| CHANCES AND CHOICES WITH FOOD |
17691 |
| 1992 |
color 20 min. |
| Food safety curriculum intended for grades 4-6. Includes a video and 5 lesson plans that encourage critical thinking. The first 3 lessons deal with food safety concepts important for kids who care for themselves. Food handling skills discussed include buying, storing, preparing, cooking and handling leftovers. The remaining lessons address food additive and pesticide use and water quality. VHS VIDEO, PROGRAM GUIDE WITH FACT SHEETS, HANDOUTS, ETC. |
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| THE DANGER ZONE: A FOOD SAFETY PROGRAM FOR TEENS |
17022 |
| 1990 |
color 25 min. |
| Developed for use by teachers of health, home economics, and science on the secondary level, to teach the basic elements of safe food handling to teens. VHS VIDEO, PRINT MATERIALS. |
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| FEEDING YOUNG CHILDREN IN GROUP SETTINGS, #4: COMMON QUESTIONS ABOUT FEEDING" |
18499 |
| 2000 |
color 106 min. |
Identifies some of the most common questions that caregivers and parents have about best practices in feeding children. Explores controversial techniques, such as use of a "no thank-you" bite to introduce foods. Includes a special food safety section on recognizing and avoiding choking hazards. VHS VIDEO. **Print support materials may be found at www.ag.uidaho.edu/feeding**
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| FISH PROCESSING PLANT SANITATION |
18466 |
| 2000 |
color 16 min. |
| A how-to video designed to help fish farmers learn to improve the safety, quality and profitability of their products. In addition to showing the entire fish harvesting process, focuses on eight key components of a good sanitation program for a fish processing plant. VHS VIDEO. |
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| FISHING FOR ANSWERS: HOW TO REDUCE THE CONTAMINANTS IN SPORT FISH |
16758 |
| 1989 |
color 13 min. |
| Explains in simple terms and animated graphics why freshwater sport fish may contain trace amounts of toxic chemicals. Also discusses the relative health risks of consuming the chemical contaminants in sport fish vs. the health benefits of eating fish, and demonstrates how to clean and cook a fish to reduce the amount of contaminants in it. VHS VIDEO, FACT SHEET. |
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| FOOD QUALITY, FOOD SAFETY AND YOU! |
16763 |
| 1989 |
color 14 min. |
| Intended as a teaching aid for audiences interested in learning more about food quality and safety. Covers such topics as: how food production affects food quality and safety; biological, chemical and physical causes of food deterioration; how various foods differ in perishability; and advice for smart shopping; as well as other related topics. 80 SLIDES, PROGRAM GUIDE, 5 BOOKLETS, CASSETTE. |
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| FOOD SAFETY EDUCATION FOR FAMILY PHYSICIANS AND PATIENTS |
18199 |
| 1994 |
color 33 min. |
| Two part production with dual focus. “The American Food Supply: Quality & Safety” (13:35) (Intended as a continuing medical education program for family physicians on the quality of the American food supply and home food practices). “The Quality of the American Food Supply” (19:06) (Intended for use in family physician waiting rooms & patient education centers. Focuses on the quality of the American food supply and home food practices). TWO VHS VIDEOS, PRINT MATERIALS. |
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| FOOD SAFETY EXPRESS |
17692 |
| 1992 |
color 19 min. |
| Food safety program designed for use with preschool children aged 4-6. Five video vignettes featuring puppets introduce the following food safety topics in an entertaining way - Don't Eat Worms or Germs". - "How to Eat a Cracker". - "How to Open Food". - "How to Eat Spaghetti". - "Peanut Butter and Jelly Sandwiches". VHS VIDEO, PRINT MATERIALS. |
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| FOOD SAFETY FOR YOUR FAMILY |
18720 |
| 1994 |
color 27 min. |
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Part of Time Warner Cable of NE Wisconsin’s Bridging Hmong American” series aimed at helping the Hmong adjust to life in the U.S. Phoua Xiong of the UWEX Family Nutrition Program explains the importance of keeping hot foods hot, cold foods cold, and food preparation areas clean. VHS VIDEO (Hmong Language). Part of Series - BRIDGING HMONG AMERICAN.
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| FOOD SAFETY IN YOUR HOME: HEAR OUR STORIES (VHS VERSION) |
18798 |
| 2005 |
color 15 min. |
|
Profiles the Food Safety at Home initiative; a lap-top based interactive, educational program for homemakers. Includes perspectives on the program and lessons learned from participants, educators and coordinators. **DVD VERSION ALSO AVAILABLE - #18799**. VHS VIDEO.
