LIBRARY TRAINING
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LIBRARY
OF TRAINING MATERIALS
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FOOD CODE
FOOD SERVICE
FOODBORNE DISEASE
MANUFACTURING
MILK
OTHER
VECTOR CONTROL
FOOD CODE
FOOD CODE VIDEO
FDA
14,001 VHS VIDEO 39 minutes
This video brings across many of the code requirements for chapters two and three in
various settings and dialogs between the inspector and operator. The video is
comprised of three modules: Module I - Beginning the Inspection, Module II - Seafood, and
Module III - Food Safety Procedures. Although the presentation is aimed specifically
at the inspector and assumes a basic knowledge in food safety, it is good for any
preparation program.
RHODE ISLAND FOOD CODE
Rhode Island Department Of Health
14, 002 VHS VIDEO 1 hour 20 minutes
This is a two-part video on Rhode Island adoption of the Food Code. Part I deals
with the implementation of the food. Part II deals with effective enforcement and
some of the necessary tools for the retail food inspector.
FOOD
SAFETY SUCCESS: SUPERMARKET APPLICATION OF THE FOOD CODE
FMI
14,003 VHS VIDEO
The goal of this video is to increase the awareness of the important role the supermarket
plays in preventing foodborne illness. The principles are provided by the FDA’s
Food Code.
FOOD SERVICE
FOOD POISONING: THE
CHOICE IS YOURS - TAPE I
NEHA
3000 VHS VIDEO 24 minutes
This tape provides the basics of microbiology as a foundation to understanding the
principles of food hygiene and identifies the likely hazards that can lead to food
poisoning.
FOOD
POISONING: THE CHOICE IS YOURS - TAPE 2
NEHA
3001 VHS VIDEO 17 minutes
This tape explores the characteristics and control measures of the three main food
poisoning bacteria and corrects the hazards identified in the first video.
100 DEGREES OF DOOM
Educational Communications
3002 VHS VIDEO 15 minutes
A humorous look at the serious subject of improper food handling which causes
contamination. Topics include proper time/temperature practices, and food
handling. Training brochure accompanies videotape.
GRIMEFIGHTERS
FMI
3003 VHS VIDEO 39 minutes
This video is geared to training and retraining store-level employees working in
receiving, processing and displaying highly perishable foods.
HACCP - SAFE FOOD HANDLING
TECHNIQUES
Canadian Restaurant & Food Services Association
3007 VHS VIDEO 22 minutes
This video shows how to identify potentially hazardous foods in menus and recipes and how
to follow these "high risk" foods through the entire handling and preparation
process.
SERVING SAFE
FOOD: PROPER CLEANING & SANITIZING
NRA
3008 VHS VIDEO 25 minutes
This video is part of the Serving Safe Food Series. It shows the importance of
cleaning and sanitizing in food service operaion and how to reduce the number of harmful
bacteria on utensils, equipment and dishes. English and Spanish.
SERVING SAFE FOOD:
RECEIVING & STORAGE
NRA
3009 VHS VIDEO 30 minutes
This video is part of the Serving Safe Food Series. It shows tracking the flow of
food through a food service operation. Explains proper receiving procedures as the
first defense against unsafe food. Discover why proper storage is necessary to
maintain food quality. English and Spanish.
SERVING
SAFE FOOD: PREPARATION, COOKING & SERVICE
NRA
3010 VHS VIDEO 26 minutes
This video is part of the Serving Safe Food Series. This video clearly illustrates the
continuing flow of food from storage, to preparation, to service to the customer.
Examines food preparation methods crucial to maintaining food safety. English and Spanish.
SERVING
SAFE FOOD: PERSONAL HYGIENE
NRA
3011 VHS VIDEO 24 minutes
This video is part of the Serving Safe Food Series. This video shows the importance
of food safety. Examines the cause, effect and prevention of foodborne
illness. Helps reinforce the employee's personal responsibility for proper
hygiene. English and Spanish.
FOODSERVICE EGG HANDLING AND
SAFETY
American Egg Board
3012 VHS VIDEO 11 minutes
Explores the proper handling and safety procedures of eggs.
