Videos of previous conferences and food safety
topics are available for purchase. A video of the 2005 conference
will be available afterwards. You can view the video information
and order them online.
Designing for Choice focuses around the term "client choice." Client
choice is where food pantry clients can choose some or all
of the food they bring home. Clients can use a shopping cart
and walk the aisles or pick available foods from a list. The
video demonstrates the benefits and how to implement client
choice. This is also available in a .
Ken McKan hits the streets to learn about food preference,
examine the importance of food choice, and find ways to incorporate
choice when foods are limited. And nutrition changes through
the effects of life stage on nutritional needss. Topics: Food
Choice, Nutrition, Food Preference
Ken McKan uses "glowing germs" to
illustrate the concept of cross contamination and to teach proper
with the help of a gorilla, teaches the basics of evaluating
cans, bottles, jars, and boxes of food. Use this tape to teach
staff and volunteers the basics of food evaluation in an emergency
examines the effects of time and temperature on food safety.
By experimenting, Ken learns just how long it takes a big pot
of chili to cool to a safe temperature.
This is a tape of a videoconference
workshop to help emergency feeding programs better meet the food
safety and nutritional needs of their diverse clientele. The
videoconference explores food safety and nutrition issues of
diverse populations throughout the life cycle from pregnant women
to senior citizens.
This video provides food safety and nutrition information for not-for-profit
food distribution organizations. Themes focus on creative
solutions to common problems like how to make sure the food you receive is safe,
how to keep it safe until it is used, how to maximize the nutrition of the foods
you provide, and how to achieve better nutrition through creativity and planning.
In this videotape, you'll meet Mrs. Phelps, the director of a meal program,
and help her accomplish her mission - to provide safe, nutritious food to her
clients. You'll also find out how individuals from other programs maximize the
safety and nutrition of the food they provide.
This includes two short video segments: Current Trends
in Volunteerism and the Isotures Management System.
This resource includes three short video segments: The Food Guide Pyramid, A
Look at Serving Sizes and Creative Cooking with Commodity Foods.
This resource includes three short video segments: Food Safety Time Bomb, Keeping
Food Safe the HACCP Way, and A Look at Date Labeling
This two tape series captures the complete Safe Food for the Hungry - II videoconference.
Tape 1: Food Safety & Nutrition Tape 2: Volunteer Management
This two tape series shows safe food handling specific to not-for-profit food
distribution organizations. Topics covered include: decreasing food waste, making
sure incoming food is safe, redistributing, preparing, and serving food safely,
avoiding contamination, storing food safely, controlling pests, and special issues
related to prepared and perishable foods.