Guidelines for
the Development, Production, Distribution and Handling of Refrigerated
Foods.
This book will help you maintain the
safety and quality of your refrigerated foods. Covers HACCP systems,
product and process development, storage, distribution, retailing,
and food service handling of refrigerated foods. 68 pages
$30 Item #: 1a.
HACCP: A Simple Way to Prevent Problems—A
Guide to Seafood Safety.
Learn what HACCP is and how it impacts your
seafood operations. An informative aid for all seafood industry personnel
from line workers to senior managers and executives. An accompanying
pamphlet describes basic HACCP principles. Videotape. 15 minutes
$70 Item #: 2a.
HACCP: A Systematic Approach to Food Safety
Now in its third edition, this manual is designed
to assist you in developing a HACCP plan to meet your company's specific
needs. In English, Spanish, Japanese and French. 184 pages
$130 Item #: 3a.
HACCP Slides
Highlights main concepts covered in the above.
Provided in CD-ROM format. 289 slides
$1,000 Item #: 4a.
HACCP Verification and Validation:
An Advanced HACCP Workshop Manual
Verification continues to be the least understood
of the seven HACCP principles. Moreover, validation, a component of
verification, continues to torment HACCP teams as they try to determine
cost-effective and regulatory-adequate validation procedures for critical
control points and their HACCP plans. This manual walks you through
the HACCP principle, providing examples and suggestions on how to
design a HACCP verification system for your company. In English, Spanish
and Japanese. 268 pages
$130 Item #: 5a.
Tank Truck Inspection Guidelines
Targeted to those responsible for safe food
production, handling, and transporting, this booklet provides food
safety recommendations for transporting non-dairy food products, receipt
and inspection of unloaded and loaded tankers, tank truck loading,
and cleaning procedures. 11 pages
$20 Item #: 6a.
Compliance Manual for Food Quality
and Safety
Understanding exactly what USDA and FDA regs
require you to do isn't always easy. That's where this valuable manual
can help. It provides clear, concise explanations of the regs. It
also includes handy forms, checklists and examples that make implementing
the regs easier. Tabs divided by topic. Loose-leaf, three-ring bound.
610 pages $330: Updates—1 year $250; 3 year $425; 5 year $545
Item #: 7b.
HACCP Plan Developer
Use this software to develop and implement a
sound HACCP plan ... faster and easier than ever! This kit will give
you confidence that your company's plan is thorough. Even if you haven't
yet started working on a HACCP plan for your facility, this will help
you get up to speed ... and keep you there! If you do have a HACCP
plan in place, you can use this to audit it and save yourself tons
of time! This software comes with a video and narrative to stimulate
important questions you need to consider about every process and every
piece of equipment.
$1,299 Item #: 8b.
A Recipe For Food Safety Success
This video discusses topics critical to food
safety including: the U.S. food supply chain from farm to table, foodborne
illness, applicable regulations, consumer expectations for food, personal
hygiene, cross-contamination, sanitation, time and temperature controls,
pest control, HACCP, foreign material, and recalls and shutdowns and
their effect on employees. Make sure your employees have a sound understanding
of their roles in food safety and food safety practices. This video
is available in both Spanish and English and is 25 minutes long.
$310 Item #: 9b.
Food Safety Zone Video Series
Your employees play an important role in food
safety. These short, to-the-point videos will make your employees
aware of various food safety hazards, and how they can promote food
safety. At only 10 minutes each, the videos can be shown to employees
before the start of their shifts, without sacrificing productivity.
Each topic includes video, instructor's handbook and 10 employee skill
cards. Item #: 10b. [Also Specify Video Name(s)]
Basic Microbiology
Describes the different types of bacteria that
can be harmful to food. Tells
how to minimize bacterial growth through time and temperature
controls and
personal hygiene. English and Spanish.
$165
Cross-Contamination
Defines the different types of cross-contamination.
Tells how to prevent cross-
contamination, and how to detect it through visual inspections and
equipment.
English and Spanish.
$165
Personal Hygiene
Stresses the importance of employee commitment
to personal hygiene
practices. Reviews proper hand-washing techniques, identifies the
results of ineffective personal hygiene, and talks about the proper
storage of personal
items. English and Spanish.
$165
Sanitation
Identifies the purposes of sanitation and covers
proper work area cleaning
techniques. English and Spanish
$165
Intermediate Food Hygiene
Knowledgeable supervisors and managers are the
key to food safety. This book provides them with the essential, practical
information they need to be able to manage staff to provide safe food.