FOOD SAFETY IS NO MYSTERY
USDA
3013 VHS VIDEO 34 minutes
This videotape is divided into 4 modules corresponding to each of the 4 critical points of
food safety. It illustrates the correct way to receive, handle and serve food in
settings such as restaurants, schools and hospitals.
FOOD
MANAGERS TRAINING "THE BOSTON EXPERIENCE"
FDA/City of Boston
3014 VHS VIDEO 22 Minutes
This video shows how the city of Boston in cooperation with the public and private sector
set up a unique food managers training program. It offers tips for organizing and
setting goals.
SANITATION:
ITS YOUR RESPONSIBILITY - PART III - PERSONAL HYGIENE
Advantage Media
3015 VHS VIDEO 14 Minutes
Emphasizes the responsibility of the employee to keep himself clean and well groomed.
SANITATION
"CONQUERING KITCHEN GERMS"
Educational Institute
3016 VHS VIDEO 18 Minutes
An entertaining and fun video to get across basic kitchen sanitation practices easy for
your line - level kitchen employees to understand and remember.
HOMETOWN
HACCP: PARTS I & II
FDA
3018 VHS VIDEO Approx. 2 ½ hours (2
Tapes)
This broadcast is targeted for state and local regulators of retail food establishments
(restaurants and grocery stores). Participants will hear about the use of the hazard
analysis in routine inspectional work. The program will focus on how to efficiently
learn about the system that produces food, using conversations with the operator, and the
menu as tools. Included will be scenes from an inspection of Bob’s Last Stand,
a medium size restaurant in a small town, USA.
FOOD SAFETY: YOU MAKE THE
DIFFERENCE
Deptartment of Public Health Seattle/King County
3019 VHS VIDEO 28 Minutes
This video discusses how to handle food safety. It is available in several
languages: English, Spanish, Vietnamese, Russian, Korean, Cantonese, and Mandarin.
HACCP: CHARTING A SAFER COURSE
(Condensed Version)
FDA
3020 VHS VIDEO
These videos present the introductory course in hazard analysis critical points (HACCP)
but in a condensed version. The material has been extracted and divided into 6
modules: Module 1 - Food Programs - Charting A Safer Course (26:52 min.), Module 2 -
Foodborne Illness Surveillance (50:42 min.), Module 3 - What Is HACCP? (38:12 min.),
Module 4 - Critical Control Points In Retail Food Production (16:15 min), Module 5 - Using
HACCP In An Inspection (36:41 min.), Module 6 - Effective Communication (58:35 min.)
BE
SAFE, NOT SORRY - PART A: DELI FOOD SAFETY & SANITATION
IDDA
3021 VHS VIDEO 20 Minutes Total
The purpose of this video (with workbook) is to teach the food service deli worker the
effects of bacteria on food quality, proper sanitation procedures and personal hygiene.
BE
SAFE, NOT SORRY - PART B: DELI PRODUCT CARE & HANDLING
The purpose of this video (with workbook) is to teach the food service deli worker how to
receive and store deli products properly, preparing and displaying cold foods
safely. Also how to prepare and displaying hot foods safely, and how to store foods
at home safely after purchase.
STAY
CLEAN, STAY SAFE: COURSE 3 – BAKERY SANITATION AND PRODUCT CARE & HANDLING
IDDA
3022 VHS VIDEO
The purpose of this video (with workbook) is designed for the retail professional who
works in a supermarket bakery. This video will give important information on how to
make sure that every product sold in the bakery is fresh, wholesome and free from harmful
bacteria and viruses that can cause food-borne illness
FOOD SAFE, FOOD
SMART: HACCP AND ITS APPLICATIONS - SAFETY & SANITATION, PARTS I & II
Alberta
3023 VHS VIDEO 34 Minutes Total
These videos are primarily aimed at food processors who want to develop a comprehensive
food-safety and quality control program for their organization. HACCP (Hazard
Analysis Critical Control Point) is a rational and systematic approach for implementing an
entire quality control program. Part I introduces the concept of the HACCP system
and the seven principles behind it. Part II shows the viewer the 12 stages in
setting up such a system.
