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Trust
Management 
by Catherine Admas, Ph.D. McDonald's Co.
Slide source from http://usda.gov
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after click)
Produce
Safety - What is going on here?
by Shirley B. Bohm, RS, MPH, FDA/CFSAN/OFS NEHA
Slide source from www-nehc.med.navy.mil/
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Fresh
Tomato Food Safety
by Dr. David E. Gombas, United Food Produce Association
Slide source from www.jifsan.umd.edu
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The
National GAP Program
by Robert B. Gravani, Ph.D. & Elizabeth A Bihn, M.S.Cornell University
Slide source from research.ifas.ufl.edu
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after click)
Fruit
and Vegetable Safety - Questions
Slide source from fruitandvegetablesafety.tamu.edu
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HACCP-based
Programs for. Use on the Dairy Farm
by Dr. Bhushan Jayarao Extension Veterinarian
Slide source from www.psu.edu
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Spinach
Outbreak as Part of Broader Concerns about Producer Safety - A FDA Perspective
by Dr. Robert Buchanan (FDA-CFSAN)
Slide source from www.foodprotection.org
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US
Army - Food Safety Introduction (Sanitation)
US Army Center for Health Promotion and Preventive Medicine
chppm-www.apgea.army.mil
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after click)
Control
of Employee Health Conditions - VIDEO
Doris Hicks
Delaware Sea Grant
from: Delaware Sea Grant
Cannot see? Click
here to download the free Video Program
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sec. after click)
Avian
Flu: The Next Pandermic of the 21st century?
Lesilie Beale, Ed.D.
from: education.eastwestcenter.org
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after click)
A
new technology for fish preservation using electrolyzed NaCl solutions
and essential oil compounds
Made by: BARAKAT S. M. MAHMOUD
Hokkaido University
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sec. after click)
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Microbiological
Foodborne Threats
Dr. Micheal Doyle
Center for Food Safety
University of Georgia
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after click)
Protection
of Food from Adulterants/Proper Labeling, Storage
-
VIDEO
Dr. Lori Pivarnik
University of Rhode Island
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here for Windows Media Streaming Versions
Prevention
of Cross-Contamination
- VIDEO
Dr. Thomas Rippen
Seafood Technology Specialist with the Maryland Sea Grant Program
the University of Maryland Eastern Shore
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here for Windows Media Streaming Versions (Recommended)
or click
here for HTTP Server
Food
Safety at Christmas
Dr. Deryck D. Pattron, Ph.D.
FDI, Ministry of Health
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after click)
Avian
Influenza (Highly Pathogenic)
Souce from: The center for food security and public health
Iowa State University
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after click)
Significance
of ISO 22000 to the Food Industry
Dr. Deryck D. Pattron, Ph.D.
FDI, Ministry of Health
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after click)
Food
Allergies 101: A growing problem in the US
by Dr. Amy Simonne
source from University of Florida
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after click)
GMO
and Food Safety
by Dr. Ted Labuza
source from University of Minnesota
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after click)
Food
Safety General Principles - Where Do Fresh Fruits and Vegetables fit?