132 pages
$20 Item #: 11c.
A Question of Hygiene
Test the effectiveness of training with this
knowledge assessment book, packed with entertaining and challenging
exercises and questions for staff to complete. 24 pages
$12 Item #: 12c.
Hygiene for Management
This is a very popular food safety text book
for managers in the food industry.
360 pages $45 Item #: 13c.
The Food Hygiene Handbook
Reference is made throughout to hazards and
controls so that staff will gain an understanding of the principles
of HACCP. 63 pages
$10 Item #: 14c.
Employee's Guide to Food Safety
This handbook can help your employees learn
to recognize and deal with potential food safety issues at your workplace.
Using easy-to-understand language and full-color illustrations, the
handbook covers cross-contamination, foreign material detection, personal
hygiene practices, pest control, HACCP, basic microbiology, and time
and temperature controls. Includes chapter reviews and receipt page
to document the training. English or Spanish. 122 pages
$10 Item #: 15b.
Instructor's Manual for Employee's
Guide to Food Safety
Order this manual of the handbook above to help
increase training effectiveness. It parallels each chapter in the
handbook and tells you how to prepare for your training sessions.
$150 Item #: 16b.
Guidelines for Food Distribution
Centers
This booklet explains the ASI grading system,
a list of critical conditions, evaluation of programs, temperature
logs, trailer inspection logs and other topics to aid you in bringing
your facility into compliance. 38 pages
$15 Item #: 17d.
Guidelines for Food Processing Plants
This booklet explains incoming goods procedures,
allergen checklist, HACCP checklist, and other topics as in above
to aid you in bringing your facility into compliance.
40 pages $15 Item #: 18d.
Guidelines for Manufacturers of
Food Packaging
This booklet covers many of the items in the
previous, plus maintenance and repair of equipment and operational
methods. 28 pages
$15 Item #: 19d.
Guidelines for Manufacturers of Non-Food Products
This booklet goes through the ASI grading system
for non-food plants, and applying all other aspects from the three
booklets listed previously. 30 pages
$15 Item #: 20d.
Guidelines for Dairy Processing
Plants
This booklet covers all subjects listed up through
item #20 including discussions on pest control and evaluation of existence
of food safety programs. 44 pages
$15 Item #: 21d.
Operating a Food Distribution Center
Using HACCP Principles
This booklet explains FDA expectations, GMPs
as applied to warehouses, the flow of food, proper storage, aisles
and spaces, vapors that contaminate food, and many other items that
can help you with your HACCP setup. 85 pages
$30 Item #: 22d.
Operating a Plant Manufacturing
Food Packaging Materials Using HACCP Principles
This goes from flow diagrams to purchasing and
all the way through the HACCP system to help you get your program
going. 64 pages
$30 Item #: 23d.
HACCP Video Kit
This system is complete with two videos and
accompanying manual. This system will help you implement HACCP in
your plant, step by step. The entire process is covered from principles,
through designing, and needed forms. 70 pages
$150 Item #: 24d.
It Can Be Done [Video]
In 24 minutes, it focuses in on a distribution
center and shows how and how not to bring the facility up to GMP and
FDA standards. Tells how often areas should be cleaned, what records
to keep, how to handle your pest control whether it's performed in-house
or externally, and all other good GMP practices.
$100 Item #: 25d.
Right on the Line
This video shows proper cleaning practices for
a food plant. How cleaning relates to HACCP, benefits of sanitation,
hazards of cleaning, when and how. 19 minutes
$130 Item #: 26c.
HACCP—How the System Works
This video explains the principles of HACCP
in an accessible and stimulating format while illustrating its role
in the safe manufacture of food products. Aimed at managers and shift
personnel, the video is designed to provide a general introduction
to the HACCP system, and will help get the message across to the whole
workforce on the importance of HACCP. 20 minutes
$160 Item #: 27c.
Principles of Food Processing Sanitation
Contains detailed information about basic fundamentals
and maintenance of food plant sanitation, pertinent HACCP principles,
regulatory and legal information, and highlights advances in sanitary
equipment and structural design of food processing operations. 542
pages. English, French, Spanish.
$50 Item #: 28a.
