Procedures for obtaining Training Materials

LIBRARY TRAINING MATERIALS
2000

DIVISION OF HUMAN RESOURCE DEVELOPMENT 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.		A request form for you to Xerox and complete is located on the next page. 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, DHRD.

AV Request Form:

Link to AV Request Form (86KB JPEG Image file)

FOOD CODE	14,001 VHS Video 39 minutes	VH Food Code
FOOD CODE VIDEO 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.

FOOD SERVICE

NEHA	3000 VHS Video 24 minutes		VH Food Service
FOOD POISONING: THE CHOICE IS YOURS - TAPE 1 THIS TAPE PROVIDES THE BASICS OF MICROBIOLOGY AS A FOUNDATION TO UNDERSTANDING THE PRINCIPLES OF FOOD HYGIENE AND IDENTIFIES THE LIKELY HAZARDS THAT CAN LEAD TO FOOD POISONING.

EDUCATIONAL COMMUNICATIONS		3001 VHS Video 15 minutes		VH Food Service
100 DEGREES OF DOOM A HUMOROUS LOOK AT THE SERIOUS SUBJECT OF IMPROPER FOOD HANDLING WHICH CAUSES CONTAMINATION. TOPICS INCLUDE PROPER TIME/TEMPERATURE PRACTICES, AND FOOD HANDLING. TRAINING BROCHURE ACCOMPANIES.

NEHA		3002 VHS Video 17 minutes		VH Food Service
NEW! FOOD POISONING: THE CHOICE IS YOURS - TAPE 2 THIS TAPE EXPLORES THE CHARACTERISTICS AND CONTROL MEASURES OF THE THREE MAIN FOOD POISONING BACTERIA AND CORRECTS THE HAZARDS IDENTIFIED IN THE FIRST VIDEO.

FMI		3003 VHS Video 39 minutes		VH Food Service
GRIME FIGHTERS THIS VIDEO IS GEARED TO TRAINING AND RETRAINING STORE-LEVEL EMPLOYEES WORKING IN RECEIVING, PROCESSING AND DISPLAYING HIGHLY PERISHABLE FOODS.

PERENNIAL EDUCATION, INC.		3004 VHS Video 10 minutes		VH Food Service
FOOD SERVICE FACILITIES AND EQUIPMENT OUTLINES THE REQUIREMENTS FOR PROPER CLEANING AND SANITIZING OF EQUIPMENT USED IN FOOD PREPARATION AREAS. DESCRIBES THE TYPE OF MATERIALS, DESIGN, AND PROPER MAINTENANCE OF THE EQUIPMENT.


CANADIAN RESTAURANT & FOODSERVICES ASSOC		3007 VHS Video 13 minutes		VH Food Service
HACCP - SAFE FOOD HANDLING TECHNIQUES THIS VIDEO SHOWS HOW TO IDENTIFY POTENTIALLY HAZARDOUS FOODS IN MENUS AND RECIPES AND HOW TO FOLLOW THESE "HIGH RISK" FOODS THROUGH THE ENTIRE HANDLING AND PREPARATION PROCESS.

NATIONAL RESTAURANT ASSOC.		3008 VHS Video 25 minutes		VH Food Service
SERVING SAFE FOOD: PROPER CLEANING AND SANITIZING THIS VIDEO IS PART OF THE SERVING SAFE FOOD SERIES. IT SHOWS THE IMPORTANCE OF CLEANING AND SANITIZING IN FOOD SERVICE OPERATION AND HOW TO REDUCE THE NUMBER OF HARMFUL BACTERIA ON UTENSILS, EQUIPMENT AND DISHES. ENGLISH AND SPANISH.

NATIONAL RESTAURANT ASSOC.		3009 VHS Video 30 minutes		VH Food Service
SERVING SAFE FOOD: RECEIVING AND STORAGE 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.

NATIONAL RESTAURANT ASSOC.		3010 VHS Video 26 minutes		VH Food Service
SERVING SAFE FOOD: PREPARATION, COOKING AND SERVICE THIS VIDEO IS PART OF THE SERVING SAFE FOOD SERIES. THIS VIDEO CLEARLY ILLUSTRATES THE CONTINUING FLOW OF FOOD FROM STORAGE, TO PREPARATION, TO SERVICE TO THE CUSTOMER. EXAMINES FOOD PREPARATION METHODS CRUCIAL TO MAINTAINING FOOD SAFETY. ENGLISH AND SPANISH.

NATIONAL RESTAURANT ASSOC.		3011 VHS Video 24 minutes		VH Food Service
SERVING SAFE FOOD: PERSONAL HYGIENE THIS VIDEO IS PART OF THE SERVING SAFE FOOD SERIES. THIS VIDEO SHOWS THE IMPORTANCE OF FOOD SAFETY. EXAMINES THE CAUSE, EFFECT AND PREVENTION OF FOODBORNE ILLNESS. HELPS REINFORCE THE EMPLOYEE'S PERSONAL RESPONSIBILITY FOR PROPER HYGIENE. AVAILABLE IN ENGLISH AND SPANISH.

