With the help of Marks and Spencer, UK, this video uses three industrial examples to cover all aspects of food safety. From raw material to supermarket shelves, students see how producers ensure that our food is safe. Topics Include hygiene (personal & preparation areas), sources of food poisoning, cooking, storage, HACCP analysis. For each example students are encouraged to make links between industrial practice and their own food preparation.
Subjects: Health
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F.A.P. – Energy Systems
In every active sport, an athlete’s ability to meet their energy requirements has a major impact on performance. Our working muscles get their energy from the breakdown of ATP. The anaerobic and aerobic energy systems provide energy for the resynthesis of ATP. This video explains these processes, and identifies the key features of the different energy systems. Various sports are used to illustrate the way the energy systems are used under different conditions.
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Don’t Catch the Killer
From the producers of “Fighting Meningococcal Disease”. Teenagers and young adults, aged between 15-25, are at a high risk of catching meningococcal disease, primarily because of their social lifestyle, and ignorance as to precautions to take and symptoms to watch out for. This video draws on the experience of six young adults who have battled the deadly disease and pass on their frank advice.
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Body Shapes
There are many pressures on us to have an “ideal” body. Feeling good about ourselves means accepting ourselves the way we are. Topics covered include where does our body shape come from, heredity, diet and exercise, beauty myths, stereotypes, fashion fads, peer pressure and eating disorders.
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Bullying Sux
Bullying is a significant and serious issue in our schools with long term ramifications for those at the receiving end of it. This program raises awareness and explores through role-plays, vox pop and commentary, the three major elements within any bullying situation, be it physical or psychological; the bully, the victim and the bystander. With special emphasis given to the potential power of those not directly involved in bullying to play a part. This video is an ideal tool for student discussion in conjunction with a whole school anti-bullying policy.
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Personal Hygiene in Food Service – Trainer’s Pack
Module includes a comprehensive trainer’s manual and materials to train 25, featuring participant checklists and review test.
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Preventing Foodborne Illness – Trainer’s Pack
Module includes a comprehensive trainer’s manual and materials to train 25, featuring participant checklists and review test.
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Keeping Microbes in Check
The objective is to educate food handlers and managers on basic sanitation rules. To improve food quality and minimize waste. Key Training Points Food handlers will learn: the routes of cross-contamination, the dangers of rodents and how to prevent them from entering the food service establishment, to maintain correct temperature ranges when storing and serving food, how to properly defrost foods.
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Avoiding Kitchen Burns – Trainer’s Pack
Module includes a comprehensive trainer’s manual and materials to train 25, featuring participant checklists and review test.
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Preventing Falls and Strains – Trainer’s Pack
Module includes a comprehensive trainer’s manual and materials to train 25, featuring participant checklists and review test.