LIBRARY TRAINING MATERIALS
Procedures for Obtaining Training Materials
- 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.
- Click here for a library request form.
The request must include:
- 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.)
- A street as well as a mailing address.
- The names and catalog numbers of the items.
- Name and telephone number of the requestor.
- 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.
- 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.
- Copyrighted materials are protected by federal law. The Division of Human Resource Development cannot grant permission to reproduce copyrighted materials.
- Any problems with orders should first be directed to the Librarian. If necessary, follow-up contact should be made to the Director of DHRD.
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.
1027 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.
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.
1029 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.
1037 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.)
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. Videos include 1037 HACCP: Charting a Safer Course (6 tapes); 1112 Food Code Modules 1,2,3; and 1042 Integrated Pest Control Management - German Cockroaches in Commercial Kitchens.
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.
This video alerts consumers to the dangers of salmonella in eggs and stresses prevention methods.
Instructional video on how to safely prepare food in institutional settings (nursing homes, day care centers, etc.) To avoid foodborne illness.
This video walks the inspector through many facets of a foodborne investigation.
MILK - SOMATIC CELLS IN MILK
These slides depict the type of somatic FDA cells that may be present in milk. These slides may be used to standardize recognition and counting procedures of somatic cells by analysis. 30 slides.
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.
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
The set of 4 videos shows how to apply the HACCP regulations in working in the seafood industry. A mock inspection is performed.
Facilitator training for the Seafood HACCP Satellite Broadcast.
VECTOR CONTROL - INTEGRATED PEST CONTROL MANAGMENT: COCKROACHES IN COMMERCIAL KITCHENS
1042 14 mins NPCA
Video discusses how to get rod of cockroaches in an environmentally sound way.