AMERICAN EGG BOARD		3012 VHS Video 11 minutes		VH Food Service
FOODSERVICE "EGG HANDLING AND SAFETY" EXPLORES THE PROPER HANDLING AND SAFETY PROCEDURES OF EGGS.

USDA		3013 VHS Video 34 minutes		VH Food Service
FOOD SAFETY IS NO MYSTERY 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.

FDA/CITY OF BOSTON		3014 VHS Video 22 minutes		VH Food Service
FOOD MANAGERS TRAINING "THE BOSTON EXPERIENCE" 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.

ADVANTAGE MEDIA		3015 VHS Video 14 minutes		VH Food Service
SANITATION: ITS YOUR RESPONSIBILITY, PART III - PERSONAL HYGIENE EMPHASIZES THE RESPONSIBILITY OF THE EMPLOYEE TO KEEP HIMSELF CLEAN AND WELL GROOMED.

EDUCATIONAL INSTITUTE		3016 VHS Video 18 minutes		VH Food Service
SANITATION "CONQUERING KITCHEN GERMS" AN ENTERTAINING AND FUN VIDEO TO GET ACROSS BASIC KITCHEN SANITATION PRACTICES EASY FOR YOUR LINE - LEVEL KITCHEN EMPLOYEES TO UNDERSTAND AND REMEMBER.

STATE TRAINING BRANCH		3017 VHS Video 20 Hours (10 tapes)		VH Food Service
HACCP: CHARTING A SAFER COURSE THIS INTRODUCTORY COURSE IN HAZARD ANALYSIS CRITICAL CONTROL POINTS (HACCP) WAS PRESENTED VIA SATELLITE IN AUGUST 1994. IT IS TARGETED FOR STATE AND LOCAL REGULATORS OF RETAIL FOOD ESTABLISHMENTS. THERE ARE MANY "STAND-ALONE" TOPIC AREAS CONTAINED IN THIS COURSE.

STATE TRAINING BRANCH		3018 VHS Video 2 1/2 hours (2 tapes)		VH Food Service
HOMETOWN HACCP, PARTS I & II 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 A INSPECTION OF BOB'S LAST STAND, A MEDIUM SIZE RESTAURANT IN A SMALL TOWN, USA.

SEATTLE/KING COUNTY DEPT OF PUBLIC HEALTH		3019 VHS Video 28 minutes		VH Food Service
FOOD SAFETY: YOU MAKE THE DIFFERENCE THIS VIDEO DISCUSSES HOW TO HANDLE FOOD SAFETY. IT IS AVAILABLE IN SEVERAL LANGUAGES: ENGLISH, SPANISH, VIETNAMESE, RUSSIAN, KOREAN, CANTONESE, AND MANDARIN.

STATE TRAINING BRANCH		3020 VHS Video		VH Food Service
HACCP: CHARTING A SAFER COURSE (Condensed Version) 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 - FOOD BORNE 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.)

IDDA		3021 VHS Video 20 minutes		VH Food Service
BE SAFE, NOT SORRY, PART A: DELI FOOD SAFETY & SANITATION THE PURPOSE OF THIS VIDEO (WITH WORKBOOK) IS TO TEACH THE FOOD SERVICE DELI WORKER THE EFFECTS OF BACTERIA ON FOOD QUALITY, PROPER SANITATION PROCEDURES AND PERSONAL HYGIENE.
BE SAFE, NOT SORRY, PART B: DELI PRODUCT CARE & HANDLING THE PURPOSE OF THIS VIDEO (WITH WORKBOOK) IS TO TEACH THE FOOD SERVICE DELI WORKER HOW TO RECEIVE AND STORE DELI PRODUCTS PROPERLY, PREPARING AND DISPLAYING COLD FOODS SAFELY. ALSO HOW TO PREPARE AND DISPLAYING HOT FOODS SAFELY, AND HOW TO STORE FOODS AT HOME SAFELY AFTER PURCHASE.

IDDA		3022 VHS Video		VH Food Service
STAY CLEAN, STAY SAFE COURSE 3 - BAKERY SANITATION & PRODUCT CARE & HANDLING THE PURPOSE OF THIS VIDEO (WITH WORKBOOK) IS DESIGNED FOR THE RETAIL PROFESSIONAL WHO WORKS IN A SUPERMARKET BAKERY. THIS VIDEO WILL GIVE IMPORTANT INFORMATION ON HOW TO MAKE SURE THAT EVERY PRODUCT SOLD IN THE BAKERY IS FRESH, WHOLESOME AND FREE FROM HARMFUL BACTERIA AND VIRSUS THAT CAN CAUSE FOOD-BORNE ILLNESS.

