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.
in Languages Other Than English
See also Non-English Food Safety Resources.
Title: Safe Food: It's Everybody's Business
Producer Name: American Frozen Food Institute
Contact Information:
Christopher P. Krese
200 Corporate Ridge, Suite 1000
McLean, VA 22102-0770
Telephone: 703-821-0770
Fax: 703-821-1350
Format: Booklet, 2 laminated posters
Date Produced: 1997
Description: Offers personal hygiene information for employees.
Audience: food processors
Non-English Availability: Spanish
Cost:
How to order: Order from above address.
Web site: http://www.affi.com
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:
How to order: Order from above address.
NAL Call Number: TX911.3.S3C52 1994
Web site: http://www.ei-ahma.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:
How to order: Order from above address.
NAL Call Number: Videocassette no.2465
Web site: http://www.ei-ahma.org/
Title: GMP/Food Safety Training for Food Plant Employees
Producer Name: American Institute of Baking
Contact Information:
1213 Bakers Way
Manhattan, KS 66505-3999
Telephone: 800-242-2534
Fax: 785-537-1493
Format: Videocassette - set of 5 videos. Also available as an interactive CD-ROM
Date Produced: 1994
Description: Videos are: 1) Definitions. Provides the definitions and background necessary to understand the meaning of the Good Manufacturing Practices contained in 21-CFR-110. (11:40 min.); 2) : Personnel and Personnel Practices. The selection of personnel, delegation of responsibilities, development of plant policies for employees and visitors, and operational practices. (11:20 min.); 3) Building and Facilities. Guidelines for the construction and maintenance of the manufacturing plant and grounds around the plant. (15:50 min.); 4) Equipment and Utensils. Guidelines for construction and the installation and maintenance of processing equipment. (12:30 min.); 5) Production and Process Controls. The elements needed to develop an adequate food safety program through the use of production and process controls: establishing a food safety committee, in-house inspections, analysis of raw materials and ingredients, development of operational methods, HACCP, cleaning schedules and procedures, pest controls programs and record keeping. (20:00 min.). Also is available in a European version that comes in English and French.
Audience: processors, food plant employees
Non-English Availability: Spanish, French
Cost:
How to order: Order from above address.
Web site: http://www.aibonline.org
Title: Consolidated Standards for Food Safety
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: A quick, comprehensive overview of what food product safety programs should include. Contains the programs criteria and principles AIB uses to evaluate a food processor's food safety program - Reference standards are based on the Food, Drug and Cosmetic Act; the Good Manufacturing Practices regulations; and the Federal Insecticide, Fungicide and Rodenticide Act. AIB also has consolidated standards for food distribution centers, packaging facilities and dairy plants.
Audience: food processors, food plant workers
Non-English Availability: Spanish
Cost:
How to order: Order from above address.
Web site: http://www.aibonline.org
Title: Interactive GMP Training
Producer Name: American Institute of Baking
Contact Information:
1213 Bakers Way
Manhattan, KS 66505-3999
Telephone: 800-242-2534
Fax: 785-537-1493
Format: Multimedia CD-ROM
Date Produced: 1999
Description: Includes an interactive study session on these vital areas necessary to master the Good Manufacturing Practices: Definitions, Personnel and Personnel Practices, Buildings and Facilities, Equipment and Utensils, Production and Process Controls. Self-paced with audio options. Final exam assures supervisors that employees understand key concepts.
Audience: food processors
Non-English Availability: Spanish
Cost:
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:
How to order: Order from above address.
Web site: http://www.aibonline.org
Title: Soapysaurus, A Children’s Activity Book on Handwashing
Producer Name: Association for Professionals in Infection Control and Epidemiology, Inc.
Contact Information:
1275 K Street, NW, Suite 1000
Washington, DC 20005-4006
Telephone: 202-789-1890
Fax: 202-789-1899
Email: APICinfo@apic.org
Format: User's guide, activities for children
Description: Soapysaurus is a children’s activity book based on a character invented by the Eastern Ohio-Western Pennsylvania APIC Chapter. This product contains a User’s Guide and activities that can be used to teach children about germs and the importance of handwashing. Activities include connect the dots, fill in the blanks, work searches and more. Stickers of Soapy are included.
Audience: hand washing, children
Non-English Availability: archive
Cost:
How to order: Order from above address.
Web site: http://www.apic.org/
Comments: Could not find on apic web site 9/05/04
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:
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:
How to order: Order from above address.
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:
How to order: Order from above address.
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:
How to order: Order from the above address.
Title: Keeping Food Safe At Home
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 (8 pages)
Date Produced: 1998
Description: All the "do's and don'ts" of food handling are covered in eight easy-reading pages. Readers learn how to protect themselves and their families from foodborne illnesses while preparing, cooking and storing food. Simple enough to be understood by people who have difficulty reading.
Audience: consumers
Non-English Availability: Spanish, item #72387
Cost:
How to order: Order from above address. Item # is 72370.
Web site: http://www.channing-bete.com
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:
How to order: Order from above address. Item # is 15800H-3-96.
Web site: http://www.channing-bete.com
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:
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:
How to order: Order from above toll-free number.
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:
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:
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: 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:
How to order: Order from Chinatown Inc., Tel 216-861-8011.
NAL Call Number: Videocassette no.3082
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:
How to order: Order from above address.
