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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...
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...
Four videos demonstrating various cooking methods for pork. Individual programmes are: 1) Roasting; 2) Grilling; 3) Frying; 4) Stewing.
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.
Four videos demonstrating the preparation of various cuts of lamb. Each stresses the importance and quality of the source animal and the need to maintain the cold chain. Also emphasises safety and hygiene....
Three videos demonstrating the preparation of various cuts of pork. Each stresses the importance and quality of the source animal and the need to maintain the cold chain. Also emphasises safety and hygiene....
Two videos demonstrating the preparation of turkey, illustrating the correct use of knives and emphasising the quality of the source animal, the need to for correct storage temperatures, and key hygiene and...
A demonstration of the hygienic practices to be followed in catering to comply with the Food Safety Act 1990.
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