LIBRARY TRAINING
MATERIALS
LIBRARY
OF TRAINING MATERIALS
Procedures
for Obtaining Training Materials
1.
Requests
for training materials are filled on a first-come/first-serve basis. Reservations for materials are not accepted. To be assured of receiving the materials requested,
your request should be submitted 60-90 days in advance.
Those who submit short-dated requests will most likely not receive the requested
materials.
2. Click here for a library request
form.
The
request must include:
a. Anticipated date of use and alternate date for each
item. (ASAP is not an
acceptable date of use. Requests with
ASAP on them will be filled after requests with
specific dates.)
b. A street as well as a mailing address.
c. The names and catalog numbers of the items.
d. Name and telephone number of the requestor.
3. Materials
will be mailed out at least 7 days in advance of the date requested. All materials will be sent via priority mail. Requester is advised to check the status of his/her
order at least 7 days in advance.
4. The
Division of Human Resource Development (DHRD) reserves the right to refuse service to
those who repeatedly return materials or equipment late, or repeatedly damage the
material. The requestor will be held
financially responsible for missing or damaged materials.
5.
Copyrighted
materials are protected by federal law. The
Division of Human Resource Development cannot grant permission to reproduce copyrighted
materials.
6.
Any problems with orders should first be directed to the Librarian. If necessary, follow-up
contact should be made to the Director of DHRD.
Click here for a .pdf version of the
library
Click
here for the index of library materials
FOOD CODE
FOOD SERVICE
FOODBORNE DISEASE
MANUFACTURING
MILK
OTHER
VECTOR CONTROL
FOOD CODE
FOOD CODE VIDEO
FDA
14,001 VHS VIDEO 39 minutes
This video brings across many of the code requirements for chapters two and three in
various settings and dialogs between the inspector and operator. The video is
comprised of three modules: Module I - Beginning the Inspection, Module II - Seafood, and
Module III - Food Safety Procedures. Although the presentation is aimed specifically
at the inspector and assumes a basic knowledge in food safety, it is good for any
preparation program.
RHODE ISLAND FOOD CODE
Rhode Island Department Of Health
14, 002 VHS VIDEO 1 hour 20 minutes
This is a two-part video on Rhode Island adoption of the Food Code. Part I deals
with the implementation of the food. Part II deals with effective enforcement and
some of the necessary tools for the retail food inspector.
FOOD SERVICE
GRIMEFIGHTERS
FMI
3003 VHS VIDEO 39 minutes
This video is geared to training and retraining store-level employees working in
receiving, processing and displaying highly perishable foods.
SERVING SAFE
FOOD: PROPER CLEANING & SANITIZING
NRA
3008 VHS VIDEO 25 minutes
This video is part of the Serving Safe Food Series. It shows the importance of
cleaning and sanitizing in food service operaion and how to reduce the number of harmful
bacteria on utensils, equipment and dishes. English and Spanish.
SERVING SAFE FOOD:
RECEIVING & STORAGE
NRA
3009 VHS VIDEO 30 minutes
This video is part of the Serving Safe Food Series. It shows tracking the flow of
food through a food service operation. Explains proper receiving procedures as the
first defense against unsafe food. Discover why proper storage is necessary to
maintain food quality. English and Spanish.
FOODSERVICE EGG HANDLING AND
SAFETY
American Egg Board
3012 VHS VIDEO 11 minutes
Explores the proper handling and safety procedures of eggs.
FOOD SAFETY IS NO MYSTERY
USDA
3013 VHS VIDEO 34 minutes
This videotape is divided into 4 modules corresponding to each of the 4 critical points of
food safety. It illustrates the correct way to receive, handle and serve food in
settings such as restaurants, schools and hospitals.
FOOD
MANAGERS TRAINING "THE BOSTON EXPERIENCE"
FDA/City of Boston
3014 VHS VIDEO 22 Minutes
This video shows how the city of Boston in cooperation with the public and private sector
set up a unique food managers training program. It offers tips for organizing and
setting goals.
HOMETOWN
HACCP: PARTS I & II
FDA
3018 VHS VIDEO Approx. 2 ½ hours (2
Tapes)
This broadcast is targeted for state and local regulators of retail food establishments
(restaurants and grocery stores). Participants will hear about the use of the hazard
analysis in routine inspectional work. The program will focus on how to efficiently
learn about the system that produces food, using conversations with the operator, and the
menu as tools. Included will be scenes from an inspection of Bob’s Last Stand,
a medium size restaurant in a small town, USA.
