # CEV00776
NAL Call Number: Videocassette no. 2948
Web site: http://www.cev-inc.com
Title: Food Safety: Fish & Shellfish Safety
Producer Name: CEV Multimedia
Contact Information:
P. O. Box 65265
Lubbock, TX 79464
Telephone: 800-922-9965
Fax: 800-243-6398
Email: sales@cevmultimedia.com
Format: Videocassette (21 minutes) and 10 page supplement
Date Produced: Unknown
Partners: Texas Tech Univ.
Description: This curriculum demonstrates the proper selection, storage and preparation of fish and shellfish. Included are ways to enjoy safer consumption of raw fish and shellfish products.
Audience: seafood, consumers, foodservice
Cost: $115.00
How to order: Order from address above or online. Item #CEV00773
Web site: http://www.cev-inc.com
Title: Food Safety - CD ROM
Producer Name: CEV Multimedia
Contact Information:
P. O. Box 65265
Lubbock, TX 79464
Telephone: 800-922-9965
Fax: 800-243-6398
Email: sales@cevmultimedia.com
Format: CD-ROM
Date Produced: Unknown
Partners: Texas Tech Univ.
Description: This curriculum covers the topics of cross-contamination; which foodborne pathogens are most likely to affect you; how to reduce food contamination; along with food selection, storage, handling and preparation, kitchen safety and the temperature danger zone. This is an easy-to-use, interactive media resource that provides quizzes with audio and visual responses. It is compatible with Macintosh and Windows.
Audience: foodservice
Cost: $150.00
How to order: Order online (item number CEV90775) or from the above address.
Web site: http://www.cev-inc.com/index.php?Nav=displayitem.php&Item=CEV90775
Title: Food Safety & Sanitation
Producer Name: CEV Multimedia
Contact Information:
P. O. Box 65265
Lubbock, TX 79404
Telephone: 800-922-9965
Fax: 800-243-6398
Email: sales@cevmultimedia.com
Format: Videocassette (32 minutes) and 32 page supplement
Date Produced: Unknown
Partners: Texas Tech University
Description: Topics covered include personal hygiene, illness and injury precautions, kitchen and equipment cleanliness and sanitation, proper cooking temperatures, correct temperature control, and reducing the risk of food-borne illness while eating out. Interactive scenes identify common food safety problems and encourage classroom discussion.
Audience: foodservice
Cost: $115.00
How to order: Order from the above address or online. Item #CEV00678
Web site: http://www.cev-inc.com
Title: HACCP: A Basic Understanding
Producer Name: CEV Multimedia
Contact Information:
P. O. Box 65265
Lubbock, TX 79464
Telephone: 800-922-9965
Fax: 800-243-6398
Email: sales@cevmultimedia.com
Format: Videocassette (32 minutes) and 24 page supplement
Date Produced: Unknown
Partners: Texas Tech Univ.
Description: This curriculum explores applications for Hazard Analysis Critical Control Points (HACCP), a system of process controls required by federal and state governments for most areas of the foodservice industry. Learn to minimize the risk of chemical, microbiological and physical food contamination while focusing of the seven principles of HACCP and the chain of responsibility. Important food-handling practices are illustrated: storage, cooking, keeping food out of the temperature danger zone, preventing cross-contamination, and practicing good personal hygiene.
Audience: foodservice
Cost: $89.00
How to order: Order from the address above or online. Item #CEV00681
Web site: http://www.cev-inc.com
Title: Industry Guide to Good Hygiene Practice Series
Producer Name: Chadwick House Group Ltd.
Contact Information:
Chadwick Court
15 Hatfields
London, England SE1 8DJ
Telephone: 0171-827-5882
Fax: 0171-827-5839
Format: Manual
Date Produced: Varies
Description: These guides are written to be easily understood. The series includes guides on catering, baking, retail, wholesale, markets and fairs, fresh produce, flour milling, and bottled water.
Audience: foodservice
Cost: Contact source. Discounts available for quantity purchases.
How to order: Order from above address
Web site: http://www.cieh.org.uk
Title: About Foodservice Sanitation
Producer Name: Channing L. Bete Co., Inc.
Contact Information:
200 State Rd.
South Deerfield, MA 01373-0200
Telephone: 1-800-477-4776
Fax: 800-499-6464
Email: custsvcs@channing-bete.com
Format: Booklet- 16 pages
Date Produced: rev. 1996
Description: This publication reviews personal hygiene, growth of foodborne organisms, receiving and storing foods, washing dishes, preparing and serving foods, and cleaning the kitchen. Sentences are short and vocabulary simple.
Audience: foodservice workers
Non-English Availability: Spanish, item #15909
Cost: 1-99 copies $1.05 each; 100-499 copies $0.70 each. Plus shipping and handling.
How to order: Order from above address. Item # is 15800H-3-96.
Web site: http://www.channing-bete.com
Title: About Preventing Foodborne Illness
Producer Name: Channing L. Bete Co., Inc.
Contact Information:
200 State Rd.
South Deerfield, MA 01373-0200
Telephone: 1-800-477-4776
Fax: 800-499-6464
Email: custsvcs@channing-bete.com
Format: Booklet (16 pages)
Date Produced: rev. 1999
Description: This illustrated booklet is geared towards foodservice workers. In addition to explaining what foodborne illness is and why foodservice workers should be concerned about it, it describes the major foodborne pathogens; optimal conditions for pathogen growth; how to inhibit pathogen growth; good hand washing techniques; cleaning and sanitizing dishes and utensils; and safe handling, preparation, and storing techniques.
Audience: foodservice workers
Cost: 1-99 copies $1.05 each; 100-499 copies $0.70 each. Plus shipping and handling.
How to order: Order from above address. Item # is 37051F-9-95.
