Source: http://www-seafood.ucdavis.edu/Pubs/99resources.htm
Timestamp: 2013-05-21 06:03:03
Document Index: 698720841

Matched Legal Cases: ['art 110', 'art 110', 'art 110', 'art 113', 'arte 113', 'art 123', 'art 416', 'arts 110', 'art 110', 'art\n110', 'art=110']

ON-LINE VIDEOS AND VIDEO
21 CFR Part 110 "Current Good Manufacturing Practice
In Manufacturing, Packing or Holding Human Food." (1997) Spanish document
title, "Buenas Practicas de Manufactura para el Proceso, Empaque o Almacenaje
de Alimentos Para Los Seres Humanos." Spanish Translation of the 21 Code
of Federal Regulations, Part 110 Current Good Manufacturing Practice In
Manufacturing, Packing or Holding Human Food. The document is a reading
tool for Spanish speaking persons. Part 110 is a prerequisite for any firm
prior to implement Hazard Analysis Critical Control. CETI Translations
and Publications Services. Spanish.
21 CFR Part 113 "Low
Acid Canned Foods Processed in Hermetically Sealed Containers." (2000) Spanish document title, "Titulo 21, Codigo de Regulacion Federal, Parte 113, Alimentos de Baja Acidez Procesados Termicamente en Envases Sellados Hermeticamente." This document contains 35 pages with graphics of retorts and can seam formation. CETI Translations
ALERT Wallet Card, Brochure and Poster (English and Spanish only). (2006) ALERT identifies five key points that industry and businesses can use to decrease the risk of intentional food contamination at their facility.
FDA Food Defense and Terrorism. English, Chinese, Korean, Spanish and Vietnames
Applied Foodservice Sanitation Instructor's Kit, 4th
edition. (1992) Curriculum includes instructor's
guide with detailed course outlines, lesson plans, quizzes, and 31 transparency
masters; 160 35mm slides; and lecture cards. National Restaurant Association,
CPG/HACCP-Plan. (1998) A software package designed
to assist in the development and maintenance of HACCP plans. Developed
and produced by Bradley Ward Systems, Inc. and supplied through Food Processors
doHACCP Software. (1998) Norback, Ley and Associates
LLC. English, Spanish, Japanese or French.
Draft HACCP Principles for Food Establishments at the
Retail Level. NGA has available the FDA’s draft of the HACCP Principles
Guide for Operators of Food Service, Retail Food Stores, and other Food
Establishments at the Retail Level. The draft contains the processes for
retail food establishments to voluntarily apply HACCP in retail establishments.
Food Safety Handbook, 3rd. Ed..
(2004) features an
easy-to-read format and full-color illustrations, this versatile employee
handbook - available in English and Spanish - covers a variety of issues that
are critical to food safety. The handbook is filled with bulleted lists,
charts, and chapter quizzes that reinforce key food safety issues and make the
material easier for employees to understand. J.J. Keller & Associates. English or Spanish.
Fish and Fishery Products Hazards and Controls Guide. (2001) Spanish translation: "Guia de Control y Riesgos Para los Productos de la Pesca,
Tercera Edicion, Junio 2001." CETI Translation and Publication Services. Five Keys to Safer Food. (2006) This colorful poster stresses five essential food safety prevention measures (keep clean, separate raw and cooked; cook thoroughly; keep food at safe temperatures; use safe water and raw materials) and explains why these points are important. World Health Organization. English, French, Spanish, Arabic, Chinese, Russian, Bengali, Bosnian, Bulgaria, Cambodia, Croatian, Czech, Greek, Hindi, Indonesian, Italian, Japanese, Kannada, Macedonian, Malayalam, Maldives, Myanmar, Nepali, Palau, Papua New Guinea, Persian, Portuguese, Serbian, Sinhala, Slovak, Solomon Islands, Swedish, Tamil, Tetum, Thai, Tswana, Turkish and Zulu.FIST-HACCP Software. Program developed by TNO Food
Nutrition and Research Institute of the Netherlands. (1998) The Food Safety
Focused on Food Safety Training Resource Binder.
(1999) This set of 20 food safety posters are modeled after the 1999 FDA
Food Code. They are 8.5 x 11, laminated. Food Safety Resources, Inc. English
Food Handler's Pocket Guide for Food Safety. (1995)
This guide, designed to fit in a shirt pocket, covers personal hygiene,
receiving and storing food and supplies, housekeeping, pest control, inspection
guidelines, and more. Designed as a tool for on-the-job use for foodservice
workers. Food Marketing Institute. English or Spanish.
Food Safety & Sanitation. (1996) Designed for
foodservice training, topics are: Getting to know food-borne bacteria,
Intro to HACCP, Understanding sanitation, Cleaning and sanitizing, Dealing
with complaints about food-borne illness, Hygiene, Cooling. Each lesson
should take 30 min. Based on the 1997 FDA Food Code. The Grossbauer Group.
Food Safety Considerations in New Product Development.
(1998) CD-Rom will help food manufacturers build safety into new products
during their creation. The sequential product development process, use
of quantitative microbial risk assessment, and development of HACCP prerequisite
programs are addressed in this four-hour program. Institute of Food Technologists.
Food Safety Poster This laminated 17" wide x 22" long poster lists the seven HACCP principles in English and Spanish. J.J. Keller & Associates, Inc. Food Safety Posters. (1996) 4 color posters, size
16x20 inches, covering personal hygiene, crosscontamination, temperature
danger zones, and safe cooling and reheating. Food Marketing Institute.
Food Sanitation and Safety Study Course, 2nd Edition.
(1989) This study course is designed for self-study by persons employed
in foodservice, especially those newly employed, or as a training aid to
be used by dietitians, dietary consultants, or managers. It contains 16
lessons on basic information on sanitation as related to all areas of a
foodservice department and on safety in the work environment. Each chapter
contains questions, a case study, and activities. Iowa State University
HACCP: A Systematic Approach to Food Safety, 3rd Edition. (1999)
This manual is designed to assist you in developing a HACCP plan to meet your
company's specific needs. 184 p. Also available in Spanish (3rd ed., 1999),
Japanese (2nd ed., 1995) and French (1st ed., 1993) National Food Processors
Institute. HACCP Documentation Software Kit. (1995) Systematically
guides the user through all stages of HACCP plan development. Prompts,
process flow diagrams, and decision trees help trainees to recognize all
hazards and make intelligent decisions. Developed and produced by the Campden
& Chorleywood Food Research Association and supplied through the Food
Processors Institute.
HACCP Plan for Fresh-Cut Produce. (1997) A model
food safety program based on the principles of the Hazard Analysis Critical
Control Points system and customized for fresh-cut operations. International
Fresh-Cut Produce Association.
HACCP Sofware: About HACCP 2000. HACCP2000 is a Windows95/98/2000 & NT HACCP software program built on "Relational Database" technology. HACCP2000 is designed to be a modular HACCP software system with a comprehensive approach to planning, writing and implementing a user friendly HACCP system that complies with Codex Alimentarius as well as the Campden TM38 method. The system can be translated into any language and customized for any industry sector
The HACCP Training Resource Pack. (June 2001) Provides HACCP training at both the introductory and advanced levels. Emphasizing HACCP within food quality management systems, it details the crucial relationships between HACCP, sanitation, and other prerequisite programs that 'design out' hazards. The Pack includes: 1) comprehensive training manual in print and on CD, 2) "HACCP - How the System Works" (18 minute video), 3) courses notes and powerpoint slides on CD, 4) 403 page reference book, HACCP: A Practical Approach, 2nd Ed., and 5) appendix of key resources. Aspen Publishers, Inc.