Web site: http://www.foodallergy.org
Title: Everyday Heroes: Reducing Allergen Risk in Food Processing Plants
Producer Name: Food Allergy Research & Resource Program
Contact Information:
Department of Food Science and Technology
143 H.C. Filley Hall, East Campus
Lincoln, NE 68583-0955
Telephone: 402-472-4430
Fax: 402-472-1693
Format: Curriculum contains: videocassette, transparencies, speaker's notes, discussion topics
Date Produced: 2000
Description: This curriculum covers a number of topics including what is an allergen?, what happens in an allergic reaction?, common ways unintentional allergens enter food, and safeguards employees can take to avoid the problem. Designed for employees of food processing companies.
Audience: food allergy, processors
Non-English Availability: Spanish
Cost:
How to order: Order from Medallion Laboratories, 9000 Plymouth Ave. North, Minneapolis, MN 55427; 800-245-5615; Fax 763-764-4010.
Title: Guide to Minimize Microbial Food Safety Hazards for Fresh Fruits and Vegetables
Producer Name: Food and Drug Administration
Contact Information:
Food Safety Initiative Staff, HFS-32
CFSAN, 200 C St. S.W.
Washington, DC 20204
Format: Manual
Date Produced: October 26, 1998
Partners: USDA
Description: This guidance document addresses microbial food safety hazards and good agricultural and management practices common to the growing, harvesting, washing, sorting, packing, and transporting of most fruits and vegetables sold to adult in an unprocessed or minimally processed (raw) form. This voluntary, science-based guidance can be used by both domestic and foreign fresh fruit and vegetable producers to help ensure the safety of their produce.
Audience: produce
Non-English Availability: Spanish, French, Portuguese
Cost:
How to order: Order from above address.
Web site: http://vm.cfsan.fda.gov/~dms/prodguid.html
Comments: Available full-text online in English, Spanish, French, Portuguese at: http://vm.cfsan.fda.gov/~dms/prodguid.html
Title: Atencion!
Producer Name: Food and Drug Administration
Contact Information:
200 C St. SW, HFS-555
Washington, DC 20204
Fax: 202-401-3532
Format: Color poster- 22 inches x 17inches
Date Produced: 1994
Description: Poster says in Spanish: To protect your baby during pregnancy, consume hard cheeses instead of soft white cheeses. Soft white cheeses could be contaminated with Listeria, a bacteria that could cause the death of your baby before it is born.
Audience: consumers
Non-English Availability: Spanish only
How to order: Order from FDA Publications Office at 301-443-5198. DHHS Publication # (FDA) 94-2280PS.
Web site: http://vm.cfsan.fda.gov/list.html
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:
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:
How to order: Order from above address.
NAL Call Number: Videocassette no. 2886
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:
How to order: Order from above address. Spanish edition #998
Web site: http://www.fmi.org/
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:
How to order: Order from above address.
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:
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: 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:
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:
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:
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:
How to order: Order from above address.
Web site: http://www.fpi.org/
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:
How to order: Visit web site.
Web site: http://www.tapseries.com/
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:
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
How to order: contact Mr. Paul M. Raynes, Deputy Director, Div. of Federal-State Relations, 301-827-2910, or Paul.Raynes@fda.gov
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:
How to order: Order from above address.
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:
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 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:
How to order: Order from above address.
Web site: http://www.foodsafety2000.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:
How to order: Order from above address.
Web site: http://www.highfield.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:
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:
How to order: Order from above address.
Web site: http://www.hieac.com/
Title: Safe Hand and Fingertip Washing Video Tape Training System
Producer Name: Hospitality Institute of Technology and Management
Contact Information:
O. Peter Snyer, Jr., Ph.D.
830 Transfer Rd., Suite 35
St. Paul, MN 55114
Telephone: 612-646-7077
Fax: 612-646-5984
Email: osnyder@hi-tm.com
Format: Curriculum includes videocassette (14 min.), fingernail brush, hand washing sign, instructor and student materials with test
Date Produced: 1995
Description: Provides detailed instruction on the procedures for the double hand wash (with fingernail brush) and single hand wash for the removal of pathogenic microorganisms, and the appropriate times to use these two washes. Materials for the student and instructor provide examples of cases of foodborne illnesses caused by improper hand and fingertip washing. A handwashing poster illustrates the steps of the double hand wash.
Audience: hand washing, foodservice workers, retail food employees
Non-English Availability: Spanish
Cost:
How to order: Order from above address.
Web site: http://www.hi-tm.com/
Title: Handwashing for Life: The Why, the When, the How
Producer Name: Infocus Learning Systems
Contact Information:
1216 Flamingo Parkway
Libertyville, IL 60048
Telephone: 800-446-3628
Fax: 847-918-0305
Email: jmann@infocuslearning.com
Format: CD-ROM, videocassette
Date Produced: 2001
Partners: Produced for the Handwashing Leadership Forum by Infocus Learning Systems
Description: This video uses a language-free, dramatic scenario to change foodservice worker's handwashing behavior. Support materials available to purchasers from web site include trainer's guide, PowerPoint presentation, quiz, training record, wallet card.
Audience: hand washing, foodservice, retail, low-literacy
Non-English Availability: Uses no words, can be understood by non-English speakers
Cost:
How to order: Order from above address.
NAL Call Number: Videocassette no. 3206
Web site: http://handwashingforlife.com
Title: Before Disaster Strikes... A Guide to Food Safety in the Home
Producer Name: International Association for Food Protection
Contact Information:
Bev Corron
6200 Aurora Avenue, Suite 200W
Des Moines, IA 50322-2863
Telephone: 515-276-3344
Fax: 515-276-8655
Email: bcorron@foodprotection.org
Format: Brochure
Date Produced: Revised 2003
Description: This pamphlet provides guidelines to help plan for a disaster and determine if household food and water supplies are safe following a natural disaster.