ALBERTA		3023 VHS Video 34 minutes		VH Food Service
FOOD SAFE, FOOD SMART: HACCP & ITS APPLICATIONS SAFETY & SANITATION, PARTS I & II THESE VIDEOS ARE PRIMARILY AIMED AT FOOD PROCESSORS WHO WANT TO DEVELOP A COMPREHENSIVE FOOD-SAFETY AND QUALITY CONTROL PROGRAM FOR THEIR ORGANIZATION. HACCP (HAZARD ANALYSIS CRITICAL CONTROL POINT) IS A RATIONAL AND SYSTEMATIC APPROACH FOR IMPLEMENTING AN ENTIRE QUALITY CONTROL PROGRAM. PART I INTRODUCES THE CONCEPT OF THE HACCP SYSTEM AND THE SEVEN PRINCIPLES BEHIND IT. PART II SHOWS THE VIEWER THE 12 STAGES IN SETTING UP SUCH A SYSTEM.

NATIONAL RESTAURANT ASSOC		3024 VHS Video 10 minutes		VH Food Service
SERVING SAFE FOOD: INTRODUCTION TO FOOD SAFETY THIS VIDEO IS PART OF THE SERVING SAFE FOOD SERIES. THIS VIDEO WILL EXPLAIN WHY FOOD SAFETY IS SO IMPORTANT, IDENTIFY THE CAUSES OF FOODBORNE ILLNESS. IT WILL HELP DEFINE TERMS THAT ARE USED IN FOOD SAFETY, "MICROORGANISM, CONTAMINATION, AND CROSS-CONTAMINATION". A DISCUSSION OF TIME AND TEMPERATURE ABUSE IS INCLUDED AS WELL AS THE FLOW OF FOOD.

NATIONAL RESTAURANT ASSOC		3025 VHS Video 20 minutes		VH Food Service
SERVING SAFE FOOD: MANAGING FOOD SAFETY, A PRACTICAL APPROACH TO HACCP THIS VIDEO IS PART OF THE SERVING SAFE FOOD SERIES. THIS VIDEO OUTLINES THE BASIC TECHNIQUES FOR MANAGERS TO USE WHEN IMPLEMENTING A HACCP FOOD SAFETY SYSTEM. BY UTILIZING THE TECHNIQUES PRESENTED IN THIS TAPE, MANAGERS WILL BE ABLE TO AVOID SITUATIONS THAT COULD LEAD TO FOODBORNE ILLNESS AND FOOD CONTAMINATION.

FDA/STB		3026 VHS Video 2 1/2 hours		VH Food Service
"INVESTIGATING A FOODBORNE OUTBREAK" THIS VIDEO "WALKS" THE INSPECTOR THROUGH MANY FACETS OF A FOODBORNE INVESTIGATION.

FDA		3027 VHS Video		VH Food Service
"BASIC FOOD SAFETY INFORMATION PACKAGE" 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.

FOODBORNE DISEASE

PERENNIAL EDUCATION, INC		4000 VHS Video 17 minutes	VH Foodborne Disease
MICROBIOLOGY FOR FOOD SERVICE WORKERS THIS TAPE PROVIDES FOODSERVICE WORKERS WITH A BASIC UNDERSTANDING OF THE MICROORGANISM WHICH AFFECT THE FOODSERVICE INDUSTRY.

FDA		4001 VHS Video 15 minutes	VH Foodborne Disease
HANDLE WITH CARE: PREVENTING FOODBORNE ILLNESS IN NURSING HOMES: FOR FOOD SERVICE MANAGERS 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.

FDA		4002 VHS Video 3 hours	VH Foodborne Disease
EPIDEMIOLOGY LECTURE BY RICHARD SWANSON ON INVESTIGATING FOODBORNE DISEASE OUTBREAKS AND USING EPIDEMIOLOGY FOR FOODBORNE DISEASE PREVENTION. THIS VIDEO IS GEARED TOWARD PROFESSIONAL SANITARIANS.

PERENNIAL EDUCATION		4003 VHS Video 10 minutes	VH Foodborne Disease
STAPHYLOCOCCUS AUREUS (MEATS) 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.

PERENNIAL EDUCATION		4004 VHS Video 10 minutes	VH Foodborne Disease
STAPHYLOCOCCUS AUREUS (SAUCES) 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.

PERENNIAL EDUCATION		4005 VHS Video 10 minutes	VH Foodborne Disease
BACILLUS CEREUS ACTUAL CASE STUDY WHICH DEMONSTRATES COMMON MISTAKES IN THE FOOD PREPARATION PROCESS AND METHODS TO REDUCE RISK.

PERENNIAL EDUCATION		4006 VHS Video 10 minutes	VH Foodborne Disease
CLOSTRIDIUM BOTULINUM 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.

PERENNIAL EDUCATION		4007 VHS Video 10 minutes	VH Foodborne Disease
SALMONELLA (MEAT) 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.

DHHS/CDC	4008 COMPUTER CP 7 1/2 hours		VH Foodborne Disease
INVESTIGATING AN OUTBREAK: PHARYNGITIS IN LOUISIANA (SELF-STUDY COURSE 3050-6) 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.