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| FOOD SAFETY IN YOUR HOME: HEAR OUR STORIES (DVD VERSION) |
18799 |
| 2005 |
color 15 min. |
| Profiles the Food Safety at Home initiative; a lap-top based interactive, educational program for homemakers. Includes perspectives on the program and lessons learned from participants, educators and coordinators. **VHS VERSION ALSO AVAILABLE - #18798**. DVD. |
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| FOOD SAFETY IS NO MYSTERY |
16309 |
| 1987 |
color 34 min. |
| A detective and a health inspector look into a case of foodborne illness. As their investigation proceeds, food safety is taught in an engaging and interesting way, as the 2 uncover both safe and unsafe food preparation practices in each of the facilities they visit. Aimed at food service workers, but information is valuable for anyone involved in food preparation. VHS VIDEO, PRINT MATERIALS. |
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| FROM FIELD TO FREEZER: SAFE AND RECOMMENDED HANDLING AND PROCESSING OF YOUR VENISON |
18586 |
| 2002 |
color 27 min. |
| Demonstrates to hunters the recommended procedures for handling and processing white tailed deer they harvest in order to avoid contact with Chronic Wasting Disease. Highlights the most current information on the safe handling of carcasses and meat. VHS VIDEO. |
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| FRUITS, VEGETABLES & FOOD SAFETY: HEALTH AND HYGIENE ON THE FARM (DVD VERSION) |
18742 |
| 2004 |
color 15 min. |
| Focuses on ways to prevent contamination of fruits and vegetables while growing, harvesting, packing and shipping produce. Includes both English and Spanish versions on one DVD. **VHS version also available - #18744**. DVD. |
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| FRUITS, VEGETABLES & FOOD SAFETY: HEALTH AND HYGIENE ON THE FARM (VHS VERSION) |
18744 |
| 2004 |
color 15 min. |
|
Focuses on ways to prevent contamination of fruits and vegetables while growing, harvesting, packing and shipping produce. Includes both English and Spanish versions on one video. **DVD version also available - #18742**. VHS VIDEO.
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|
| HANDLE WITH CARE: PREVENTING FOOD BORNE ILLNESS IN NURSING HOMES |
17410 |
| 1992 |
color 23 min. |
| Two-part production designed to help nursing home employees and professionals become aware of the incidence, causes and consequences of food borne illness in long-term care facilities. Case studies are used to review actual food borne disease outbreaks by identifying the factors involved. Where appropriate, the "do's and don't's" of safe food care practices are emphasized. Includes 2 videos: 1. "For Medical Directors and Administrators"; 2. "For Food Service Workers and Managers". 2 VHS VIDEOS, PRINT MATERIALS. |
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| KEEP YOUR FOOD SAFE |
17458 |
| 1992 |
color 11 min. |
| Discusses safe food practices from purchasing to preparing, serving and storing. **Hmong language production** VHS VIDEO, ENGLISH AND HMONG LANGUAGE SCRIPTS. |
|
| KITCHEN SAFETY AND SANITATION (HMONG LANGUAGE VERSION) |
16790 |
| 1988 |
color 6 min. |
| Shows a Hmong woman following good kitchen and food safety and sanitation practices. **English language version also available - #16788** VHS VIDEO. |
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| KITCHEN SAFETY AND SANITATION (ENGLISH LANGUAGE VERSION) |
16788 |
| 1988 |
color 6 min. |
| Shows a Hmong woman following good kitchen and food safety and sanitation practices. **Hmong language version also available - #16790** VHS VIDEO. |
|
| LEAN 'N EASY: PREPARING MEAT WITH LESS FAT AND MORE TASTE |
17762 |
| 1994 |
color 25 min. |
| A registered dietitian reviews lowfat cooking techniques for meat, poultry and fish. Includes a section on safe food handling. Addresses some of the perceived obstacles to lowfat eating (i.e. takes too much time, won't taste good, etc.). VHS VIDEO, LEADER'S GUIDE, 17 CAMERA READY HANDOUTS. |
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| LEARN YOUR FOOD SAFETY I.Q.: EIGHT QUESTIONS FOR CHILDCARE PROVIDERS |
17461 |
| 1991 |
color 23 min. |
| Allows childcare providers to test their knowledge about food handling and storage practices in family day care homes and day care centers. Providers will learn which are the most common food safety concerns. They will be able to identify safe practices which will reduce the risk of food poisoning in child care homes and centers. Appropriate for parent viewing as well. VHS VIDEO, INSTRUCTOR'S MANUAL. |
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| LET'S PRESERVE - SEE -"PRESERVE FOOD SAFELY" BELOW |
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|
| OPERATION RISK |
17693 |
| 1993 |
color |
| Multi-media curriculum designed to teach the hows and whys of safe food handling to children in grades 3-5. Children assume the role of detectives as they work through the program which includes 4 lessons, various print materials, a video tape "What You Can't See Can Hurt You" (10:37), an audiocassette of a handwashing rap, and an optional interactive game designed for use on an Apple Macintosh computer. MULTI-MEDIA KIT. |
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| PRESERVE FOOD SAFELY |
18768 |
| 2005 |
color |
|
3 panel display highlighting general methods of food preservation. Features several food safety facts related to food preservation. **Requires large display board (two 27” side panels, one 28” center panel, 35” high) - #17635, and header panel (same width, 12” high) - #17636, both of which may be booked separately.** 3 PANEL DISPLAY WITH HEADER.