FOOD SAFETY: YOU MAKE THE
DIFFERENCE
Deptartment of Public Health Seattle/King County
3019 VHS VIDEO 28 Minutes
This video discusses how to handle food safety. It is available in several
languages: English, Spanish, Vietnamese, Russian, Korean, Cantonese, and Mandarin.
HACCP: CHARTING A SAFER COURSE
(Condensed Version)
FDA
3020 VHS VIDEO
These videos present the introductory course in hazard analysis critical points (HACCP)
but in a condensed version. The material has been extracted and divided into 6
modules: Module 1 - Food Programs - Charting A Safer Course (26:52 min.), Module 2 -
Foodborne Illness Surveillance (50:42 min.), Module 3 - What Is HACCP? (38:12 min.),
Module 4 - Critical Control Points In Retail Food Production (16:15 min), Module 5 - Using
HACCP In An Inspection (36:41 min.), Module 6 - Effective Communication (58:35 min.)
BASIC FOOD SAFETY INFORMATION
PACKAGE
FDA
3027 VHS VIDEO
The Food Safety Information Package is designed for entry level sanitarians working in a
food program area. The purpose of the package is to provide basic learning materials
and resource listings for key topics that entry level sanitarians must be familiar
with. The package includes a book, 8 videos, 6 disks and 21 transparencies to
supplement the narrative material in the book.
THE INVISIBLE CHALLENGE
Kroger
3028 VHS VIDEO 36 Minutes
Describes proper food safety for the retail store. Topics include microorganisms,
food handling, employee practices, cleaning and sanitizing.
FOODBORNE DISEASE
HANDLE
WITH CARE: PREVENTING FOODBORNE ILLNESS IN NURSING HOMES FOR FOOD SERVICE MANAGERS
FDA
4001 VHS VIDEO 15 Minutes
This tape focuses on poor food handling and kitchen practices that may contribute to
foodborne-illness and recommended practices that can be taken by food service managers and
workers to reduce the risk of outbreaks.
EPIDEMIOLOGY
FDA
4002 VHS VIDEO 3 Hours
Lecture by Richard Swanson on investigating foodborne disease outbreaks and using
epidemiology for foodborne disease prevention. This video is geared toward
sanitarians.
STAPHYLOCOCCUS AUREUS -
MEATS
Perennial Education
4003 VHS VIDEO 10 Minutes
Case study based on a real poisoning incident. Tape demonstrates errors in the
foodservice process that lead to the problem and also shows corrective measures.
STAPHYLOCOCCUS AUREUS - SAUCES
Perennial Education
4004 VHS VIDEO 10 Minutes
Case study based on a real poisoning incident. Tape demonstrates errors in the food
service process that lead to problems and also demonstrates corrective measures.
BACILLUS CEREUS
Perennial Education
4005 VHS VIDEO 10 Minutes
Actual case study which demonstrates common mistakes in the food preparation process and
methods to reduce risk.
FOODBORNE DISEASE CLOSTRIDIUM
BOTULINUM
Perennial Education
4006 VHS VIDEO 10 Minutes
Actual case study which demonstrates common mistakes in the food preparation process and
methods to reduce contamination. It also demonstrates investigative techniques to
obtain cause of illness.
FOODBORNE DISEASE SALMONELLA -
MEAT
Perennial Education
4007 VHS VIDEO 10 Minutes
Actual case study which demonstrates common mistakes in the food preparation process and
methods to reduce contamination. It also demonstrates investigative techniques to
determine cause of illness.
INVESTIGATING AN OUTBREAK: PHARYNGITIS
IN LOUISIANA (SELF-STUDY COURSE 3050-6)
CDC
4008 3.5” Disk Approx. 7 ½ Hours
This case study is a computer simulation of an outbreak investigation in which you, the
student, get to be lead investigator. Before you begin, you should have successfully
completed an introductory epidemiology course.
SALMONELLA IN EGGS
FDA
4009 VHS VIDEO 7 Minutes
This video alerts consumers to the dangers of salmonella in eggs and stresses prevention
methods.
