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Content

Food Safety


Food Safety



FOOD SAFETY: IT'S IN YOUR HANDS

Ever get sick from something you ate? An estimated 1 in 6 people contract a foodborne illness each year, so what can you do to stay safe? Discover the steps to keeping food safe from foodborne illness by joining a chef in the kitchen along with a microbiologist to learn what you need to know for clean and safe food storage and preparation. Food Safety: It's in Your Hands features short video segments that breakdown food safety essentials, including:

~ Common foodborne illnesses (5:50)
~ Proper hand washing technique (5:44)
~ Preventing cross-contamination (1:36)
~ The time and temperature danger zone (3:45)
~ Keeping the kitchen clean (4:10)


DVD (Closed Captioned) / 2015 / (Grade 6-Adult) / 21 minutes

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KITCHEN HAZARDS AND FOOD SAFETY

A commercial kitchen can be a fun and highly rewarding place to work, but also one full of potential hazards and dangers.

This video is filmed inside the industrial kitchen at Bendigo Health in regional Victoria where thousands of meals and other food requirements are prepared for hospital and associated health services every week.

Food Services Manager Damian Martin comprehensively covers a wide range of workplace health and safety areas, taking us through basic kitchen safety in working with hot, sharp and wet equipment and surfaces; and safe and hygienic practices in the storage and handling of food.


DVD (With English Subtitles) / 2015 / (Middle Secondary - Professional) / 19 minutes

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MEAT SCIENCE & FOOD SAFETY

"THE" approved resource for the National FFA Meats Evaluation & Technology CDE written exam (for all contests beginning 2012). This in-depth presentation contains information regarding animal care, meat handling and saftey, buying meat, nutrition of meat, meat cookery, processed meats and food safety (i.e., foodborne bacteria, cooking temperatures, etc.)

CD-ROM (Win, PowerPoint Presentation) / 2013 / () /

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FOOD PACKAGING: OPTIONS & GUIDELINES

The food packaging options and guidelines presentation focuses on food packaging guidelines established by government agencies such as the USDA and explains the rationale and purposes of those guidelines. The presentation also describes the properties and material used for containers in commercial food packaging. Student will gain knowledge of factors related to the use of controlled and modified atmosphere packaging. The exercise ends with an in-depth description of information required on a food label and its purpose.

CD-ROM (Win, PowerPoint Presentation (46 slides)) / 2011 / () /

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HEALTHY EATING: A GUIDE TO NUTRITION - FOOD SAFETY AND DISEASE PREVENTION

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. Contaminants studied in the program include bacteria (such as salmonella and E. coli) and gastrointestinal viruses as well as the potentially dangerous pesticides, herbicides, hormones, and antibiotics used in agriculture. Food-preparation advice encompasses washing hands carefully, separating raw meat from produce, and cooking food thoroughly; on the nutrition side, the program promotes fruits, vegetables, and whole grains while suggesting an array of "superfoods." Viewers also learn about government agencies charged with ensuring food safety, including the FDA and the USDA, as well as those dealing with public health, such as the EPA and the CDC.

DVD / 2011 / () / 30 minutes

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FOOD SERVICE SAFETY AND SANITATION (UNIVERSITIES)

Food Service Safety And Sanitation - We're not going to lay a bunch of statistics on you, but let's just say that food sanitation requires your undivided attention if you work in the food industry or you cook at home. This program is designed to help you reduce the risk of potential of foodborne illnesses and other related diseases.

Topics covered in this safety video include: protection from contamination, bacteria, temperature control, hygiene and personnel practices, communicable diseases/injuries, hand-washing, personal cleanliness and conduct, outside surroundings, overhead structures and lighting, non-food chemicals, general cleanliness and housekeeping, cleaning and sanitizing equipment, and pest control.


DVD / 2010 / () / 20 minutes

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MEALS IN MINUTES: KITCHEN & FOOD SAFETY

Keep yourself safe in the kitchen! Learn the difference between safe and dangerous safety practices in the kitchen as "DO Stevie" and "DON'T Stevie" prepare food simultaneously. An engaging SILENT, split screen format allows viewers to study right and wrong methods.