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| A QUICK CONSUMER LOOK AT SAFE FOOD HANDLING |
17699 |
| 1992 |
color 14 min. |
| Provides an overview of a variety of factors related to food safety - shopping and storing food, preparing and cooking meals, and dealing with leftovers. VHS VIDEO. |
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| THE RISK OF PESTICIDES IN THE FOOD CHAIN |
16778 |
| 1989 |
color 25 min. |
| Focuses on consumer concerns about pesticide residues on foods including such topics as risk assessment for residues, alternatives for production and what consumers can do to reduce risks. VHS VIDEO, TEACHING GUIDE. |
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| S.A.F.E. - SAFETY AND FOOD EXCELLENCE |
17694 |
| 1994 |
color |
| Multi-media program jointly produced by Cornell University and Colorado State. Five lesson plans focus on safe food handling for those who train food handlers in institutions or home-care situations. Can be used for general audiences as well. Includes "Train the trainer" video. VHS VIDEO (73:00), 83 SLIDES, PRINT MATERIALS. |
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| SAFE FOOD FOR CHILDREN: A SERIES OF LESSONS FOR PARENTS AND CHILD CARE PROVIDERS |
17695 |
| 1992 |
color 44 min. |
| Five lessons, for parents and child care providers, cover cleaning hands, grocery shopping, preparing and storing food safely and cleaning the kitchen. "Mike the microbe" helps teach. VHS VIDEO, LEADER GUIDE. |
|
| SAFE FOOD FOR THE HUNGRY |
17654 |
| 1994 |
color 240 min. |
| Satellite videoconference focusing on safe food handling by not-for-profit organizations that provide food to hungry people. Topics: decreasing food waste; making sure incoming food is safe; redistributing, preparing, and serving food safely; avoiding contamination; storing food safely; controlling pests; and dealing with prepared and perishable foods. Includes self-test to test participants' knowledge before and after the program. Answers are discussed at the end. 2 VHS VIDEOS, PRINT MATERIALS. |
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| SAFE FOOD HANDLING FOR OCCASIONAL QUANTITY COOKS |
17685 |
| 1993 |
color 23 min. |
| Comprehensive curriculum for teaching volunteer food handlers using a critical thinking approach and HACCP. Topics covered include planning and purchasing; storing food supplies; preparing food; transporting, storing, and serving food; and handling leftovers. VHS VIDEO, PRINT MATERIALS INCLUDING TRAINER & PARTICIPANT MANUALS, OVERHEAD MASTERS, SAMPLE PRESS RELEASES, ETC. |
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| SO EASY TO PRESERVE |
18820 |
| 2005 |
color |
|
9 part production offering the most current recommendations for preserving fresh foods and great taste in your home. Topics include: Canning Tomatoes (22:41); Canning Fruits (19:53); Canning Vegetables (35:13); Freezing Foods (26:38); Pickling (29:46); Jams & Jellies (32:02); Canned Specialties (19:54); Drying Foods (24:47); Home Canning Basics (16:00). TWO DVD’S.
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|
| SUCCESSFUL CIDER MAKING: SANITATION IS THE KEY! (ENGLISH VERSION) |
18313 |
| 1999 |
color 15 min. |
Stresses the importance of worker and plant sanitation in producing safe, high quality apple cider. From hygienic practices to be followed when harvesting apples, to cleaning and sanitizing apple cider processing equipment, demonstrates how to prevent contamination of apple cider. Footage was shot at three cooperating Wisconsin cider mills. Spanish language version also available - #18467. VHS VIDEO.
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| SUCCESSFUL CIDER MAKING: SANITATION IS THE KEY! (SPANISH VERSION) |
18467 |
| 1999 |
color 15 min. |
Stresses the importance of worker and plant sanitation in producing safe, high quality apple cider. From hygienic practices to be followed when harvesting apples, to cleaning and sanitizing apple cider processing equipment, demonstrates how to prevent contamination of apple cider. Footage was shot at three cooperating Wisconsin cider mills. English language version also available - #18313. VHS VIDEO.
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| THANKSGIVING TURKEY FOOD SAFETY FEATURES |
17952 |
| 1995 |
color 5 min. |
Two part USDA production focusing on safe ways to prepare turkey. "Turkey basics" reviews the basics of buying, thawing and roasting a turkey. "Grilling turkey" reviews how to safely grill a whole turkey on a covered charcoal grill. VHS VIDEO.
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| TO YOUR HEALTH: FOOD SAFETY FOR SENIORS |
18535 |
| 2000 |
color 14 min. |
| Explains why seniors may be more susceptible to foodborne illness. Teaches four simple steps to handling food safety at home. Provides tips on how to "eat out" safely. VHS VIDEO, PRINT MATERIALS. |
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| WISCONSIN NUTRITION EDUCATION PROGRAM: FOOD SAFETY |
18697 |
| 2001 |
color 14 min. |
|
The Wisconsin Nutrition Education Program (WNEP) offers educational programs to low-income families, children and senior adults about preparing nutritious meals, managing food dollars and keeping food safe. This video focuses on how WNEP teaches food safety and the impact that training has had on WNEP clients. It also touches on WNEP’s role in showing food pantries in the Milwaukee hazards to look for in donated foods.) (2001) – VHS VIDEO
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