Audience: consumers
Non-English Availability: Spanish may be available, call to confirm
Cost:
How to order: Order from above address.
Web site: http://www.foodprotection.org
Title: Food Safety at Temporary Events
Producer Name: International Association for Food Protection
Contact Information:
Bev Corron
6200 Aurora Avenue, Suite 200W
Des Moines, IA 50322-2864
Telephone: 515-276-3344
Fax: 515-276-8655
Email: bccorron@foodprotection.org
Format: Booklet
Date Produced: Revised 2003
Description: This 14-step guide will help to keep temporary events free of the risk of food poisoning especially when the event (church super, street fair, civic celebration and other similar events) calls for food service to be set up out-of-doors.
Audience: foodservice, volunteers, consumers
Non-English Availability: Spanish may be available, call to verify
Cost:
How to order: Order from the above address.
Web site: http://www.foodprotection.org
Title: Employee's Guide to Food Safety
Producer Name: J. J. Keller & Associates
Contact Information:
3003 W. Breezewood Lane
P.O. Box 368
Neenah, WI 54957-0368
Telephone: 877-564-2333
Fax: 1-920-727-7516
Email: sales@jjkeller.com
Format: Curriculum includes book (119 pages), instructor's manual
Date Produced: 2003?, 3rd edition
Description: The curriculum covers general food safety awareness and how to recognize and deal with potential food safety issues in the workplace. Information is presented in a format suitable for individual use or group presentations. It is presented in plain English, using diagrams and illustrations to convey key points. Topic-specific chapter reviews help document that employees have read and understood the material. An instructor's manual is also available that helps users organize and present training utilizing the employee's guide. It provides regulatory background, training tips, and activities to enhance the learning process.
Audience: foodservice workers
Non-English Availability: Spanish
Cost:
How to order: Order from above address.
Web site: http://www.jjkeller.com
Title: Food Safety Zone Training Videos
Producer Name: J. J. Keller & Associates
Contact Information:
3003 W. Breezewood Lane
P.O. Box 368
Neenah, WI 54957-0368
Telephone: 877-564-2333
Fax: 1-920-727-7516
Email: sales@jjkeller.com
Format: Curriculum includes 4 videocassettes (10 min each), an instructor's handbook, and 10 employee skill cards.
Date Produced: 1999
Description: The curriculum covers basic microbiology, personal hygiene, cross contamination, and sanitation in a series of 4 videocassettes.
Audience: foodservice workers
Non-English Availability: Spanish
Cost:
How to order: Order from above address
Web site: http://www.jjkeller.com
Title: GMP Food Safety Video Series
Producer Name: J. J. Keller & Associates, Inc.
Contact Information:
3003 W. Breezwood Lane
Neenah, WI 54957-0368
Telephone: 877-564-2333
Fax: 1-920-727-7516
Email: sales@jjkeller.com
Format: Curriculum includes videocassete, CD Rom
Description: The curriculum introduces the concepts of GMPs, covers an individual's responsibilities and plant policies, the importance of building construction and maintenance, the construction and maintenance of equipment, and production and process controls.
Audience: processors, food plant employees
Non-English Availability: Spanish
Cost:
How to order: Order from above address
Web site: http://www.jjkeller.com
Title: Food Safety for Foodservice: An Employee Video Series I
Producer Name: J. J. Keller & Associates, Inc.
Contact Information:
3003 W. Breezwood Lane
Neenah, WI 54957-03668
Telephone: 877-564-2333
Fax: 1-920-727-7516
Email: sales@jjkeller.com
Format: Curriculum includes 4 videocassettes (10-12 min each), instructor's bulletin (8 pages), employee skill cards
Description: This 4-video series (Cross Contamination, HACCP, Personal Hygiene, Time And Temperature) examines sources of foodborne illness. Plus, it explores prevention through awareness and recommendations for best practices for food safety. It also looks at how food safety affects the food service employee's job. The videos were produced for viewing by any employee. The instructor bulletins and skill cards can be purchased separately.
Audience: foodservice
Non-English Availability: Spanish
Cost:
How to order: Order from above address.
Web site: http://www.jjkeller.com
Title: A Recipe for Food Safety Success
Producer Name: J. J. Keller & Associates, Inc.
Contact Information:
3003 W. Breezwood Lane
P. O. Box 368
Neenah, WI 54957-0368
Telephone: 887-564-2333
Fax: 1-920-727-7516
Email: sales@jjkeller.com
Format: Curriculum includes videocassette
Date Produced: 2002
Description: The curriculum covers food safety requirements (HAPPC, hazards, control points and personal hygiene), why they exist and the consequences of not following those requirements. This video follows a television news format to keep the employees' attention.
Audience: foodservice
Non-English Availability: Spanish
Cost:
How to order: Order from above address.
Web site: http://www.jjkeller.com
Title: Food Safety for Foodservice: An Employee Video Series II
Producer Name: J. J. Keller & Associates, Inc.
Contact Information:
3003 W. Breezwood Lane
Neenah, WI 54957-0368
Telephone: 877-564-2333
Fax: 1-920-727-7516
Email: sales@jjkeller.com
Format: Curriculum includes 4 videocassettes (10-12 min each), instructor's bulletin (8 pages), employee skill cards
Description: The curriculum covers basic microbiology and the causes of foodborne illness, the proper ways to handle knives and prevent burns, how to work safely and prevent injuries, and personal hygiene and basic sanitation. he instructor bulletin and skill cards can be purchased separately. Videos included are Basic Microbiology & Foodborne Illness, Handling Knives, Cuts, & Burns, Working Safely to Prevent Injury, Sanitation.
