DVD
Culinary/Food Safety
28 minutes

Protecting At-Risk Populations

Explore the special concerns of at-risk populations: children, pregnant women, the elderly, the undernourished and those with weakened immune defenses.

Featured experts explain the dangers faced by each at-risk population.

Students and/or staff will learn strategies to follow when handling food at work and at home, as well as special concerns for infants' food. Food selection, storage, thawing, temperature control, work area and personal sanitation. Other topics include thorough cooking, reheating, cross-contamination, and foods that should never be eaten.

$99.00

Supplement included

Production Coordinator(s):
Carrie Newman
Collaborator(s):
Carmen Roman-Shriver, Ph.D.,
Dr. Douglas Mailman
Leslie Thompson, Ph.D., Texas Tech University
Dr. Brent Nall
Dr. Robert Mamlok, Allergy and Asthma Associates Institution(s):
Assistant Prof. Food & Nutrition
Pediatrician
Assistant Prof. Food Technology
Obstetrician

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, Introduction to Food-borne Illness
• FOOD SAFETY, Irradiation
• 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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