Web site: http://www.channing-bete.com
Title: Food Safety Management
Producer Name: Chartered Institute of Environmental Health (CIEH)
Contact Information:
CIEH Dispatch Dept
15 Hatfields
London, England SE1 8DJ
Telephone: 0171-928-6006
Fax: 0171-827-5865
Format: Manual - 108 pages
Date Produced: 2000
Description: This text reviews basic food microbiology and methods to reduce foodborne illness. Geared more towards the manager, it outlines the supervisor's role in food handling establishments.
Audience: foodservice workers and managers
Cost: Contact source for cost.
How to order: Order from above address.
Web site: http://www.cieh.org.uk/
Title: Food Hygiene
Producer Name: Chartered Institute of Environmental Health (CIEH)
Contact Information:
CIEH Dispatch Dept
15 Hatfields
London, England SE1 8DJ
Telephone: 0171-928-6006
Fax: 0171-827-5865
Format: CD-ROM
Date Produced: 1998
Partners: Produced by Corporate Television
Description: A comprehensive interactive training package covering basic food safety principles and food hygiene.
Audience: foodservice workers
Cost: Contact source for cost.
How to order: Order from above address.
Web site: http://www.cieh.org.uk/
Title: Tutorial for Prepared and Perishable Food Rescue Programs
Producer Name: Chef and Child Foundation
Contact Information:
American Culinary Federation
10 San Bartola Drive
St. Augustine, FL 32086
Telephone: 904-824-4468 ext. 104
Fax: 904-825-4758
Email: acf@acfchefs.net
Format: 2 manuals, videocassette- set of two
Date Produced: 1996
Partners: USDA/FSIS
Description: Developed for prepared food programs and community service agencies that distribute and utilize perishable prepared foods to the needy. One workbook and video covers food safety issues, the other deals with nutrition and menu planning. Both workbooks are written in large type and are easy to read.
Audience: foodservice workers, volunteers
Cost:
How to order: No longer available from producer for purchase, but can be borrowed from the National Agricultural Library through interlibrary loan. Contact your local library.
NAL Call Number: Videocassette no.2497
Web site: http://www.acfchefs.org/ccf/ccfprgm.html
Title: Food Fear
Producer Name: City of Richardson
Contact Information:
Telephone: 972-744-4083
Email: elise.dixon@cor.gov
Format: Videocassette, (23 minutes)
Date Produced: 2003
Description: Food Fear, produced by the City of Richardson is an amusing yet informative educational video for today’s food service worker. Food Fear is a short 23 minutes in length but it is long on fun. Witty characters, snappy puns and fast-paced tempo will keep your target audience engaged and entertained to the end. “Mis Fortune” Teller, Detective Sal M. Nilla and a cast of just plain folks like food service workers in your town team up to serve as your guide.
Viewers are treated to a heaping helping of food safety facts and educational information presented in an entertaining and attention-grabbing video. Viewers will learn the food safety basics including how to prevent cross contamination, the importance of good hand washing, proper temperature control, how to correctly sanitize equipment and utensils, the importance of good personal hygiene and some basic information about the characteristics of foodborne illness.
Audience: foodservice workers
Non-English Availability: Spanish, Mandarin
Cost: $30 plus tax
How to order: Order from City of Richardson Health Department Order Processing P.O. Box 830309 Richardson, TX 75083-0309
Title: Sanitizing for Safety
Producer Name: Clorox
Contact Information:
Telephone: 888-797-7225
Fax: 888-797-3291
Format: Videocassette (17 min) plus training guide with quiz (English only)
Date Produced: 1990
Description: For food service workers. Spanish version not just a dubbed version of the English, uses an Hispanic actor, text in video is also in Spanish. The same tape has both the English and Spanish versions. Danger zone stated as between 45-140 degrees, pork cooking temp as 150 degrees, chicken as 165 degrees. Does contain some blatant advertising for Clorox bleach, but not too much.
Audience: foodservice workers
Non-English Availability: Spanish
Cost: $12.95
How to order: Order from above toll-free number.
Title: Handwashing For Schools: A Clean Defense
Producer Name: Coastal Training Technologies
Contact Information:
500 Studio Drive
Virginia Beach, VA 23452
Telephone: 1-800-695-0756
Fax: 1-757-498-3657
Email: sales@coastal.com
Format: Videocassette (13 min.), handbook
Date Produced: 1996
Description: This program explains how to protect yourself and others through proper handwashing procedures. FOCUS: Importance of handwashing - Preventing the spread of infection - Water temperature/friction rub.
Audience: handwashing, school foodservice
Cost: $135
How to order: Order from above address or web site.
Web site: http://www.coastalschools.com
Title: Preventing Foodborne Illness
Producer Name: Colorado Dept. of Public Health and Environment
Contact Information:
Jeff Lawrence
4300 Cherry Creek Dr. South
Denver, CO 80222-1530
Telephone: 303-692-3645
Fax: 303-782-0338
Email: clara.miller@state.co.us
Format: Videocassette (10 min.)
Date Produced: rev. 1999
Partners: Colorado State University
Description: This narrated video is for food service workers, with emphasis on insuring food safety by washing one's hands before handling food, after using the bathroom, sneezing, touching raw meats and poultry, and before and after handling foods such as salads and sandwiches. Safe food temperatures and cross contamination were also explained.
Audience: foodservice workers
Non-English Availability: Spanish
Cost: Leader materials may be downloaded from the website for free or purchased on CD-ROM for $15.00 or hard copy for $25.00 each plus shipping fee. Participant handbooks may be downloaded from the website or purchased ready-made in any quantity desired for $3.50 each plus shipping fee.
How to order: Order from the above address or email Clara Miller at clara.miller@state.co.us. Please provide mailing address and phone number.
