DVD
Culinary/Food Safety
39 minutes

An Introduction to Food-borne Illness

Provides an overview of the major causes of food-borne illness and illustrates practices to minimize the risk of contracting or spreading a food-borne disease.

Viewers learn about microorganisms (parasites, viruses, fungi, and bacteria) associated with food-borne illness. Viewers will also study ways to reduce harmful pathogens through proper handling, storage and cooking.

Other food safety topics include: keeping foods out of the temperature danger zone, avoiding cross-contamination, and the importance of personal hygiene.

Train your staff how to minimize the risk of spreading a food-borne illness.

Focus:

• General Characteristics of the Microorganisms Associated with Food-borne Illness.
• Control of Food-Borne Illnesses through Proper Handling, Storage and Cooking of Food.
• Control of Food-Borne Illnesses through Proper Sanitation and Personal Hygiene.
• Minimize the Risk of an Outbreak through Education.

$115.00

Supplement included

Collaborator(s):
Dr. Hal Larsen, Texas Tech University
Leslie Thompson, Ph.D., Texas Tech University

Production Coordinator(s):
Jodi Thomason, Lacy Butler

More from CEV Multimedia on Food Safety.

• CULINARY, Meat Cooking Techniques
• FOOD SAFETY, DVD for Instruction
• FOOD SAFETY, Fish and Shellfish Safety
• FOOD SAFETY, HACCP-A Basic Understanding
• FOOD SAFETY, Irradiation
• FOOD SAFETY, Protecting At Risk Populations
• FOOD SAFETY, Red Meat and Poultry
• FOOD SAFETY, & Sanitation
• FOOD SAFETY, Understanding Food-borne Pathogens
• FOOD SAFETY, Would Your Restaurant Kitchen Pass Inspection?

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