FDA		4009 VHS Video 7 minutes	VH Foodborne Disease
SALMONELLA IN EGGS THIS VIDEO ALERTS CONSUMERS TO THE DANGERS OF SALMONELLA IN EGGS AND STRESSES PREVENTION METHODS.

NATIONAL EDUCATIONAL MEDIA		4010 VHS Video 18 minutes	VH Foodborne Disease
KITCHEN "FIGHTING FOODBORNE ILLNESS" 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.

PENNSYLVANIA DEPT. OF ENVIRONMENTAL RESOURCES		4011 VHS Video 15 minutes	VH Foodborne Disease
FOODBORNE DISEASES: IT'S YOUR BUSINESS AN OVERVIEW OF HACCP. THIS VIDEO IS GEARED TO FOOD SERVICE OPERATORS AND ENTRY LEVEL SANITARIANS.

FDA/CDC/HFCA		4013 VHS Video 10:06 minutes	VH Foodborne Disease
"FOOD SAFETY: AN EDUCATIONAL VIDEO FOR INSTITUTIONAL FOOD SERVICE WORKERS" INSTRUCTIONAL VIDEO ON HOW TO SAFELY PREPARE FOOD IN INSTITUTIONAL SETTINGS (NURSING HOMES, DAY CARE CENTERS, ETC.) TO AVOID FOODBORNE ILLNESS.

FOOD PROTECTION REPORT		4014 VHS Video	VH Foodborne Disease
"ICE - THE FORGOTTEN FOOD" THIS VIDEO SHOWES THE SANITATION AND PACKAGING PROCEDURES OF ICE IN ORDER TO AVOID FOODBORNE ILLNESS.

FDA/CDC		4015 VHS Video 34 minutes	VH Foodborne Disease
EPI INFO INSTRUCTIONAL VIDEO ON THE USE OF PERSONAL COMPUTER'S IN GATHERING EPIDIEMIOLOGICAL INFORMATION.

MANUFACTURING

SILLIKER	6000 VHS Video 21 minutes	VH Manufacturing
THE HEART OF HACCP IN-PLANT APPLICATION THIS VIDEO IS DESIGNED TO GIVE PLANT PERSONNEL A CLEAR UNDERSTANDING OF THE SEVEN HACCP PRINCIPLES AND PRACTICAL GUIDANCE ON HOW TO APPLY THESE PRINCIPLES TO THEIR OWN WORK.

FOOD PROCESSORS INSTITUTE	6001 VHS Video 20 minutes	VH Manufacturing
ON THE LINE THIS VIDEO IS GEARED TO FOOD PROCESSING PLANT EMPLOYEES. IT COVERS PERSONAL HYGIENE, CLEANING EQUIPMENT, AND OTHER KEY COMPONENTS WHICH LEAD TO GOOD MANUFACTURING PRACTICES. AVAILABLE IN ENGLISH AND SPANISH

PENN STATE	6002 VHS Video 20 minutes	VH Manufacturing
GMP: SOURCES & CONTROL OF CONTAMINATION DURING PROCESS THIS VIDEO CLEARLY OUTLINES THE PROCEDURES LINE EMPLOYEES MUST FOLLOW TO ENSURE PRODUCT PURITY. THIS INCLUDES RECEIVING AT DOCK AND MONITORING PRODUCT TRANSFER FROM DOCK TO STORAGE AREA IT ALSO EXPLAINS THAWING, GROWTH OF ORGANISMS, PROPER SANITARY TRANSFER OF INGREDIENTS AND NEED FOR ACCURATE LABELING. AVAILABLE IN ENGLISH AND SPANISH

PENN STATE	6003 VHS Video 14 minutes	VH Manufacturing
GMP: PERSONAL HYGIENE & PRACTICES IN FOOD MANUFACTURING THIS VIDEO FOCUSES ON THE PERSONAL HYGIENE OF FOOD-MANUFACTURING WORKERS, AND EXPLORES HOW POOR HYGIENE HABITS CAN BE RESPONSIBLE FOR THE CONTAMINATION OF FOOD IN THE MANUFACTURING PROCESS. AVAILABLE IN ENGLISH AND SPANISH

CALIFORNIA DEPT OF FOOD & AGRICULTURE	6004 VHS Video 15 minutes	VH Manufacturing
DAIRY PROCESSING PLANT INSPECTION PROCEDURE THIS VIDEO, PRESENTED IN LECTURE FORMAT, IS DESIGNED TO ASSIST PROCESSORS AND MANUFACTURERS IDENTIFY CRITICAL CONTROL POINTS IN MILK PLANT INSPECTION PROCESS.

BORDEN	6005 VHS Video 1 hour	VH Manufacturing
HTST MILK PASTEURIZATION IN SERVICE TRAINING ON THE HTST MILK PASTEURIZATION SYSTEM.