by Dr. Linda Harris
source from UC Davis
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after click)
Food
Safety Matters
Queensland health
source from foodsafetymatters.gov.au
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after click)
HACCP
and Food Safe Schools
by Steve Elmer
source from www.dpi.state.wi.us
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after click)
Foodborne
Illness CSI: Cracking the Legal Code
by Marler Clark Attorneys at Law LLP
source from www.marlerclark.com
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after click)
The
Story of Environmental Health: Food Security
by Minnesota Department of Health
source from www.health.state.mn.us/
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after click)
Hotel
& Restaurant Sanitation and Safety
by Robert Palmer JD & Don St. Hilaire
source from www.csupomona.edu
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after click)
Effective
Sanitation and Verification
by Rory Redemann
source from foodsafetyMagaine.com
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after click)
Cleaning
and Sanitation of Processing Equipment
by Huub L.M. Lelieveld
source from foodsafetyMagaine.com
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after click)
Cross
Contamination Prevention Training for Listeria Control Program
source from http://www.foodscience.cornell.edu/
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Plant
Cleaning & Sanitizing Training Program for Listeria Control
source from http://www.foodscience.cornell.edu/
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after click)
Listeria
Training Program for All Employees
source from http://www.foodscience.cornell.edu/
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after click)
Sanitation
in the Food Industry
source from http://www.glenroseffa.org
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after click)
Shiga
Toxin-producing E. coli (STEC), O157 and Non-O157
source from http://www.slh.wisc.edu
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after click)
Salmonella
pathogenesis
source from http://microvet.arizona.edu
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after click)
ENTEROBACTERIACEAE,
VIBRIO, CAMPYLOBACTER AND HELICOBACTER
Dr. Alvin Fox from med.sc.edu
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after click)
Prevention
of Cross-Contamination of Food, Food-Packaging
Material and Other Food Contact Surfaces
source from http://foodsafety.cas.psu.edu/
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after click)
Product
Recall Guidelines
by Dr. Dennis Burson
source from: http://foodsafety.unl.edu/
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after click)
Innovation
in Food and Packaging
by Dr. Roger Edwards
source from: http://www.packcoun.com.au
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here to see the slides (Wait for 30-40 sec.
after click)
Defending
food against biofilms
Virgina Deibel CEO Brain Wave Technologies, Inc
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after click)
HACCP
Workshop
by Micheal Labmert
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after click)
Trends
and Needs in Food Diagnostics
Larissa Kahr et al. -BIT Austlia
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after click)
BSE
Phillip Seitsinger
National Biotechnology Information Facility
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after click)
VIDEO:
Consumer Trends in Food Safety; Interactive Workshop:
Planning the Future of Food Safety Education
(Time:1:16.21).
Remarks by Dr. Sloan and Mr. Kornbluh; table summaries from Interactive
Workshop.
source from: http://www.ocav.usda.gov
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to see the VIDEO You need (real-One player) to see the video (Wait
for 30-40 sec. after click)
Stay
healthy with Food Safety
University of Georgia Cooperative Extension Service
http://www.fcs.uga.edu/
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after click)
HACCP
Training Tips
by Ken Gall
NY Sea Grant and Cornell University
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after click)
Current
Marketing and use of Powdered Infant Formula in the United States
Dr. Sue Ann Anderson, PhD, FDA
Dr. LE Chase Department of Animal Science Cornell University
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after click)
DNA-based
assays used in food microbiology
source from:Source: http://foodsafety.cas.psu.edu,
Speaker: Bhushan Jayarao, PSU
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after click)
Video-
Conducting Food Allergen Inspections Part 1 - Allergen Sources
source from: FDA, Speaker: Kathy Gombas, Deputy Director Division of HACCP
Programs
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here to see the video (Wait for 30-40 sec.
after click and Click START)
Changes
in Consumer Knowledge, Behavior, and Confidence
Since the 1996 PR/HACCP Final Rule
source from: Presented by - Sheryl Cates
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after click)
Genetically
Modified Food: What we should know?
source from http://www.cfs.purdue.edu/
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after click)
Serving
Safe Food (Hand Washing Basics)
source from http://www.cfs.purdue.edu/
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here to see the slides (Wait for 30-40 sec.
after click)
Spanish
HACCP Video
Made by Dr. M. Brashears
file connected to University of Nebraska
Introduction
to the Principles of HACCP (Spanish, 15:10)
Beginning:
Introduction to HACCP (4:10)
Goal of HACCP and the Seven Principles (0:54)
Principles 1 & 2: Conducting a Hazard Analysis and Identifying Critical
Control Points (0:47)
Principle 3: Establishing Critical Limits (0:19)
Principle 4: Establishing Monitoring Procedures (0:36)
Principle 5: Establishing Corrective Action (0:26)
Principle 6: Establishing Record Keeping (0:29)
Principle 7: Verification (0:53)
HACCP Example Plan (5:04)
Summary of HACCP (2:20) (Wait
for 30-40 sec. after click)
Food
Safety
Made by Patrick T. O¡¯Shaughnessy
from http://www.uiowa.edu/
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here to see the slides (Wait for 30-40 sec.
