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OTHER VIDEOS:

The Foodborne Illness Education Information Center lists the following videos for a "volunteer" audience.

Please access the Foodborne Illness Education Information Center directly for other food safety curricula and video listings

Title: Serve Food Safely: A Volunteer Training System
Producer Name: Active Aging, Inc.
Contact Information:
Area Agency on Aging
1034 Park Ave.
Meadville, PA 16335
Telephone: 814-336-1792 or 1-800-321-7705
Fax: 814-336-1705
Format: Curriculum includes videocassette (45 min.), volunteer training manual, supervisor's training guide, handouts, publicity and marketing materials, certificate of completion
Date Produced: 1997
Partners: Erie County Dept. of Health, Penn Dept. of Aging
Description: The curriculum is broken down into 9 five minute lessons that can be used as a stand alone unit or as part of the full system. Lessons are: Looking at the Enemy, Receiving, Storage, Preparation, Cooking, Serving, Cooling/Reheating, Cleaning/Sanitizing, and Home Delivered Meals.
Audience: volunteers, home delivered meals
Cost: $94.95
How to order: Order from above address.
NAL Call Number: Videocassette no.2630
Web site: http://www.toolcity.net/~aainc/

Title: Tutorial for Prepared and Perishable Food Rescue Programs
Producer Name: Chef and Child Foundation
Contact Information:
American Culinary Federation
10 San Bartola Drive
St. Augustine, FL 32086
Telephone: 904-824-4468 ext. 104
Fax: 904-825-4758
Email: acf@acfchefs.net
Format: 2 manuals, videocassette- set of two
Date Produced: 1996
Partners: USDA/FSIS
Description: Developed for prepared food programs and community service agencies that distribute and utilize perishable prepared foods to the needy. One workbook and video covers food safety issues, the other deals with nutrition and menu planning. Both workbooks are written in large type and are easy to read.
Audience: foodservice workers, volunteers
How to order: No longer available from producer for purchase, but can be borrowed from the National Agricultural Library through interlibrary loan. Contact your local library.
NAL Call Number: Videocassette no.2497
Web site: http://www.acfchefs.org/ccf/ccfprgm.html

Title: Food Safety for Cooking Demos
Producer Name: Food & Health Communications, Inc.
Contact Information:
P.O. Box 266498
Weston, FL 33326-6498
Telephone: 1-800-462-2352
Fax: 1-800-433-7435
Email: webmaster@foodandhealth.com
Format: Videocassette
Description: A certified HACCP instructor and professional chef guide you through the critical steps needed to prevent food contamination in the special environment of a demo kitchen. Free recipes, handouts, tip sheets and leader guide. This video is part of a set of three nutrition and health videos.
Audience: volunteers, retail
Cost: Call for price
How to order: Order from above address
Web site: http://www.foodandhealth.com/

Title: Safe Food Handling for Occasional Quantity Cooks
Producer Name: Ohio State University Extension Service
Contact Information:
Lydia C. Medeiros
Dept. of Human Nutrition and Food Management, Ohio State University
1787 Neil Ave., 315 Campbell Hall
Columbus, OH 43210-1295
Telephone: 614-292-2699
Fax: 614-292-8880
Email: medeiros.1@osu.edu
Format: Curriculum includes videocassette fact sheets, overhead transparency masters, trainer's manual, participant's manual, posters.
Date Produced: 1994
Description: This is a comprehensive curriculum developed to teach volunteer foodservice workers. The curriculum addresses practices and responsibilities of foodservice workers, using a critical thinking approach, and HACCP. Topics include planning and purchasing, storing food supplies, preparing food, transporting-storing-and serving cooked food, and handling leftovers.
Audience: consumers, volunteers
Cost: Posters and brochures are free; camera-ready masters of fact sheets $10.50; videotape $15
How to order: Order from Ohio State University Extension Publication Office, 385 Kottman Hall, 2021 Coffey Rd., Columbus, OH 43210-1044, 614-292-1607, fax 614-292-2270.
NAL Call Number: Kit no. 256
Comments: Ohio residents contact their local Extension Agent. Also, copies of curriculum may be available from State Extension Offices.