IBWA	6006 VHS Video 20 minutes	VH Manufacturing
GOOD MANUFACTURING PRACTICES IN THE BOTTLED WATER PLANT: FROM SOURCE TO BOTTLE THIS VIDEO IS AN EXCELLENT WAY TO PROVIDE YOUR EMPLOYEES WITH BASIC FUNDAMENTAL INFORMATION ABOUT THE U.S. GOOD MANUFACTURING PRACTICES FOR BOTTLED WATER OPERATIONS. TOPICS INCLUDE: PLANT SANITATION, QUALITY CONTROL, RECORD KEEPING, PRODUCT RECALLS, CRITICAL CONTROL POINTS AND PERSONNEL PRACTICES.

PARALLEL MILKING PARLORS, INC	6007 VHS Video 17 minutes	VH Manufacturing
THE PARALLEL MILKING CONCEPT THIS VIDEO IS DESIGNED FOR DAIRY FARMERS AND FIELDMEN. IT SHOWS THE INSPECTION AND MILKING PROCESS IN A PARALLEL TYPE MILKING PARLOR.

TEXAS DEPT OF HEALTH, IOWA STATE UNIVERSITY	6008 VHS Video 27 minutes	VH Manufacturing
BULK HANDLING: GRADE "A" RAW MILK (Texas Dept of Health) BULK MILK HAULER: PROTOCOL & PROCEDURE (Iowa State Univ) THESE TWO SEPARATE TOPICS ON THIS VIDEO DISCUSS BULK MILK TANKER SAMPLING PROCEDURES.

	6009 VHS Video	VH Manufacturing
FROZEN DAIRY PRODUCTS DESCRIBES METHODS AND PRINCIPLES OF PROCESSING FROZEN DAIRY PRODUCTS WITH EMPHASIS ON BLENDING, FILLING AND PACKAGING OPERATIONS.

	6010 VHS Video	VH Manufacturing
DAIRY CLEANING PROCEDURES, TAPES 1 & 3 PROVIDES USEFUL INFORMATION ON CLEANING MILK PLANT AND PRODUCT CONTACT EQUIPMENT USED IN PROCESSING OF DAIRY PRODUCTS.

	6011 VHS Video	VH Manufacturing
BORDEN, INC, VITALINE STICK NOVELTY MACHINE (with manual) DEVELOPED TO ASSIST DAIRY EMPLOYEES IN THE PROPER METHOD AND PROCEDURE FOR QUALITY PROCESSING OF DAIRY PRODUCTS.

	6012 VHS Video	VH Manufacturing
BULK SAMPLING & PASTEURIZATION PROVIDES INFORMATION ON CORRECT PROCEDURES FOR COLLECTIN OF MILK SAMPLES AND THE BASIC PRINCIPLES OF MILK PASTEURIZATION.

OTHER

KROGER		8000 VHS Video 36 minutes			VH Other
THE INVISIBLE CHALLENGE DESCRIBES PROPER FOOD SAFETY FOR THE RETAIL STORE. TOPICS INCLUDE: MICROORGANISMS, FOOD HANDLING, EMPLOYEE PRACTICES, CLEANING AND SANITIZING.

SOAP & DETERGENT ASSOCIATION				8001 VHS Video 15 minutes		VH Other
THE ABC'S OF CLEAN - A HAND WASHING & CLEANLINESS PROGRAM FOR EARLY CHILDHOOD PROGRAMS THIS TAPE ILLUSTRATED HOW PROPER HAND WASHING AND CLEAN HANDS CAN CONTRIBUTE TO THE INFECTION CONTROL PROGRAM IN DAY CARE CENTERS AND OTHER EARLY CHILDHOOD PROGRAMS.

PORTLAND COUNTY SCHOOL DISTRICT				8002 VHS Video 9 minutes		VH Other
THE ROCKIN' HAND WASHIN' REPORT GEARED TOWARD HIGH SCHOOL STUDENTS. THE VIDEO HAS CONTEMPORARY MUSIC AND LANGUAGE WHICH RELAYS THE MESSAGE "IT'S COOL" TO WASH YOUR HANDS.

KLENZADE				8003 VHS Video		VH Other
TAKE FIVE FOR SAFETY THIS COMPLETE VIDEO PROGRAM ILLUSTRATES THE PROPER HANDLING OF SANITATION CHEMICALS. ENGLISH AND SPANISH.

3M				4012 VHS Video 20 minutes		VH Other
PETRIFILM PLATES INSTRUCTIONAL VIDEO ON THE USE OF PETRIFILM FOR AEROBIC PLATE COUNT, COLIFORM PLATE COUNT, E.COLI PLATE COUNT, AND YEAST AND MOLD PLATE COUNT. INCLUDES INTERPRETATION GUIDES.

CORNELL UNIVERSITY				8004 VHS Video 34 minutes		VH Other
SAFE MILK HAULING - YOU'RE THE KEY VIDEO TARGETED FOR THE BULK MILK HAULERS AND SAMPLERS. DESCRIBES COMPLIANCE WITH PMO

FDA	8005 Slides 30 slides/narrative & quiz					PS Other
SOMATIC CELLS IN MILK THESE SLIDES DEPICT THE TYPE OF SOMATIC CELLS THAT MAY BE PRESENT IN MILK. THESE SLIDES MAY BE USED TO STANDARDIZE RECOGNITION AND COUNTING PROCEDURES OF SOMATIC CELLS BY ANALYSIS.

