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Food Handling

 

Food Handling
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Title & Description Format Language  
Good Manufacturing Practices: Food Safety's in Your Hands

This program, which focuses on proper food handling procedures, will help your employees understand personal hygiene, personal protective equipment, and healthy and sanitized work environments.

1998, 16 minutes.

VHS English  
Good Manufacturing Practices: Food Safety's in Your Hands

This program, which focuses on proper food handling procedures, will help your employees understand personal hygiene, personal protective equipment, and healthy and sanitized work environments.

1998, 10 minutes.

VHS Spanish  
A Recipe for Food Safety Success

Presented in a television news format with anchors and on-location interviews, this DVD is designed to help viewers understand food safety requirements through topics such as: the role of the FDA and USDA; the purpose of food safety regulations; foodborne illness; hazard types; HACCP (Hazard Analysis Critical Control Points) systems; time and temperature controls that fight bacteria growth; personal hygiene; the importance of PPE; sanitation and pest control; and how recalls affect a company and its employees.

2002, 23 minutes.

DVD English  
A Recipe for Food Safety Success

Presented in a television news format with anchors and on-location interviews, this DVD is designed to help viewers understand food safety requirements through topics such as: the role of the FDA and USDA; the purpose of food safety regulations; foodborne illness; hazard types; HACCP (Hazard Analysis Critical Control Points) systems; time and temperature controls that fight bacteria growth; personal hygiene; the importance of PPE; sanitation and pest control; and how recalls affect a company and its employees.

2002, 23 minutes.

DVD Spanish  
GMPs for Food Plant Employees

Designed to help food manufacturers train employees on Good Manufacturing Practices (GMPs) for their industry, this DVD is presented in five chapters that include personnel and personnel practices; guidelines for the construction and maintenance of food production plants; guidelines for the construction, installation and maintenance of processing equipment; and production and process controls.

2002, 71 minutes.

DVD English  
GMPs for Food Plant Employees

Designed to help food manufacturers train employees on Good Manufacturing Practices (GMPs) for their industry, this DVD is presented in five chapters that include personnel and personnel practices; guidelines for the construction and maintenance of food production plants; guidelines for the construction, installation and maintenance of processing equipment; and production and process controls.

2002, 71 minutes.

DVD Spanish  
HACCP: A Plan for Food Safety

This program looks at why having a Hazard Analysis and Critical Control Points (HACCP) plan in place is a necessity to protect consumers from disease and your organization from negative publicity. It will help your employees understand why it is critical to follow the plan because one decision to bypass safety could cause serious illness or even death.

2010, 23 minutes.

DVD English, Spanish, and Portuguese