Title: Ken McKan the Food Safety Man
Producer Name: Purdue University Cooperative Extension Service
Contact Information:
Willie Burgess
Purdue University
1264 Stone Hall
West Lafayette, IN 47904-1264
Telephone: 765-494-8186
Email: willie@cfs.purdue.edu
Format: Videocassette, set of 6 (Each 6-8 minutes), educator's guide, activity guide, Spanish supplement
Date Produced: 1997
Description: Originally designed for emergency feeding programs, the Ken McKan series consists of five videos - a focus on diversity, handwashing, time and temperature control, evaluating incoming foods, and nutritional necessities during life. The sixth video is a Spanish translation of Nutritional Necessities During Life.
Audience: volunteers, food assistance organizations, adolescents, youth, children
Cost: $10 each
How to order: Order from Ag Comm - MDC, 1187 Service Bldg., West Lafayette, IN 47907-1187. 1-888-EXT-INFO or (765) 494-6794, fax (765) 496-1540, email: media.order@ces.purdue.edu
NAL Call Number: Time and Temperature - Videocassette no. 2870; Handwashing - Videocassette no. 2868; Food Evaluation - Videocassette no. 2869

Title: Safe Food for the Hungry-- Videoteleconference Workshop
Producer Name: Purdue University Cooperative Extension Service
Contact Information:
April Mason, Ph.D.
Purdue University
1264 Stone Hall
West Lafayette, IN 47904-1264
Telephone: 765-494-8539
Fax: 765-494-0674
Email: masona@cfs.purdue.edu
Format: Videocassette (4 hours) plus supporting print materials. An edited 60-minute version is also available.
Date Produced: 1994
Description: Two tape series on safe food handling specific to not-for-profit food distribution organizations. Topics covered include: decreasing food waste, making sure incoming food is safe, redistributing, preparing, and serving food safely, avoiding contamination, storing food safely, controlling pests, and special issues related to prepared and perishable foods. A shorter, edited version is also available.
Audience: volunteers, food assistance organizations
Cost: 4 hour version- $20; 1 hour version- $10
How to order: Order from Ag Comm - Order from Ag Comm - 1-888-EXT-INFO, fax (765) 496-1540, email: media.order@ces.purdue.edu. V-CFS-30
NAL Call Number: Short one-tape version: Videocassette no. 2249 Two-tape version: Videocassette no. 2250
Web site: http://www.cfs.purdue.edu/safefood/sfhungry.html

Title: Safe Food for the Hungry II-- Videoteleconference Workshop
Producer Name: Purdue University Cooperative Extension Service
Contact Information:
April Mason, Ph.D.
Purdue University
1264 Stone Hall
West Lafayette, IN 47904-1264
Telephone: 765-494-8539
Fax: 765-494-0674
Email: masona@cfs.purdue.edu
Format: Curriculum includes videocassette of the conference (3 hours), 9 lesson plans, participant's workbook, posters, and Safe Food Safari, a board game. Also available are three shorter subject matter tapes excerpted from the original conference.
Date Produced: 1995
Description: This videoconference provides not-for-profit food assistance organizations with general background information about food safety, nutrition, and volunteer management. The conference format includes presentations, panel discussions, prerecorded segments, case studies, demonstrations, and hands-on activities. Shorter segments of the conference featuring food safety, nutrition, or volunteer management are also available. Videoteleconference aired October 12, 1995.
Audience: volunteers, food assistance organizations
Cost: $20 for videotapes; $15 for site materials; 3 shorter videotapes $15 each or $30 for all three videotapes
How to order: Order from Ag Comm - 1-888-EXT-INFO, fax (765) 496-1540, email: media.order@ces.purdue.edu. Order #CFS-31.
NAL Call Number: Kit no. 289
Web site: http://www.cfs.purdue.edu/safefood/sfhungry.html