HACCP Verification and Validation: An Advanced HACCP
Workshop Manual, 2nd Edition. (2000) This manual walks you through the
verification principle, providing examples and suggestions on how to design a
HACCP verification system for your company. 268 p. Also available in Japanese
(2nd ed., 2000) and Spanish (1st ed., 1998), National Food Processors
Institute. The Hazard Analysis and Critical Control Point System
in the Meat and Poultry Industry. (American Meat Institute). This manual
is a comprehensive publication on developing and implementing HACCP plans
for meat and poultry plants. It includes: background on HACCP, a detailed
step-by-step approach to developing a HACCP plan and model HACCP plans
for 15 specific meat and poultry products. Watt Publishing Co.
Keller-Soft HACCP Plan Developer (2001) Each of the seven principles of HACCP is discussed in detail throughout the program through the use of feature introductions and 12 videos, as well as what you should consider explanations and HACCP Links to guidance documents. Minimum system operating requirements: IBM� PC or 100% compatible, Pentium� processor, 32 MB of RAM, 50 MB of hard disk space, 16-bit color video, CD-ROM drive, mouse. Microsoft� Internet Explorer� 5.5 is required and included with the install. J.J. Keller & Associates, Inc.
learnHACCPTM CD-Rom.
(1999) Norback, Ley and Associates LLC.
More Food Safety & Sanitation. (1998) Curriculum
includes learning objectives, presentation outline, background info for
presenter, transparencies, handout masters, pre- and post-tests, training
tips. Designed for foodservice training, topics are: Hygiene, Cleaning
kitchen equipment, What to do when the inspectors come, Pests, Heating
and cooling, Egg safety and microwave cooking. The Grossbauer Group.
Personnel and Plant Hygiene for Fishery Products.
(1993) UNC-SG-93-03 An illustrated poster offering hygiene tips for employees of
seafood processors. The information is presented in English and Spanish. North
Carolina Sea Grant
Programs for HACCP. (1998) An interactive communication course
(available in CD-Rom or internet format) that focuses on the tools a food
company must have before developing a HACCP Plan. The course content has
been developed for small to medium-sized food businesses, as
well as large companies, that want to improve their employees' understanding
of the important relationship of the prerequisites programs to their
HACCP plan. Intended audience: mid level managers, technical and non-technical personnel, quality professionals, and production personnel.
Quick Tips for Food Handlers. (1996) Pocket-sized
laminated cards covering: produce, employee hygiene, receiving food and supplies, storing food
and supplies, prepared foods, housekeeping and pest control, cleaning and sanitizing food contact items, safe temperatures
for food, seafood, recalls beef and other red meat. Food Marketing Institute.
Food Depends on You, Training Guide for Food Handlers. (2004) This
training program is designed to teach English and Spanish-speaking workers food
handling practices that will minimize the potential for food-borne illness. The
program, which includes a manual
(33 p.)*, videotape and posters, covers important practices that workers
must be aware of, for example, proper handwashing techniques, the wearing of
appropriate clothing, avoiding cross-contamination and how to maintain good
hygiene. The videotape contains two ten-minute presentations, one in English and
one in Spanish, that show workers demonstrating proper food handling techniques
- each demonstration is highlighted by a color poster hanging on the wall
nearby. The 38-page printed manual covers the same techniques and includes
activities in Spanish and English to reinforce the topics covered. Nine
laminated color posters with labels in English and Spanish graphically represent
handling practices and can be posted in the workplace to further reinforce
training activities. Maryland and Delaware Sea Grant. English and Spanish.
Sanitation Manual: A Food Handler's Guide. (1992)
Soft cover book designed for as a tool for training as well as a reference
guide. It is written in easy-to-understand language, with numerous illustrations
and an extensive index. National Environmental Health Association. English
Serve Safe Food Posters. These six laminated posters
(8.5" x 11") remind employees of important food safety procedures including
proper hand washing time and temperature control and personal hygiene.
National Restuarant Association. English and Spanish.
Serving Safe Food and Idiot Card. (1995) Products
of the Golden Gate Restaurant Association and the San Francisco Bureau
of Environmental Health Management, these materials are given to food workers
who graduate from the city's certification course. The card contains short
lists of reminders about temperature controls, thawing, cross-contamination
and personal hygiene. The brochure expands on the information. Golden Gate
Restaurant Association. English, Spanish or Chinese.
Standard Sanitary Operations Procedures (SSOP).
(1997) Spanish document title "Procedimientos de Operacion Sanitaria Estandar
(SSOP). Describe in detail 21 CFR Part 123.11. based on the eight SSOPs.
The document provide an explanation of a condition or practice, suggested
frequency of inspection, firm policy and procedures, monitoring procedures
and records. Appendices include sanitizers concentrations, a brief annual
inspection form, daily inspection form and color coding for pipes. CETI
Translations and Publications Services. Spanish.
Title 9, CFR, Regulatory Requirement under the Federal
Meat Inspection Act and the Poultry Inspection Act, Part 416, Sanitation.
(1998) This is a Spanish translation of the USDA/FSIS sanitation general
regulations related to development of Sanitation Standard Operations Procedures
(SSOPs), implementation of SSOPs, maintenance of SSOPs, corrective actions,
record keeping requirements and agency verification. Published on 61 Federal
Register 38868, July 25, 1996. CETI Translation and Publication Services.
Your Self-Study Guide to Understanding How To Develop
a HACCP Plan. (1999) HACCPWORKS provides a free food safety training
course that satisfies the training requirement of 9 CFR 417.7. The course
materials consist of Your Self-Study Guide To Understanding How to Develop
a HACCP Plan and two videos. If your plant is under federal supervision,
you can order this course through your Federal Circuit Supervisor. If you
are state regulated, contact your State Inspector. Another way to get the
course materials is to download (http://www.tteam.com/haccpworks/images/manual_031699b.pdf)
the PDF version of the Self-Study Guide, 130 pages. To do this, you will need to have
installed on your computer. To receive copies of the two videos, contact
Mary Cutshall (USDA), 202-720-3219. To complete this course, you will submit
a draft HACCP plan to HACCPWORKS. If your plan is complete and technically
accurate, you will receive a certificate of completion and possibly a few
comments on how to improve your plan. If your plan doesn't pass, you may
re-submit it once. If you have any questions about this training course,
call the HACCPWORKS toll-free Hotline at 877-422-2799.
Food Security, Preventive Measures Guidance -
W. Fanaselle, US FDA HACCP Training Tips - NY Sea Grant and Cornell
Listeria Controls in Finished Product (Higher Risk) Areas, Cross Contamination - Cornell University, et. al.
Listeria Training Program for All Employees - Cornell University, et al.Operational Risk Management: Ensuring Security for Food Systems* - S.
Brooks, Taco Bell Corp.
Practical Application of Risk Analysis - G. Davey and C. Chan, Safe Food
Plant Cleaning and Sanitation to Control Listeria - Cornell University, et al.
Seafood HACCP Alliance HACCP Course.