SERVING SAFE FOOD:
INTRODUCTION TO FOOD SAFETY
NRA
3024 VHS VIDEO 10 Minutes
This video is part of the Serving Safe Food Series. This video will explain why food
safety is so important, identify the causes of foodborne illness. It will help
define terms that are used in food safety, microorganism, contamination, and
cross-contamination”. A discussion of time and temperature abuse is included as
well as the flow of food.
SERVING
SAFE FOOD: MANAGING FOOD SAFETY A PRACTICAL APPROACH TO HACCP
NRA
3025 VHS VIDEO 20 Minutes
This video is part of the SERVING SAFE FOOD SERIES. This video outlines the basic
techniques for managers to use when implementing a HACCP food safety system. By utilizing
the techniques presented in this tape, managers will be able to avoid situations that
could lead to foodborne illness and food contamination.
BASIC FOOD SAFETY INFORMATION
PACKAGE
FDA
3027 VHS VIDEO
The Food Safety Information Package is designed for entry level sanitarians working in a
food program area. The purpose of the package is to provide basic learning materials
and resource listings for key topics that entry level sanitarians must be familiar
with. The package includes a book, 8 videos, 6 disks and 21 transparencies to
supplement the narrative material in the book.
THE INVISIBLE CHALLENGE
Kroger
3028 VHS VIDEO 36 Minutes
Describes proper food safety for the retail store. Topics include microorganisms,
food handling, employee practices, cleaning and sanitizing.
FOODBORNE DISEASE
MICROBIOLOGY FOR FOOD SERVICE
WORKERS
Perennial Education, Inc.
4000 VHS VIDEO 17 Minutes
This tape provides foodservice workers with a basic understanding of the microorganism
which affects the foodservice industry.
HANDLE
WITH CARE: PREVENTING FOODBORNE ILLNESS IN NURSING HOMES FOR FOOD SERVICE MANAGERS
FDA
4001 VHS VIDEO 15 Minutes
This tape focuses on poor food handling and kitchen practices that may contribute to
foodborne-illness and recommended practices that can be taken by food service managers and
workers to reduce the risk of outbreaks.
EPIDEMIOLOGY
FDA
4002 VHS VIDEO 3 Hours
Lecture by Richard Swanson on investigating foodborne disease outbreaks and using
epidemiology for foodborne disease prevention. This video is geared toward
sanitarians.
STAPHYLOCOCCUS AUREUS -
MEATS
Perennial Education
4003 VHS VIDEO 10 Minutes
Case study based on a real poisoning incident. Tape demonstrates errors in the
foodservice process that lead to the problem and also shows corrective measures.
STAPHYLOCOCCUS AUREUS - SAUCES
Perennial Education
4004 VHS VIDEO 10 Minutes
Case study based on a real poisoning incident. Tape demonstrates errors in the food
service process that lead to problems and also demonstrates corrective measures.
BACILLUS CEREUS
Perennial Education
4005 VHS VIDEO 10 Minutes
Actual case study which demonstrates common mistakes in the food preparation process and
methods to reduce risk.
FOODBORNE DISEASE CLOSTRIDIUM
BOTULINUM
Perennial Education
4006 VHS VIDEO 10 Minutes
Actual case study which demonstrates common mistakes in the food preparation process and
methods to reduce contamination. It also demonstrates investigative techniques to
obtain cause of illness.
FOODBORNE DISEASE SALMONELLA -
MEAT
Perennial Education
4007 VHS VIDEO 10 Minutes
Actual case study which demonstrates common mistakes in the food preparation process and
methods to reduce contamination. It also demonstrates investigative techniques to
determine cause of illness.
INVESTIGATING AN OUTBREAK: PHARYNGITIS
IN LOUISIANA (SELF-STUDY COURSE 3050-6)
CDC
4008 3.5” Disk Approx. 7 ½ Hours
This case study is a computer simulation of an outbreak investigation in which you, the
student, get to be lead investigator. Before you begin, you should have successfully
completed an introductory epidemiology course.
SALMONELLA IN EGGS
FDA
4009 VHS VIDEO 7 Minutes
This video alerts consumers to the dangers of salmonella in eggs and stresses prevention
methods.