KITCHEN "FIGHTING
FOODBORNE ILLNESS"
NEMI
4010 VHS VIDEO 18 Minutes
This video provides a comprehensive view of the food handling aspects of sanitation and
motivates workers to consider the trust placed in them by those who consume the food they
prepare.
FOODBORNE DISEASES:
IT’S YOUR BUSINESS
Pennsylvania Deptartment of Environmental Resources
4011 VHS VIDEO 15 Minutes
An overview of HACCP. This video is geared to food service operators and entry level
sanitarians.
FOOD SAFETY: AN EDUCATIONAL VIDEO
FOR INSTITUTIONAL FOOD SERVICE WORKERS
FDA, CDC, and HCFA
4013 VHS VIDEO 10 Minutes
Instructional video on how to safely prepare food in institutional settings (nursing
homes, day care centers, etc.) To avoid foodborne illness.
ICE - THE FORGOTTEN FOOD
Food Protection Report
4014 VHS VIDEO
This video shows the sanitation and packaging procedures of ice in order to avoid
foodborne illness.
EPI INFO.
CDC
4015 VHS VIDEO 34 Minutes
Instructional video on the use of personal computer’s in gathering epidemiological
information.
INVESTIGATING A FOODBORNE OUTBREAK
FDA
4016 VHS VIDEO Allow 2 ½ Hours
This video “walks” the inspector through many facets of a foodborne
investigation.
MANUFACTURING
MILK
THE PARALLEL MILKING CONCEPT
Parallel Milking Parlors, Inc.
6002 VHS VIDEO 17 Minutes
This video is designed for dairy farmers and fieldmen. It shows the inspection and
milking process in a parallel type milking parlor.
BULK HANDLING: GRADE
“A” RAW MILK (Texas Dept. Of Health)
BULK MILK HAULER: PROTOCOL
& PROCEDURE (Iowa State
University)
Texas Dept. Of Health & Iowa State University
6003 VHS VIDEO 27 Minutes
Total
These two separate topics on this video discuss bulk milk tanker sampling procedures.
FROZEN DAIRY PRODUCTS
California Department of Agriculture
6004 VHS VIDEO
Describes methods and principles of processing frozen dairy products with emphasis on
blending, filling and packaging operations.
DAIRY CLEANING PROCEDURES,
TAPES 1 & 3
Klenzade
6005 VHS VIDEO
Provides useful information on cleaning milk plant and product contact equipment used in
processing of dairy products.
SAFE MILK HAULING - YOU'RE THE KEY
Cornell University
6007 VHS VIDEO 34 Minutes
34-minute video targeted for the bulk milk haulers and samplers. Describes
compliance with PMO.
OTHER
THE ROCKIN' HAND WASHIN' REPORT
Portland County School District
8002 VHS VIDEO 9 Minutes
Geared toward high school students. The video has contemporary music and language
which relays the message "it's cool" to wash your hands.
THE QUICK COLOR TEST FOR LEAD
FDA
8004 VHS VIDEO 20 minutes
This tape describes the characteristics and defects associated with excessive levels of
leacholde lead in dinnerware. It features a demonstration of the ‘Quick Color
Test’ which can be used as an investigational tool to select ware for testing.
FOOD SALVAGE
FDA
05360-01 SLIDES
This slide series is designed for regulators or anyone who may have to determine the
acceptability of food products for salvage. Includes narrative slides explaining
salvage principles and photos of various salvage situations that regulators
SEAFOOD
FISH
PROCESSING: QUALITY IN THE PLANT
Seafood
Business
New England Fisheries 5010 VHS VIDEO 12
Minutes
Presents
a concise view of the sanitation procedure from product receipt to finished product.
IS
WHAT YOUR ORDER WHAT YOU GET?
Seafood
Business
FMI
5011 VHS VIDEO 18 Minutes
Geared
toward retail seafood employees. It stresses
areas such as cross-contamination control, methods and criteria for receiving seafood.
NEW
ZEALAND SEAFOOD
New
Zealand Fisheries Industry Board
5013 VHS VIDEO 5 Minutes
An
overview of the New Zealand seafood industry. Finfish
and shellfish processing and production.