Seafood HACCP Alliance HACCP Course. (Slides)
Seafood HACCP Alliance Sanitation Control Procedures Course. *Acrobat Reader requiredON-LINE VIDEOS
The ALERT initiative is intended to raise the awareness of state and local government agency and industry representatives regarding food defense issues and preparedness. It is generic enough to apply to all aspects of the farm-to-table supply chain and is designed to spark thought and discussion with a variety of stakeholders. ALERT identifies five key points that industry and businesses can use to decrease the risk of intentional food contamination at their facility. 2007 - FDA Food Defense and TerrorismNEW
Blue Crab Sanitation This narrated slide show details sanitary
practices needed for handling crabs during cooking and peeling, for high-quality
crabmeat production. It discusses the importance of protective clothing,
handwashing, and sanitary handling practices. Originally produced in 1981, this slide presentation provides an overview of recommendations that are advised today. Viewing requires RealPlayer or RealOnePlayer. - Virginia Tech
HACCP -- Background and Overview. Presentation at Regional Outreach Conference in Mexico City 1999 (FDA) (Audio 10:06 min.)**
(Audio 6:22 min.) - North Dakota State Univ. Extension Service
and Spanish) (10
min.)*** - Maryland and Delaware Sea Grant
Video Streaming*** - Seafood HACCP Alliance
**Requires RealPlayer
Windows Media Player 9 ****Requires Adobe Flash PlayerVIDEO
A Lot on the Line Through a riveting dramatization, "A Lot on the Line" is a powerful training tool for food manufacturing and food service employees. In this training video, a food plant supervisor and his pregnant wife are eagerly awaiting the birth of their first child. Across town, a deli manager is taking his wife and young daughter away for a relaxing weekend. Both families, in a devastating twist of fate, will experience the pain, fear, and disruption caused by foodborne illness. This emotionally charged video will enthrall new and old employees alike and strongly reinforce the importance of incorporating GMPs into everyday work routines. Without question, "A Lot on the Line" will become an indispensable part of your company’s training efforts.
Silliker Laboratories, Inc. 25 minutes. English or Spanish.
The Amazing World of Microorganisms (2003) The video explores how some
of these microscopic creatures are crucial in producing foods, fighting disease,
and protecting the environment. In addition, certain microorganisms-when given
the proper time and conditions to grow-are responsible for food spoilage,
illness, and even death. Silliker Laboratories, Inc. 12 minutes. English or Spanish. Basic HACCP Training Videos. Twelve tapes cover:
documentation procedures; refrigeration and temperature control; antimicrobial
treatments; product recall; microbiology and employee understanding; dealing
with physical hazards; laboratory feasibility and microbial testing; the
need for verification, validation and audit; writing the process flow diagram;
the decision tree and determining critical control points; the process
of "receiving;" and, writing the HACCP plan. American Association of Meat
Cleaning and Sanitizing in Food Processing Plants:
Do It Well, Do It Safely. (1997) This video shows how to safely and
effectively clean and sanitize a food processing plant. It features
differences between cleaning and sanitizing, the basic sanitation sequence, and
factors important for effective cleaning and personal safety. Food Processors Institute. English
Control of Listeria in the Meat Plant &
Sanitation. The video training presentation is
made especially for entry level food service and meat plant employees engaged
in sanitation activities. It includes a concise and easy-to-follow guide
to use to develop your own effective plant sanitation program. American
Association of Meat Processors 15 minutes.
Controlling Listeria: A Team Approach In "Controlling Listeria: A Team Approach," a small food company voluntarily shuts down following the implication of one of its products in a devastating outbreak of Listeria monocytogenes. This recall dramatization is followed by actual in-plant footage highlighting key practices in controlling Listeria. This video provides workers with an overview of the organism, as well as practical steps that can be taken to control its growth in plant environments. Lastly, the video leaves plant personnel with a powerful, resounding message: Teamwork and commitment are crucial in the production of safe, quality foods. Silliker Laboratories, Inc. 16 minutes. English or Spanish. Design Modifications for Improved Cleaning & Sanitation.
Details cleaning and sanitation procedures to assure product quality and
safety. Highlights methods to reduce the incidence of Listeria monocytogenes
in meat processing plants. Watt Publishing Co. 18 minutes.
Everyday Heroes: Reducing the Allergen Risk in Food Processing. (1999)
Details what an allergen is, what happens in an allergic reaction, and
the most common ways the unintentional allergen reaches the food product. It is directed toward your plant personnel. The facilitator's information
includes transparencies and speakers notes. Medallion
Laboratories. 20 minutes. English or Spanish.
Factory Clean-up (2000) This video highlights key areas of personal hygiene and proper factory cleaning procedures in a fun and informative manner. Combining animation (Frederico the Fish) with in-plant footage, a cast of characters explains the important role that all personnel play in producing quality seafood products for Canadian and international consumers. National Seafood Sector Council. 20 minutes. English or French.
FastTrack Food Safety Essentials. Provides an overview
of food safety. All food service employees learn six crucial guidelines
for combating food-borne illness. Helps them realize food safety is their
responsibility – not someone else’s. Educational Institute. 23 minutes. English or Spanish.
Final Check: The Screening Line. Theory and operation of a can screening
line. BCIT. English or FrenchFood Safety and Sanitation. (1999) Explains bacteria; where they
come from, how they are destroyed, basic sanitation techniques, and the
role of the plant employee in providing safe food products at your company. Twenty transparencies, including speaker's notes, are included. The
video may be used as a training tool for one person or in training sessions
for a large group. Much of the footage is from plans where different
equipment, lines, and practices are shown and explained. It is suitable
for all food manufacturing segments. It is also an ideal tool for
all new employees to veiw before starting any work on the manufacturing
floor. Medallion Laboratories. 20 minutes. English (Spanish
Food Safety and Sanitation Training Program. (1992)
This training program, geared towards food service workers, is divided
into three lessons. Lesson one discusses personal hygiene, proper hand
washing techniques, and food handling techniques. Lesson two teaches proper
thawing techniques, holding temperatures, and cooking temperatures. Lesson
three defines cross contamination and how to avoid it. Each lesson includes
a post-test. The lessons are designed to be used with the USDA video "Food
Safety Is No Mystery" (which is included in kit). Penn State Cooperative
Food Safety the HACCP Way. (1994) Gives a concise,
easy-to-understand explanation of the Hazard Analysis Critical Control
Point (HACCP) approach to food safety management, including the seven steps
of HACCP. Education Institute. 12 minutes. English or Spanish.
Food Safety: You Make the Difference. (1995) This
video tackles four major problem areas of food protection: handwashing,
cross contamination, cooking/heating/cooling, and hot and cold reheating.
Seattle King County Department of Public Health. 28 minutes. English, Spanish,
Chinese (Cantonese and Mandarin), Korean, Vietnamese, or Russian.
Food Safety Zone Video: Basic Microbiology describes the different types of bacteria that can be harmful to food, and tells how to minimize bacterial growth through time and temperature controls, personal hygiene practices, and sanitation. J.J. Keller & Associates, Inc. 10 minutes. English or Spanish.
Food Safety Zone Video: Cross Contamination This video will give your employees a deeper understanding of the different types of cross contamination, how to prevent it, and how to detect it through visual inspections and equipment. Emphasizes that prevention is the key to eliminating cross contamination. J.J. Keller & Associates, Inc. 10 minutes. English or Spanish. Food Safety Zone Video: Personal Hygiene Employees will understand why their personal hygiene is critical to the success of your business. It reviews proper
handwashing techniques, identifies the results of ineffective personal hygiene, talks about storing clothes and personal belongings away from food production and storage areas. J.J. Keller & Associates, Inc. 10 minutes. English or Spanish. Food Safety Zone Video: Sanitation This video helps your employees understand why good sanitation practices are essential. Use this training tool to show them proper work area cleaning techniques and more. J.J. Keller & Associates, Inc. 10 minutes. English or Spanish. Foundations for Food Safety: HACCP Pre-requisite Programs
and Standard Operating Procedures. (American Meat Institute). Helps
plant employees learn the relationships between pre-requisite programs
and HACCP, and how SOP’s should be developed and maintained for pre-requisite
programs. Industry experts explain pre-op sanitation and employee hygiene
programs. Watt Publishing Co. 15 minutes. English or Spanish.
