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DVD on food safety. Included in the package are training notes, together with downloadable resources including certificates of attendance for staff records.
Suitable for food technology and catering students, this programme highlights the potential hazards in commercial kitchens and explains how they can be avoided. It deals with: Heat - dealing safely with hot...
Investigation into how a network of criminals managed to obtain thousands of tons of rotten and diseased poultry and sell it on to hospitals, schools and high street supermarkets all over the country - one...
One-off programme looking at some disastrous dining debacles. Including the fast food staff who confess to spitting in food served to the public, the popular family restaurant contaminated with mouse and rat...
Uses three industrial examples to examine aspects of food safety, including hygiene, sources of food poisoning, avoiding contamination, cooking, storage and HACCP analysis.
Provides information about ‘E. coli’ 0157, a highly virulent and potentially lethal strain of bacteria that seems to be an increasingly common contaminant of food, and describes methods of preventing it...
Introduces the Food Safety Regulations 1995, explaiing what is included and how they affect business and food handlers.
Covers the dangers present in everyone’s kitchen - food poisoning, pan fires, allowing foods to spoil because they weren’t refrigerated, storing and packaging improperly, and under-cooking.
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...
Looks at good practice when using the gas phosphine to fumigate durable products in hot climates. Intended for use as a training aid to inform both pest control personnel and their managers about safe and...
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