11:25

Food Allergens Identified and Control Measures for the Restaurant

By: tpritcha

This video identifies the symptoms of an allergic response as well as the 8 major food allergens. Measures to control cross-contact with allergenic foods is discussed with special emphasis on what the server can do as well as what chefs can do to ...

11:25

Deliberate Contamination, ALERT and Responding to a FBO

By: tpritcha

This video identifies who might try to deliberately contaminate your product, how you can use the ALERT system to prevent such issues and finally what you should do should you suspect a FBO at your facility.

0:09

Magnetizing a paper clip

By: ldonfort

Magnetizing a paper clip

0:37

Showing a paper clip is magnetized

By: ldonfort

Showing a paper clip is magnetized

0:06

Floating a paper clip in water

By: ldonfort

Using a paper clip L to float another paper clip in water.

11:07

Chapt 2 Chemical and Physical Hazards

By: tpritcha

This is a video identifying chemical hazards and their sources. Physical hazards are also identified and control measures are identified.

7:01

Chapt. 2 Plant Toxins, Mushrooms and Seafood Toxins

By: tpritcha

The video identifies plant and seafood related biological toxins. These include poisonous mushrooms, honey from mountain laurel, Raw Fava Beans as well as Scombroid poisoning (histamine), Ciguatera poisoning as well as red tide in shellfish and sy...

14:02

Chap 2 Viruses Parasites and Fungi

By: tpritcha

Discussion of general characteristics of each. Special discussion of both Hepatitis A and Norovirus. Parasites includes mention of worms and importance of knowing that fish to be served raw or undercooked must be frozen first to kill worms. Trichi...