Audience: foodservice
Non-English Availability: Spanish
Cost:
How to order: Order from above address.
Web site: http://www.jjkeller.com
Title: Bilingual Educational Materials to Protect Public Health in a Changing Kansas Dairy Industry
Producer Name: Kansas Department of Agriculture
Contact Information:
Carole Jordan
Telephone: 785-296-4172
Email: cjordan@kda.state.ks.us
Format: Curriculum contains a videocassette (35 min) and printed materials
Date Produced: 2001 Eng., 2002 Spanish
Partners: FDA and Avalon Mediaworks, LLC
Description: Curriculum covers licensing requirements and regulations for a milk hauler in Kansas, truck and equipment inspections, visual and olfactory evaluation guidelines, sanitizing equipment, sampling procedures, and quality control tests performed by a laboratory (milk composition breakdown, fat content measurement, added water, antibiotic and pesticide residues, somatic cell and bacteria counts, sediment and aflotoxins).
Audience: dairy
Non-English Availability: Spanish
Cost:
How to order: Printed Materials - http://www.accesskansas.org/kda/Dairy/dairy-milkhauler.htm Video - Kevin Mullin, Avalon Mediaworks, LLC, 520 W. 103rd St., #326, Kansas City, MO 64114, phone 816-361-5665
Web site: http://litigationvideo.com/MilkHauler/MilkHaulerPromo.htm
Comments: English language version was named winner of a 2002 Telly Award.
Title: Safe Food for Children
Producer Name: Kansas State Univ. Cooperative Extension Service
Contact Information:
Safe Food for Children, Justin Hall 205
Kansas State University
Manhattan, KS 66506-1407
Telephone: 785-532-1670
Fax: 785-532-1678
Format: Videocassette for children (46 min.), Videotape for leader (1 hour), 5 leader's guides (one for each lesson), stickers, magnet, certificate of completion, set of 5 folding brochures
Date Produced: 1992, Spanish version 1997
Description: This curriculum is designed for parents, other child care providers and trainers of child care providers. It consists of 5 lessons of 30-45 minutes, each with key lesson concepts, materials needed to teach the lesson, discussion to accompany video, activities for adults and for children, questions and answers, resources, and reproducible masters. The lessons are: 1) Clean hands for healthy children; 2) On your mark, get set, go grocery shopping; 3) Recipe for success: Prepare and serve food safely; 4) Microbe family get away! Storing food smartly and safely; 5) Clean kitchen savvy. Video is to be used with the lessons.
Audience: child care, trainers
Non-English Availability: Video now in Spanish also.
Cost:
How to order: Order from above address.
NAL Call Number: Kit no. 231
Web site: http://www.oznet.ksu.edu/ext_f&n/safefood.htm
Title: Food Safety Consumer Education and Mass Media for Latino Audiences
Producer Name: Kansas State University
Contact Information:
Karen Penner
Call Hall Rm 216
Manhattan, KS 66506
Telephone: 785-532-1672
Fax: 785-532-5681
Email: kpenner@oznet.ksu.edu
Format: Bilingual flip chart, bilingual poster, video PSAs, audio PSAs, bilingual charts for cold food storage and for cooking temps.
Date Produced: 2001
Description: This curriculum is the result of a mass media campaign targeted towards a Latino audience.
Audience: consumers
Non-English Availability: Spanish
Cost:
How to order: Contact Cara Wohler at cwohler@oznet.ksu.edu or 785-532-2936.
Title: Hand Washing Poster
Producer Name: Learning Zone Express
Contact Information:
130 W. Main
PO Box 1022
Owatonna, MN 55060
Telephone: 1-888-455-7003
Fax: 507-455-3380
Email: lzexpress@mnic.net
Format: 11" X 17" poster
Date Produced: Unknown
Description: Posters teach proper handwashing techniques. See poster on web at http://www.learningzonexpress.com/hanwaspos.html
Audience: hand washing, consumers, children, youth, adolescents
Non-English Availability: Spanish
Cost:
How to order: Order from above address.
Web site: http://www.learningzonexpress.com/
Title: Wash Your Hands
Producer Name: LWF Company
Contact Information:
Lyle Branchflower
9052 Olympus Beach Rd.
Bainbridge Island, WA 98110
Telephone: 206-842-3855
Email: lbranchflower@msn.com
Format: Videocassette (5 1/2 min.), booklet
Date Produced: 1995
Partners: Centers for Disease Control
Description: Robert starts to leave a restroom without washing his hands. A Voice from beyond tells Robert that he didn't wash his hands. A frightened Robert washes - but not well enough. The Voices shows Robert the germs on his hand and gives him detailed handwashing instructions.
Audience: hand washing general
Non-English Availability: Spanish
Cost:
How to order: Order from above address.
NAL Call Number: English: Videocassette no.2291; Spanish: Videocassette no.2292
Title: Sanitation Manual: A Food Handler's Guide
Producer Name: Marion County Health Dept.
Contact Information:
Format: Soft cover book
Date Produced: 1992
Description: Designed for as a tool for training as well as a reference guide. It is written in easy-to-understand language, with numerous illustrations and an extensive index.
Audience: food managers, trainers, foodservice workers
Non-English Availability: Spanish
Cost:
How to order: Order from the National Environmental Health Association, 303-756-9090, http://www.neha.org/pubs.html. Catalog #167.
