Summary: By ensuring customer safety, a food business also protects itself-from bad publicity, sinking profits, and even legal action. This program guides viewers through sanitation tools and procedures that are essential to the management of any food-related enterprise, including both food service outlets and food manufacturing facilities. Incorporating interviews with a cafe chef, a quality manager at...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010
View online at AVOD
Summary: Can defrosted leftovers be refrozen? What is trichinosis? And if a pan catches fire, what is the best way to put it out? This concise program explains the importance of proper food handling, storage, and cooking in order to prevent spoilage, waste, and potential food poisoning. Good kitchen safety habits are detailed as well, which can help in avoiding common accidents.
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: The simple fact is most food-borne illnesses can be avoided by applying common sense at every meal and snack break. This video illustrates how to shop for the freshest foods, store them wisely, and prepare them correctly. Topics include signs of freshness and contamination; proper storage in the refrigerator, freezer, and pantry; ways to safely thaw frozen foods; how to avoid...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: No one wants a burger with a side of salmonella or a taco topped with E. coli, but that's what you can get when food isn't prepared correctly. This video describes common-and serious-food-borne illnesses, how they're spread, and how they can be prevented through careful food handling and proper food preparation. Salmonella, Campylobacter jejuni, Escherichia coli, and shigella are discussed,...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: The Hazard Analysis Critical Control Points protocols evolved from a system developed in the 1960s and implemented by NASA. This program explains and demonstrates the HACCP system, which identifies and isolates specific hazards throughout the process of food production in order to ensure consumer safety. The seven HACCP principles that restaurants and food vendors should implement are discussed...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: The kitchen is a warm and welcoming place, but there are dangers. Make your students aware of them with this video. Using examples and what-if situations, it explains how to safely use and store knives; how to operate small appliances and the stove without accidents; how to prevent bruises, shocks, and burns; and how to put out a fire (and when to simply evacuate and call 911!) The first step...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: What's the best way to avoid salmonella, E. coli, and other dangerous food-borne bugs? Information! Use this fact-filled video to show your students how to buy, store, and prepare delicious food with their health-and the health of anyone who eats with them-firmly in mind. At the supermarket, in the kitchen, and at the dinner table, knowledge is the key to safety.
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: The U.S. government has given its stamp of approval to irradiation as a way of killing food-borne bacteria, germs, and parasites. If irradiated food is considered safe enough to give to immune-compromised patients in hospitals and astronauts in space, why is the practice of food irradiation so controversial? This program offers a balanced look at this important method of food purification as it...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: Around 76 million cases of food-borne illness occur each year in the U.S., causing thousands of deaths and hundreds of thousands of hospitalizations. This program compares and contrasts our old enemies campylobacter, salmonella, E. coli, Listeria monocytogenes, calicivirus, and Hepatitis A, which, thanks to “improved” methods of food processing, have become a renewed health threat. The program...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: Although the culprit behind food poisoning is often invisible to the eye, food-borne illnesses represent a colossal health issue spanning a wide range of problems and solutions. This program explores the causes of food contamination, the symptoms and ailments it produces, and the methods for preventing it. Viewers are introduced to bacteria, viruses, fungi, molds, and yeasts that threaten...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: Without preservatives, bread would get moldy in a day or two, salad oil would turn rancid, and other foods would quickly spoil on grocery store shelves. However, as the use of preservatives and color- and flavor-enhancing additives has increased, consumers have grown concerned about the safety and long-term effects of these additives. This program explains how preservatives, antioxidants,...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: Safety and sanitation in the kitchen are areas of vital importance and must be strictly maintained in order to save yourself and your family from dangerous accidents and potentially fatal illnesses. This thorough program covers all the basics of keeping a safe and sanitary kitchen, and is divided into the following topics: burns and scalds; cuts and wounds; slips and falls; kitchen sanitation;...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: Bold claims about the curative powers of "superfoods" and other trendy products represent a daunting challenge for today's consumer. How reliable are these assertions? What happens when a no-nonsense medical doctor applies rigorous scientific testing to the health hype on product labels? This program takes viewers on an eye-opening journey led by Dr. Lesley Regan, a veteran physician and...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: An outbreak of mad cow disease shut down Britain’s cattle industry, resulting in the slaughter of hundreds of thousands of animals and costing the nation billions of dollars. What is mad cow disease, scientifically known as bovine spongiform encephalopathy? Could an outbreak happen in the U.S.? What other types of transmissible spongiform encephalopathies are out there? What precautions is the...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: Fast food is everywhere these days, not only in popular national franchises, but in hotels and full-service restaurants as well. This video shows firsthand the techniques used in the fast food business: grilling, broiling, and frying. Each method is demonstrated and explained as safety tips are highlighted throughout. Various tools and procedures are also shown. There’s even a special section...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: Dishes will always be with us. And unless we live with our mothers for the rest of our lives or eat off of paper plates, most of us will have to wash them at some point. So, how hard can it be? Safety concerns in the kitchen have made this video necessary. We take a look at dishwashers and include information on loading, water temperature, cycles, types of supplies, and special cleaning...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2005
View online at AVOD
Summary: Food establishments must adhere to strict procedures and guidelines to protect workers and customers from injuries and illness. This program presents basic health and safety rules for the average commercial kitchen as it covers the three main causes of accidents, the four main types of heat, the "hot behind rule," how toxic bacteria are transferred, the three types of contamination, dealing...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2009
View online at AVOD
Summary: A Meridian Production.
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2008
View online at AVOD
Summary: Despite the best efforts of experts and organizations, food-borne illness outbreaks still occur. This video examines the risks facing consumers while highlighting culinary and food-handling methods for addressing those risks. Illustrating the dangers of food-borne bacteria and gastrointestinal viruses, the program also assesses the safety of pesticides, herbicides, hormones, and antibiotics...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2011
View online at AVOD
Summary: Familiarizes viewers with some practical, commonsense methods of making a food service job site safe and clean. Sanitation is the science of maintaining a clean, germ-free food production environment. The goal is to prevent food from becoming contaminated or dirty or harmful to eat. Employers are responsible for providing a safe workplace, but employees have a responsibility to maintain safe...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: Let's face it-cleaning is a tough job. The only way to make sure a hotel or restaurant stays sanitary is to put regular procedures into action, and Sparkling Clean provides the know-how to do just that. From selecting and setting up the right equipment to implementing regular cleaning schedules, this video covers the complete range of actions that lead to spotless kitchens, restrooms, and...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2006
View online at AVOD
Summary: Before a carrot is chopped or a pot is put on the stove to simmer, a cook needs to be familiar with the tools, terms, and safety concerns of the trade. This video employs a professional chef to help students learn basic food preparation techniques-everything they'll need to know in the kitchen before the cooking begins. Correlates to all applicable National and State Educational Standards...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010
View online at AVOD
Summary: In this program, host Susan Turgeson and a group of students demonstrate six easy food-based experiments, and explain the science behind them. Experiments include Sensory Evaluation; The Biochemistry of Milk: Mozzarella Cheese; Hand Washing and Food Safety; The Scientific Method: What Makes Popcorn Pop?; Emulsions: Mayonnaise; and Fermentation: Root Beer. The video also features a tour of a...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2011
View online at AVOD
Summary: Clean, separate, cook, chill-the key processes to keep food safe! With more than 20 years of kitchen experience, Chef Jonathan Locke shares his extensive knowledge of safe food preparation, proper clean-up, and sanitary storage in this video. Food-borne illness is discussed as well. Just the Facts: Food Safety is an essential component of any food-teaching program! Correlates to all applicable...
Format: software, multimedia
Publisher / Publication Date: Films Media Group 2010