Back to Search Results | New Search |
|Alt. Title:||Food Basics: Food Safety|
|Pub. date: ||2007|
|Audience: ||Adults, Hispanic, elder, Teenagers, Parent|
|Language: ||English and Spanish both included on one DVD.|
|Description:||This video will demonstrate a variety of safe food-handling techniques including avoiding cross-contamination, properly washing fruits and vegetables, cooking all meats thoroughly, and keeping items properly chilled.
"Food Safety" is a single DVD, but is also available as part of the 5-part series, Food Basics. Food Basics also includes Family Fun, At Home in the Kitchen, Recipes Made Easy, and Shopping Smarts. This title was developed specifically for adult nutrition education for WIC and Extension programs.
|Funding Source: ||Discovery Education|
|Organization: ||Discovery Education |
|Length: ||10 minutes|
|Pilot Testing: ||This series is used in several State Departments of Health and was developed with a state WIC program. |
|Assessment instrument Used? ||yes|
|Use Restrictions: ||May not copy.|
|Reviewers Comments: ||This video discusses food safety during cookouts and picnics and features a family preparing and enjoying a healthy, safe outdoor barbecue together. The video discusses four key ingredients for food safety: sanitation and cleaning, food handling, temperature control and storage. These messages relate to the Partnership for Food Safety Education messages of clean, separate, cook, and chill. The video reviews each of these elements thoroughly and provides information and tips on each.
For sanitation and cleaning, the video explains proper hand washing and how to make a sanitizing solution. Note: The video advises that you “rinse chicken thoroughly” and shows a man rinsing chicken several different times, however the Dietary Guidelines and MyPyramid recommend not to rinse meat or poultry to avoid cross contamination.
Recommended internal temperatures and an explanation of how to use a food thermometer are provided for safe cooking. While ground beef only needs to be heated to 160 degrees, the video says it should be heated to 160 degrees. In addition, the food thermometer used in the video advises poultry be heated to 180 degrees, while at another point the video says it should be heated to 165 degrees (the recommended safe minimum internal temperature).
The video also reviews safe handling and storage, including how to wash fruits and vegetables and thaw, marinate and store foods safely. It provides a nice introduction or overview to basic food safety. Because it goes over many topics quickly, it would work well as a part of a food safety class or with additional lecture on food safety. It would work well in a class of older teens, adults, older adults, parents and caregivers.
|Borrow it from the National Agricultural Library (NAL)|
SNAP staff/SNAP-Ed providers can borrow materials from NAL through interlibrary loan.
| NAL Call No.: ||DVD no. 133|
| Go to Request Library Materials|
|Contact the Distributor:|
| Distributor: ||Discovery Education|
| Contact: ||Katie Derfiny|
| Mail: ||1560 Sherman Avenue, Suite 100|
Evanston, IL 60201
| Phone: ||800-323-9084 |
| E-mail: ||email@example.com|
| Ordering: ||Educators can order by phone or online at http://store.discoveryeducation.com|
| Order URL:||http://store.discoveryeducation.com/product/show/51329|
| Cost:|| 59.95 per DVD |
| Avail. in Qty:|| Yes|
| Bulkrate:||10 or more copies at 15% off and free shipping|
|How does charging 60$ for the dvd and prohibiting copying help anyone? The objective is to get this information into the hands/heads of the consumers. FWIW the taxpayers already funded production of the dvd so it should be free to copy.|