Sanitation in Frozen Food Plants:
Essentials of Safe and Effective Cleaning and Sanitizing
This clear, easy-to-understand training video
shows how to safely and effectively clean and sanitize processing
equipment and areas in any frozen food plant. It features the differences
between cleaning and sanitizing, the basic sanitation sequence, and
factors important for effective cleaning and personal safety. 19 minutes.
English, and Spanish.
$160 Item #: 29a.
On The Line
This video illustrates good sanitation practices
for food processing plant line workers. Employees learn why hair nets
and good grooming habits are important, how to keep foreign objects
out of food products and, most importantly, just how critical their
role is in an overall sanitation program. 30 minutes. English, and
Spanish.
$150 Item #: 30a.
Ensuring Food Safety ... The HACCP
Way
A Resource Guide for Retail Deli Managers. This
booklet introduces the HACCP system of food safety control in retail
delis. It includes an introduction to HACCP, an example of how to
set up a HACCP plan for seafood salads, a listing of resource materials
and other items pertinent to running an in-store deli. 40 pages
$10 Item #: 31d.
Hygiene Sense
An Introduction to food hygiene. This booklet
is an introduction to hygiene and quality. It covers bacteria, what
must you do before handling food or entering a food processing area,
the do's and don'ts of cleaning and other topics. 15 pages
$3 Item #: 32c.
Basic Personnel Practices
This new 18 minute video uses a common sense
approach to cover the Good Manufacturing Practices from the growing
field to the grocery store. The video also explains Part 110.10 of
the GMP's.
$179 Item #: 33b.
Bioterrorism and Food Safety
This book examines the risks associated with
the intentional contamination of food. It provides implementation
strategies to reduce food security risks and discusses the legal issues
tied to product liability and regulatory compliance. The text includes
current hazards, provisions of the Bioterrorism Act, guidance documents
from the FDA and USDA, and risk management models. 250 pages
$180 Item #: 34e.
GMP Food Safety Video Series
This five part video series begins with an introduction
to GMPs and definitions, then goes on to review specific sections
of the GMP's: personnel, plant and grounds, sanitary operations, equipment
and utensils, processes and controls, warehousing and distribution.
The series includes examples from a number of different types of facilities,
including dairy plants, canning, pasta plants, bakeries and frozen
food manufacturing. Item #: 35b. [Also Specify Video Name(s)
Tape One: Definitions
Provides the definitions necessary to understand
the meaning of GMP's.
11 minutes. English and Spanish.
$172
Tape Two: Personnel and Personnel
Practices
Covers selection of personnel, delegation of
responsibilities, and operational practices.
11 minutes. English and Spanish.
$172
Tape Three: Building and Facilities
Discusses guidelines for the construction
and maintenance of the manufacturing plant and grounds around
the plant.
13 minutes. English and Spanish.
$172
Tape Four: Equipment and Utensils
Provides guidelines for the maintenance of processing
equipment.
12 minutes. English and Spanish.
$172
Tape Five: Production and Process
Controls
Covers establishing a food safety committee,
in-house audits,
cleaning schedules and procedures and more.
20 minutes. English and Spanish.
$172
All 5 Videos $745.00
CD-ROM English and Spanish $875.00
Current Good Manufacturing Practices/Food
Plant Sanitation 2nd Edition
This hardbound book outlines Good Manufacturing
Practices in detail. This is a very informative resource for the entire
food industry. 416 pages, Hardbound.
$158 Item #: 36f.
Food Safety Handbook
This thorough handbook provides an extensive
look into all major food safety issues. The United States as well
as international regulatory information is discussed along with HACCP
and worldwide food safety issues. 864 pages
$314 Item #: 37f.
GMP Basics: Employee Hygiene Practices
This video takes a closer look at how employee
hygiene practices can make or break any food safety attempts. An in-depth
case study is presented where the viewers can follow one person's
foibles, followed by an interactive segment to test knowledge. 21
minutes. English and Spanish.
$386 Item #: 38f.
Guide to Foodborne Pathogens
This hardbound book discusses all aspects of
current microbiological threats against food safety. Designed for
scientists and food professionals lacking a specialized background
in foodborne illness yet needing to stay abreast of these critical
issues. 400 pages
$222 Item #: 39f.
HACCP Verification and Validation
Focusing on the verification and validation
aspects of HACCP, this manual provides examples and suggestions on
how to design a HACCP verification system for your company. 268 pages.
Spiral bound.