after click)
HACCP
Presentation
source from : University of Nebraska, Lincoln.NU-GPVEC
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here to see the slides (Wait for 30-40 sec.
after click)
Communicable
Disease: Electronic Surveillance in the UK and EU (Salmonella)
by Dr. Mike Catchpole
CDSC, London, UK
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after click)
Ameria
moves forward to protect public health
by Michelle Torno RD, LD. Director of Nutrition & Consumer Information
Ronald F. Eustice Executive Director Minnesota Beef Council
Source:
http://foodsafety.cas.psu.edu
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here to see the slides (Wait for 30-40 sec.
after click)
General
Food Preservation Information
source from: http://www.aces.edu/dept/family/foodsafe/
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here to see the slides (Wait for 30-40 sec.
after click)
General
Food Safety Information
source from: http://www.aces.edu/dept/family/foodsafe/
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after click)
Prevalence
of Non-O157 STEC in Live Animals and at Various Steps During Harvest
Terrance M. Arthur, USDA, ARS. Slides from meatscience.org
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here to see the slides (Wait for 30-40 sec.
after click)
Meat
Packaging: Past, Present and Future
Aaron Brody, Packaging/Brody, Inc. from meatscience.org
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here to see the slides (Wait for 30-40 sec.
after click)
Food
Security, Preventive Measures Guidance
Wendy Fanaselle, FDA
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here to see the slides (Wait for 30-40 sec.
after click)
Operational
Risk Management: Ensuring Security for Food Systems
Scott W. Brooks, Taco Bell Corporation, from:http://www.meatscience.org
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here to see the slides (Wait for 30-40 sec.
after click)
Implementing
A HACCP System in Your Food Service Operation
Source: http://www.cfs.purdue.edu (by Hospitality & Tourism Management)
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here to see the slides (ONLY
with Microsoft Explorer)
Science/Technology
of Irradiation
Source: http://foodsafety.cas.psu.edu
(by Dr. C. Cutter)
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here to see the slides (ONLY
with Microsoft Explorer)
Sanitation Training
Source:
http://www.cfs.purdue.edu/RHIT/foodsafety/Presentation_SanitationTraining_files/frame.htm
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here to see the slides (ONLY
with Microsoft Explorer)
Preharvest
water and Food Safety
obtained from UC Davis (UCgaps) - http://ucgaps.ucdavis.edu
(Trevor V. Suslow, Ph.D.)
Click
here to see the slides (PDF file)
Food
Safety and Sanitation for Fruit Packers workshop
obtained from PSU Food Safety website - http://foodsafety.cas.psu.edu
Presentations:
Introduction
Microorganisms
of Concern in Agriculture
Food
Safety Systems
Water
Cross
Contamination
Handwashing
Facilities, etc.
Postharvest
Diseases
Federal-State
Inspection Service
Mushroom
Sanitation Workshop Review
obtained from PSU Food Safety website
- http://foodsafety.cas.psu.edu
Presentations:
Cold
Storage Sanitation - Trevor Suslow, UCDavis
Hand
Sanitation - Trevor Suslow, UCDavis
ORP
Basics Mushroom Workshop - Trevor Suslow, UCDavis
Basic
Microbiology - Linda Harris, UCDavis
Pathogen
Testing - Linda Harris, UCDavis
Food
Safety Systems - Luke LaBorde, Penn State
Key Sanitation Areas - Luke LaBorde, Penn State
1.
Safety of Water
2.
Cleaning and Sanitizing Food Contact Surfaces
3.
Cross-Contamination
4.
Maintenance of Handwashing, Hand Sanitizing, and Toilet Facilities
5.
Protection from Adulterants
6.
Proper Labeling, Storage, and Use of Toxic Compounds
7.
Employee Health Conditions
8.
Pest Control
-
Biosecurity Challenges: An Industry Perspective
obtained from Meatscience.org
-
Prevalence of Escherichia coli O157:H7 in Cattle and During Processing
obtained
from Meatscience.org
-
HACCP for Food Service Employees
- HACCP Video
-
Sanitation Control Procedure Course
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