NAL Call Number: Videocassette no.2321 (1996 version); Videocassette no. 3344 (1999 version)
Title: Food Safety Works Safe Food Handler Program
Producer Name: Colorado State University
Contact Information:
Mary Schroeder
Dept of Food Science & Human Nutrition
Fort Collins, CO 80523-1571
Telephone: 970-491-7335
Fax: 970- 491-7252
Email: mary.schroeder@colostate.edu
Format: Curriculum includes PowerPoint slides, participant handbook, videocassette (10 min)
Date Produced: 2000; updated Jan. 2003
Description: Food Safety Works is designed for current or potential food workers and can be conducted in one to three hours. It covers all the basics: personal hygiene, preventing cross contamination, preparing/serving food safely (including proper temperatures) and cleaning/sanitizing. Leader materials are available for purchase on CD- ROM or hard-copy, along with a 10-minute food safety video “Preventing Foodborne Illness” in English and Spanish. Materials include a PowerPoint® presentation (optional), instructor outline, master activity forms, master participant handbook (available in English, Spanish or Chinese), two evaluation options, and a sample participant certificate of completion.
Audience: foodservice
Non-English Availability: Spanish, Chinese
Cost: Downloadable for free or see web site for order options.
How to order: Go to www.colostate.edu/orgs/safefood and click on the Food Safety Works Program to download free materials or obtain a materials order form.
Title: A Matter of Judgement
Producer Name: Cornell Cooperative Extension
Contact Information:
Dr. Robert B. Gravani
Dept. of Food Science
11 Stocking Hall
Ithaca, NY 14853
Telephone: 607-255-7922
Format: Curriculum includes Videocassette (32 min.), instructor's manual with teaching strategies, workshop exercises, a crossword puzzle and other word games, and background information.
Date Produced: 1994
Description: This program is designed for food store deli workers and provides them with practical information on food safety and sanitation. It stresses the important role they play in assuring the quality, safety and wholesomeness of foods that are prepared, stored, merchandized and sold in deli/fresh-prepared food departments. A courtroom drama on videotape emphasizes the causes and prevention of foodborne illness. Intended for use by food store managers, supervisors, and others who train supermarket and food store workers.
Audience: retail
Cost: $69.95 plus $3 shipping and handling.
How to order: Order from Instructional Materials Service at Cornell University, Kennedy Hall, Dept. of Education, Cornell University, Ithaca, NY, 14853, (607) 255-9252. Item # G812V.
NAL Call Number: Videocassette no.2190
Web site: http://www.cce.cornell.edu/food/index.html
Title: Safe Food Handling Tips
Producer Name: Cornell Cooperative Extension
Contact Information:
Dr. Robert B. Gravani
Dept. of Food Science
11 Stocking Hall
Ithaca, NY 14853
Telephone: 607-255-7922
Format: Poster- 8-1/2 x 17 inches.
Date Produced: 1992
Partners: Colorado State University, USDA Extension Service
Description: Two color poster has picture of large thermometer with proper temperatures for storing, cooking, and holding food indicated. Black and red type give explanations.
Audience: foodservice workers
Cost: Sold only in sets of 25 for $7.50 plus shipping and handling.
How to order: Order from Instructional Materials Service at Cornell University, Kennedy Hall, Dept. of Education, Cornell University, Ithaca, NY, 14853, (607) 255-9252. Item # G805.
Web site: http://www.cce.cornell.edu/food/index.html
Title: Personal Hygiene CD-ROM
Producer Name: Cornell University Distance Education Program
Contact Information:
247 Warren Hall
Cornell University
Ithaca, NY 14853
Telephone: 607-253-3227
Fax: 607-254-5122
Format: CD-ROM. Minimum computer requirements: Pentium processor (75 MHz), 8 MB RAM, 20 MB hard disk space, 16-bit video card, 16-bit sound card, quad speed CD-ROM, 15-inch color monitor, mouse, Microsoft Windows 3.11, Windows for Workgroups 3.11, or Windows 95.
Date Produced: 1996
Description: This interactive computer-based training program for retail store associates combines video, audio, graphics and animation to explain why personal hygiene is important and how to practice good personal hygiene. The total time to complete the training will range from 30 to 45 minutes. Testing and tracking features allow management to monitor the training progress of associates.
Audience: retail
Cost: $125
How to order: Order from above address.
Comments: A demonstration copy is available.
Title: Chinese Restaurant Food Safety
Producer Name: Cuyahoga County (Ohio) Board of Health
Contact Information:
Peter Schade
Food Protection Branch
5550 Venture Dr.
Parma, OH 44130
Telephone: 216-201-2001 ext. 1213
Email: pfschade@ccbh.net
Format: Videocassette (20 min), stickers, 3 laminated posters
Date Produced: 2000
Partners: Food and Drug Administration
Description: The videos in this kit are in Mandarin and in Chinese.
Audience: foodservice workers
Non-English Availability: Chinese
Cost: $25
How to order: Order from Chinatown Inc., Tel 216-861-8011.
NAL Call Number: Videocassette no.3082
Title: Essentials of Food Safety and Sanitation
Producer Name: David McSwane, Nancy Rue, Richard Linton, Anna Graf Willliams
Contact Information:
Format: Book (464 p), instructor's manual, student's study guide
Date Produced: 2005, 4th edition
Partners: Purdue University
Description: Intended for use as a workplace reference and a text for food manager certification courses. It is based on the 2001 Food Code and applicable to all types of foodservice establishments. Text includes case studies, discussion questions and quizzes. The series also includes Quick Reference to Food Safety & Sanitation; Food Safety Fundamentals; and Trainers Guide.
Audience: foodservice workers, public health officials
Cost: Check web site for prices
How to order: Order from Prentice Hall, 800-526-0485. ISBN: 0-13-119659-6
Web site: http://www.prenhall.com
Title: Looking After Our Kids - National School Canteen Food Safety Project
Producer Name: Federation of Canteens in Schools
Contact Information:
Federation of Canteens in Schools (FOCIS)
P O Box 613
Albion, Qld 4010
Telephone: (07) 3260 4122
Fax: (07) 3260 4120
Email: foodsafety@health.gov.au
Format: Curriculum includes videocassette (30 min) and booklet
Date Produced: 2002
Description: This video and handbook cover a range of food safety issues that are of particular interest to workers at school canteens (cafeterias). Topics covered include receiving, storage, processing, display, transporting ready-to-eat food, personal hygiene, and sanitizing. Food safety practices are presented as something that is easy to learn and apply.
