Request a Quote

FTS051
DEADLY MEAT: WHEN A HAMBURGER CAN KILL
Video
Is our meat supply any safer since the 1993 E. Coli outbreaks in California and Washington State? This program looks at the role of the USDA and of government agencies in other countries. 52 minutes.

FTS053
FOOD BORNE DISEASES:
HOW TO AVOID FOOD POISONING AND CONTAMINATION
Video
Explains the role of bacteria, molds and yeasts and how to prevent diseases caused by trichinae and tapeworms. Gives guidelines on dealing with perishable and non-perishable foods, protecting and thawing frozen foods, preventing contamination, eradicating insects and rodents. Emphasizes the workers’ responsibility for the health and safety of the consumer. 33 minutes. Includes teacher’s guide, library kit.

FTS055
FOOD BORNE ILLNESSES AND THEIR PREVENTION
Video
Most of us have suffered the symptoms of a food borne illness at some time but probably labeled it a "bug" or the "24-hour flu." This program takes an in-depth look at the practices that anyone who handles food should follow to prevent the spread of bacteria and to assure that the foods we eat are safe and enjoyable. Viewers learn how to recognize the symptoms associated with food borne illnesses. They then learn about the illness—why it makes people sick, how long it should be expected to last, safe and proper treatments, and when to pay a visit to a doctor’s office. 35 minutes.

FTS057
FOODBORNE PATHOGENS
Video
Characteristics of organisms that produce food borne pathogens are discussed as well as the methods for their control. Many of the common pathogens are included.

FTS058
INTRODUCTION TO FOOD-BORNE ILLNESS
Video and Supplement
Provides  an overview of the major causes of  food-borne  illness and illustrates practice that minimize the risk of contracting or spreading a food-borne disease. Viewers learn about microorganisms  (parasites,  viruses, fungi and bacteria)  associated  with food-borne  illness. Study ways to  reduce  harmful  pathogens through proper handling, storage, and cooking. Other food safety topics include: keeping foods out of the temperature danger zone, avoiding cross contamination, and the importance of good personal hygiene. 39 minutes.

FTS059
PREVENTING FOODBORNE ILLNESS
Video
The objective of this module is to examine the essential steps for storing, handling and serving food safely, to describe the three most common types of health-threatening, foodborne bacteria likely to be encountered in any food establishment.

Food handlers will learn what causes disease-producing bacteria and other microorganisms, how to eliminate the conditions that cause bacteria to spread and contaminate food, the "first-in, first-out" storing/serving method, and the three most common types of health-threatening foodborne bacteria.

Includes a comprehensive facilitator’s guide and materials to train 25, featuring participant and observer checklists, poster and role-play exercises.

FTS061
PREVENTING FOOD BORNE ILLNESSES
Video Series
This series consists of 5 video programs (FTS062-FTS066).

FTS062
FOOD SAFETY ESSENTIALS
Learn six crucial guidelines for combating food borne illness. Students will discover how safe service starts before they even come to work, how to use the FIFO method for storing food and chemicals, the critical difference between cleaning and sanitizing. 23 minutes. Also available in Spanish.

FTS063
RECEIVING AND STORAGE
Make sure only safe food enters your doors. Students will learn how to spot contamination warning signs; how to properly store, dry, refrigerate, frozen, leftover and non-food items; learn why to reject certain foods upon delivery. 22 minutes. Also available in Spanish.

FTS064
FOOD PRODUCTION
Food production tasks cause most food safety problems. Attack dangerous practices at this critical stage. You will learn which food items are common sources of contamination and how to handle them; how to avoid danger zones, and how to prevent cross contamination when preparing foods. 24 minutes. Also available in Spanish.

FTS065
SERVICE
Servers are your last safety checkpoint before guests receive food--make sure they know the danger signs. They’ll discover how to safely hold food at buffet tables, salad bars, and other holding areas; how to handle plates, cups and flatware to avoid contaminating food while serving; and how to keep service areas safe and sanitary. 22 minutes. Also available in Spanish.

FTS066
WAREWASHING
Proper sanitation starts with clean dishes. Learn how to ensure safe tableware for guests and safe kitchenware for co-workers. Students will learn how to wash, sanitize and store everything from spoons to roasting pans; how to make sure each guest receives sanitary tableware; and how to keep hazards like garbage and cleaning supplies from contaminating food. 21 minutes. Also available in Spanish.

FTS069 
UNDERSTANDING FOOD-BORNE PATHOGENS
Video and Supplement
Examines  the  following pathogens: trichinella  spiralis,  mold, yeast,  hepatitis  A, Norwalk virus,  C.  perfringens,  shigella, staph, E. coli, salmonella, L. monocytogenes, C. botulism, and C. jejuni. A discussion of: characteristics of the pathogens; symptoms of the related illness; foods often  associated  with  the microorganisms; and measures that reduce the risk of  contracting the illness. 
40 minutes. 

FTS070
FOOD SAFETY FIRST-TOP 10 CAUSES OF FOOD BORNE ILLNESS
Video
Showing  innovative reality-based resources for training  kitchen workers in the fundamentals of food safety. These tapes focus on the practical, behavioral aspect of food safety: how  food  handlers can make food wholesome hazardous. Five complete  programs that present short, stand-alone segments allowing maximum  flexibility  in  when  and how you training workers and  how  to  keep their attention. Can be used on a continuing basis for  training and  to  correct  long-term behavior.