BUFVC Search
Current Search
Previous Searches
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...
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.
You are currently searching in Find DVD. Search all the BUFVC's collections for '"food hygiene"' in All fields.
Learning on Screen