KITCHEN "FIGHTING
FOODBORNE ILLNESS"
NEMI
4010 VHS VIDEO 18 Minutes
This video provides a comprehensive view of the food handling aspects of sanitation and
motivates workers to consider the trust placed in them by those who consume the food they
prepare.
FOODBORNE DISEASES:
IT’S YOUR BUSINESS
Pennsylvania Deptartment of Environmental Resources
4011 VHS VIDEO 15 Minutes
An overview of HACCP. This video is geared to food service operators and entry level
sanitarians.
FOOD SAFETY: AN EDUCATIONAL VIDEO
FOR INSTITUTIONAL FOOD SERVICE WORKERS
FDA, CDC, and HCFA
4013 VHS VIDEO 10 Minutes
Instructional video on how to safely prepare food in institutional settings (nursing
homes, day care centers, etc.) To avoid foodborne illness.
ICE - THE FORGOTTEN FOOD
Food Protection Report
4014 VHS VIDEO
This video shows the sanitation and packaging procedures of ice in order to avoid
foodborne illness.
EPI INFO.
CDC
4015 VHS VIDEO 34 Minutes
Instructional video on the use of personal computer’s in gathering epidemiological
information.
INVESTIGATING A FOODBORNE OUTBREAK
FDA
4016 VHS VIDEO Allow 2 ½ Hours
This video “walks” the inspector through many facets of a foodborne
investigation.
MANUFACTURING
THE HEART OF HACCP
IN-PLANT APPLICATION
Silliker
21, 000 VHS VIDEO 21 Minutes
This video is designed to give plant personnel a clear understanding of the seven HACCP
principles and practical guidance on how to apply these principles to their own work.
ON THE LINE
Food Processors Institute
21, 001 VHS VIDEO 20 Minutes
This video is geared to food processing plant employees. It covers personal hygiene,
cleaning equipment, and other key components which lead to good manufacturing
practices. English and Spanish
GMP: SOURCES AND CONTROL OF
CONTAMINATION DURING
PROCESS
Penn State
21, 002 VHS VIDEO 20 Minutes
This video clearly outlines the procedures line employees must follow to ensure product
purity. This includes receiving at dock and monitoring product transfer from dock to
storage area it also explains thawing, growth of organisms, proper sanitary transfer of
ingredients and need for accurate labeling. English and Spanish
GMP: PERSONAL HYGIENE AND PRACTICES
IN FOOD MANUFACTURING
Penn State
21, 003 VHS VIDEO 14 Minutes
This video focuses on the personal hygiene of food-manufacturing workers, and explores how
poor hygiene habits can be responsible for the contamination of food in the manufacturing
process. English and Spanish
GOOD MANUFACTURING
PRACTICES IN THE BOTTLED WATER PLANT: FROM SOURCE TO BOTTLE
IBWA
21, 004 VHS VIDEO 20 Minutes
This video is an excellent way to provide your employees with basic fundamental
information about the u.s. good manufacturing practices for bottled water
operations. Topics include plant sanitation, quality control, record keeping,
product recalls, critical control points and personnel practices.
COOK CHILL SYSTEM
Groen
21, 005 VHS VIDEO 9 Minutes
Describes the process on how on how high quality food can have the “just-cooked”
taste when made days earlier.
MILK
DAIRY PROCESSING PLANT
INSPECTION PROCEDURE
California Department Of Food and Agriculture
6000 VHS VIDEO 15 Minutes
This video, presented in lecture format, is designed to assist processors and
manufacturers identify critical control points in milk plant inspection process.
HTST MILK PASTEURIZATION
Borden
6001 VHS VIDEO 1 Hour
In service training on the HTST milk pasteurization system.
THE PARALLEL MILKING CONCEPT
Parallel Milking Parlors, Inc.
6002 VHS VIDEO 17 Minutes
This video is designed for dairy farmers and fieldmen. It shows the inspection and
milking process in a parallel type milking parlor.
BULK HANDLING: GRADE
“A” RAW MILK (Texas Dept. Of Health)
BULK MILK HAULER: PROTOCOL
& PROCEDURE (Iowa State
University)
Texas Dept. Of Health & Iowa State University
6003 VHS VIDEO 27 Minutes
Total
These two separate topics on this video discuss bulk milk tanker sampling procedures.
