Foodborne Illnesses Safety Videos

"HACCP…Hazard Analysis and Critical Control Points in the Food Industry" training course discusses the most widely used, international food safety program…the “Hazard Analysis and Critical Control Points” system, which ensures that the food reaching consumers is safe enough to eat.

The “Good Manufacturing Practices in the Food Industry: Part II” training program contains valuable information about how employees can help their facility meet the criteria set by the last four sections of the FDA's GMP regulation… addressing Sanitary Facilities and Controls, Equipment and Utensils, Manufacturing Processing and Controls, and Warehousing and Distribution.

Good Manufacturing Practices in the Food Industry: Part I contains valuable information about how employees can help their facility meet the criteria set by the first three sections of the FDA's GMP regulation… addressing Personnel, Plant and Grounds and Sanitary Operations.

Sanitation for Cafeteria and Food Service Areas program will focus on cleanliness, sanitation, food temperatures, and good housekeeping. Foodborne illness is quite prevalent in the home, restaurants, hotels, retail establishments, even school cafeterias.

Every individual in the child care system should review the information contained in this training program. Discusses food borne illness prevention techniques, cleaning, sanitizing, and much more. Did you know that heating food in plastic containers in the microwave can be hazardous and a potential carcinogen? Features an interview with an adult who recently experienced food borne illness and explains his experience with this potentially deadly illness.