Germ Busters. Shows food cannery workers why good hygiene
practices are important and how to follow them; ideal for
international audiences, all presented in mime (no speaking). BCIT.
GLP Basics: Safety in the Food Micro Lab (2001) This training video teaches laboratory personnel how to prevent workplace hazards. Despite technological advances in the modern food microbiology lab, hazards can occur anytime without warning. How prepared is your staff to handle emergencies? The effectiveness of their training can have lasting consequences on them, and your business. The video covers common and sometimes dangerous laboratory hazards and provides guidelines on how to prevent personal injuries, avoid equipment damage, and protect your facility. Topics covered in this comprehensive video include: general laboratory rules; personal protective equipment; microbiological, chemical, and physical hazards; autoclave safety; and, spill containment. Silliker Laboratories, Inc. 16 minutes
Even the most comprehensive quality systems and HACCP plans can be put at risk by simple, everyday actions that cause microbial cross-contamination. Your employees need specific knowledge and practical training to avoid microbial cross-contamination in your plant. This video takes a closer look at how harmful microorganism can be transferred to finished products. Employees see examples of how microbial cross-contamination can occur as a result of improper traffic patterns, poor personal hygiene, soiled clothing, unsanitized tools and equipment. Vivid illustrations remind employees of the importance of following GMP's. Silliker Laboratories, Inc.
17 minutes. English or Spanish.
GMP Basics: Employee Hygiene Practices. (1997)
This program teaches employees the importance of and methods for proper
hygiene and personnel practices with an emphasis on hand washing. Topics
cover: 1) Hygiene and proper work attire, including hair-restraints, frocks,
and jewelry, 2) Employee practices, including food storage, locker rooms,
and traffic in the plant, and 3) Hand washing technique and frequency,
including the use and maintenance of gloves. Silliker Laboratories, Inc.
21 minutes. English or Spanish.
GMP Basics: Food for Thought - The GMP Quiz Show
In the grand tradition of television quiz shows, three food industry workers test their knowledge of GMP principles. As the contestants jockey to answer questions, your employees can join in the engaging battle of wits and correctly identify real-life GMP violations. From the first question to the final bonus round, the video provides a thorough and always timely review of GMP principles. This video also includes a separate 8-minute review section to use in conjunction with a supplied quiz sheet. Silliker Laboratories, Inc. 16 minutes. English or Spanish.
GMP Basics: Guidelines for Maintenance Personnel.
(1999) Through real-life dramatizations of commonly violated GMPs, maintenance
personnel learn that, although they never actually handle the product,
they need to follow the same guidelines as other plant employees. Topics
include: 1) Personal hygiene, including clean outer garments, hair-restraints
and proper hand washing technique, 2) General personnel practices and traffic
patterns, and 3) Maintenance practices that threaten food safety. Silliker
Laboratories, Inc. 16 minutes. English or Spanish.
GMP Basics: Process Control Practices. (1999) This
video illustrates process control practices of importance to receiving,
manufacturing, and shipping personnel. Topics include: 1) Receiving inspections
and storage guidelines , 2) Importance of product and packaging protection
and 3) Pre-shipment inspections and controls. Silliker Laboratories, Inc.
16 minutes. English or Spanish.
Grime Fighters. (1991) For training and retaining
store-level employees working in receiving, processing, displaying or the
direct selling of prepared and other highly perishable foods available
from special supermarket departments. Food Marketing Institute. 39 minutes.
A Guide to Making Safe Smoked Fish. (2000) Smoked fish can be
a profitable product for aquaculturists, but it can also be lethal if not done correctly. This video guides you through
the steps necessary to make safe smoked fish. It provides directions
for brining, smoking, cooling, packaging and labeling, and cold storage
to ensure safety. The video features footage of fish smoking being
done using both traditional and modern equipment. North Central Regional
Aquaculture Center. 22 minutes.
HACCP. Series of 4 videos. Receiving to Cooking
(21 minutes); Cooking to Cooling (22 minutes); A HACCP Case Study; and,
Managing Food Safety: A Practical Approach to HACCP (reissue of ServSafe)
(20 minutes). National Grocers Association.
HACCP - 7 Steps to Food Safety. (1998) Presents
general food safety and sanitation information in a HACCP format to foodservice
workers. North Dakota State University. 6 minutes.
HACCP: An Introduction for Seafood Production Employees.
Covers the basics of HACCP for seafood plant personnel. Emphasis is placed
on the individual employee and his/her role in carrying out the firm’s
HACCP plan. National Fisheries Institute. 14 minutes.
HACCP for Food Service Video Training Series. (1997)
Series consists of two videos, "Hand in Hand - An Introduction to Food
Safety and HACCP" and "The HACCP Game: Scoring Points for Your Team." LaVella
Food Specialists. 10 minutes/video. English or Spanish.
The HACCP Journals - A Reporters Notebook. (American
Meat Institute) Provides an introduction to HACCP principles and stresses
the importance of implementing the HACCP process to produce safe meat and
poultry products. Watt Publishing Co. 15 minutes. English or Spanish.
HACCP: Seafood Safety. Introduction to HACCP and
its seven principles. Alaska Seafood Marketing Institute and the Food Processors
Institute. 15 minutes.
Inside HACCP: Principles, Practices & Results (2001) From hazard analysis to recordkeeping, the video provides a thorough overview of HACCP's seven guiding principles. Actual in-plant footage is used throughout, and special emphasis is placed on the four principles-monitoring, corrective action, verification, and recordkeeping-in which employees actively participate. Silliker Laboratories, Inc. 17 minutes. English or Spanish
Introduction to Food Safety. Introduces employees
to the causes of food-borne illness and the role human error plays in food
contamination. National Grocers Association. 10 minutes. English or Spanish.
Introduction to the Principles of HACCP. (1999)
For use in meat processing facilities to train employees. University of
Nebraska-Lincoln. 15 minutes. English or Spanish.
Invisible Challenge: Food Safety for Food Handlers.
(1999) Covers four retail topics: personal health and hygiene; proper temperature
and time control; food handling and prevention of cross contamination;
and proper cleaning and sanitizing procedures. Food Marketing Institute
It's in the Can. Post retort handling guidelines for workers in any food
cannery. BCIT English or French.
Keeping Microbes in Check.
(1992) To educate food handlers and managers on basic sanitation rules.
Food handlers will learn: 1) The routes of cross-contamination 2) The dangers
of rodents and how to prevent them from entering the food service establishment,
3) To maintain correct temperature ranges when storing and serving food,
and 4) How to properly defrost foods. Kantola Productions 14 minutes.
English or Spanish. Legal Assessment - HACCP Regulations. (1996) Videotape
of a teleconference discussing HACCP rights and responsibilities with questions
and answers addressed by a team of lawyers. George Flick, Ph.D. Approx.