Title: Temporary Food Stands: Short Times, Fast Service and Safe Foods
Producer Name: Snohomish Health District
Contact Information:
Rick Miklich
Environmental Health Division
3020 Rucker Ave., Suite 102
Everett, WA 98201-3971
Telephone: 206-339-5250
Fax: 206-339-5216
Format: Videocassette (21 min.)
Date Produced: 1993
Description: This videotape is geared toward people who will be operating a food stand in a fair or other temporary gathering. Sections covered include determining whether or not a health permit is needed; requirements of and how to apply for a permit; proper construction of a booth; employee hygiene; equipment needs; supplies; and cooking and storing foods.
Audience: volunteers
Cost: undetermined
How to order: Call office above for availability
NAL Call Number: Videocassette no.2163

Title: Getting It Right- Kitchen Practices for Senior Meal Service
Producer Name: Spot 52 Productions
Contact Information:
Ken Roth
P.O. Box 460903
San Francisco, CA 94146
Telephone: 415-550-6958
Email: kenr@earthworld.com
Format: Videocassette (15 min) plus training guide
Date Produced: 1989-91
Partners: San Francisco Center on Aging, Pacific Telephone, others
Description: This training video educates foodservice workers in a senior feeding program about kitchen sanitation and safety practices, as well as other aspects of a senior feeding program.
Audience: foodservice workers, senior nutrition site workers
Non-English Availability: Spanish, Japanese
Cost: $25 for Kitchen Practices, $100 for complete three-tape set and workbook
How to order: Order from above address.
NAL Call Number: Videocassette no.1603 for English; Videocassette no 1604 for Spanish; Videocassette no. 1605 for Japanese
Web site: http://www.spot52.com

Title: Looking for a Safe Harbor: Manual for Volunteer Foodservice Workers
Producer Name: University of Vermont
Contact Information:
Dale Steen
UVM Extension System
HCR 31 Box 436
St. Johnsbury, CT 05819
Telephone: 802-748-8177
Fax: 802-748-1955
Email: dsteen@clover.uvm.edu
Format: Curriculum includes training the trainer leader's guide, training the trainer handouts, training the volunteer food service worker leader's guide, training the volunteer food service worker handouts, log book, pretest, videocassette (10 min.)
Date Produced: 1994
Partners: University of New Hampshire, University on Connecticut, University of Rhode Island
Description: This curriculum is for training volunteer foodservice workers in temporary food events, such as fairs, church suppers or community gatherings. There is a Train the Trainer curriculum, which is to be used by a professional knowledgeable in safe food handling principles and practices, to train those who are in charge of a temporary event or booth. This program is approximately 6 1/2 hours long. Participants in the Train the Trainer program will then use the Train the Volunteer materials to train their volunteer foodservice workers. This training program will take approximately 3 hours.
Audience: volunteers, fundraisers
Cost: $25 or pieces can be bought separately
How to order: Order from above address.

Title: Food Safety for Fundraisers
Producer Name: University of Wyoming, Dept. of Consumer and Family Sciences
Contact Information:
Misti Stangle
University of Wyoming, CES
P.O. Box 3354
Laramie, WY 82071-3354
Telephone: 307-766-5375
Fax: 307-766-3379
Email: studer@uwyo.edu
Format: Videocassette (22 minutes), 23 page manual.
Date Produced: 1994
Description: This 22 minute video and manual is geared towards people who are not accustomed to handling large quantities of food. The manual is large type with plenty of graphics. Growth of bacteria are explained along with factors necessary for bacteria to multiply. Proper temperature control, cooling foods rapidly, cooking foods thoroughly, keeping thermometers calibrated, sanitizing tables and kitchenware, preventing cross contamination, and personal hygiene are discussed. The concept of HACCP is introduced. Included is a list of potentially hazardous foods.
Audience: volunteers
Non-English Availability: Spanish
Cost: $25
How to order: Order from above address.
NAL Call Number: Videocassette no. 2006.
Comments: still available $20 +$5 S and H.