RHODE ISLAND DEPT OF HEALTH			8006 VHS Video 1 hour, 20 minutes				VH Other
RHODE ISLAND FOOD CODE 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.

FDA			8007 VHS Video 20 minutes				VH Other
THE QUICK COLOR TEST FOR LEAD 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.

U.S.C.			8008 VHS Video 15 minutes				VH Other
WORKING TOGETHER FOR SAFE WATER THIS TAPE IS AN INTRODUCTION TO THE BASIC CONCEPTS OF CROSS-CONNECTION AND CONTROL BREAKFLOW OF WATER SYSTEMS.

SPARTA BRUSH CO. INC.			8009 VHS Video 19 minutes				VH Other
WIDE WORLD OF FOOD SERVICE BRUSHES USING WORN OUT FOODSERVICE BRUSHES CAN LEAD TO FOOD BORNE ILLNESSES IN RESTAURANTS. THIS VIDEO DISCUSSES THE WIDE WORLD OF FOODSERVICE BRUSHES AND HOW TO PROPERLY USE THEM.

FDA			5360-01 Slides 114 slides				PS Other
FOOD SALVAGE 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 MAY ENCOUNTER.

SEAFOOD

SEAFOOD BUSINESS	1hour 40 minutes			Seafood
SEAFOOD SKILLS: MODULE 1 - 10 A COMPLETE SET OF TEN MODULES PROVIDES YOUR ASSOCIATES THE OPPORTUNITY TO LEARN ALL THEY NEED TO KNOW ABOUT THE SEAFOOD DEPARTMENT, FROM SANITATION TO SUGGESTIVE SELLING.

SEAFOOD BUSINESS	5000 VHS Video 14 minutes			VH Seafood
SEAFOOD DEPARTMENT SHOWS STUDENTS HOW TO BECOME A SEAFOOD PROFESSIONAL. IT GIVES AN OVERVIEW OF THE VIDEOS THAT ARE PRESENTED IN THESE MODULES.

SEAFOOD BUSINESS	5001 VHS Video 10 minutes			VH Seafood
SEAFOOD SCIENCE EXPLAINS THE SCIENCE OF SEAFOOD WHICH WILL HELP THE SEAFOOD PROFESSIONAL PROLONG THE FRESHNESS AND QUALITY OF THE SEAFOOD AND ASSIST IN PROVIDING TOTAL CUSTOMER SATISFACTION.

SEAFOOD BUSINESS	5002 VHS Video 14 minutes			VH Seafood
SANITATION I SHOWS STUDENTS HOW SANITATION AFFECTS SEAFOOD AND HOW TO DEVELOP GOOD HABITS. TOPICS INCLUDE: BACTERIA, PERISHABILITY, AND PROPER TOOLS, USE OF A 3-COMPARTMENT SINK, AND SANTIZING THE SANITIZING DISPLAY CASES, COOLERS AND FREEZERS.

SEAFOOD BUSINESS	5003 VHS Video 10 minutes			VH Seafood
RECEIVING/STORAGE EXPLAINS THE BEST PROCEDURES FOR ASSURING THAT ALL THE PRODUCTS REQUESTED WERE RECEIVED AND THAT THEY ARE OF THE QUALITY EXPECTED.

SEAFOOD BUSINESS	5004 VHS Video 14 minutes			VH Seafood
PREPARATION GUIDES ASSOCIATES THROUGH PREPARATION, FROM COOLER TO CASE. EXPLAINS HOW TO MAXIMIZE PROFITS BY DECREASING LOSS AND ENHANCING DISPLAY.

SEAFOOD BUSINESS	5005 VHS Video 10 minutes			VH Seafood
SANITATION II EXPLAINS SPECIFIC SANITATION REQUIREMENTS FOR MINIMIZING SHRINK AND MEETING THE EVER-EXPANDING CUSTOMER NEEDS AND FEDERAL REGULATIONS.

SEAFOOD BUSINESS	5006 VHS Video 12 minutes			VH Seafood
CUSTOMER SERVICE IMPRESSES UPON SEAFOOD ASSOCIATES THAT NOT ONLY DO THEY REPRESENT THE SEAFOOD DEPARTMENT, BUT, ALSO THE PRODUCTS. HELPS ASSOCIATES VIEW THE DEPARTMENT FROM THE CUSTOMERS POINT OF VIEW TO ENSURE CUSTOMER LOYALTY.