Meeting the FDA Mandatory HACCP
Quality Assurance Program. (1996) Videotape of a teleconference on
the HACCP seafood regulation with questions and answers addressed by a
Food and Drug Administration representative. George Flick, Ph.
D. Approx. 3 hours. Molluscan Shellfish Handling for Retailers. (1989)
This video outlines the steps that retailers need to take while handling
molluscan shellfish, including specific sanitary controls and record-keeping
requirements.Food Marketing Institute. 10 minutes.
Molluscan Shellfish Handling for Supermarket Operators
- HACCP Model. (1989) Designed specifically for training seafood personnel,
this Hazard Analysis Critical Control Point (HACCP) model educational video
and manual provide a systematic approach to shellfish hazard identification
assessment and control. Food Marketing Institute. 10 minutes.
Molluscan Shellfish Handling for Wholesalers/Distributors.
(1989) The video spotlights delivery and handling techniques, such as what
to insist upon at delivery; how to keep lots separate; proper storage procedures;
temperature ranges; making sure ice comes from a proper source; employee
hygiene; "first in, first out" handling; and adequate measures for pallets
and trucks in shipping. Food Marketing Institute. 10 minutes.
Molluscan Shellfish Handling for Wholesalers/Distributors
- HACCP Model. (1989) This HACCP model guides wholesaler/distributor
personnel through all of the critical control points (CCPs) that must be
observed to ensure the safety and wholesomeness of shellfish product. Food
Marketing Institute. 10 minutes.
On the Line. (1985) Illustrates good sanitation
practices for food processing plant on-line workers. Workers learn why
hair nets are important, how to keep foreign objects out of food products
and, most important, their role in an overall sanitation program. Food
Processors Institute. 30 minutes. English or Spanish.
Personal Hygiene. Outlines the significance and
detailing of proper personal hygiene and attire. It’s a crucial step in
learning about serving safe food. National Grocers Association. 10 minutes.
Personal Hygiene and Practices in Food Manufacturing.
(1993) This video shows the role poor hygiene can play in the contamination
of food in the manufacturing process. Geared towards small and medium-sized
food companies. Pennsylvania State University. 20 minutes. English, Spanish
Personal Hygiene and the Fish Fillet (1999) This video highlights key areas of personal hygiene and proper factory cleaning procedures in a fun and informative manner. Combining animation (Frederico the Fish) with in-plant footage, a cast of characters explains the important role that all personnel play in producing quality seafood products for Canadian and international consumers. National Seafood Sector Council. 14 minutes. English or French.
Personal Hygiene in Food Service. (1992) To demonstrate
the importance of proper personal hygiene and grooming habits or ensuring
cleanliness and preventing illness. Kantola Productions. 10 minutes. English
Pest Control in Seafood Processing. Familiarizes
plant personnel with the basic characteristics of pests, such as flies,
roaches, mice, rats and other common pests associated with food processing
operations. National Fisheries Institute. 23 minutes.
Preparation, Cooking, and Service. Illustrates
proper foodhandling, temperature and contamination controls. National Grocers
Association. 10 minutes. English or Spanish.
Preventing Food-borne Illness. (1992) Examines
the essential steps for storing, handling, and serving food safely. To
describe the three most common types of health-threatening food-borne bacteria.
Kantola Productions. 16 minutes. English or Spanish.
Principles & Rules for Meat Safety: Employee Hygiene
Practices for Meat & Poultry Processors. Helps meat plant employees
prevent food-borne illness through microbial control and covers contamination,
bacterial growth and personal hygiene. Watt Publishing Co. 15 minutes.
Produce Safety and Sanitation. (1995) This videotape
reviews the basic safety and sanitation procedures for maintaining a safe,
clean produce department. National Grocers Association.
Proper Cleaning and Sanitizing. Demonstrates how
to clean and sanitize in kitchen and dining areas, reduce bacteria and
handle garbage and solid waste. National Grocers Association. 10 minutes.
Receiving and Storage. Discusses the correct steps
to ensure food received is safe and stored properly. National Grocers Association.
10 minutes. English or Spanish.
Food Depends on You, Training Guide for Food Handlers. (2004) The
videotape contains two presentations,
one in English and one in Spanish, that show workers demonstrating proper food
handling techniques. Maryland and Delaware Sea Grant. 10
minutes English and Spanish
Direct - This site features several food service videos on sanitation,
hand washing, and personal hygiene.
Sanitation. (1997) Teaches restaurant workers what
they can do to prevent pest infestation. Orkin Pest Control. 13 minutes.
Sanitation for Seafood Processing Personnel. Designed
to help processors meet the requirements of U.S. FDA's Good Manufacturing
Practice regulation. Emphasis is placed on illustrating the significance
and control of microbes, filth and other possible food contaminants. National
Fisheries Institute. 20 minutes. English or Spanish.
Sanitation...Is Not an Option. (1992) Covers personal
hygiene; bacteria, fungi, viruses and worms that cause food-borne illnesses;
purchasing, receiving, preparing, serving, and storing of food; cleaning
and sanitizing; pest control; and facility maintenance for food service
managers and workers. Culinary Institute of America. 35 minutes.
Sanitation Standard Operating Procedures for Meat &
Poultry Plants. (1996) Includes everything a plant needs to know to
develop SSOPs in preparation for implementing a HACCP plan. American Association
of Meat Processors. 30 minutes.
Sanitizing for Safety: Food-borne Illness, How You
Can Prevent It. Personal hygiene, how to prevent cross-contamination,
proper food handling and storage, and sanitation for foodservice operations.
Produced by The Clorox Co. 17 minutes. English and Spanish.
Seafood Handling and Evaluating. (1986) This tape
demonstrates how to use proper sanitation to protect the quality of seafood.
It features procedures for receiving and storing major market forms of
seafood in fresh, frozen, smoked and canned. Methods for evaluating the
physical condition of seafood and effective temperature control in preventing
product deterioration are included. Food Marketing Institute. 16 minutes.
Seafood Plant Sanitation, Part
I. The first of a two-part series describing how to implement an effective
plant cleaning and sanitation program, as well as how to conduct a thorough
facility inspection in order to evaluate and determine cleaning needs and
frequency. National Fisheries Institute. 26 minutes.
Seafood Plant Sanitation, Part II. The second of
the series, this training tape provides a hands-on review of proper cleaning
procedures and reviews important information that must be understood before
cleaning begins. National Fisheries Institute. 32 minutes.
SERVSAFE Food Safety and Sanitation Training Program.
(1994) Curriculum consists of five employee videocassette (10 min. each),
and one manager video (20 min.) Video topics are Introduction to Food Safety;
Receiving and Storage; Preparation, Cooking, and Service; Proper Cleaning
and Sanitizing; Personal Hygiene; and Managing Food Safety: A Practical
Approach to HACCP. National Restaurant Association, Education Foundation.
Shellfish Sanitation. (1986) Covers identification,
sanitation, handling, and merchandising of shellfish. Food Marketing Institute.
Smart Sanitation: Principles and Practices for Effectively
Cleaning your Plant. (1996) Teaches employees how to thoroughly clean
and sanitize a plant and why it's important to the safety of your product.
Section one discusses where microorganisms are likely to be found, how
they are transported throughout a plant, conditions that allow for microbial
growth, and common growth niche locations. Section two demonstrates an
easy to follow, eight-step plan for effectively cleaning and sanitizing
a variety of processing environments. Silliker Laboratories, Inc. 21 minutes.
