Colorado State University Extension
SafeFood Rapid Response Network


SafeFood News - Summer 1997 - Vol 1, No. 4

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RESOURCES

Foodborne Illness Educational Materials Database

The USDA/FDA Foodborne Illness Education Information Center provides information about foodborne illness training materials to educators, trainers and organizations who teach food workers and consumers. Its Foodborne Illness Educational Materials Database lists over 220 (and the list grows every day) videos, posters, books, brochures and curricula to teach food service workers, retail food workers, consumers and children about preventing foodborne illness.

You can access this information electronically, or can request the database on disk. The database is in ASCII format and can be used with any standard word processing software such as WordPerfect or WordStar.

To access the database through the internet, go to the Food and Nutrition Information Center's World Wide Web site at www.nal.usda.gov/fnic.

To request the database on disk, contact Cindy Roberts by e-mail or fax. E-mail: croberts@nal.usda.gov Fax: 301-504-6409

A Matter of Judgement: The Case for Food Safety in the Supermarket Deli

Geared specifically towards deli food safety, this 30 minute video covers all areas of safe food handling, including receiving, storage, sanitation, personal hygiene, and preparation. Time and temperature are stressed. The video makes its points using a courtroom scenario; a deli worker is being accused of improper food handling leading to foodborne illness. Produced by Cornell University's Institute of Food Science, this video is available from Colorado State University Audiovisual Services (970-491-5466).

HACCP: The Hazard Analysis and Critical Control Point System

This video provides a thorough explanation of the Hazard Analysis and Critical Control Point (HACCP) system and how to implement it. The 20 minute narrative video is from the USDA FSIS, reproduced with permission of the Minister of Public Works and Government Services Canada. This video is available from Colorado State University Audiovisual Services (970-491-5466).

E. coli 0157:H7: What the Clinical Microbiologist Should Know

This is a free video tape and booklet from the Division of Bacterial and Mycotic Diseases. Call (404) 639-2206.

So Easy to Preserve Video Series Offer

Do you work with consumers needing help on food preservation? Why not loan them a video. We have just purchased several copies of six videos in the University of Georgia's So Easy to Preserve Series. We are making these videos available free to Colorado Extension agents for use with consumers. All we ask is that you track their use and provide us with information on distribution and usefulness to consumers. Here is a quick run-down on the six videos available. Each is 30 minutes in length. Agents may request one to two copies of each for distribution through their offices or local library. Call Linda Quaratino at (970) 491-7334 to place your order.

Canning Fruits and Tomatoes

Shows how to safely can fruits & tomatoes. Discusses history of canning and today's canning trends. Emphasis on following correct canning procedures.

Canning Vegetables

Step-by-step video on how to safely can vegetables in a pressure canner at home. Demonstrates canning green beans and discusses why a pressure canner must be used to prevent botulism in home canned vegetables. Also talks about problems that might occur when canning vegetables.

Drying Foods

Demonstrates how to properly dry and package fruits and fruit leathers for snacks for immediate and future use. Discusses controversial sulfites and safe alternatives.

Freezing Foods

Shows how to properly freeze fruits and vegetables and avoid common mistakes when freezing foods.

Jams and Jellies

Explains different types of jellied fruit products and how they're made. Demonstrates how to make jellies the old-fashioned slow-cook way and how to make them quicker by adding pectin. Shows how to make strawberry jam, without cooking. Discusses what type of problems may occur when making jams and jellies.

Pickling

Shows how to make pickles by quick methods or by the old, slow fermentation process. Demonstrates how fermentation works and why pickles don't always turn out the way they should and what can be done to assure better pickled products.

Updated Monday, August 29, 2011