FROZEN DAIRY PRODUCTS
California Department of Agriculture
6004 VHS VIDEO
Describes methods and principles of processing frozen dairy products with emphasis on
blending, filling and packaging operations.
DAIRY CLEANING PROCEDURES,
TAPES 1 & 3
Klenzade
6005 VHS VIDEO
Provides useful information on cleaning milk plant and product contact equipment used in
processing of dairy products.
BORDEN,
INC., VITALINE STICK NOVELTY MACHINE - With manual
Borden
6006 VHS VIDEO
Developed to assist dairy employees in the proper method and procedure for quality
processing of dairy products.
SAFE MILK HAULING - YOU'RE THE KEY
Cornell University
6007 VHS VIDEO 34 Minutes
34-minute video targeted for the bulk milk haulers and samplers. Describes
compliance with PMO.
SOMATIC CELLS IN MILK
FDA
6008 SLIDES
These slides depict the type of somatic cells that may be present in milk. These
slides may be used to standardize recognition and counting procedures of somatic cells by
analysis. 30 slides/narrative & quiz.
OTHER
GREASE INTERCEPTOR VIDEO
– PART I
Zurn
8000 VHS VIDEO 19 Minutes
The first portion of this video explains the need for, use of, and proper identification
of our Z-1170 grease
Interceptor and Z-1190 Ecolo-Gard.
THE ABC'S OF CLEAN- A HAND WASHING
& CLEANLINESS PROGRAM FOR EARLY CHILDHOOD PROGRAMS
Soap And Detergent Association
8001 VHS VIDEO 15 Minutes
This tape illustrated how proper hand washing and clean hands can contribute to the
infection control program in day care centers and other early childhood programs.
THE ROCKIN' HAND WASHIN' REPORT
Portland County School District
8002 VHS VIDEO 9 Minutes
Geared toward high school students. The video has contemporary music and language
which relays the message "it's cool" to wash your hands.
TAKE FIVE FOR SAFETY
Klenzade
8003 VHS VIDEO
This complete video program illustrates the proper handling of sanitation chemicals.
English and Spanish.
THE QUICK COLOR TEST FOR LEAD
FDA
8004 VHS VIDEO 20 minutes
This tape describes the characteristics and defects associated with excessive levels of
leacholde lead in dinnerware. It features a demonstration of the ‘Quick Color
Test’ which can be used as an investigational tool to select ware for testing.
WORKING TOGETHER FOR SAFE WATER
USC
8005 VHS VIDEO 15 minutes
This tape is an introduction to the basic concepts of cross-connection and control
breakflow of water systems.
WIDE WORLD OF FOOD SERVICE BRUSHES
Sparta Brush Co., Inc.
8006 VHS VIDEO 19 minutes
Using worn out foodservice brushes can lead to food borne illnesses in restaurants.
This video discusses the wide world of foodservice brushes and how to properly use them.
PETRIFILM PLATES
3M
8007 VHS VIDEO 20 Minutes
Instructional video on the use of petrifilm for aerobic plate count, coliform plate count,
e.coli plate count, and yeast and mold plate count. Includes interpretation guides.
FOOD SALVAGE
FDA
05360-01 SLIDES
This slide series is designed for regulators or anyone who may have to determine the
acceptability of food products for salvage. Includes narrative slides explaining
salvage principles and photos of various salvage situations that regulators
SEAFOOD
SEAFOOD SKILLS: MODULE 1 - 10
Seafood
Business
Entire presentation 1:40
A
complete set of ten modules provides your associates the opportunity to learn all they
need to know about the seafood department, from sanitation to suggestive selling.
SEAFOOD
DEPARTMENT
Seafood Business
5000 VHS VIDEO 14 Minutes
Shows
students how to become a seafood professional. It
gives an overview of the videos that are presented in these modules
SEAFOOD
SCIENCE
Seafood
Business
5001VHS VIDEO 10 Minutes
Explains
the science of seafood which will help the seafood professional prolong the freshness and
quality of the seafood and assist in providing total customer satisfaction.
