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Videos
A Lot on the Line
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Through a riveting dramatisation, A Lot on the Line is a powerful training tool for food manufacturing and food service employees.
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Amazing World of Microorganisms
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This latest training video provides your employees with an overview of how microorganisms affect their everyday lives and the foods they produce.
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Controlling Food Allergens in the Plant
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Delivers the most current industry knowledge to enhance allergen control training programs.
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Controlling Listeria: A Team Approach
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In Controlling Listeria: A Team Approach, a small food company voluntarily shuts down following the implication of one of its products in a devastating outbreak of Listeria monocytogenes.
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Controlling Salmonella: Strategies that Work
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In 1998, millions of pounds of dry food product were recalled, due to Salmonella contamination, refuting the misperception that Salmonella is just an issue for wet processors.
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Everyday Heroes - Reducing Allergen Risk in Food Processing
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Allergens and food safety... You understand the implications. Now your employees can, too.
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Food For Thought-The GMP Quiz Show
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Food For Thought - The GMP Quiz Show reviews GMP principles as three food plant workers compete on a fictional television quiz show.
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GMP Basics: Avoiding Microbial Cross-Contamination
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Avoiding Microbial Cross-Contamination teaches your employees how to prevent the transfer of harmful microorganisms to finished products.
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GMP Basics: Employee Hygiene Practices
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Employee Hygiene Practices teaches employees to implement proper hygiene and personnel practices as outlined in the FDA GMP regulations.
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GMP Basics: Guidelines for Maintenance Personnel
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This video is targeted specifically to maintenance personnel in a food plant environment.
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GMP Basics: Process Control Practises
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This video illustrates process control practises important to receiving, manufacturing and shipping personnel.
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Inside HACCP: Principles, Practices & Results
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The video provides plant workers with short, succinct examples of HACCP’s seven guiding principles, and emphasizes the four principles in which employees actively participate.
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Smart Sanitation: Principles and Practices for Effectively Clean
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Effective sanitation practices are the cornerstone of all food safety programs. Your sanitation plan probably covers all the bases on paper, but its success relies on how well you train your staff.
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