$144 Item #: 40f.
HACCP: A Practical Approach, 2nd
Edition
This hardbound book discusses HACCP in detail
for the Food Industry with a practical, real world view. All aspects
of HACCP are covered including implementation and maintenance. Used
as a communicative tool for technical and non-technical personnel,
this book will ensure the HACCP principles are applied in practice
as well as theory. 420 pages. Hardbound.
$144 Item #: 41f.
HACCP: A Systematic Approach to
Food Safety, 3rd Edition
This manual brings a complete analysis of the
HACCP system in a non-product category specific format and can be
used by all segments of the food industry as a training and educational
tool. The in-depth coverage in this text discusses training, prerequisite
programs, and managing and organizing HACCP plans. 196 pages. English
and Spanish.
$140 Item #: 42f.
Inside HACCP: Principles, Practices
& Results
This clear, easy-to-understand-training video
focuses on training employees on basic HACCP principles. Any HACCP
system is only as effective as the employees performing the actual
duties and this video provides short, succinct explanations of how
HACCP works. It focuses primarily on the four principles of monitoring,
verification, corrective action and record-keeping where employees
are most active. 51 minutes. English and Spanish.
$410 Item #: 43f.
Regulatory and Good Manufacturing
This two-part video set will prove to be essential
in helping your employees understand GMPs and basic food safety. Part
one is a drama where actors emphasize the importance of food safety
and GMPs. Part two is a comprehensive video introducing your employees
to basic GMP elements. Video includes a training manual with references,
training script & an optional test for viewers. 42 minutes.
$420 Item #: 44f.
Smart Sanitation: Principles and
Practices for Effectively Cleaning Your Plant
This video is great for new hires or as a refresher
for veterans to food safety. Focusing on the basic principles of food
safety that are most relevant to daily cleaning activities, microbiologically
sound cleaning and sanitizing techniques in a variety of food processing
environments are covered. This video is divided into two basic parts:
1) Basic Microbiology Principles of Food Sanitation and 2) How to
effectively clean your plant. 20 minutes. English and Spanish.
$386 Item #: 45f.
The Microbiological Safety and Quality
of Food - 2 Volume Set
This two-volume reference set provides information
on all aspects of quality assurance including principles and application
of food preservation techniques, microbial ecology of different types
of food, foodborne pathogens, and assurance of the microbiological
safety and quality of foods. This reference set includes tables, photographs,
illustrations, chapter-by-chapter references and a thorough index
for each volume. 2,080 pages. 2 Volume Set.
$1,050 Item #: 46f.
Total Quality Assurance for the Food
Industries, 3rd Edition
Industries covered include snack foods, beverages,
canning, dry products, glasspacking, meat packing, prepared foods,
frozen foods and all other food operations. This hardbound text discusses
the fundamentals of food safety including modern concepts of quality
assurance, quality control and the use of CEDAC, statistical quality
and process control, food plant sanitation, and the fundamentals of
research and development. Product evaluation topics such as flavor,
odor, physical evaluation of color, texture, enzyme activity, fats
and oils and water activity are also discussed at length. Over 500
pages.
$178 Item #: 47f.
Total Quality Management for the Food
Industries
Strictly written for the food industry, this
book focuses on what it takes to provide the service, food product
and expectation the customer wants. This book is the link to achieving
excellence and developing satisfied customers through Total Quality
Management. 165 pages
$146 Item #: 48f.
HACCP
This text provides a quick, easy-to-use reference
for busy food industry professionals and students needing only an
overview of the system. This text is introductory-level containing
all the information readers require to gain a working knowledge of
HACCP. 144 pages
$99.98 Item #: 49g.
A Practical Guide to Food Safety
Regulation
This book offers the agricultural professional
- producer, processor and marketer alike - a full and varied menu
to clearly understand the requirements and implications of food safety
regulations. 352 pages
$259.98 Item #: 50g.
Preventing Foreign Material Contamination
This book discusses the business implications
of non-conforming products. It provides processors with conceptual
strategies to implement to detect, eliminate and prevent physical
contamination in common commodities utilized within food processing.
256 pages
$259.98 Item #: 51g.
Securing Our Food Supply
This book focuses on food security and what
can be done to prevent as well as correct problems. It uses a Threat
Analysis Critical Control Point (TACCP) program building on the elements
already familiar through HACCP. 304 pages
$159.98 Item #: 52g.