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This series consists of three sixty minute programmes which examine how the food industry has exploited people’s concerns about health to turn three simple food staples into hugely profitable industries....
Two programmes on the new food revolution, made in a collaboration between the BBC’s MONEY PROGRAMME and the Open University’s Open Business School. FEEDING FRENZY: CONVENIENT CUISINE - Max Flint...
A demonstration of the hygienic practices to be followed in catering to comply with the Food Safety Act 1990.
Looks in detail at the production of grain from farmer to consumer. Studies the relationship between national and international food policies and compares the grain production systems in the industrialised...
From rooftop farmers to backyard beekeepers, Americans are growing food like never before. Growing Cities goes coast to coast to tell the stories of these intrepid urban farmers, activists, and everyday...
A round-table discussion on food-allergic skin disease in animals, chaired by G C Milligan, with D W Angarano and M E Herrtage.
A regular video magazine (VHS & support notes) containing case study material for students and a round-up of topical, food-related news items for teachers. The support notes contain fact sheets,...
Looks at various subsistence patterns, from hunter-gathering to the production of food, some of which are still followed today, in order to give a better understanding of the earliest forms of subsistence...
An overview of careers across the food service industry - cooks, chefs, waiting staff, counter attendants, short-order cooks, dishwashers, hostesses, book-keepers and others. Also provides information on...
Shows catering staff the importance of when to wash their hands and use barriers such as gloves, tongs, paper wraps, etc. when handling ready-to-eat foods, to prevent the spread of foodborne disease.
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