Audience: school foodservice
Cost:
How to order: Order from above address.
Web site: http://www.anzfa.gov.au
Comments: The video is filmed in Australia. Food temps are reported in degrees Celcius, and actors use terms that Americans may not be familiar with. Preventing hand contact of ready-to-eat food is stressed.
Title: Street HACCP
Producer Name: Florida Department of Business & Professional Regulation
Contact Information:
Diann S. Worzalla
Customer Contact Center
1940 North Monroe Street
Tallahassee, FL 32399-1027
Telephone: 850-487-1395
Fax: 850-487-9529
Email: communications@dbpr.state.fl.us
Format: Curriculum includes CD-ROM
Date Produced: 2001
Partners: FDA, Learning Something.com,Inc.
Description: This curriculum covers an introduction to HACCP concepts, food contamination by hazards (chemical, physical and biological), the main causes of food borne illness and preventing food borne illness using HACCP principals. Florida's Street HACCP program is a national model of a food safety system that melds science, education and inspections.
Audience: foodservice
Cost: free
How to order: Download from http://www.myflorida.com/dbpr/hr/programs/haccp/index.shtml
Web site: http://www.myflorida.com/dbpr/hr/programs/haccp/index.shtml
Title: Food Safety for Cooking Demos
Producer Name: Food & Health Communications, Inc.
Contact Information:
P.O. Box 266498
Weston, FL 33326-6498
Telephone: 1-800-462-2352
Fax: 1-800-433-7435
Email: webmaster@foodandhealth.com
Format: Videocassette
Date Produced: 1998
Description: A certified HACCP instructor and professional chef guide you through the critical steps needed to prevent food contamination in the special environment of a demo kitchen. Free recipes, handouts, tip sheets and leader guide. This video is part of a set of three nutrition and health videos.
Audience: volunteers, retail
Cost: Call for price
How to order: Order from above address
Web site: http://www.foodandhealth.com/
Title: Food Allergy Training Guide for Restaurants and Food Services
Producer Name: Food Allergy & Anaphylaxis Network
Contact Information:
11781 Lee Jackson Hwy., Suite 160
Fairfax, VA 22033-3309
Telephone: (800) 929-4040
Fax: 703-691-2713
Email: faan@foodallergy.org
Format: Videocassette, binder, server cards, poster
Date Produced: 2001
Partners: National Restaurant Association
Description: The material covers the importance of taking food allergy queries seriously, strategies for avoiding mistakes including avoiding cross contact between allergen- and non-allergen containing foods, and case studies of how reactions have occurred. Comprehensive program provides the tools to train restaurant staff to safely prepare and serve food to guests with food allergies. Program includes a binder with more than 50 pages of information, bilingual poster, "How to Read a Label" sheet, two reminder cards for servers, and a video.
Audience: foodservice
Non-English Availability: Spanish.
Cost: $99.95
How to order: Order from above address.
Web site: http://www.foodallergy.org
Title: HACCP--Charting a Safe Course
Producer Name: Food and Drug Administration, State Training Branch
Contact Information:
5600 Fishers Lane, Room 12-07
Rockville, MD 20857
Telephone: (301) 443-5871
Format: Videocassette (set of 12 tapes), course manual
Date Produced: 1994
Description: The video program and manual are both from the 4-day HACCP satellite course that was presented Aug. 15-18, 1994. Includes activities and exercises.
Audience: foodservice
Cost:
How to order: Order from above address.
NAL Call Number: Videocassette no. 2320
Web site: http://www.fda.gov/ora/training/tapes2000.htm
Title: How to Implement a Food Safety Plan
Producer Name: Food and Environmental Hygiene Department
Contact Information:
Communication Resource Unit
2nd Floor, Public Health Laboratory Centre
382 Nam Cheong Street
Shek Kip Mei, Kowloon
Telephone: 2319 8531
Format: Curriculum includes a manual (47 pages)
Date Produced: 2002
Description: The manual covers what a HACCP based food safety plan is, how to implement one (identify hazards, establish monitoring procedures and the corrective actions, plus record keeping, and procedures for checking and reviewing), and the basic requirements for a food safety plan (cleaning and sanitation, personal hygiene, pest control, waste disposal, staff training and handling customer complaints).
Audience: foodservice
Non-English Availability: Chinese
Cost: No charge
How to order: Can be downloaded from the Safe Food & Public Health link at their web site.
Web site: http://www.info.gov.hk/fehd/safefood
Comments: This web site has a wide variety of food safety related material and links to other sites.
Title: Invisible Challenge: Food Safety for Food Handlers
Producer Name: Food Marketing Institute
Contact Information:
Publications Sales
655 15th Street NW, Suite 700
Washington, DC 20005
Telephone: 202-452-8444
Fax: 202-429-4519
Email: fmi@fmi.org
Format: Videocassette (29 min), quiz, posters, probe thermomete, pocket guide for food safety
Date Produced: 1999
Description: The Invisible Challenge examines critical food safety issues in the supermarket workplace. The program is designed to facilitate the training and education of food retail associates on the best methods of controlling the spread of bacteria and viruses that cause foodborne illness. Covers four topics: personal health and hygiene; proper temperature and time control; food handling and prevention of cross contamination; and proper cleaning and sanitizing procedures. A 20-question quiz follows the last segment. This video is accompanied by four food safety posters, a probe thermometer and a copy of FMI's Food Handler's Pocket Guide for Food Safety. (Based on FDA's 1999 Food Code.)
Audience: retail
Non-English Availability: Spanish
Cost: $120
How to order: Order from above address.
