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Food Safety

Food Safety


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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    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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    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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    "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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    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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    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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    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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    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.

  • "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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    Clean, separate, cook, chill ˇX 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.

  • "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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    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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    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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    "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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    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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    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.

  • "This is not a pro-vegetarian propaganda film, although the troubling revelations certainly inspire a meat-free lifestyleˇKThis documentary serves up a stockpile of disturbing information from sources on all sides of the cattle fence, including an agricultural research scientist, feedlot operators, an agricultural economist, organic farmers, veterinarians and Health Canada officialsˇKThe low-budget, straightforward production avoids in-your-face pandering, choosing instead to lay out the details with a simple, no-frills approach." Edmonton Sun

  • Best Nature/Environment Film, Yorkton Short Film & Video Festival
  • Hazel Wolf Environmental Film Festival

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

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    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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    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.

  • "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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    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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    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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    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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    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.

  • "A beautiful film that uplifted my spirit and brought me more in touch with my love for foodˇKThoroughly mindful and compassionate, this is not a film that makes enemies. It's a film that make sense." - John Robbins, author The Food Revolution, and Diet For A New America

  • "Deconstructing Supper is a fine film, important for every culinary resource library. With so many scientific and technological changes taking place in food production, I feel it is vital that both chefs and students and lovers of food in general be knowledgeable about the ingredients they use. Nobody should take lightly what is happening to our farm produceˇK" - Anne Willan, Founder & President, LaVarenne at The Greenbrier

  • "Colourful and engaging, with fine camera-workˇKThis is a film for all those who might just be wondering what is happening to the foods they used to know and love." - Brewster Kneen, The Rams Horn

  • "The film takes Bishop on an around-the-world tripˇKWhat he finds is an industrialization process in the world's farming industry that is frighteningly reminiscent of such historical events as the communist farm collectives and the Irish potato famineˇKAs scary as a lot of this sounds Deconstructing Supper is neither gloomy nor ideologicalˇK(O)rganic farmers in California, Saskatchewan and India show there are working alternatives." - Brian Gorman, TV Data

  • "What's a GMO? Chef John Bishop discovers that, thanks to Monsanto Corporation, food just ain't what it used to be. In his globe-trotting investigation, this conscientious chef also illustrates that, despite Monsanto's monkey-business, 'natural food' production remains both a feasible and pleasurable enterprise." - Prof. Timothy McGettigan, PhD, Department of Sociology, Colorado State University- Pueblo

  • "A fascinating, if disturbing, primer on the subject of genetically modified food. It manages to instruct without scolding, explore without preaching, and ultimately, should interest anybody who eats." - Toronto Star

  • "Superbly constructedˇKincredibly informative as well as entertainingˇKAllows the audience to come to their own conclusions with the facts from both sides of the food issue presented." - Neil Ritchie, Institute for Agriculture and Trade Policy

  • "Deconstructing Supper tells a good story, and makes you wish you could afford organic produce more often." - The (Toronto) Globe and Mail

  • "Having a storyline places this film apartˇKIn addition, there are some very good visualsˇKand dialogue which doesn't pull its punches." - Philip L. Bereano, University of Washington

  • "This illuminating film reminds us of the importance of knowing where our food comes from, and it shows us how the choices we make everyday about the food we eat are some of the most important decisions we make." - Alice Waters, Owner, Chez Panisse Restaurant

  • "The chemical industry's power over our food is a key message in this video. If you haven't heard the story of Percy Schmeiser's struggle with Monsanto, [Deconstructing Supper] is worth seeing just to hear him tell it." - Dana Jackson, The Land Stewardship Letter

  • Second Place in Category, EarthVision Environmental Film Festival
  • Prix Leonardo, Parma, Italy
  • MountainFilm in Telluride
  • Vermont International Film Festival
  • Hazel Wolf Environmental Film Festival
  • Bioneers Film Festival
  • EcoCinema, Rhodes, Greece
  • Marin Environmental Film Festival
  • The Green Festival, Washington DC
  • Chris Award, Columbus International Film & Video Festival

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

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    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 - 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 - 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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