Sushi Guidelines. (2000) This video based on the Pennsylvania
Department of Agriculture's Sushi Guidelines. The video is aimed at both
industry and regulatory personnel to give them a better understanding of
the potential hazards associated with the product. It is based on sections
of the 1999 FDA Model Food Code and independent research by PDA. Pennsylvania Department of Agriculture.
Techniques for Smoking Fish. This videotape
covers the basic operations necessary to safely and properly smoke fish,including
raw product handling, brining, drying, smoking and packaging and distribution. 48 minutes. National Fisheries Institute.
2004 Code of Federal Regulations (FDA Regulations in
Title 21) and Federal Register. Web: http://www.gpoaccess.gov/cfr/index.html A Guide to Seafood Sanitation Procedures: Handling Seafood Safely*. (North
Carolina Sea Grant) Provides Spanish and English instructions on
hand washing, clean clothing and proper methods to ensure safe seafood. Web: http://nsgl.gso.uri.edu/ncu/ncuh01001.pdf
American Society for Microbiology, Clean Hands Campaign The Clean Hands Campaign is a key component of ASM's ongoing efforts designed to spread the "importance of handwashing" message. Web: http://www.washup.org/ The Bad Bug Book (Food-borne Pathogenic Microorganisms
and Natural Toxins Handbook). This handbook provides basic facts regarding
food-borne pathogenic microorganisms and natural toxins. It brings together
in one place information from the Food & Drug Administration, the Centers
for Disease Control & Prevention, the USDA Food Safety Inspection Service,
and the National Institutes of Health. Web: http://vm.cfsan.fda.gov/~mow/intro.html
California Department of Agriculture Food Safety.
California Environmental Protection Agency, Office of Environmental
Assessment - Documents Related to Chemical Contamination
of Sportfish. Web: http://www.oehha.ca.gov/fish.html
California Department of Health Services, Food and
Drug Branch. Web: http://www.dhs.ca.gov/ps/fdb/index.htm
Cleaning, Sanitizing, and Pest Control in Food Processing, Storage and Service Areas (U. of Georgia) Web: http://pubs.caes.uga.edu/caespubs/pubcd/b927-w.html
Compendium of Fish and Fishery
Product Processes, Hazards, and Controls. The Compendium is designed
as a companion document to the U.S. Food and Drug Administration's
"Fish and Fishery Products Hazards and Controls Guide" and the Seafood
HACCP Alliance's "HACCP: Hazard Analysis Critical Control Point Training
Curriculum." Web: http://seafood.ucdavis.edu/haccp/compendium/compend.htm
Controlling Gulls at Seafood Plants. Web: http://seafood.ucdavis.edu/Pubs/gulls.htm
Cross-References Between 21 CFR, Parts 110 - Food GMP's, and 123 - Seafood
HACCP. This teaching aid combines the cross reference to HACCP sanitation and Part 110, sanitation from the
GMPs. The cross-reference information was created by Daryl Thompsom,
US FDA, and then paginated by Ken Hilderbrand (Oregon State U.). Ken uses
these three forms (table of contents, 3 p., Sanitation Control Procedures, 1 p.,
and Sanitation GMPS, 15 p.) to "walk" the class through the HACCP 8 points
of sanitation and to find the text in the GMP. Ken asks the class to read and
discuss. He usually does not cover it all but uses this document as a teaching
method to demonstrate where the HACCP 8 points originate. Web: http://seafood.ucdavis.edu/pubs/gmpkh.doc
Current Good Manufacturing Practice in Manufacturing,
Packing, or Holding Human Food, Code of Federal Regulations Title 21, Part
110 (2003). Web: http://www.accessdata.fda.gov/scripts/cdrh/cfdocs/cfcfr/CFRSearch.cfm?CFRPart=110&showFR=1 Do Your Own Establishment Inspection, A Guide to Self
Inspection for the Smaller Food Processor and Warehouse (FDA). Web:
http://vm.cfsan.fda.gov/~dms/selfinsp.html
Ensuring Food Safety...the HACCP
Way*. An introduction to HACCP and a resource guide for retail deli
managers. English: http://nsgd.gso.uri.edu/cuimr/cuimrh93001.pdf
Spanish: http://nsgd.gso.uri.edu/cuimr/cuimrh95001.pdf
Everyone Can Fight BAC! (Partnership for Food Safety Education) in English, Chinese, French, German, Japanese, Korean, Russian and Spanish. Web: http://www.foodsafety.gov/~fsg/fsgpath.html
FDA Report on the Occurrence of Foodborne Illness Risk Factors in Selected Institutional Foodservice, Restaurant, and Retail Food Store Facility Types (2004)
Web: http://www.cfsan.fda.gov/~dms/retrsk2.html
Ways to Eat Your Oysters"**
Food safety education song and lyrics by Carl K. Winter, Ph.D.
(UCD). Web: foodsafe.ucdavis.edu/FSMUSIC/mras/oyster.ram
Fish and Fishery Products Hazards and Controls Guide, Third Edition 2001. Web:
FDA HACCP. Web: http://vm.cfsan.fda.gov/~lrd/haccpsub.html
The Food Code, 2001 (FDA).
Web: http://www.cfsan.fda.gov/~dms/fc01-toc.html
Code, Supplement to, 2003 (FDA). Web: http://www.cfsan.fda.gov/~dms/fc01-sup.html
Food Contact Surface Sanitizing References and Abstracts (Hospitality Institute of Technology and Management) Web: http://www.hi-tm.com/refabstracts.html
Food Safety and Bioterrorism Information. Web: http://seafood.ucdavis.edu/consumer/foodsafety.htm
FOOD SAFETY & Safe Food Handling Practices: the Importance of Handwashing. (Centers for Disease Control and Prevention) Web: http://www.cdc.gov/nceh/ehserv/EHSA/Food/FoodSafety.htm
Food Safety Information Hotlines. Web: http://seafood.ucdavis.edu/pubs/hotline.htm
Food Safety Resources for Non-English Speakers. (Food Safety Web) Web: http://www.foodsafetyweb.info/resources/NonEnglish.phFood Safety Training Course, 2002, Industry Council for Development.
