Penn State Media Sales / Food Safety /Processing

Food Safety /Processing DVDs Offered by Penn State Media Sales

Food Processing: Cheese Production

This seven-part series examines processing methods used to bring food to market, from raw material to finished product. Programs include two versions, one hosted by food scientist and professor Lowell Satterlee and another with voice-over narration. In the first program, milk is processed into cheese. Reviews pasteurization (high temperature, short-time), standardization of milk with full-fat milk blended with skim milk, the starter culture, setting with the enzyme rennet, curd formation, cutting and draining of the whey, packaging and knitting, cheddaring, adding salt and pressing, and aging the cheese before it is available for sale.

Good Manufacturing Practices :Personal Hygiene (English)

Focuses on the personal hygiene of food-manufacturing workers, showing how poor hygiene habits can be responsible for the contamination of food in the manufacturing process. Discusses the importance of microbial control to prevent food-borne illness and obtain optimum food shelf life. Shows proper hand washing, clothing / uniform maintenance, protection of cuts, hair restraints, and jewelry control. Written by Arnold S. Roseman and produced by Penn State Television / WPSX-TV...

Food Processing: Frankfurter Production

Looks at the process of making frankfurters. Covers carcasses; coarse grinding of beef, pork, and fatty pork trim; addition of phosphate salts, curing salts, seasonings, and water; retention of color; preblending, fine blending, and milling for even finer emulsion; stuffing; smoking; peeling; and packaging.

Good Manufacturing Practices: Sources and Control of Contamination During Processing

This instructional tool for employees in food-manufacturing plants focuses on the sources and control of contamination during processing. Covers the importance of proper handling, correct seals, cargo-space appearance, odor, and acceptable temperature, and describes the FIFO technique, the hazards of thawing, and the growth of microorganisms. Includes a tour of a plant production line; a review of microbial contamination and growth, cross-contamination, and aerosols; and stresses the need for accurate labeling. Written by Arnold S. Roseman and produced by Penn State Television / WPSX-TV.

Good Manufacturing Practices: Personal Hygiene (Spanish)

Focuses on the personal hygiene of food-manufacturing workers, showing how poor hygiene habits can be responsible for the contamination of food in the manufacturing process. Discusses the importance of microbial control to prevent food-borne illness and obtain optimum food shelf life. Shows proper hand washing, clothing / uniform maintenance, protection of cuts, hair restraints, and jewelry control. Written by Arnold S. Roseman and produced by Penn State Television / WPSX-TV.

Food Processing: The Brewing of Beer

Details the centuries-old process of brewing beer through a tour of Straub Brewery in St. Marys, Pennsylvania. Looks at the conversion of barley and corn, mashing and lautering, cooking and cooling the wort, injecting yeast, fermentation, aging, filtration, bottling with the gravity-filling method, and pasteurization.

Good Manufacturing Practices: Sources and Control of Contamination During Processing SPANISH

This instructional tool for employees in food-manufacturing plants focuses on the sources and control of contamination during processing. Covers the importance of proper handling, correct seals, cargo-space appearance, odor, and acceptable temperature, and describes the FIFO technique, the hazards of thawing, and the growth of microorganisms. Includes a tour of a plant production line; a review of microbial contamination and growth, cross-contamination, and aerosols; and stresses the need for accurate labeling. Written by Arnold S. Roseman and produced by Penn State Television / WPSX-TV. Business; Food; Safety education

Control of Listeria Monocytogenes in Small Meat and Poultry Establishments

Addresses a variety of issues facing meat processors, who must meet revised regulations concerning Listeria monocytogenes in ready-to-eat meats. Topics covered include personal hygiene, sanitation, biofilms, cross contamination, in-plant sampling, and microbiological testing. Print material included. Food Safety. English version.