NEW ZEALAND GREENSHELL MUSSELS
New
Zealand Fisheries Industry Board
5014 VHS VIDEO 5 Minutes
Aquaculture
of the green shell mussel in New Zealand.
OUR
FISH ARE CLEAN
Virginia
Marine Products Board
5015 VHS VIDEO 20 Minutes
An
overview of the seafood sanitation programs conducted within the state of Virginia. Includes crabmeat, finfish and molluskan shellfish. Suitable for sanitarians, shellfish and other
public health officials.
NEW
ZEALAND HOKI
New
Zealand Fisheries Industry Board
5017 VHS VIDEO 5
Minutes
Production
of the New Zealand hoki. Finfish processing
and harvesting procedures.
MANAGING
THE FULL SERVICE SEAFOOD COUNTER
FMI
5018
VHS VIDEO 15 Minutes
Illustrates
all aspects of managing a retail seafood counter. This
includes the most important aspect of sanitation.
SEAFOOD QUALITY
Maine Department Of Marine Resources
5019 VHS VIDEO
14 Minutes
Demonstrates
how to determine quality and freshness of ?fresh products", maintaining quality
control, extending shelf life of a product and much more.
SEAFOOD
STORAGE AND HANDLING
Maine
Department Of Marine Resources
5020 VHS VIDEO 19 Minutes
Demonstrates
proven methods for storing and handling fresh seafood and shellfish, extending product
life, correct sanitation methods, cleaning schedules, proper icing techniques and more.
SEAFOOD
CASE SET
Maine
Department Of Marine Resources
5021 VHS VIDEO
15 Minutes
A
step-by-step demonstration of the proper method to set up seafood cases. Demonstrates the proper way of breaking it down and
sanitizing it.
SEAFOOD
MERCHANDISING
Maine
Department Of Marine Resources
5022 VHS VIDEO 14 Minutes
Demonstrates
methods for displaying seafood, rotation of product, storage of product, and organization
of displays.
SHELLFISH SANITATION
FMI
5023 VHS VIDEO 20 Minutes
Basic
information on shellfish and their harvesting and growing.
HANDLE WITH CARE
Alaska
Seafood Marketing Institute
5024
VHS VIDEO 10
Minutes
A primer for the retail seafood employee.
SEAFOOD TOXINS
FDA
5025 SLIDES
Provides
an overview of naturally occurring fish and shellfish poisons based on the National
Academy of Sciences Report on Seafood Safety.
SHELLFISH HANDLING, RETAIL
FMI
5026 VHS VIDEO 15 Minutes
This video offers safety tips on the proper handling and storage of shellfish. It
shows different methods of preventing cross contamination.
FOODSERVICE HANDLING &
EVALUATION OF SEAFOOD
NRA
5027 VHS VIDEO 20 Minutes
This video presents information on proper seafood handling and cooking in the restaurant
setting.
"SHELLFISH
HANDLING" WHOLESALERS/DISTRIBUTORS
FMI
5028 VHS VIDEO 11Minutes
Illustrates safety tips for wholesalers/distributors when handling shellfish
HACCP: AN
INTRODUCTION TO SEAFOOD PRODUCTION EMPLOYEES
National Fisheries Institute
5029 VHS VIDEO 14 Minutes
This video is for seafood plant personnel regarding the control of food safety hazards
under the proposed mandatory HACCP program.
SEAFOOD HACCP REGULATORS TRAINING
PROGRAM
FDA
5031 VHS VIDEO Approximately 6 ½ hours
The set of 4 videos shows how to apply the HACCP regulations in working in the
seafood industry. A “mock” inspection is performed.
SEAFOOD HACCP FACILITATORS
PREP SHOW BROADCAST
FDA
5032 VHS VIDEO 2 Hours
Facilitator training for the Seafood HACCP Satellite Broadcast.
VECTOR CONTROL
HOUSEKEEPING AND PEST CONTROL
Perennial Education, Inc.
7001 VHS VIDEO 10 Minutes
This video illustrates the prevention, control and elimination of pests. It briefly
covers house flies, blowflies, fruit flies, cockroaches and rodents.
PRINCIPLES OF
RODENT CONTROL
NPCA
7004 VHS VIDEO 11 Minutes
Explores in detail the three principles of rodent control, exclusion, sanitation and
population reduction.
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