SEAFOOD BUSINESS	5007 VHS Video 12 minutes			VH Seafood
SUGGESTIVE SELLING POINTS OUT THE SEAFOOD DEPARTMENT NEEDS TO BE CLEAN AND WELL MERCHANDISED. SUCCESS, ALSO, DEPENDS LARGELY ON SELLING LARGE QUANTITIES OF QUALITY SEAFOOD WHICH MEANS MAKING SURE THAT THE CUSTOMERS COME BACK. BEING COURTEOUS AND FRIENDLY IS NOT ENOUGH, THE CUSTOMERS WILL BE LOOKING TO THE SEAFOOD ASSOCIATE FOR ADVICE, SUGGESTIONS AND INFORMATION. THIS IS WHERE SUGGESTIVE SELLING COMES IN.

SEAFOOD BUSINESS	5008 VHS Video 14 minutes			VH Seafood
SHRINK CONTROL PROVIDES AN UNDERSTANDING OF THE FULL IMPACT OF SMALL BUT CONSISTENT LOSSES THAT OCCUR BECAUSE OF SHRINK (MONEY THAT IS LOST DUE TO IMPROPER HANDLING, THEFT, WASTE, DAMAGED MERCHANDISE AND NOT SELLING THE PRODUCT QUICKLY, BEFORE IS LOSES QUALITY). TRAINS ASSOCIATES IN WHAT TO LOOK FOR AND WHAT TO DO.

SEAFOOD BUSINESS	5009 VHS Video 14 minutes			VH Seafood
MERCHANDISING EMPHASIS ON THE WAY SEAFOOD SHOULD BE PRESENTED TO THE CUSTOMER. IF THE SEAFOOD IS NOT ARRANGED IN APPEALING, ENTICING DISPLAYS, CUSTOMERS WILL NOT RECOGNIZE OR APPRECIATE THE QUALITY, THUS, THEY WILL NOT BUY.

NEW ENGLAND FISHERIES	5010 VHS Video 12 minutes			VH Seafood
FISH PROCESSING: QUALITY IN THE PLANT PRESENTS A CONCISE VIEW OF THE SANITATION PROCEDURE FROM PRODUCT RECEIPT TO FINISHED PRODUCT.

FOOD MARKETING INSTITUTE	5011 VHS Video 18 minutes			VH Seafood
IS WHAT YOUR ORDER WHAT YOU GET? GEARED TOWARD RETAIL SEAFOOD EMPLOYEES. IT STRESSES AREAS SUCH AS CROSS-CONTAMINATION CONTROL, METHODS AND CRITERIA FOR RECEIVING SEAFOOD.

NATIONAL FISHERIES INSTITUTE	5012 VHS Video 20 minutes			VH Seafood
SANITATION FOR SEAFOOD PROCESSING PERSONNEL SANITATION PRINCIPLES FOR SEAFOOD PROCESSING PERSONNEL. INCLUDES GOOD MANUFACTURING PRINCIPLES (GMP'S).

NEW ZEALAND FISHERIES INDUSTRY BOARD	5013 VHS Video 5 minutes			VH Seafood
NEW ZEALAND SEAFOOD AN OVERVIEW OF THE NEW ZEALAND SEAFOOD INDUSTRY. FINFISH AND SHELLFISH PROCESSING AND PRODUCTION.

NEW ZEALAND FISHERIES INDUSTRY BOARD	5014 VHS Video 5 minutes			VH Seafood
NEW ZEALAND GREENSHELL MUSSELS AQUACULTURE OF THE GREEN SHELL MUSSEL IN NEW ZEALAND.

VIRGINIA MARINE PRODUCTS BOARD	5015 VHS Video 20 minutes			VH Seafood
OUR FISH ARE CLEAN AN OVERVIEW OF THE SEAFOOD SANITATION PROGRAMS CONDUCTED WITHIN THE STATE OF VIRGINIA. INCLUDE: CRABMEAT, FINFISH AND MOLLUSKAN SHELLFISH. SUITABLE FOR SANITARIANS, SHELLFISH AND OTHER PUBLIC HEALTH OFFICIALS.

ASSOC. OF CHILEAN SALMON SEAFOOD FARMERS	5016 VHS Video 6 minutes			VH Seafood
SALMON FARMERS PRODUCTION OF FARM RAISED SALMON IN CHILE.

NEW ZEALAND FISHERIES INDUSTRY BOARD	5017 VHS Video 5 minutes			VH Seafood
NEW ZEALAND HOKI PRODUCTION OF THE NEW ZEALAND HOKI. FINFISH PROCESSING AND HARVESTING PROCEDURES.

FOOD MARKETING INSTITUTE	5018 VHS Video 15 minutes			VH Seafood
MANAGING THE FULL SERVICE SEAFOOD COUNTER ILLUSTRATES ALL ASPECTS OF MANAGING A RETAIL SEAFOOD COUNTER. THIS INCLUDES THE MOST IMPORTANT ASPECT OF SANITATION.

MAINE DEPT. OF MARINE RESOURCES	5019 VHS Video 14 minutes			VH Seafood
SEAFOOD QUALITY DEMONSTRATES HOW TO DETERMINE QUALITY AND FRESHNESS OF "FRESH PRODUCTS", MAINTAINING QUALITY CONTROL, EXTENDING SHELF LIFE OF A PRODUCT AND MUCH MORE.