Control of Listeria Monocytogenes in Retail Establishments

In the past two decades Listeria monocytogenes has been the cause of serious outbreaks of forborne illness. Retail establishments play a key role in the control of Listeria monocytogenes in foods they sell. The use of an effective Listeria monocytogenes control program is essential to protect both consumers and the retailer. Covers the sources and factors that allow Listeria monocytogenes to thrive in the retail food environment. This program is specifically designed to help management and supervisors implement and maintain a Listeria Monocytogenes control program in retail establishments. Training resource guide included. Food Safety © 2005

Food Processing: The Baking of Bread

Discusses the bread-making method known as batch processing. Covers the production of the hard-crusted, soft-crumb dinner roll: the combination of dry and liquid ingredients, mixing, shaping, proofing, baking, cooling, and the final packaging of the rolls.

Food Processing: The Processing of Tomatoes

Focuses on the commercial tomato from field to can. Covers harvesting, testing and USDA inspections for quality; unloading, sorting, and peeling to keep only the mature tomatoes, filling and sauce preparation, canning and packaging, cooking (retort) to kill spoilage organisms, and labeling.

Food Processing: The Spraydrying of Milk

Explores the methods used by dairy plants to create powdered milk. Shows receipt of surplus milk at the plant and storage in silos, processing through separation and pasteurization, condensation, homogenization, the spray drying mechanisms, and packaging and transport.

Good Manufacturing Practices: Personal Hygiene and Practices in Food Manufacturing (Vietnamese)

Focuses on the personal hygiene of food-manufacturing workers, showing how poor hygiene habits can be responsible for the contamination of food in the manufacturing process. Discusses the importance of microbial control to prevent food-borne illness and obtain optimum food shelf life. Shows proper hand washing, clothing / uniform maintenance, protection of cuts, hair restraints, and jewelry control. Written by Arnold S. Roseman and produced by Penn State Television / WPSX-TV.

Good Manufacturing Practices: Sources and Control of Contamination During Processing (Vietnamese)

This instructional tool for employees in food-manufacturing plants focuses on the sources and control of contamination during processing. Covers the importance of proper handling, correct seals, cargo-space appearance, odor, and acceptable temperature, and describes the FIFO technique, the hazards of thawing, and the growth of microorganisms. Includes a tour of a plant production line; a review of microbial contamination and growth, cross-contamination, and aerosols; and stresses the need for accurate labeling. Written by Arnold S. Roseman and produced by Penn State Television / WPSX-TV. Business; Food; Safety education

Control of Listeria Monocytogenes in Small Meat and Poultry Establishments - Spanish

Addresses a variety of issues facing meat processors, who must meet revised regulations concerning Listeria monocytogenes in ready-to-eat meats. Topics covered include personal hygiene, sanitation, biofilms, cross contamination, in-plant sampling, and microbiological testing. Print material included. Food Safety. Spanish version

Food Processing: Trout Aquaculture and Processing

Explains how fingerling trout (fry) are farmed in captivity. Shows the fry as they go through their growth cycle at a fish farm, their transportation as adult trout to a processing facility, the procedures used to ready them for market: including dressing (removing the GI tract and gills), in the round (where the GI tract is left intact), and filleting (the most common method), and finally packaging the trout for display on ice

Food Safety

When precautions are not taken with food, people can get very sick. Food safety begins at the supermarket. Learn to put refrigerated foods in your cart last and to check expiration dates on meats and dairy products before you purchase them. Foods that you should never buy because the risk of contamination is high are discussed. Learn how to safely store food in your kitchen, and become aware of how long you can keep various foods before you use them. Tips for preparing foods are provided and you'll know how to safely handle leftovers. This is valuable information that will allow you to avoid foodborne illnesses. ©2002

Basic Food Safety

Keeping food germ-free is a constant battle against bacteria. Shopping tips, food handling, and symptoms of illnesses are covered. ©1996

Learn Your Food Safety ID: Eight Questions for Childcare Providers

L36526VH, 1991 . This entertaining video allows child care providers to test their knowledge about safe 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 that will reduce the risk of food poisoning in child care homes and centers.

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