Title: Wash Those Hands!
Producer Name: Marsh Media
Contact Information:
PO Box 8082
Shawnee Mission, KS 66208
Telephone: 800-821-3303
Fax: 816-333-7421
Email: order@marshmedia.com
Format: Videocassette (9:26 min)
Date Produced: 1996
Description: This video presents concise information about basic personal hygiene, including a look at germs and how they make people sick. Handwashing techniques are taught. Closed-captioned.
Audience: hand washing, adolescents, youth, children
Non-English Availability: Spanish
Cost:
How to order: Order from the above address.
NAL Call Number: Videocassette no. 2370
Web site: http://www.marshmedia.com/
Title: Handwashing, packing safe lunches, foodservice worker materials
Producer Name: Massachusetts Partnership for Food Safety Education
Contact Information:
Format: Posters, pamphlets
Partners: See web site
Description: Hand washing posters are for consumers and employees, available in 9 languages; Safe Bag Lunch available in 9 languages; Key Food Safety Principles for Food Workers is a four-page pamphlet highlighting basic food safety concepts of good personal health and hygiene, time/temperature control, cleaning and sanitizing, and preventing contamination available in 5 languages.
Audience: consumers, foodservice, school
Non-English Availability: Spanish, Vietnamese, Khmer, Portuguese, Haitian, Russian, Polish, Greek, Chinese
Cost:
How to order: Download in PDF format from the web site.
Web site: http://www.umass.edu/umext/nutrition/programs/food_safety/index.html
Title: Food Safety and Sanitation
Producer Name: Medallion Laboratories
Contact Information:
9000 Plymouth Ave. North
Minneapolis, MN 55427
Telephone: 800-245-5615
Fax: 612-764-4010
Format: Curriculum contains videocassette (20 min.), 20 transparencies, speaker's notes
Date Produced: 2000
Description: This video teaches about bacteria; where they come from, how they are destroyed, basic sanitation techniques, and the role of the plant employee in providing safe food.
Audience: processors
Non-English Availability: Spanish
Cost:
How to order: Order from above address.
Title: Cold is Cool - The Care and Handling of Milk in Schools
Producer Name: National Dairy Council
Contact Information:
Telephone: 800-220-6586
Fax: 215-627-8887
Format: Videocassette, leader's guide, poster
Date Produced: 1999
Description: Designed for a one hour inservice for school foodservice staff.
Audience: school foodservice
Non-English Availability: Video comes in Spanish
Cost:
How to order: Call for ordering info.
NAL Call Number: Videocassette no. 2896
Web site: http://www.nationaldairycouncil.org/
Title: Sanitation for Seafood Processing Personnel
Producer Name: National Fisheries Institute
Contact Information:
1901 N. Fort Myer Dr. Suite 700
Arlington, VA 22209
Telephone: 703-524-8880
Fax: 703-524-4619
Email: aginty@nfi.org
Format: Videocassette (20 min)
Date Produced: Unknown
Description: The video is designed to help processors meet the requirements of FDA's Good Manufacturing Practice Regulation. Emphasis is placed on illustrating the significance and control of microbes, filth and other possible food contaminants.
Audience: seafood, processors
Non-English Availability: Spanish
Cost:
How to order: Write or fax the National Fisheries Institute at above address.
Web site: http://www.nfi.org/
Title: Sanitation in Frozen Food Plants: Essentials of Safe and Effective Cleaning and Sanitizing
Producer Name: National Food Processors Institute
Contact Information:
NFPA Publications
Department 138
Washington, DC 20055-0138
Telephone: 1-800-355-0983
Fax: (202) 639-5932
Email: custserv@nfpa-food.org
Format: Videocassette (19 min)
Date Produced: 1999
Partners: Wisconsin Alumni Research Foundation
Description: This clear, easy-to-understand training video shows how to safely and effectively clean and sanitize processing equipment and areas in any frozen foodplant. It features the differences between cleaning and sanitizing, the basic sanitation sequence, and factors
important for effective cleaning and personal safety.
Audience: food processors
Non-English Availability: Spanish
Cost:
How to order: Order from above address or web site.
Web site: http://www.nfpa-food.org/
Title: Cleaning and Sanitizing in Food Processing Plants: Do It Well, Do It Safely
Producer Name: National Food Processors Institute
Contact Information:
NFPA Publications
Department 138
Washington, DC 20055-0138
Telephone: 1-800-355-0983
Fax: (202) 639-5932
Email: custserv@nfpa-food.org
Format: Videocassette (15 min)
Date Produced: 1997
Partners: Wisconsin Alumni Research Foundation
Description: Although shot in a vegetable processing plant, this clear, easy-to-understand training video shows how to safely and effectively clean and sanitize in any processing plant. It features differences between cleaning and sanitizing, the basic sanitation sequence, and factors important for effective cleaning and personal safety.
Audience: food processors
Non-English Availability: Spanish
Cost:
How to order: Order from above address or web site.
NAL Call Number: Spanish version: Videocassette no. 2877
Web site: http://www.nfpa-food.org/
Title: Food Safety Management Principles
Producer Name: NEHA Training LLC
Contact Information:
720 S Colorado Blvd, Suite 900-South
Denver, CO 80246
Telephone: (303) 756-9090 x347
Fax: (303) 691-9490
Format: Full color booklet - 56 pages
Date Produced: 2002
Description: This full color book, based on the FDA Model Food Code, educates food safety managers about all the essential food safety management principles, and prepares managers to pass any nationally accredited certification exam (by CFP/ANSI).
