Food to Fit the Bill (5 Parts)

Synopsis: 1: Explains the aims of the Food Safety Act 1990, employers’ and employees’ responsibilities, offences and penalties, and the role of the Environmental Health Officer.
2: PERSONAL HYGIENE (12 min) covers personal cleanliness, wearing of jewellery and make-up; smoking; illness reporting; protective clothing; handling of food. SAFE FOOD HANDLING (24 min) covers: bacteria; cross-contamination; transmission by coughs and sneezes; types of food poisoning, causes and symptons; how to avoid food poisoning.
3: Explains the importance of temperature control in food handling. Covers: bacterial growth; temperature danger zone; refrigeration and cold storage; microwave procedures; thawing and cooking.
4: Covers: premises layout; waste disposal; washing and toilet facilities; cleaning procedure; pest control.
5: Provides a guide to the Food Safety (General Food Hygiene) Regulations 1995 and the ‘Food Safety (Temperature Control) Regulations 1995.
Language: English
Country: Great Britain
Medium: Video; Videocassette. VHS. col. 28, 36, 30, 26, 15 min.
Year of production: 1996
Availability: Sale; Avalable separately or as a package.
Notes: Updated version.
Documentation: Accompanying trainer’s guide and student workbook with each part.
Uses: Food handlers.
Subjects: Health & safety
Keywords: catering industry; food hygiene; safety measures

Title: Law, The
Synopsis: 1: Explains the aims of the Food Safety Act 1990, employers' and employees' responsibilities, offences and penalties, and the role of the Environmental Health Officer.
Title: Personal hygiene Safe food handling
Synopsis: 2: PERSONAL HYGIENE (12 min) covers personal cleanliness, wearing of jewellery and make-up; smoking; illness reporting; protective clothing; handling of food. SAFE FOOD HANDLING (24 min) covers: bacteria; cross-contamination; transmission by coughs and sn
Title: Temperature control
Synopsis: 3: Explains the importance of temperature control in food handling. Covers: bacterial growth; temperature danger zone; refrigeration and cold storage; microwave procedures; thawing and cooking.
Title: Premises guidelines
Synopsis: 4: Covers: premises layout; waste disposal; washing and toilet facilities; cleaning procedure; pest control.
Title: Regulations 1995
Synopsis: 5: Provides a guide to the Food Safety (General Food Hygiene) Regulations 1995 and the 'Food Safety (Temperature Control) Regulations 1995.

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