Web: http://www.icd-online.org/an/html/coursesfood.html
Food Safety Training Materials in Foreign Languages Web: http://www.nal.usda.gov/fnic/foodborne/fbidb/ls.html
Food-borne Illness Education Information Center, USDA
and FDA. Includes food safety and HACCP information. Web: http://www.nal.usda.gov/fnic/food-borne/
Gateway to Government Food Safety Information Web: http://www.foodsafety.gov/
Good Manufacturing Practices Internet Training Course - Cornell U
Handwashing and Hygiene Information Web: http://seafood.ucdavis.edu/sanitation/handwash.htm
Hazard Analysis & Critical Control Point Applications to the Seafood Industry*, by Jong S. Lee with Kenneth S. Hilderbrand, Jr., Oregon Sea Grant (ORESU-H-92001). Web: http://nsgd.gso.uri.edu/oresu/oresuh92001.pdf HACCP Training Course, 2002, Industry Council for Development. Web: http://www.icd-online.org/an/html/courseshaccp.html
(Adopted August 14, 1997), National Advisory Committee on Microbiological
Criteria for Foods Web: http://vm.cfsan.fda.gov/~comm/nacmcfp.html
Ice Your Fish to Stop Histamine - Scombrotoxin Prevention, 2004, Sea Grant Web: http://www.iceyourfish.seagrant.org/
Inspection Information. Web: http://seafood.ucdavis.edu/haccp/inspections.htm
International Food Safety Icons, International Association for Food
Protection. Web: http://www.foodprotection.org/Icons/Iconhome.htm International HACCP Alliance. Web: http://ifse.tamu.edu/haccpall.html
Integrated Fly Management Program. This site presents
detailed information for pest control managers in the entire area of fly
management. Web: http://www.actroninc.com/flash/ifmflash.htm
Integrated Food Safety Information Delivery System, maintained by the Iowa Department of Inspections and Appeals, Inspections Division, Food and Consumer Safety Bureau. This site contains food safety fact sheets and ready-to-use signs (requires Adobe Acrobat Reader) which can be used in food establishments. The signs and fact sheets cover the day-to-day operation of a food establishment, such as proper hand washing techniques, no smoking, manual dish washing, and hot and cold holding temperatures. All materials are based on the FDA's 1999 Model Food Code. The materials are available in: Bosnian, Chinese, English, French, German, Greek, Italian, Japanese, Korean, Laotian, Russian, Spanish, and Vietnamese. Web: http://www.profoodsafety.org/ Iowa State University Food Safety Project. Includes
food safety lessons on-line. Web: http://www.exnet.iastate.edu/Pages/families/fs/homepage.html
Listeria monocytogenes Control Manual (Draft 9)* 59 p. 2002 NFI and NFPA Web: http://author.cals.cornell.edu/cals/foodsci/research/labs/wiedmann/upload/SSWGLMManual.pdf
Mercury Information Web: http://seafood.ucdavis.edu/organize/mercurylinks.htm
Multilingual Resources, sponsored by the Food Safety Training and
Education Alliance (an alliance to improve food safety training and education at
the retail level). Materials include signs and posters; fact sheets, brochures
and guides; logs, forms and checklists; manuals; and other resources in:
Chinese, Creole, English, French, Greek, Haitian, Hmong, Polish,
Portuguese, Russian, Spanish, and Vietnamese. Web: http://www.fstea.org/resources/multilingual.html
National Marine Fisheries Service, HACCP and Sensory
Training. Web: http://seafood.nmfs.gov/HACCPSensory.html
National Marine Fisheries Service, HACCP Manual.
Web: http://seafood.nmfs.gov/manual.html
National Sea Grant Depository, HACCP Digital Library*.
Web: http://nsgd.gso.uri.edu/haccp.html
National Seafood HACCP Alliance for Training and Education.
Web: http://seafood.ucdavis.edu/haccp/ha.htm
Organisms that Can Bug You (Partnership for Food Safety Education) in English, Chinese, French, German, Japanese, Korean, Russian and Spanish. Web: http://www.foodsafety.gov/~fsg/fsgpath.html
Parasites in Marine Fish. Web: http://seafood.ucdavis.edu/Pubs/parasite.htm
Pathogen Reduction/HACCP & HACCP Implementation,
USDA/FSIS. Includes generic HACCP models. Web: http://www.fsis.usda.gov/OA/haccp/imphaccp.htm
Prerequisite Programs for HACCP - You can't start HACCP
without Them! (1998) Institute of Food Technologists. Choose from CD-Rom
or web format. designed for food processing professionals interested in
learning about the steps a company must take before developing and implementing
a Hazard Analysis Critical Control Point (HACCP) plan. Topics covered in
five modules include Good Manufacturing Practices, personnel practices,
plant facilities and equipment, sanitary procedures, pest control, laboratory
testing, water supply, sewage disposal, and equipment and utensil cleaning;
Sanitation Standard Operation Procedures; product identification, coding,
and recall; preventive maintenance; and education and training. The course
takes about 10 hours to complete. Demonstration on the Web at:
http://www.confex2.com/ift/haccpdemo/index.htm
Personnel and Plant Cleanliness. (1994) This poster and information sheet set, written in both English and Spanish, will help
seafood processing plant managers convey the importance of good hygiene in the workplace. The colorful posters are printed on heavy stock, ideal for posting
wherever workers will see them. The information sheet can be used for employee
orientation and training, or as a refresher for veteran workers. Information sheets can
be ordered separately. Web: http://www.uaf.alaska.edu/seagrant/Pubs_Videos/pubs/SG-ED-18.html Pests
and Filth Information. http://seafood.ucdavis.edu/sanitation/pestandfilth.htm
Processing Mussels -- The HACCP Way*.
Web: http://nsgd.gso.uri.edu/cuimr/cuimrh96001.pdf
Retail Seafood Cross-Contamination. Web: http://seafood.ucdavis.edu/Pubs/x-contam.htm
Retail Seafood Temperature Control. Web: http://seafood.ucdavis.edu/Pubs/tempctrl.htm
Safe Food Depends on You, Training Guide for Food Handlers* Web: http://www.mdsg.umd.edu/Extension/safe_seafood.pdf
Sanitation. Web: http://seafood.ucdavis.edu/sanitation/sanitat.htm
Sanitation and Food Safety Resources (PSU) Web: http://foodsafety.cas.psu.edu/sanitation_links.htm
Sanitation SOP's in Federally Inspected Meat and Poultry
Establishments. Sanitation Standard Operating Procedure (SSOP) reference
manual for meat and poultry plants. (USDA) Web: http://bbq.tamu.edu/USDA/ssop/
Sanitizers for Food Plants. Web: http://seafood.ucdavis.edu/Pubs/sanitize.htm
Seafood HACCP Alliance. Web: http://seafood.ucdavis.edu/haccp/ha.htm
Seafood HACCP Alliance Encore Course Manual. Web:
http://www.fda.gov/ora/training/satellite/announcements/manual2.pdf Requires Adobe Acrobat Reader (http://www.adobe.com/prodindex/acrobat/readstep.html)
Seafood HACCP Alliance HACCP Training Curriculum, 4th Ed.. Web:
http://seafoodhaccp.cornell.edu/Home13pdf.html
Requires Adobe Acrobat Reader (http://www.adobe.com/prodindex/acrobat/readstep.html)Seafood HACCP Alliance Internet Training Course Web: http://seafoodhaccp.cornell.edu/
Seafood HACCP Alliance Sanitation Control Procedures Manual for Processing Fish and Fishery Products. Web:
http://nsgl.gso.uri.edu/flsgp/flsgpe00001/flsgpe00001index.html Requires Adobe Acrobat Reader (http://www.adobe.com/prodindex/acrobat/readstep.html)
Seafood HACCP Alliance Sanitation Control Procedures Manual for Processing Fish and Fishery
Products (Spanish). Web:
http://nsgl.gso.uri.edu/flsgp/flsgpe00003/flsgpe00003index.html Requires Adobe Acrobat Reader (http://www.adobe.com/prodindex/acrobat/readstep.html)
Seafood Microbiology Web: http://seafood.ucdavis.edu/organize/seafoodmicrobiology.htm
Seafood Parasites Web: http://seafood.ucdavis.edu/organize/seafoodparasites.htm
Seafood Safety Web: http://seafood.ucdavis.edu/Pubs/safety1.htm
Seafood Toxins Web:
http://seafood.ucdavis.edu/organize/seafoodtoxins.htm
Teaching Techniques (Honolulu Community College) Web: http://onlinephd.org/resources/tips-for-teachers/ Ten Least Wanted Foodborne Pathogens (Partnership for Food Safety Education) in English, Chinese, French, German, Japanese, Korean, Russian and Spanish.