NAL Call Number: Videocassette no. 2886
Web site: http://www.fmi.org/
Title: Grime Fighters
Producer Name: Food Marketing Institute
Contact Information:
Publications Sales
655 15th Street NW, Suite 700
Washington, DC 20005
Telephone: 202-452-8444
Fax: 202-429-4519
Email: fmi@fmi.org
Format: Videocassette (39 minutes)
Date Produced: 1991
Description: Made for training and re-training store level employees working in receiving, processing, displaying, or the direct selling of prepared and other highly perishable foods available from special supermarket departments. The videotape has seven separate programs which cover details that will keep foods fresh, safe, and free from harm. Includes Food Handler's Pocket Guide for Food Safety.
Audience: retail
Cost: $125 for members; $250 for nonmembers
How to order: Order from above address. #617.
Web site: http://www.fmi.org/
Title: Hepatitis A Information Guide
Producer Name: Food Marketing Institute
Contact Information:
Publications Sales
655 15th Street NW, Suite 700
Washington, DC 20005
Telephone: 202-452-8444
Fax: 202-429-4519
Email: fmi@fmi.org
Format: Booklet (7 pgaes)
Date Produced: Unknown
Description: This booklet discusses how to handle hepatitis A problems in the food industry. It includes a description of hepatitis A, preventive measures to be taken and how to prevent its spread.
Audience: retail
Cost: $5
How to order: Order from above address. #705.
Web site: http://www.fmi.org/
Title: Recommendations for the Safe Preparation of Sushi
Producer Name: Food Marketing Institute
Contact Information:
Laurie Williams
655 15th Street NW, Suite 700
Washington, DC 20005
Telephone: 202-220-0660
Fax: 202-220-0874
Email: foodsafety@fmi.org
Format: Videocassette (11 min) and manual
Date Produced: 2001
Description: Sushi products require special handling practices, sanitary controls and verification systems. Ensuring that daily preparation of fresh ingredients and proper display at retail food stores across the country is a challenge. Particular care in the purchase, shipment and display of sushi is critical to providing the consumer with the safest and highest quality foods. The video and accompanying manual illustrates the Food Marketing Institute's recommendations for the preparation of sushi products in a retail supermarket setting.
Audience: retail, seafood, foodservice workers
Cost: $60 for members; $120 for non-members. Quantity discounts available.
How to order: Call FMI's Publication and Video Sales Dept at 202-220-0723 or visit their web site to order online.
Web site: http://www.fmi.org/
Title: Molluscan Shellfish Handling at Retail
Producer Name: Food Marketing Institute
Contact Information:
Publications Sales
655 15th Street NW, Suite 700
Washington, DC 20005
Telephone: (202) 220-0723
Fax: (202) 220-0879
Email: fmi@fmi.org
Format: Curriculum includes videocassette (24 min.), manual.
Date Produced: 2001
Description: This 24-minute training video program and accompanying manual features necessary steps that retailers need to take while handling molluscan shellfish. Emphasis is provided on specific sanitary controls and record-keeping requirements; proper temperature control; the condition of shipping containers; observing "sell by" dates; monitoring storage and case displays; keeping raw and ready-to-eat products separate; practicing correct work and hygiene habits; and applying a food safety management system. This program covers prerequisite programs in the following areas: Good Retail Practices, Product/Process Flow Charts, Model Standard Operating Procedures, HACCP Plan, and Hazard Analysis
Audience: retail, seafood
Cost: $85 for members; $200 for nonmembers
How to order: Order from above address.
NAL Call Number: Videocassette no.3036
Web site: http://www.fmi.org/
Title: Food Safety Success: Supermarket Application of the Food Code
Producer Name: Food Marketing Institute
Contact Information:
Publications Sales
655 15th Street NW, Suite 700
Washington, DC 20005
Telephone: 202-452-8444
Fax: 202-429-4519
Email: fmi@fmi.org
Format: Videocassette (35 min.) and brochure
Date Produced: 2000
Description: This video is designed to reinforce safe food handling training of food retail associates. It addresses the legal and public image complications that can result from careless food handling, from health department violations and fines to a loss of business, jobs and reputation. Specific practices that are reviewed include: personal health and hygiene; proper temperature control; cross contamination prevention; proper cleaning and
sanitizing, and good retail practices. Individual departments that are examined include: meat, deli, seafood, produce and general store merchandising.
Audience: retail
Cost: $175
How to order: Order from above address.
Web site: http://www.fmi.org/
Title: Poultry at Its Best
Producer Name: Food Marketing Institute
Contact Information:
Publications Sales
655 15th Street NW, Suite 700
Washington, DC 20005
Telephone: 202-452-8444
Fax: 202-429-4519
Email: fmi@fmi.org
Format: Videocassette (13 min.)
Date Produced: 1989
Description: This video advises on how to handle the new variety of poultry products entering the retail market. It covers various aspects of food protection, such as time and temperature, cooling, holding and sanitation.
Audience: retail
Cost: $35 for members; $100 for nonmembers
How to order: Order from above address. #187
Web site: http://www.fmi.org/
Title: Food Handler's Pocket Guide
Producer Name: Food Marketing Institute
Contact Information:
Publications Sales
655 15th Street NW, Suite 700
Washington, DC 20005
Telephone: 202-452-8444
Fax: 202-429-4519
Email: fmi@fmi.org
Format: Pocket-sized book (22 pages)
Date Produced: 1999
Description: Revised to meet the current FDA Model Food Code, this is the perfect resource for food handlers! Concise, comprehensive and designed to fit in a shirt pocket, this guide provides essential information on personal hygiene; sanitation considerations in receiving food and supplies; storage of food, including safe temperatures for storage and danger zones; food preparation and dispensing; cleaning and sanitizing food contact items; housekeeping and pest control. This popular pocket guide has been specifically developed as a handy tool for on-the-job use.