SANITATION
I
Seafood
Business
5002 VHS VIDEO 14 Minutes
Shows
students how sanitation affects seafood and how to develop good habits. Topics include: bacteria, perishability, and proper
tools, use of a 3-compartment sink, and sanitizing the
sanitizing display cases, coolers and freezers.
RECEIVING/STORAGE
Seafood Business
5003
VHS VIDEO 10 Minutes
Explains
the best procedures for assuring that all the products requested were received and that
they are of the quality expected.
PREPARATION
Seafood
Business
5004 VHS VIDEO 14 Minutes
Guides
associates through preparation, from cooler to case. Explains
how to maximize profits by decreasing loss and enhancing display.
SANITATION
II
Seafood
Business
5005 VHS VIDEO 10
Minutes
Explains
specific sanitation requirements for minimizing shrink and meeting the ever-expanding
customer needs and federal regulations.
CUSTOMER
SERVICE
Seafood Business
5006 VHS VIDEO 12 Minutes
Impresses
upon seafood associates that not only do they represent the seafood department, but, also
the products. Helps associates view the
department from the customers point of view to ensure customer loyalty.
SUGGESTIVE
SELLING
Seafood
Business
5007 VHS VIDEO 12 Minutes
Points
out the seafood department needs to be clean and well merchandised. Success, also, depends
largely on selling large quantities of quality seafood which means making sure that the
customers come back. Being courteous and
friendly is not enough, the customers will be looking to the seafood associate for advice,
suggestions and information. This is where
suggestive selling comes in.
SHRINK
CONTROL
Seafood
Business
5008 VHS VIDEO 14 Minutes
Provides
an understanding of the full impact of small but consistent losses that occur because of
shrink (money that is lost due to improper handling, theft, waste, damaged merchandise and
not selling the product quickly, before is loses quality) . Trains associates in what to
look for and what to do.
MERCHANDISING
Seafood
Business
5009 VHS VIDEO 14 Minutes
Emphasis
on the way seafood should be presented to the customer.
If the seafood is not arranged in appealing, enticing displays, customers
will not recognize or appreciate the quality, thus, they will not buy.
FISH
PROCESSING: QUALITY IN THE PLANT
Seafood
Business
New England Fisheries 5010 VHS VIDEO 12
Minutes
Presents
a concise view of the sanitation procedure from product receipt to finished product.
IS
WHAT YOUR ORDER WHAT YOU GET?
Seafood
Business
FMI
5011 VHS VIDEO 18 Minutes
Geared
toward retail seafood employees. It stresses
areas such as cross-contamination control, methods and criteria for receiving seafood.
SANITATION
FOR SEAFOOD PROCESSING PERSONNEL
Seafood
Business
National Fisheries Institute 5012
VHS VIDEO 20 Minutes
Sanitation
principles for seafood processing personnel. Includes
good manufacturing principles (GMP’S).
NEW
ZEALAND SEAFOOD
New
Zealand Fisheries Industry Board
5013 VHS VIDEO 5 Minutes
An
overview of the New Zealand seafood industry. Finfish
and shellfish processing and production.
NEW ZEALAND GREENSHELL MUSSELS
New
Zealand Fisheries Industry Board
5014 VHS VIDEO 5 Minutes
Aquaculture
of the green shell mussel in New Zealand.
OUR
FISH ARE CLEAN
Virginia
Marine Products Board
5015 VHS VIDEO 20 Minutes
An
overview of the seafood sanitation programs conducted within the state of Virginia. Includes crabmeat, finfish and molluskan shellfish. Suitable for sanitarians, shellfish and other
public health officials.
SALMON
FARMERS
Association
Of Chilean Salmon Seafood Farmers
5016 VHS VIDEO 6 Minutes
Production
of farm raised salmon in Chile.
NEW
ZEALAND HOKI
New
Zealand Fisheries Industry Board
5017 VHS VIDEO 5
Minutes
Production
of the New Zealand hoki. Finfish processing
and harvesting procedures.
MANAGING
THE FULL SERVICE SEAFOOD COUNTER
FMI
5018
VHS VIDEO 15 Minutes
Illustrates
all aspects of managing a retail seafood counter. This
includes the most important aspect of sanitation.
