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Allergens and Food Safety
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Marni Gilbert has a severe allergy to peanuts and dies after consuming some at a school camp. Unfortunately this fictitious case study parallels many cases of children dying after eating certain foods or coming into contact with allergens. Like Marnis, their lives could have been saved. Allergens and Food Safety features interviews and footage throughout. The program covers: what allergens are; reactions and responses; rules and regulations; the role of food manufacturers in food safety; and the role of retailers and workers in food safety. This is a comprehensive look at processes, safety issues and control measures of food allergens in the manufacture, regulation and selling of food.
Marni Gilbert has a severe allergy to peanuts and dies after consuming some at a school camp. Unf...
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Beating Bacteria
A User's Guide
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This humorous cross-curricula program shows students how harmful bacteria can hide - and grow - in even the most clean-looking of environments.
This humorous cross-curricula program shows students how harmful bacteria can hide - and grow - i...
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Buying and Storing Food Safely with Helen Highwaters
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Food safety is an issue wherever food is stored, prepared and served. Safety in the home is of particular concern, simply because it can involve such a wide range of people - people of all ages and people of various cultural and educational backgrounds. In this program we take a look at this critical issue, covering topics such as: buying the best and healthiest items in the supermarket, transporting them home in a safe fashion and safe refrigeration and storage methods. Helen Highwaters, the presenter of this program is 'on a crusade to save the world from food poisoning.' We follow her as she does her grocery shopping in a logical and safe order, and shows us how to put everything away correctly on her return home.
Food safety is an issue wherever food is stored, prepared and served. Safety in the home is of pa...
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Cleaning and Sanitation in the Food Industry
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Proper sanitation procedures are essential to the management of food safety for business operators. It can result in loss of customers, poor employee morale, (poor quality control) or poor food quality. This program highlights some of the issues related to cleaning and sanitation in the food industry and how to ensure proper procedures are followed allowing successful management of food safety.
Proper sanitation procedures are essential to the management of food safety for business operator...
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Dying For a Meal
All About Food Poisoning
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Introduces us to the different forms of bacteria that cause food poisoning, and clearly explains the conditions in which they become a threat to health.
Introduces us to the different forms of bacteria that cause food poisoning, and clearly explains ...
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First Aid One
Basic Life Support
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Administering first aid can involve many different skills. First and foremost comes the correct response to an emergency situation where life may be in immediate danger. The program covers the following vital procedures: Responding to emergencies, Primary and Secondary Survey, Expired Air Resuscitation (EAR), Cardiopulmonary resuscitation (CPR) and Management of life-threatening external bleeding.
Administering first aid can involve many different skills. First and foremost comes the correct r...
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First Aid Two
Outdoor Injuries
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There are several types of injury and illness that are more prevalent in summer. This comprehensive program shows clearly and concisely how to manage heat related illness: cramps, heat exhaustion and heat stroke, near drowning, spinal injury and venomous bites and stings. In addition it looks at the opposite of heat illness cold illness - to provide complete coverage for those who spend their time in the outdoors.
There are several types of injury and illness that are more prevalent in summer. This comprehensi...
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Food poisoning
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So what is food poisoning? Another name is foodborne illness. This illness generally results from consuming food or drink contaminated with pathogenic bacteria, viruses or toxins.? It often produces symptoms such as nausea, vomiting, stomach pain, diarrhoea, or fever. The symptoms are often the same as for gastro-type illnesses caused by other sources (other people carrying the bacteria, unhygienic surfaces, etc). This usually makes it hard to tell illness caused by food from the other sources of illness. Foodborne illness can occur from any fresh or processed foods consumed in a range of settings such as homes, restaurants, large catering establishments, schools and institutions. Most cases of foodborne illness can be avoided through good hygiene and good food handling practices.This program will look at ? what is food poisoning? how is it caused? And methods to prevent it.
So what is food poisoning? Another name is foodborne illness. This illness generally results fro...
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HACCP in Action
Food Safety Case Studies
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The HACCP system - Hazard Analysis Critical Control Points - was developed in the 1960s in the US and was used in the NASA space program. This program analyses and explains this scientific system, which identifies specific hazards and measures for their control, ensuring food safety. HACCP can be applied throughout the food chain from primary production through to consumption. HACCP also aids in the inspection of food premises by regulatory authorities and ensures confidence in export industries that the food we produce is safe. Throughout this program the seven principles that all food workplaces should implement as part of their Food Safety Program are discussed.
The HACCP system - Hazard Analysis Critical Control Points - was developed in the 1960s in the US...
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Handling Food Safely
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This program provides an up-to-date, accurate and informative look at food handling within a commercial kitchen environment. With the aid of an expert chef and computer graphics, the program clearly shows the measures we must take to operate a safe, hygienic kitchen that remains free from food contamination.
This program provides an up-to-date, accurate and informative look at food handling within a comm...
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If Only I'd...
Health, Safety and Security Procedures in the Hospitality and Tourism Industries
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Employing a collection of dramatised scenarios, the program covers the competencies relating to workplace procedures in health, safety and security.
Employing a collection of dramatised scenarios, the program covers the competencies relating to w...
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Preparing and Processing Foods
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This program looks at why we preserve and process foods, how we do it in different cultures and the health considerations we need to take into account when we do it today. The preservation of food has been a life-saving practice in every human society since the dawn of time. In frozen climates, meat was kept in the ice. In tropical climates food was dried in the sun. In moderate climates salt and oil did the work. And this preservation allowed mankind to put down roots and create a society by remaining in one location. Each culture preserved their local food sources using the same basic methods of food preservation such as drying, freezing, fermenting, pickling and curing. But, within cultures, the preservation of food isn?t strictly for sustenance. There are also cultural aspects. All across the world there are many religious and celebratory occasions where the preservation of foods now has a social and customary meaning.
This program looks at why we preserve and process foods, how we do it in different cultures and t...
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