Audience: foodservice workers
Cost: $5
How to order: Order from above address. #958
Web site: http://www.fmi.org/
Title: Food Safety Posters
Producer Name: Food Marketing Institute
Contact Information:
Publications Sales
655 15th Street NW, Suite 700
Washington, DC 20005
Telephone: 202-452-8444
Fax: 202-429-4519
Email: fmi@fmi.org
Format: 4 color posters, size 16x20 inches
Date Produced: 1996
Description: Poster categories are personal hygiene, cross-contamination, temperature danger zones, and safe cooling and reheating.
Audience: foodservice workers
Non-English Availability: Spanish
Cost: $4 for members; $12 for nonmembers
How to order: Order from above address. Spanish edition #998
Web site: http://www.fmi.org/
Title: SuperSafeMark: Retail Best Practices and Guide to Food Safety and Sanitation
Producer Name: Food Marketing Institute
Contact Information:
Format: Curriculum includes a manager's guide (448 pages), supervisor's guide (360 pages), trainer's guide (500 pages), reference guide (96 pages), 10 posters. Also available as online training.
Date Produced: 2003
Description: This curriculum is a comprehensive food safety and sanitation training program based on retail best practices for all levels of employees, from management to line workers, to become competent in food safety.
Audience: foodservice workers, managers
Non-English Availability: Spanish
Cost: Each component priced separately. See web site for details.
How to order: Order from 800-571-5840 x7296 or see web site. Online training available at www.Fmi.learnsomething.com
Web site: http://www.supersafemark.com
Title: Quick Tips for Food Handlers
Producer Name: Food Marketing Institute
Contact Information:
655 15th Street NW, Suite 700
Washington, DC 20005
Telephone: 202-452-8444
Fax: 202-429-4519
Email: fmi@fmi.org
Format: Pocket size laminated cards
Date Produced: 1996
Description: These convenient cards contain valuable food safety information in an easy-to-follow format all printed on durable laminated pocket size cards. Great for the entire staff. Topics include: Produce, Employee Hygiene, Receiving Food & Supplies, Storing Food & Supplies, Prepared Foods, Housekeeping & Pest Control, Cleaning & Sanitizing Food Contact Items, Safe Temperatures for Food, Seafood, Recalls Beef and other Red Meat. Order by the set or mix and match.
Audience: retail
Non-English Availability: Spanish
Cost: $12
How to order: Order from above address.
Web site: http://www.fmi.org/
Title: Food Safety First!
Producer Name: Food Safety First
Contact Information:
Telephone: 800-842-6622 ext. 125
Email: moabking@citlink.net
Format: Curriculum includes videocassette (50 min.), handout photocopy masters, pre- and post-tests, training log, trainer's guide. Also available on DVD
Date Produced: 1998
Description: Five 10-minute video segments cover key topics in a unique style, guaranteed to get & keep workers attention. The topics covered are: The Top Ten Causes of Foodborne Illness (Introduction & Overview); Personal Hygiene & Handwashing; Cleaning & Sanitation; Preventing Cross-contamination; Avoiding Time & Temperature Abuse. Reading level of printed materials is 6th grade. Note: The "Top Ten Causes" segment is also available separately.
Audience: foodservice workers
Non-English Availability: Spanish
Cost: $35 - $70
How to order: Order from Food Safety First!
Web site: http://www.foodsafetyfirst.com
Title: Top Ten Causes of Foodborne Illness
Producer Name: Food Safety First!
Contact Information:
Dion Lerman
Email: dlerman@pec-cares.org
Format: Curriculum includes videocassette (10 min.), trainers manual, employee worksheets, tests. Available as a DVD or VHS/CD-ROM.
Date Produced: 1997
Description: First in the series, Food Safety First!, this video introduces workers to food safety and why it is important and what their responsibility is. It gets workers attention with its humor and action. Reading level for print materials is approximately 8th grade.
Audience: foodservice workers
Non-English Availability: Spanish
Cost: $49 - $70, depending on format.
How to order: Order from Food Safety First! PO Box 537, Moab, UT 84532, 800-842-6622, in Canada 800-634-0770, Email: moabking@lasal.net
NAL Call Number: Kit no.518
Web site: http://www.foodsafetyfirst.com
Title: Take Aim at Sanitation
Producer Name: Foodservice & Packaging Institute, Inc.
Contact Information:
Celia Besore
1550 Wilson Blvd., Suite 201
Arlington, VA 22209
Telephone: (703) 538-2800
Email: fpi@fpi.org
Format: Videocassette (9 minutes) and brochure.
Date Produced: 1994
Partners: Food and Drug Administration
Description: This training video focuses on how to properly store and handle foodservice disposables. The video demonstrates how foodborne illness is transmitted, the manufacturing process of foodservice disposables, tips for storing disposable products, guidelines for serving meals and maintaining proper sanitation. Throughout the video it is emphasized that workers are responsible for sanitation and serving safe foods. The accompanying brochure reinforces the ideas presented in the video.
Audience: foodservice workers
Non-English Availability: Spanish
Cost: $12, includes copy of brochure and shipping; extra brochures $.30 each
How to order: Order from above address.
NAL Call Number: English version: Videocassette no.1948; Spanish version: Videocassette no. 1949.
Web site: http://www.fpi.org/
Title: The "DOs and DON'Ts" of Foodservice Disposables
Producer Name: Foodservice & Packaging Institute, Inc.
Contact Information:
Celia Besore
1550 Wilson Blvd., Suite 201
Arlington, VA 22209
Telephone: (703) 538-2800
Format: Poster - two-color 16" x 20"
Date Produced: 1998
Description: Educational two-color 16" x 20" poster with illustrations on the sanitary handling of foodservice disposables.
Suitable for kitchens, food preparation areas and other locations where foodservice workers need to be reminded on the correct handling of disposables.
Audience: foodservice workers
Non-English Availability: Spanish
Cost: $3
How to order: Order from above address.