Audience: foodservice workers
Non-English Availability: Spanish
Cost:
How to order: Order from above address.
Web site: http://www.nehatraining.com/
Title: Food Safety First Principles Workbook
Producer Name: NEHA Training LLC
Contact Information:
720 S Colorado Blvd, Suite 900-South
Denver, CO 80246
Fax: (303) 691-9490
Format: Full color booklet - 48 pages
Date Produced: 2002
Description: This workbook is designed for employees attempting their basic food hygiene qualifications.
Audience: foodservice workers
Non-English Availability: Spanish
Cost:
How to order: Order from above address.
Web site: http://www.nehatraining.com/
Title: Safeguarding Your Food
Producer Name: New York State Dept. of Agriculture and Markets
Contact Information:
Consumer Information/Public Affairs
1 Winners Circle
Albany, NY 12235
Telephone: 518-457-5382
Email: allerya@nysnet.net
Format: Booklet - 34 pages
Description: This guide to safe food storage, handling, and preparation at home provides information about food labels, safe cooking temperatures, recommended refrigerator/freezer storage periods, and foodborne illness. Also included are procedures to follow if illness due to food is suspected and a list of resources for more information.
Audience: consumers
Non-English Availability: Spanish
Cost:
How to order: Order from above address.
Comments: Food, health, or education organizations are welcome to reprint the booklet and distribute it to clients or members. The Dept. will provide free reproducible copies and permit them to add their own logo and short message.
Title: Keep Food Safe - Safe Quantity Food Production for Migrant Farm Families
Producer Name: Ohio State University Extension Service
Contact Information:
Lydia C. Medeiros
Dept. of Human Nutrition and Food Management, Ohio State University
1787 Neil Ave., 315 Campbell Hall
Columbus, OH 43210-1295
Telephone: 614-292-2699
Fax: 614-292-8880
Email: medeiros.1@osu.edu
Format: Curriculum includes 5 lessons which include fact sheets, overheads, handouts, activities, thermometer, water bottle, magnet
Date Produced: 1996
Description: The primary audience for this curriculum is Spanish-speaking migrant farm workers and their families. The secondary audience is English-speaking individuals with limited resources and their families. Each of the five lessons can be presented as a mini-lesson format, lasting about 5 minutes, or a full lesson format, lasting about an hour. Each lesson also includes an evaluation instrument. Food safety basics that pertain to situations and foods that migrant workers encounter are presented in the lessons.
Audience: consumers, migrant workers
Non-English Availability: Spanish
Cost:
How to order: Order from Ohio State University Extension Publication Office, 385 Kottman Hall, 2021 Coffey Rd., Columbus, OH 43210-1044, 614-292-1607, fax 614-292-2270.
NAL Call Number: Kit no. 377
Title: Food Handler Training and Testing for Non-native English Speakers
Producer Name: Oregon Public Health Services
Contact Information:
Food Protection Program
800 NE Oregon St.
Portland, OR 97232
Telephone: 503-731-4000
Format: Curriculum includes a manual (40 pages) and tests.
Date Produced: 2001
Partners: FDA
Description: This curriculum is based on the FDA Food Code and designed to teach food hanadlers about food safety. After completing the curriculum, either in the manual or video format, a student should be able to pass a test that would qualify them to receive a Multnomah County food handler's card. A CD test is also available as a recorded oral test for food handlers with reading and writing difficulties.
Audience: foodservice
Non-English Availability: Spanish, Korean, Cantonese, Mandarin, Vietnamese and Russian
Cost:
How to order: Download manuals in all languages from the web site.
Web site: http://http://www.ohd.hr.state.or.us/foodsafety/manual.cfm
Title: Control of Listeria monocytogenes in Small Meat and Poultry Establishments
Producer Name: Pennsylvania State University
Contact Information:
Dr. Catherine Cutter
Department of Food Science
111Borland Laboratory
University Park, PA 16802
Telephone: 814-865-8862
Fax: 814-863-6132
Email: cnc3@PSU.EDU
Format: Curriculum includes a 26 minute video and 24 page booklet
Date Produced: 2002
Description: This curriculum addresses a variety of issues facing meat processors, who must meet revised regulations concerning Listeria monocytogenes in ready-to-eat meats. Topics covered in the video and booklet include personal hygiene, sanitation, biofilms, cross contamination, in-plant sampling, and microbiological testing.
Audience: meat processors
Non-English Availability: Spanish
Cost:
How to order: Contact Dr. Catherine Cutter, Food Safety Extension Specialist - Muscle Foods, Department of Food Science, Penn State University via phone 814865-8862 or email at cnc3@psu.edu.
Web site: http://foodsafety.cas.psu.edu
Title: GMPs: Sources and Control of Contamination During Processing
Producer Name: Pennsylvania State University
Contact Information:
Media Sales
118 Wagner Building
University Park, PA 16802-3899
Telephone: 800-770-2111
Fax: 814-865-3172
Email: MediaSales@cde.psu.edu
Format: Videocassette (20 min.)
Date Produced: 1995
Description: This video teaches food safety from the loading dock to production line in three different manufacturing lines. Information on refrigeration, package integrity, labeling and equipment maintenance is included. Geared towards small and medium-sized food companies.
Audience: processors, food plant employees
Non-English Availability: Spanish, Vietnamese
Cost:
How to order: Order from above address.