MAINE DEPT. OF MARINE RESOURCES	5020 VHS Video 19 minutes			VH Seafood
SEAFOOD STORAGE AND HANDLING DEMONSTRATES PROVEN METHODS FOR STORING AND HANDLING FRESH SEAFOOD AND SHELLFISH, EXTENDING PRODUCT LIFE, CORRECT SANITATION METHODS, CLEANING SCHEDULES, PROPER ICING TECHNIQUES AND MORE.

MAINE DEPT. OF MARINE RESOURCES	5021 VHS Video 15 minutes			VH Seafood
SEAFOOD CASE SET 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.

MAINE DEPT. OF MARINE RESOURCES	5022 VHS Video 14 minutes			VH Seafood
SEAFOOD MERCHANDISING DEMONSTRATES METHODS FOR DISPLAYING SEAFOOD, ROTATION OF PRODUCT, STORAGE OF PRODUCT, AND ORGANIZATION OF DISPLAYS.

FOOD MARKETING INSTITUTE	5023 VHS Video 20 minutes			VH Seafood
SHELLFISH SANITATION BASIC INFORMATION ON SHELLFISH AND THEIR HARVESTING AND GROWING.

ALASKA SEAFOOD MARKETING INSTITUTE	5024 VHS Video 10 minutes			VH Seafood
HANDLE WITH CARE A PRIMER FOR THE RETAIL SEAFOOD EMPLOYEE

STB/FDA		5025 VHS Video	VH Seafood
SEAFOOD TOXINS PROVIDES AN OVERVIEW OF NATURALLY OCCURRING FISH AND SHELLFISH POISONS BASED ON THE NATIONAL ACADEMY OF SCIENCES REPORT ON SEAFOOD SAFETY.

FMI PRODUCTION		5026 VHS Video 15 minutes	VH Seafood
SHELLFISH HANDLING, RETAIL THIS VIDEO OFFERS SAFETY TIPS ON THE PROPER HANDLING AND STORAGE OF SHELLFISH. IT SHOWS DIFFERENT METHODS OF PREVENTING CROSS CONTAMINATION.

THE NATIONAL RESTAURANT ASSN.		5027 VHS Video 20 minutes	VH Seafood
FOODSERVICE HANDLING & EVALUATION OF SEAFOOD THIS VIDEO PRESENTS INFORMATION ON PROPER SEAFOOD HANDLING AND COOKING IN THE RESTAURANT SETTING.

FMI PRODUCTIONS		5028 VHS Video 11 minutes	VH Seafood
"SHELLFISH HANDLING" WHOLESALERS/DISTRIBUTORS ILLUSTRATES SAFETY TIPS FOR WHOLESALERS/DISTRIBUTORS WHEN HANDLING SHELLFISH.

NATIONAL FISHERIES INSTITUTE		5029 VHS Video 14 minutes	VH Seafood
HACCP: AN INTRODUCTION TO SEAFOOD PRODUCTION EMPLOYEES THIS VIDEO IS FOR SEAFOOD PLANT PERSONNEL REGARDING THE CONTROL OF FOOD SAFETY HAZARDS UNDER THE PROPOSED MANDATORY HACCP PROGRAM.

NATIONAL FISHERIES INSTITUTE		5030 VHS Video 50 minutes	VH Seafood
TECHNIQUES FOR SMOKING FISH THIS VIDEO ILLUSTRATES THE TECHNIQUES FOR SMOKING FISH.

FDA		5031 VHS Video 6 1/2 hours	VH Seafood
SEAFOOD HACCP REGULATORS TRAINING PROGRAM THERE ARE FOUR TAPES.

VECTOR

PERENNIAL EDUCATION, INC.	7001 VHS Video 10 minutes	VH Vector
HOUSEKEEPING AND PEST CONTROL THIS VIDEO ILLUSTRATES THE PREVENTION, CONTROL AND ELIMINATION OF PESTS. IT BRIEFLY COVERS HOUSE FLIES, BLOWFLIES, FRUIT FLIES, COCKROACHES AND RODENTS.

VIDEO DEVELOPMENT	7002 VHS Video 1 hour	VH Vector
BIOLOGY OF THE HOUSE MOUSE A DISCUSSION OF THE BIOLOGY OF THE HOUSE MOUSE WITH DR. AUSTIN FRISHMAN.

VIDEO DEVELOPMENT	7003 VHS Video 1 hour	VH Vector
CONTROL OF THE HOUSE MOUSE A LECTURE BY DR. FRISHMAN ON THE TWO METHODS OF CONTROLLING THE HOUSE MOUSE. THE CHEMICAL AND MECHANICAL METHODS ARE COVERED IN DEPTH.

NPCA	7004 VHS Video 11 minutes	VH Vector
PRINCIPLES OF RODENT CONTROL EXPLORES IN DETAIL THE THREE PRINCIPLES OF RODENT CONTROL, EXCLUSION, SANITATION AND POPULATION REDUCTION.


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