Web site: http://www.fpi.org/
Title: Food Safety Manager Certification
Producer Name: Foodservice Operator's Training Achievement Program
Contact Information:
30851 Agoura Road, Ste. 103
Agoura Hills, CA 91301
Telephone: (888) 826-5222
Fax: 818-889-8798
Email: info@tapseries.com
Format: Interactive Internet-based online format
Date Produced: 1999 with updates
Description: This Enhanced e-Learning course has been accepted for Professional Food Managers Certification training by most of the nation's regulatory agencies. (Please check with your local and state agencies to see if the TAP Series Food Safety Manager Certification Training program is accepted).
Audience: foodservice workers, managers
Non-English Availability: Spanish
Cost: Cost varies, check web site.
How to order: Visit web site.
Web site: http://www.tapseries.com/
Title: Food Safety Certification and Worker Training Program
Producer Name: Foodservice Operator's Training Achievement Program
Contact Information:
30851 Agoura Road, Ste. 103
Agoura Hills, CA 91301
Telephone: (888) 826-5222
Fax: 818-889-8798
Email: info@tapseries.com
Format: Interactive Internet-based online format
Date Produced: 1999
Partners: Nugget Distributors, Chimera Multimedia
Description: This interactive multimedia, self-paced, self-teaching Food Safety Certification training program teaches foodservice managers and employees everything they need to know about food safety in 14 lessons. Based on the FDA Food Code. Contains record keeping function for employee tracking. Requires an Internet connection.
Audience: foodservice workers, managers
Non-English Availability: Spanish
Cost: Cost varies, check web site.
How to order: Visit web site.
Web site: http://www.tapseries.com/
Title: Hands on HACCP Packaged for the Ready-to-Eat (RET) Food Industry Project
Producer Name: Georgia Department of Agriculture
Contact Information:
Mark Norton
Consumer Protection Div.,
Capitol Square Room 309
Atlanta, GA 30334
Telephone: 404-656-3621
Fax: 404-463-6428
Email: mnorton@agr.state.ga.us
Format: Curriculum contains a training manual
Partners: FDA
Description: The curriculum covers safe production and processing practices for ready-to-eat (RTE) foods and is designed for use by regulators and industry.
Audience: foodservice, public health official
Non-English Availability: Spanish
Cost:
How to order: contact Mr. Paul M. Raynes, Deputy Director, Div. of Federal-State Relations, 301-827-2910, or Paul.Raynes@fda.gov
Title: A Clean Sweep
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Videocassette (16 minutes)
Date Produced: Unknown
Description: The video takes staff through the following stages: 1) What is cleaning?, 2)The need for cleaning, 3) How to clean, 4) When to clean,
5) Chemicals used for cleaning, 6) Caring for cleaning equipment, 7) Tips to ensure cleaning and disinfecting is successful.
Audience: foodservice workers, hospital,
Cost: Call for prices, discounts for quantities
How to order: Order from above address.
Web site: http://www.highfield.co.uk/
Title: A Case of Ignorance
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Videocassette (20 minutes)
Date Produced: Unknown
Description: A new Sherlock Holmes adventure used to expound the principles of food poisoning prevention. The programme consists of two linked parts. The first is a well-devised screenplay, filmed in authentic historical settings to a scenario that faithfully follows the style of the master. The plot leads the viewer through the intricate maze of the circumstances that lead to a major food poisoning outbreak. To reinforce this section - but useable as a separate part - the settings revert to the modern day where the experience of Holmes & Watson are updated and the key points of basic food hygiene are visualized.
Audience: foodservice workers
Cost: Call for prices, discounts for quantities
How to order: Order from above address.
Web site: http://www.highfield.co.uk/
Title: E-coli - The Facts
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Videocassette (20 minutes)
Date Produced: Unknown
Description: This video provides the essential information on E. coli 0157 from pasture to plate.
Audience: foodservice workers, hospital,
Cost: Call for prices, discounts for quantities
How to order: Order from above address.
Web site: http://www.highfield.co.uk/
Title: Food Safety Posters
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Poster
Date Produced: Unknown
Description: Posters include: Purchase, Delivery, Dry Storage, Preparation, Cooking, Cooling, Hot Holding, Re-Heating, Chilled Storage, Personal Hygiene, Serving, Handwashing, Cleaning, Correct Use of Refrigerator.
Audience: foodservice workers, hospital,
Cost: Call for prices, discounts for quantities
How to order: Order from above address.
Web site: http://www.highfield.co.uk/
Title: Interactive Hygiene Software
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Multimedia interactive CD-ROM
Date Produced: 1999
Description: Assists staff training, determine the level of hygiene knowledge, demonstrate staff training to enforcement agencies and produce a certificate showing percentage of hygiene questions answered correctly.
Audience: foodservice workers
Cost: Call for prices, discounts for quantities
How to order: Order from above address.
Web site: http://www.highfield.co.uk/
Title: The Essentials of Food Hygiene
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Booklet, 16 pages
Date Produced: 1999
Description: This color booklet provides clear guidance on the rules of food hygiene that must be followed by all food handlers. Amusing illustrations cover germs and food poisoning, personal hygiene, temperature control, and general food safety. Available full-text at:
http://www.the-essentials.co.uk/
Audience: foodservice workers
Cost: Call for prices, discounts for quantities
Web site: http://www.highfield.co.uk/
Title: Hygiene Sense: An Introduction to Food Hygiene
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Booklet, 16 pages
Date Produced: Unknown
Description: This full color 16 page booklet is suitable for first tier workers in catering, manufacturing or retailing.
Audience: foodservice workers
Non-English Availability: French, German, Greek, Portuguese, Spanish, Turkish, Russian
Cost: Call for prices, discounts for quantities
How to order: Order from above address.
Web site: http://www.highfield.co.uk/
Title: Food Aliens
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Videocassette (15 min.)