NAL Call Number: English - Videocassette no.2568; Vietnamese - Videocassette no.2569; Spanish - Videocassette no.2570
Web site: http://www.mediasales.psu.edu/
Title: GMPs: Personal Hygiene and Practices in Food Manufacturing
Producer Name: Pennsylvania State University
Contact Information:
Media Sales
118 Wagner Building
University Park, PA 16802-3899
Telephone: 800-770-2111
Fax: 814-865-3172
Email: MediaSales@cde.psu.edu
Format: Videocassette (20 min.)
Date Produced: 1993
Description: This video shows the role poor hygiene can play in the contamination of food in the manufacturing process. Geared towards small and medium-sized food companies.
Audience: processors, food plant employees
Non-English Availability: Spanish, Vietnamese
Cost:
How to order: Order from above address.
NAL Call Number: English - Videocassette no.2567; Vietnamese - Videocassette no.2565; Spanish - Videocassette no.2566
Web site: http://www.mediasales.psu.edu/
Title: Cuidado y Manejo de los Alimentos en el Hogar
Producer Name: Pierce County Cooperative Extension
Contact Information:
Olga Fuste
Telephone: 253-798-7180
Fax: 253-798-3165
Email: fusteo@wsu.edu
Format: Booklet (15 pages)
Date Produced: 1994
Description: Provides basic information about microbial growth, ways to control foodborne pathogens and a description of characteristics of common foodborne pathogens.
Audience: consumers
Non-English Availability: Spanish only
Cost:
How to order: Order from Bulletins Office, WSU Cooperative Extension, PO Box 645912, Pullman, WA 99164-5912, 1-800-723-1763. Order # EB1785
Title: Food Safety & HACCP Education
Producer Name: Puerto Rico Agricultural Extension Service
Contact Information:
Vilma Gonzalez
Telephone: 787-832-4040, ext. 3348
Email: vi_gonzalez@seam.upr.clu.edu
Format: Curriculum includes student manual (144 pages), CD-ROM with PowerPoint presentation and other teaching materials
Date Produced: 2001
Description: This curriculum teaches food safety to food service employees. Materials are available in Spanish only.
Audience: foodservice
Non-English Availability: Spanish
How to order: Order from above address.
Title: Safe Food and You
Producer Name: Purdue University
Contact Information:
Donna Vandegraff
1264 Stone Hall
Dept. of Foods and Nutrition
West Lafayette, IN 47907-1264
Telephone: 765-494-8538
Fax: 765-494-0674
Email: vandergraff@cfs.purdue.edu
Format: Curriculum includes videocassette (16 min), CD-ROM with handwashing songs, lesson plans, evaluation instrument
Date Produced: 2001
Partners: Iowa State University
Description: This curriculum is designed for pregnant adolescents and adults, parents of preschoolers with their children, and preschoolers in a group. It uses the Fight Bac! Concepts of Clean, Separate, Cook and Chill. It also focuses on preventing listeriosis and on hand washing with young children.
Audience: hand washing, WIC, child care
Non-English Availability: Spanish supplement available
Cost:
How to order: Order from Ag Comm - 1-888-EXT-INFO, fax (765) 496-1540, email: media.order@purdue.edu. Order #CFS-720.
NAL Call Number: Kit no. 398
Title: Meeting the Food Safety Needs of Bilingual and Low Literacy Youth
Producer Name: Purdue University Cooperative Extension Service
Contact Information:
April Mason, Ph.D.
Purdue University
1264 Stone Hall
West Lafayette, IN 47904-1264
Telephone: 765-494-8539
Fax: 765-494-0674
Email: masona@cfs.purdue.edu
Format: Videocassette (13 min.), audiocassette, lesson plan
Date Produced: 1995
Partners: University of Florida
Description: Kit consists of the video "The Mystery of the Poisoned Panther Picnic" in both English and Spanish (the Spanish video is a dubbed version of the English version), two audiocassettes (Panther Picnic- pre/post test and Path-O-Gens Are on Your Path- a rap song), teacher's guide and student handouts.
Audience: children, youth, low-literacy
Non-English Availability: Spanish
Cost:
How to order: Order from Ag Comm - Order from Ag Comm - 1-888-EXT-INFO, fax (765) 496-1540, email: media.order@purdue.edu. V-CFS-653
NAL Call Number: Kit no. 351
Title: Food Safety Training Tape
Producer Name: Purdue University Cooperative Extension Service
Contact Information:
April Mason, Ph.D.
Purdue University
1264 Stone Hall
West Lafayette, IN 47904-1264
Telephone: 765-494-8539
Fax: 765-494-0674
Email: masona@cfs.purdue.edu
Format: Videocassette (16 min.)
Date Produced: 1995
Description: Includes 3 short video segments:
1) The Food Safety Time Bomb
2) Keeping Food Safe the HACCP Way
3) A Look at Product Dating
Audience: foodservice workers
Non-English Availability: Spanish supplement available
Cost:
How to order: Order from Ag Comm - MDC, 1187 Service Bldg., West Lafayette, IN 47907-1187. 1-888-EXT-INFO or (765) 494-6794, fax (765) 496-1540, email: media.order@purdue.edu
Title: Basic Food Safety
Producer Name: Safe Food Solutions
Contact Information:
Leslie M. Bucher
1513 West Lombard Street
Baltimore, MD 21223
Telephone: 410.347.1499
Email: lbucher@safefoodsolutions.com
Format: Curriculum includes CD-ROM,
Date Produced: 2003
Partners: Baltimore International College
Description: Basic Food Safety is a complete food safety curriculum consisting of four 15-minute lessons. The CD contains over 75 pages and uses interactive multimedia instructional materials, including text and audio instruction, Flash animation, and video-based sequences. This interactive product was designed to replace the instructor-led seminars and other mediums currently used for general food safety instruction in the hospitality and food service industry. The four main topics covered are: threats to food safety, food flows, cross contamination, and personal hygiene. There is a
quiz and certificate of completion. This program has been designed in conjunction with the current FDA Food Code for food service handling and preparation and meets nationally recognized standards for food safety education.
