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Safety in food handling. 6

By: 4 0 16, [, ] | [, ] |

Contributor(s): 5 6 [] |

Language: Unknown language code Summary language: Unknown language code Original language: Unknown language code Series: ; Australia : Video Education Australasia, 200946Edition: Description: 4 3/4 in. 1 videodisc (26 min) : sd., colContent type: two-dimensional moving image Media type: video Carrier type: videodiscISBN: ISSN: 2Other title: 6 []Uniform titles: | | Related works: 1 40 6 []Subject(s): -- 2 -- 0 -- -- | -- 2 -- 0 -- 6 -- | 2 0 -- | -- -- 20 -- | | -- -- Food handling.;Food contamination. -- -- 20 -- | -- -- -- 20 -- --Genre/Form: -- 2 -- Additional physical formats: DDC classification: | LOC classification: | TX537 .Sa17 2009 | 2Other classification:

Contents:

Action note: In: Summary: This pprogram looks at practical steps to keep food safe from contaminants which often cause serious illness. It is especially relevant to those who work in the food service industry, however the principles apply to anyone who handles food on a regular basis. As a teaching tool, it divides netaly into the following chapters: The Enemy - micro-organisms that cause food poisoning; Enemy tactics - cross-contamination of food; Taking action - practising safe food handling. With explanation of the issues, clear demonstrations, graphics and handy tips along the way. Other editions:

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Item type	Current location	Home library	Collection	Call number	Status	Date due	Barcode	Item holds
Book	PLM	PLM Multimedia Library	Circulation-Circulating	TX 537 Sa17 2009 OC (Browse shelf)	Available		DVD-04

Total holds: 0

Browsing PLM Shelves , Shelving location: Multimedia Library , Collection code: Circulation-Circulating Close shelf browser

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Previous	QB 801 D4384 2006 Death star	QB 843 S95 D4384 2006 OC Death of a star /	QB 981 R8625 2006 OC Runaway universe /	TX 537 Sa17 2009 OC Safety in food handling.	TX 652 B47 2007 OC Best of culinary boot camp [videorecording] / : Philip Miller, director-producer ; Maria Renz, assistant producer ; Nathalie Fischer, executive producer ; Culinary Institute of America (CIA).	TX 653 C897 2007 OC Basic kitchen preparation.	TX 689 C897 2007 Vol.1 OC Dry heat cooking methods	Next

This pprogram looks at practical steps to keep food safe from contaminants which often cause serious illness. It is especially relevant to those who work in the food service industry, however the principles apply to anyone who handles food on a regular basis. As a teaching tool, it divides netaly into the following chapters: The Enemy - micro-organisms that cause food poisoning; Enemy tactics - cross-contamination of food; Taking action - practising safe food handling. With explanation of the issues, clear demonstrations, graphics and handy tips along the way.

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