Date Produced: Unknown
Description: This video is concerned with one of the major food hazards - contamination, whether it's bacterial contamination that results in food poisoning or physical or chemical contamination that results in significant fines and adverse publicity. The dangers of bacterial contamination from food handlers, raw food, pests, the environment and waste are all graphically illustrated. The common ways that bacteria transfer from sources to high-risk food are clearly described. Examples of bad practices that result in direct and indirect contamination are provided.
Audience: foodservice workers
Cost: Call for prices, discounts for quantities
Web site: http://www.highfield.co.uk/
Title: In Safe Hands
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Videocassette (7 min.)
Date Produced: Unknown
Description: This handwashing video covers: Why hands must be washed, When hands must be washed, What hands should be washed with, How hands should be washed, The importance of drying hands. Highfield Publications also sells several handwashing posters.
Audience: hand washing, foodservice
Cost: See web site for price
How to order: Order from web site.
Web site: http://www.highfield.co.uk/
Title: Food Safety Handbook (Food Hygiene Handbook)
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Manual, 56 pages
Date Produced: 1997
Partners: Published by Highfield Publications in the United Kingdom, distributed by ASI
Description: Topics include: HACCP, foodborne illness, design of foodservice facilities, equipment cleaning and pest control.
Audience: foodservice workers
Non-English Availability: Bengali, Cantonese, German, Gujrati, Hindi, Punjabi, Urdu, Welsh, Italian, Swedish
Cost: Call for prices, discounts for quantities
How to order: Order from above address.
NAL Call Number: TX533 S67 1995 for English edition
Web site: http://www.highfield.co.uk/
Title: Food Hygiene
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Videocassette, set of two
Date Produced: Unknown
Partners: Published by Highfield Publications in the United Kingdom, distributed by ASI
Description: The first video deals with the start of the food poisoning chain: sources of food poisoning bacteria, cross contamination and protecting high risk foods, symptoms of food poisoning with particular emphasis on personal hygiene, handwashing. The second video deals with what can happen with a break down in temperature control. It uses a dramatic reconstruction and investigation by two intrepid detectives into refrigeration abuse as a teaching tool.
Audience: foodservice workers
Non-English Availability: Bengali, Hindi, Cantonese, Punjabi, Gujarati, Urdu
Cost: Call for prices, discounts for quantities
How to order: Order from above address.
Web site: http://www.highfield.co.uk/
Title: Uninvited Guests
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Videocassette (15 min.)
Date Produced: Unknown
Description: Uninvited Guests is serious entertainment that provides footage of all common food pests together with the tell-tale messages that alert workers to their presence. Practical advice is provided on preventing access, good housekeeping and physical and chemical controls.
Audience: foodservice workers
Cost: Call for prices, discounts for quantities
Web site: http://www.highfield.co.uk/
Title: Critical Steps to Food Safety
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Videocassette (20 min.)
Date Produced: Unknown
Description: For caterers, retailers, and small food manufacturers, this video provides training on
Hazard Analysis and Control. Staff will learn about the identification of hazards, the identification of critical steps to food safety, and the identification of control and monitoring procedures at critical points.
Audience: foodservice workers
Cost: Call for prices, discounts for quantities
Web site: http://www.highfield.co.uk/
Title: Start Right: The Essentials of Food Safety
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Videocassette (12 min.)
Date Produced: Unknown
Description: This video describes the problems resulting from bad hygiene and how everyone in the business has a vital role in keeping customers satisfied. Clear instructions are given regarding protective clothing, handwashing (how and when), good and bad personal hygiene, reporting illness and some of the most important advice regarding temperature control and cross-contamination. Geared towards caterers.
Audience: foodservice workers
Cost: Call for prices, discounts for quantities
Web site: http://www.highfield.co.uk/
Title: Food Safety 2000
Producer Name: Highfield Publications
Contact Information:
'Vue Pointe', Spinney Hill
Sprotbrough, Doncaster
South Yorkshire, United Kingdom DN5 7LY
Telephone: 01302-850007
Fax: 01302-311112
Email: jayne@highfieldpublications.com
Format: Mulitmedia computer based training
Date Produced: 2000
Description: The full programme consists of 15 modules and will take between 6 and 9 hours to complete. Users are continually assessed throughout the course, with training records being automatically produced and updated. As each user successfully completes the course, a certificate is produced which details their achievement.
Audience: foodservice workers
Non-English Availability: Spanish, Portuguese
Cost: Call for prices, discounts for quantities
How to order: Order from above address.
Web site: http://www.foodsafety2000.co.uk/
Title: Food Hygiene and Safe Food Handling Manual
Producer Name: Hong Kong Productivity Council
Contact Information:
Amelia Chung
HKPC Building
78 Tat Chee Ave
Kowloon, Hong Kong
Telephone: 852-2788-6320
Fax: 852-2788-5522
Email: ameliac@hkpc.org
Format: Manual, 4 quick reference guide booklets, 4 posters
Date Produced: 1998
Description: Contains a comprehensive book with general food hygiene and safe food handling practices information, four sub-booklets, and posters in fast food, meat, seafood and canned food for quick reference of food handling guidelines. Available in English and Chinese.
Audience: foodservice workers, retail
Non-English Availability: Chinese
Cost: Call for prices, discounts for quantities
How to order: Order from above address.
Web site: http://www.hkpc.org/hkpc/html/train.htm
Title: Foodsafe Training
Producer Name: Hospitality Industry Education Advisory Committee
Contact Information:
Foodsafe Course, Suite 204
15225 - 104th Ave.
Surrey, BC, Canada V3R 6Y8
Telephone: 604-930-9770 or 1-800-665-8883
Fax: 604-930-9771
Email: hieac@sprynet.com
Format: Home study course, with manual and 3 videocassette
Date Produced: 1995
Description: This is a home study food safety course for food service workers. It was developed for food service workers in Canada.
Audience: foodservice workers
Non-English Availability: Chinese
Cost: Contact source for more information.
How to order: Order from above address.
Web site: http://www.hieac.com/
Title: Safe Hand and Fingertip Wa