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Training video for effective washing of fruits & vegetables


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hygienic

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Posted 11 March 2011 - 07:42 PM

Dear All;

Really we have a big issue in how do the staff wash the vegetables & fruits , especially leaves vegetabels, we give them the right procedure but still we get post washing a microbiological & physical issue , So what I am thinking to show them vedio , so if you have a special vedio in washing the vegetables that will be highly appreciated .

Regards
Hygienic



Dr Ajay Shah

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Posted 12 March 2011 - 02:20 AM

Instead of showing them a video I would demonstrate them how to wash the fruit and vegetables properly using an approved vegetable sanitiser. You can also explain to them that if fruit and vegatables are not washed properly then they could well have higher microbial loading which could also have pathogens on them e.g Listeria, Salmonella etc.

I suggest that you use information from the following website:

http://nutrition.abo...washveggies.htm

Regards

Ajay Shah


Edited by Dr Ajay Shah, 12 March 2011 - 02:20 AM.

Dr Ajay Shah.,
BSc (Hons), MSc, PhD, PGCE(FE)
Managing Director & Principal Consultant
AAS Food Technology Pty Ltd
www.aasfood.com


Charles.C

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Posted 12 March 2011 - 11:39 AM

Dear hygienic,

we give them the right procedure


It might encourage further suggestions if you post your "right procedure" ? :smile:

Just for info, this is the link which probably supplied a lot of the data in CDC ref. within previous post. Some people may find the advice on (labelled) pre-washed vegetables debatable.

http://www.fda.gov/F...umers/ucm114299


A related publication to above includes lettuce within the sub.4degC storage limit. In my home experience, this is a good way of destroying them. :smile:

Rgds / Charles.C

Kind Regards,

 

Charles.C


hygienic

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Posted 13 March 2011 - 02:22 PM

Dear hygienic, It might encourage further suggestions if you post your "right procedure" ? :smile: Just for info, this is the link which probably supplied a lot of the data in CDC ref. within previous post. Some people may find the advice on (labelled) pre-washed vegetables debatable. http://www.fda.gov/F...umers/ucm114299 A related publication to above includes lettuce within the sub.4degC storage limit. In my home experience, this is a good way of destroying them. :smile: Rgds / Charles.C


Dear Charles;

Thanks for the link . Any way I am thinking to find a good Vedio (short Movie) then we will fix a central operated T.Vs around the catering specially in Vegetable room and Bakery or Pastery then they can watch during theire duty about the best procedures in food safety . What do you think ? Are you encourage me on making that ?

Regards
Hygienic

Edited by hygienic, 13 March 2011 - 02:24 PM.


Charles.C

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Posted 13 March 2011 - 04:34 PM

Dear hygienic,

It may depend on how many people are involved / what you are proposing to put in the video / what the current mistakes are related to. Another alternative is to organise / rotate groups for weekly / bi-weekly etc sessions within the working day (always popular of course !) (typically before lunch, less sleepy :smile: ).

Do you already use a video for training purposes with respect to hygiene ? IMEX, this approach is effective if combined with an (incentive based) quiz handout, particularly for new employees. However the contents may overlap with yr proposed production oriented scheme ?

Assuming yr country has a trade related member organisation, they usually hv freely loanable (and purchasable) videos available for such purposes. Some companies also hire a professional outfit to make (a short) internal video.

Rgds / Charles.C


Kind Regards,

 

Charles.C


hygienic

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Posted 13 March 2011 - 07:07 PM

Dear hygienic,

It may depend on how many people are involved / what you are proposing to put in the video / what the current mistakes are related to. Another alternative is to organise / rotate groups for weekly / bi-weekly etc sessions within the working day (always popular of course !) (typically before lunch, less sleepy :smile: ).

Do you already use a video for training purposes with respect to hygiene ? IMEX, this approach is effective if combined with an (incentive based) quiz handout, particularly for new employees. However the contents may overlap with yr proposed production oriented scheme ?

Assuming yr country has a trade related member organisation, they usually hv freely loanable (and purchasable) videos available for such purposes. Some companies also hire a professional outfit to make (a short) internal video.

Rgds / Charles.C



Dear Charles;

Exactly ,what I am doing for the new staff , I show them video , I have some DVDs published by Highfield, with a quick quiz to demonestrat that he/she understod generally the basic food hygiene , actually I found some videos also can support my idea to fix a central T.Vs but I am searching for Videos in washing of vegetables , see this link below may will help me and other members in this forum .

http://www.foodhandler.com/videos.cfm

Thanks & Regards
Hygienic


MQA

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Posted 30 March 2011 - 09:06 AM

Hi hygienic,

Try this every now and then with your staff members. http://www.food.gov....age/foodbusters

I think I came across this website through this forum. :rolleyes:

Granted it targets young people, but it is a lot of fun to play and will definitely entice your staff members. Perhaps even offer a small prize for the winner each week or month. :biggrin:



... helping you achieve food safety & quality assurance...

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hygienic

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Posted 01 April 2011 - 02:06 AM

Hi hygienic,

Try this every now and then with your staff members. http://www.food.gov....age/foodbusters

I think I came across this website through this forum. :rolleyes:

Granted it targets young people, but it is a lot of fun to play and will definitely entice your staff members. Perhaps even offer a small prize for the winner each week or month. :biggrin:


Dear JAKMQA:

It was posted before here, it is interested .

Thanks
Hygienic





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