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Looks at good practice in food handling. Investigates the causes, symptoms and treatment of food-borne illnesses, with emphasis on their prevention. Section 1 names the most common and some of the more...
Looks at methods of food preservation and the factors that cause food to spoil. Covers: reasons for preserving food; enzyme activity in food; methods for controlling growth of and killing micro-organisms;...
Information and advice on the main food-poisoning bacteria, including campylobacter, salmonella and listeria. Looks at personal protection, food purchase, transit, storage and preparation. Discusses the...
A video-based training package explaining the processes of hazard analysis and the identification of critical control points in the catering industry. It focuses on seven key issues: purchase, receipt of raw...
Covers the structure of a food factory, food handling, personnel, equipment, raw material control and product management.
Explains the legal position with regard to the Food Safety Act 1990.
Set within the food industry, the film explains quality policy, quality management, quality control and quality assurance.
A demonstration of the hygienic practices to be followed in catering to comply with the Food Safety Act 1990.
Spells out what the Food Safety Act requirements mean to caterers and the food and drink industry. Looks in detail at why the government introduced the Act, and features an interview with David McLean MP,...
Seven videos demonstrating the preparation of various cuts of beef. Each stresses the importance and quality of the source animal and the need to maintain the cold chain. Also emphasises safety and hygiene....
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