(FDA) Web: http://www.foodsafety.gov/~fsg/fsgpath.html
Training in HACCP [Provides tips to trainers. 25 p.] (Industry Council
for Development) Web: http://www.icd-online.org/an/courspdf/HACCP%20Course/M5L1.pdf
Training Materials, Sea Fish Industry Authority Web: http://www.seafish.co.uk/training/training_materials.htm
UC Davis Seafood HACCP Information and Other HACCP
Information Sources Web: http://seafood.ucdavis.edu/haccp/ucd.htm
USDA/FDA HACCP Training Programs and Resources Database Web: http://www.nal.usda.gov/fnic/foodborne/haccp/index.shtml
USDA, Food Safety and Inspection Service. Web:
**RealPlayer required
20566 - 89th Ave., South, Building Q
Kent, WA 98031-1235
Phone: 800/854-3054
Phone: 717-367-1168 Fax: 717-367-9096
Web: www.aamp.com/
Phone: 800-234-1660 Fax: 800-901-9075
Web: www.aspenpublishers.com/
Fish Harvesting & Processing Technology Denise DeLeebeeck, Coordinator
Phone: 604-432-8948. Fax: 604-434-6986
Web: www.bcit.ca/health/fish/links.shtml#videos
CETI Translation and Publication Services
Contact: Angel Suarez, R.S.
7865 Thor Dr.
Annandale, VA 22003-1437
Phone: 703-560-4499 Fax: 703-560-4499
E-mail: cetifish@verizon.net
Clorox Professional Products, Customer Care Center - Request product ID # ppvideo
Phone: 800-524-5133 Fax: 440-526-9790
Contact: Video Sales Office
1433 Albany Post Rd.
Phone: 800-285-8280 Fax: 914-451-1078
2113 North High St.
Phone: 800-752-4567
George Flick, Ph.D.
VPI and State University - 0418
63 Arthur View Crescent
Danderhall, Midlothian, Scotland, UK
tel +44 (0) 131663 6112 Fax: +44 (0) 131664 4870
E-mail: info@haccp2000.com
Web: HACCP Sofware: About HACCP 2000
Contact: Publications Sales
800 Connecticut Ave., NW, Suite 500
Phone: 202-429-8298 Fax: 202-429-4519
E-mail address: fmi@fmi.org
Web: http://www.fmi.org
1350 I St., NW, Suite 300
Phone: (202) 639-5954 Fax: (202) 639-5932
Web: http://www.nfpa-food.org/
The Food Safety Institute
E-mail: belder@mail.premier.net
Food Safety Resources, Inc.
Contact: Mike Estes
P.O. Box 231780
Phone: 877-475-6468 Fax: 760-942-7246
E-mail address: mikestes@cts.com
Web: http://www.haccp-compliant.com/FoodSafety.htm
720 Market St. Suite 200
Phone: 415-781-5348 Fax: 415-781-3925
Chesterton, IN 46304-2001
Phone: 219-926-2883 Fax: 219-929-1502
E-mail address: sgbauer@grossbauer-group.com
HACCPWORKS
Technology TEAM, Incorporated
Phone: 877-422-2799
E-mail: haccpwx@tteam.com
Web: http://www.team.com
Phone: 312-782-8424 Fax: 312-782-0045
E-mail: ddduxbury@ift.org
Web: http://www.ift.org
Phone: 703-299-6282 Fax: 703-299-6288
Web: http://www.fresh-cuts.org/
2121 South State Ave.
Telephone: 800-862-6657
Phone: 415-381-9363 Fax: 415-381-9801
Web: http://www.kantola.com/
Phone: 888-373-3171 Fax: 920-720-7645
Web: http://www.jjkeller.com/
LaVella Food Specialists
332 Halcyon
Phone: (314)822-0089 Fax: (314)822-9305
Web: http://www.mdsg.umd.edu/Extension/safe_seafood.html
Phone: (800) 245-5615 or (763) 764-4453 Fax: (763) 764-4010
Web: http://www.medlabs.com/
HACCP Training Materials
1901 N. Fort Myer Dr., Suite 700
Phone: 703-524-8883 Fax: 703-524-4619
Web: http://www.nfi.org/main.html
Suite 970, South Tower
Phone: 303-756-9090 Fax: 303-691-9490
Contact: Virginia Lowe
Phone: 703-437-5300 Fax: 703-437-7768
E-mail address: info@NationalGrocers.org
Web: http://www.nationalgrocers.org/
Phone: 800-765-2122 Fax: 312-715-0807
Web: http://www.edfound.org/
Contact: Derek Beaudette, Communications and Marketing Specialist
85 Albert Street, Suite 1505 Ottawa, ON K1P 6A4, CANADA
Phone: 613-762-2391 Fax: 613-782-2386
Web: http://www.nssc.ca/english.shtml
Norback, Ley and Associates LLC
Software Services for the Food Industry
Phone: 608-233-3814 Fax: 608-233-3895
Email: nla@norbackley.com
Web: http://www.norbackley.com
Web: http://www.ncseagrant.org/index.cfm?fuseaction=product_browse&price=0
Attn: Dr. Joseph Morris
Phone: 515/294-4622 Fax:515-294-7874
E-mail: jemorris@iastate.edu
Dept. of Food and Nutrition, EML 351
Fargo, ND 58105-5057
Phone: 701-231-7187
Phone: 1-800-563-house Fax: 404-888-2012
Web: http://www.orkin.com/commercial/
Contact: Mary R. Ehret
16 Luzerne Ave. Suite 200
W. Pittston, PA 18643
Phone: 570-602-0600 Fax: 570-825-1709
E-mail address: luzerneext@psu.edu
Phone: 717-787-4315 Fax: 717-787-1873.
Contact: Media Sales
Phone: 800-770-2111 Fax: 814-865-3172
E-mail address: MediaSales@cde.psu.edu
Web: http://www.mediasales.psu.edu/
Toll Free: 1-866-400-5252 Direct: (256) 505-3478 Fax: (256) 505-3451
E-mail: info@safetyvideodirect.com
Web: http://www.safetyvideodirect.com/
Contact: W. Steven Otwell, Ph.D.
Aquatic Food Products Lab. PO Box 110375
Gainesville FL 32611-0375
Phone: 352-392-4221 Fax: 352-392-8594
Contact: Ron Smart
Public Health Distribution Center
56 South Lucille St.
Phone: 206-296-4766 Fax: 206-296-0185
Web: http://metrokc.gov/health/foodsfty
Silliker Laboratories Inc.
900 Maple Rd.
Phone: 800-829-7879
Fax: 708-957-8449
E-mail address: info@silliker.com
Web: http://www.silliker.com/foodsaf.htm#Video Training Programs
A213 Animal Science
Lincon, NE 68583-0908
Phone: 800/755-7765
Web: http://ianrwww.unl.edu
122 S. Wesley Ave.
Phone: 815-734-4171 Fax: 815-734-4201
E-mail: svihlik@wattmm.mhs.compuserve.com
Web: http://www.wattnet.com
The author is Pamela D.
Tom, M.Sc., Seafood Extension Program Manager Department of Food Science
& Technology, University of
California, Davis, California 95616-8598
UCSGEP 04-9W April 2004
This work is sponsored in part by NOAA, National Sea Grant College
Program, Department of Commerce, under grant number NA04OAR4170038, project
number A/EA-1, through the California Sea Grant College Program, and in part by
the California State Resources Agency. The U.S. Government is authorized to
reproduce and distribute reprints for governmental purposes.