Topics covered include:
~ Hand washing
~ Knife safety
~ Cross-contamination
~ Burns and cuts
~ Food storage
~ And more!

Step-by-step preparation of apple crisp, spaghetti & salad.


DVD (Closed Captioned) / 2008 / (Grades 6-Adult) / 18 minutes

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JUST THE FACTS: FOOD SAFETY

Clean, separate, cook, chill X the key processes to keep food safe! With more than 20 years of kitchen experience, Chef Jon shares his extensive knowledge of safe food preparation, food-borne illness, clean-up and storage.

This comprehensive video is an essential component of any food-teaching program.


DVD (Closed Captioned) / 2007 / (Grades 10-Adult) / 16 minutes

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KITCHEN AND FOOD SAFETY: FOOD SAFETY

The simple fact is most food -borne illnesses can be avoided by applying common sense at every meal and snack break. This program 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 cross -contamination; the optimal temperatures for cooking meats and poultry; and the right way to store and reheat leftovers. "Use by" and "sell by" dates and what they mean to consumers are also addressed. .

DVD / 2006 / () / 21 minutes

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KITCHEN AND FOOD SAFETY: FOOD-BORNE ILLNESS

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 program 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, along with botulism, listeriosis, and viruses like hepatitis A. Tips for selecting safe food at the market and the optimal temperatures for cooking meats and eggs are covered as well.

DVD / 2006 / () / 24 minutes

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KITCHEN AND FOOD SERVICE SAFETY

Kitchen And Food Service Safety - Food handlers, cooks, waiters and waitresses, beverage servers, and a host of support personnel can't always be concentrating on anything except providing quality food and excellent service. We'll agree you work in a fast paced environment, but safety won't slow you down or make your job more difficult. It'll actually save you time and make your job easier. That's a straight fact and that's what this program is all about. Explaining how safety can be and is an important part of your job responsibility.

Topics included in this safety video are: slips and falls, safety awareness, cuts and scrapes, horseplay, guards, meat grinder, coffee urns, working around grease, ice machines, spills, box cutters, electrical tools and machines, electricity, third prong, safety awareness, and fire prevention.


DVD / 2006 / () / 13 minutes

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BASIC FOOD SAFETY

Keeping food germ-free is a constant battle against bacteria. Shopping tips, food handling, and symptoms of illnesses are covered.

Learning Objectives<
1) Students will learn which living conditions are optimal for bacteria, and an explanation of how to avoid these conditions will be provided.


DVD / 2005 / (Grades 6-12) / 13 minutes

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FRANKENSTEER

Investigates the dangers to human health posed by feedlot-raised beef.

"When you bring a package of hamburger home from a supermarket, you have to treat it as toxic material." - Mike McBane, Canadian Health Coalition

FRANKENSTEER is a disturbing yet compelling documentary that reveals how the ordinary cow is being transformed into an antibiotic dependent, hormone-laced potential carrier of toxic bacteria, all in the name of cheaper food.

The beef industry, supported by North American government agencies and pharmaceutical companies, has engaged in an on-going experiment to create the perfect food machine to increase speed of production and reduce the cost of manufacture. But there is a price in producing a cheap industrial product. This benign, grazing herbivore has undergone a radical rethinking in how it's raised, fed and slaughtered, including recent changes in inspection rules have shifted the responsibility for food safety from government inspectors to the people on the floor who do the slaughtering and packing.

FRANKENSTEER reveals some startling facts. Every year 50% of the total tonnage of antibiotics used in Canada ends up in livestock. And every year cattle raised in massive feedlots are routinely dosed with antibiotics even if they are not sick. For public health safety reasons during the current BSE (Mad Cow disease) crisis, North American health officials have labeled certain parts of the cow as bio-hazardous products and have ordered that they be handled accordingly.

And consumers, by and large, are totally unaware of the dangers lurking in their beloved steaks, ribs and, most especially, hamburgers.


DVD (Color, Closed Captioned) / 2005 / (Grades 10-12, College, Adult) / 45 minutes

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SPOILED ROTTEN FOOD SAFETY

The Food Safety Investigation (FSI) Team checks for clues of food poisoning at a food safety crime scene. In this film, viewers will learn the basic rules to prevent food-borne illnesses: clean hands, food, utensils and surfaces; separate foods while shopping, storing and preparing to prevent cross-contamination; cook foods to recommended temperatures to kill bacteria; chill and store foods promptly and at proper temperatures.

DVD / 2005 / (Grades 5-9) /

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FOOD INDUSTRY SAFETY

The incidence of food-borne illness has increased as the food service system has become more complex due to the expanded number of operations. The industry quality control standards and skills related to safety and safe working conditions are important. This Microsoft® PowerPoint® presentation will allow the student to analyze and evaluate these regulations and standards of the food service industry.

CD-ROM (Win, PowerPoint Presentation (33 slides)) / 2004 / () /

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FOOD SAFETY

When precautions are not taken with food, people can get very sick. Food safety begins at the supermarket. Learn to put refrigerated foods in your cart last and to check expiration dates on meats and dairy products before you purchase them. Foods that you should never buy because the risk of contamination is high are discussed. Learn how to safely store food in your kitchen, and become aware of how long you can keep various foods before you use them. Tips for preparing foods are provided and you'll know how to safely handle leftovers. This is valuable information that will allow you to avoid foodborne illnesses.

Learning Objectives:
1) Students will learn how to choose foods and how to handle foods safely.
2) Students will learn how to store food purchases and leftovers.
3) Students will learn about precautions that should be taken when preparing food.


DVD / 2004 / (Grades 6-12) / 17 minutes

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FOOD SAFETY

With Leslie Thompson, Ph.D., Texas Tech University; Dr. Douglas Mailman; Robert Mamlok, Ph.D.; Dr. Brent Nall; Carmen Roman-Shriver, Ph. D.

Introduce food safety to the classroom with this DVD. This popular food safety series - consisting of Red Meat & Poultry: Safety and Preservation, Fruit Facts & Veggie Vitals, Dairy Details, Eggciting Safety Facts, Fish and Shellfish Safety and Protecting At-Risk Populations - now all are available on the Food Safety DVD. Host Laura Bryan takes viewers on-site to where the food is produced and sold and includes safety tips necessary for the home. Expert commentary is provided by Food Scientist, Dr. Leslie Thompson. Viewers are able to navigate to and from any chapter, quiz or section at any moment with the push of a button. Each section of this DVD includes helpful and printable goals, objectives and quizzes, along with useful hyperlinks to subject matter websites.


DVD / 2004 / () / 133 minutes

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FOOD SANITATION: INSECTS & RODENTS

An effective sanitation program is the first step in ensuring safety and wholesomeness within the food industry. This Microsoft® PowerPoint® presentation will identify food inspection standards, list procedures for insect and rodent control and describe the appropriate cleaning compounds for specific cleaning operations. Educating your students with proper sanitation practices will aid in a safer food supply.

CD-ROM (Win, PowerPoint Presentation (23 slides)) / 2004 / () /

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DECONSTRUCTING SUPPER: IS YOUR FOOD SAFE?

A leading chef investigates food safety in the age of GMOs and industrial agriculture.

Ripe tomato salad. Creamy chicken soup. Grilled westcoast salmon.

Dinner is served.

But what's in our food and how is it grown?

Renowned chef John Bishop leads viewers on an eye-opening and engaging journey into the billion-dollar battle to control global food production. Starting with a gourmet meal in his five-star restaurant, Bishop travels the world -- from farmer's fields to biotech laboratories to supermarket aisles -- on a personal quest to find out what our food choices are.

With a hearty appetite for food and information, chef Bishop explores the politics and ethics of food. He discovers that 70% of processed foods on supermarket shelves in North America contain genetically modified ingredients. The handful of biotech companies who control genetically modified seeds claim this is the only way to feed the world's growing population. But are these foods safe? Are there other, less risky ways to feed ourselves? Our chef finds answers to these compelling questions and more.

From North America to Great Britain to India and back, John Bishop shares fascinating conversations and mouth-watering feasts with farmers, such as Michael Ableman, scientists and activists, such as Vandana Shiva. We see the actual transfer of DNA from bacteria into canola plants, and meet Canadian farmer Percy Schmeiser who is battling the giant Monsanto Corporation. We learn startling information about the milk we drink in North America and meet Indian farmers and activists fighting to keep traditional farming practices alive.

Deconstructing Supper is a ride every contemporary eater will want to take -- a thought-provoking and entertaining journey into the revolution in modern food production, and its effects on our lives.


DVD (Color, Closed Captioned) / 2002 / (Grades 7-12, College, Adult) / 48 minutes

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FOOD TECHNOLOGY: IRRADIATION

Although our astronauts' food has been irradiated since the beginning of the space program, it is new to most consumers. Why are we using irradiation? On what foods? Is it safe? How will I know if I am purchasing irradiated food? You will explore these and other important consumer concerns, such as how it affects foods' cost, nutritional value and taste. Interviews with prominent officials in the food industry, in food science and research and from irradiation regulatory agencies, such as the Nuclear Regulatory Commission, add insight into this food safety procedure.

DVD / 2000 / () / 29 minutes

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FOODBORNE ILLNES FOR CAFETERIAS

Foodborne Illnesses For Cafeterias - Improper food preparation, handling, or storage can quickly result in food being contaminated with germs that may lead to illness such as hepatitis A or diarrheal diseases. Check with your local health department to obtain the regulations and standards for food safety and sanitation and ask about the availability of a food handler course in your area. Understanding and following a few basic principles can help prevent food spoilage and transmission of infections.

Topics covered in this safety video include: safe serving and storage temperatures, approved food preparation equipment, dishes, utensils, cutting boards, and handwashing procedures.


DVD / / () / 11 minutes

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FOODBORNE ILLNESSES IN RESTAURANTS

Foodborne Illnesses In Restaurants - To prevent foodborne infections: Keep food at safe serving and storage temperatures at all times to prevent spoiling and the risk of transmitting disease. Food should be kept at 40 degrees Fahrenheit or colder or at 140 degrees Fahrenheit or warmer. The range between 40 degrees Fahrenheit and 140 degrees Fahrenheit is considered the "danger zone" because within this range bacteria grow most easily. Leftovers, including hot foods such as soups or sauces, should be refrigerated immediately and should not be left to cool at room temperature. Using shallow pans or bowls will facilitate rapid cooling. Frozen foods should be thawed in the refrigerator, not on counter tops, or in the sink with cold water, not hot or warm water.

Topics included in this safety video are: approved food preparation equipment, dishes, and utensils, cutting boards, wooden food preparation boards, cleaning and sanitizing, plastic containers, saran or plastic wrap, paper towels, and handwashing procedures.


DVD / / () / 11 minutes

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SANITATION IN THE FOOD INDUSTRY

Sanitation In The Food Industry - When a restaurant, meat market, seafood, grocery store, or food processing facility is open, that means it has a satisfactory sanitation and health rating. Satisfactory doesn't mean there aren't problems; it just means that on the day the health inspector visited, the establishment passed the minimal requirements. Some are closed down until they correct deficiencies. This program is designed to help you reduce the risk of potential of foodborne illnesses and other related diseases.

Topics included in this safety video are: protection from contamination, bacteria, temperature control, hygiene and personnel practices, communicable diseases/injuries, hand-washing, personal cleanliness and conduct, outside surroundings, overhead structures and lighting, non-food chemicals, general cleanliness and housekeeping, cleaning and sanitizing equipment, and pest control.


DVD / / () / 20 minutes

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