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Weekly New Releases - Food Safety


Weekly New Releases - 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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    FOOD SAFETY AND HYGIENE

    Food safety is an important topic to all students learning how to prepare food. This video covers the most important food safety and hygiene to teach (or remind) students about best practice covering the areas of: cleaning, food storage, avoiding cross contamination, and safe heating and cooling practices.

  • Food Safety: Cleaning
  • Food Safety: Storage
  • Food Safety: Cross Contamination
  • Food Safety: Cooking
  • Food Safety: Chilling

    Please contact us for primary and secondary schools pricing.

    Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry.


    DVD / 2014 / (Middle Secondary - Professional) / 28 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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    UK QUALITY ASSURANCE SCHEMES IN FOOD

    Ensuring the quality and safety of food is one of the most vital aspects of our modern food industry. Leading the way historically and internationally, the UK makes a fascinating case study into the key elements in assurance schemes including food safety, environmental protection, animal welfare and other important global issues. Featuring comment from some of the world's leading food associations such as the Soil Association, Red Tractor, LEAF and Community Farm representatives, this program highlights a variety of baseline and higher level schemes, and encourages learners to discuss the advantages and disadvantages of assurance schemes to the individual consumer and within a wider context.

    Please contact us for primary and secondary schools pricing.

    Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry.


    DVD / 2011 / (Middle Secondary - Senior Secondary) / 19 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.

    Reviews
  • "The advice is sound, and the students are sure to pick up some important pointers." - Booklist, October 2008

  • "Meals in Minutes [Kitchen and Food Safety] is especially recommended for family, school, and community library instructional DVD collections." - The Midwest Book Review, September 2008

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

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    FOOD SAFETY

    Clean, separate, cook, chill - 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.

    Reviews
  • "Students and homebodies alike will appreciate this fast-paced, informative, and highly practical video. Recommended." - Video Librarian, January/February 2008

    "Enthusiastically recommended for high school classrooms or as a training experience for novice cooks, whether on the job or at home." -The Midwest Book Review, September 2007


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

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    IMPLEMENTING A FOOD SAFETY PROGRAM: HACCP IN THE WORKPLACE

    This program focuses on a large food service workplace and follows their food safety practices from the start to the end of the day. Interspersed with the visual footage are practical examples of employees following good hygiene practices, checking foods, cleaning, recording information and corrective action.

    Key elements of a comprehensive food safety program such as reasons for a food safety program, getting ready for work, food preparation, serving food cleaning up are all examined.

    The program is a comprehensive study of the processes, safety issues and control measures relating to food safety associated with the food service industry.

    Please contact us for primary and secondary schools pricing.

    Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry.


    DVD / 2006 / (Middle Secondary - Professional) / 30 minutes

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    ALLERGENS AND FOOD SAFETY

    "Marni Gilbert has a severe allergy to peanuts and dies after consuming some at a school camp. Unfortunately this fictitious case study parallels many cases of children dying after eating certain foods or coming into contact with allergens. Like Marni's, their lives could have been saved. Allergens and Food Safety features interviews and footage throughout. The program covers:

  • What allergens are.
  • Reactions and responses.
  • Rules and regulations.
  • The role of food manufacturers in food safety.
  • The role of retailers and workers in food safety.

    This is a comprehensive look at processes, safety issues and control measures of food allergens in the manufacturing, regulation and selling of food."

    Please contact us for primary and secondary schools pricing.

    Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry.


    DVD / 2005 / (Middle Secondary - Professional) / 29 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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    HACCP IN ACTION: FOOD SAFETY CASE STUDIES

    The HACCP system, Hazard Analysis Critical Control Points, was developed in the 1960s in the US and was used in the NASA space program.

    This program analyses and explains this scientific system, which identifies specific hazards and measures for their control, ensuring food safety. HACCP can be applied throughout the food chain from primary production through to consumption. HACCP also aids in the inspection of food premises by regulatory authorities and ensures confidence in export industries that the food we produce is safe.

    Throughout this program the seven principles that all food workplaces should implement as part of their Food Safety Program are discussed.

    Please contact us for primary and secondary schools pricing.

    Note : The above titles may have some territorial restrictions. Please feel free to send us an enquiry.


    DVD / 2005 / (Middle Secondary - Professional) / 28 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.

    Review
  • "I showed the video to my students as we have been learning about food safety and it is wonderful. I also loved the worksheets and information papers it came along with. I appreciate how easy you are to work with. I look forward to working more with you in the future." - Heather Black, Timberline Middle School, Alpine, UT

    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

    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 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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