SEAFOOD QUALITY
Maine Department Of Marine Resources
5019 VHS VIDEO
14 Minutes
Demonstrates
how to determine quality and freshness of ?fresh products", maintaining quality
control, extending shelf life of a product and much more.
SEAFOOD
STORAGE AND HANDLING
Maine
Department Of Marine Resources
5020 VHS VIDEO 19 Minutes
Demonstrates
proven methods for storing and handling fresh seafood and shellfish, extending product
life, correct sanitation methods, cleaning schedules, proper icing techniques and more.
SEAFOOD
CASE SET
Maine
Department Of Marine Resources
5021 VHS VIDEO
15 Minutes
A
step-by-step demonstration of the proper method to set up seafood cases. Demonstrates the proper way of breaking it down and
sanitizing it.
SEAFOOD
MERCHANDISING
Maine
Department Of Marine Resources
5022 VHS VIDEO 14 Minutes
Demonstrates
methods for displaying seafood, rotation of product, storage of product, and organization
of displays.
SHELLFISH SANITATION
FMI
5023 VHS VIDEO 20 Minutes
Basic
information on shellfish and their harvesting and growing.
HANDLE WITH CARE
Alaska
Seafood Marketing Institute
5024
VHS VIDEO 10
Minutes
A primer for the retail seafood employee.
SEAFOOD TOXINS
FDA
5025 SLIDES
Provides
an overview of naturally occurring fish and shellfish poisons based on the National
Academy of Sciences Report on Seafood Safety.
SHELLFISH HANDLING, RETAIL
FMI
5026 VHS VIDEO 15 Minutes
This video offers safety tips on the proper handling and storage of shellfish. It
shows different methods of preventing cross contamination.
FOODSERVICE HANDLING &
EVALUATION OF SEAFOOD
NRA
5027 VHS VIDEO 20 Minutes
This video presents information on proper seafood handling and cooking in the restaurant
setting.
"SHELLFISH
HANDLING" WHOLESALERS/DISTRIBUTORS
FMI
5028 VHS VIDEO 11Minutes
Illustrates safety tips for wholesalers/distributors when handling shellfish
HACCP: AN
INTRODUCTION TO SEAFOOD PRODUCTION EMPLOYEES
National Fisheries Institute
5029 VHS VIDEO 14 Minutes
This video is for seafood plant personnel regarding the control of food safety hazards
under the proposed mandatory HACCP program.
TECHNIQUES FOR SMOKING FISH
National Fisheries Institute
5030 VHS VIDEO 50 Minutes
This video illustrates the techniques for smoking fish.
SEAFOOD HACCP REGULATORS TRAINING
PROGRAM
FDA
5031 VHS VIDEO Approximately 6 ½ hours
The set of 4 videos shows how to apply the HACCP regulations in working in the
seafood industry. A “mock” inspection is performed.
SEAFOOD HACCP FACILITATORS
PREP SHOW BROADCAST
FDA
5032 VHS VIDEO 2 Hours
Facilitator training for the Seafood HACCP Satellite Broadcast.
VECTOR CONTROL
HOUSEKEEPING AND PEST CONTROL
Perennial Education, Inc.
7001 VHS VIDEO 10 Minutes
This video illustrates the prevention, control and elimination of pests. It briefly
covers house flies, blowflies, fruit flies, cockroaches and rodents.
BIOLOGY OF THE HOUSE MOUSE
Video Development
7002 VHS VIDEO 1 Hour
A discussion of the biology of the house mouse with Dr. Austin Frishman.
CONTROL OF THE HOUSE
MOUSE
Video Development
7003 VHS VIDEO 1 Hour
A lecture by Dr. Austin Frishman on the two methods of controlling the house mouse.
The chemical and mechanical methods are covered in depth.
PRINCIPLES OF
RODENT CONTROL
NPCA
7004 VHS VIDEO 11 Minutes
Explores in detail the three principles of rodent control, exclusion, sanitation and
population reduction.
INTEGRATED
PEST CONTROL MANAGEMENT: COCKAROACHES IN COMMERCIAL KITCHENS
NPCA
7005 VHS VIDEO 14 Minutes
This video discusses how to get rid of cockroaches in an environmentally sound way.
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