Audience: retail, foodservice
Non-English Availability: Spanish
Cost:
How to order: Order through above contact.
Web site: http://www.safefoodsolutions.com
Title: Safe-at-the-Plate
Producer Name: Safe-at-the-Plate
Contact Information:
Telephone: 1-888-804-7233
Email: info@safeattheplate.com
Format: Textbook, overheads, workbook, audiotapes
Date Produced: 1998, Revised March 2000
Description: The Safe-at-the-Plate textbook is a 153 page, easy to read explanation of food safety principles. Written in a conversational style with many illustrations, the text covers all the basics including microbiology, personal hygiene, the flow of food with HACCP explanations, sanitation, pest control and Health Regulations. In addition, a chapter on "How to Teach Others" proves especially helpful.
Audience: foodservice workers
Non-English Availability: Spanish
Cost:
How to order: Order from above phone number or through web site.
NAL Call Number: RA601.5.W55 2000
Web site: http://www.safeattheplate.com
Title: Working Healthy: Your "Health Card" Manual
Producer Name: Seattle King County Department of Public Health
Contact Information:
Ron Smart
Public Health Distribution Center
56 South Lucille St.
Seattle, WA 98134
Telephone: 206-296-4958
Fax: 206-296-0185
Format: Booklet- 32 pages
Date Produced: 1994
Description: Adapted from the State of Washington Food and Beverage Workers' Manual and translated into an easy to read format (written at the 4th grade level), this manual covers basic food safety, sanitation, and first aid for foodservice workers. Not only does the manual give basic general advice, it also follows up on the how-to in detail. For example, after teaching about proper food temperatures and advising employees to use a thermometer, the book teaches about what kind of thermometer to use and how to insert it into food. Very straight forward, easy to understand definitions for common terms appear in the margins. Good for low literacy training.
Audience: foodservice workers, low-literacy
Non-English Availability: Spanish, Chinese, Korean, Vietnamese, Russian, Tagalog
Cost:
How to order: Order from above address.
Web site: http://www.metrokc.gov/health/foodsfty
Title: Food Safety: You Make the Difference
Producer Name: Seattle King County Department of Public Health
Contact Information:
Ron Smart
Public Health Distribution Center
56 South Lucille St.
Seattle, WA 98134
Telephone: 206-296-4958
Fax: 206-296-0185
Format: Videocassette (28 min.), flyers
Date Produced: 1995
Description: This video tackles four major problem areas of food protection: handwashing, cross contamination, cooking/heating/cooling, and hot and cold reheating. The program features real foodservice workers who talk freely about what they do to protect their clientele and how and why they do it. Although the video is available in six languages and in closed caption, an effort has been made throughout to make the hands on demonstrations language independent. Viewers, even though they might not understand a word of dialogue, can come away with the essentials.
Audience: foodservice workers
Non-English Availability: Spanish, Chinese (Cantonese and Mandarin), Korean, Vietnamese, Russian. English version available in open and closed captioning. Booklet available in Tagalog.
Cost:
How to order: Order from above address.
NAL Call Number: Videocassette no. 2206 (English); no. 2342 (Cantonese Chinese); no. 2343 (Mandarin Chinese); no. 2344 (Korean); no. 2345 (Russian); no. 2346 (Spanish); no. 2347 (Vietnamese)
Web site: http://www.metrokc.gov/health/foodsfty
Title: Smart Sanitation: Principles and Practices for Effectively Cleaning Your Plant
Producer Name: Silliker Inc.
Contact Information:
900 Maple Rd.
Homewood, IL 60430
Telephone: 800-829-7879
Fax: 708-957-8449
Email: info@silliker.com
Format: Videocassette (21 minutes), facilitator's guide
Date Produced: Unknown
Description: Smart Sanitation teaches employees how to effectively clean your plant and why proper sanitation is important. The first half of the video uses basic food safety principles to illustrate the importance of employees' day-to-day activities. The video then demonstrates microbiologically sound cleaning and sanitizing techniques that can be applied in a variety of food processing environments.
Audience: food plant employees, processors
Non-English Availability: Spanish
Cost:
How to order: Order from above address or web site.
Web site: http://www.silliker.com/html/training_videos.php
Title: GMP Basics: Process Control Practices
Producer Name: Silliker Inc.
Contact Information:
900 Maple Rd.
Homewood, IL 60430
Telephone: 800-829-7879
Fax: 708-957-8449
Email: info@silliker.com
Format: Videocassette (16 minutes), facilitator's guide, employee workbooks
Date Produced: 1998
Description: This video illustrates process control practices of importance to receiving, manufacturing, and shipping personnel. An on-camera host takes employees through a typical food plant as they learn the importance of monitoring and controlling key points in the manufacturing process. Beginning with receiving and storage, through production, and ending with packaging and distribution, control measures are introduced, demonstrated and reviewed. Employees will see how the everyday activities of the entire plant have an impact on product safety.
Audience: processors, food plant employees
Non-English Availability: Spanish
Cost: