Food Safety Video Library

Documentation Basics Food Manufacturing

Washing Hands: Food Safety Toolbox Talk

One of the most basic Good Manufacturing Practices is washing your hands before/during manufacturing food. Listen in on some common reminders to think about when washing your hands. Feel free to use this to share with your food manufacturing plant employees for orientation or refresher training. watch the video

Employee Food Safety and other GMP basics for Fresh Cheeses

Introduction to food safety practices and Good Manufacturing Practices (GMPs) for cheesemakers including “Fresh” cheeses like Queso Fresco, Panela, Ricotta, Paneer, Hispanic styles, and other cheeses.

Aerobic Plate Count in Regard to Cheese Finished Product Testing

We discuss what Aerobic Plate Count is and how this test does not really tell you much about the food safety or quality of the cheeses that use cultures. Aerobic plate count is an indicator of the general population of microorganisms that can use oxygen to grow, and growth on this plate can indicate poor sanitation or large number in raw milk can indicate poor quality.

Food Safety Toolbox Talks: Hygienic Zoning in Food Manufacturing

A short walkthrough of what hygienic zoning concepts are in a food manufacturing environment. Big picture - Separate dirty areas from clean areas, and be mindful of where you, ingredients, wheels and air travel in the plant.

See the guidance document: "CONTROLLING PATHOGENS IN DAIRY

PROCESSING ENVIRONMENTS" for more information on the topic: https://www.usdairy.com/getmedia/cdaf

Pest Control: Food Safety Toolbox Talk

Join CDR's Alex O'Brien in reviewing the basics concepts of a pest control program in under 5 minutes.

Pest control is one of the basic pre-requisite programs to ensure production of safe food. Some plants take this program for granted and ought to be proactive and maximize the pest control program and enlist the help of employees to report any pests.

For any questions about this video or other relevant training, reach out to Alex O'Brien at aobrien@cdr.wisc.edu.

Check out the short courses available as well. If you want more comprehensive content, sign up for any of the courses on our website https://www.cdr.wisc.edu/education

For other resources, check out https://www.cdr.wisc.edu/safety-quality

Good Manufacturing Practices (GMPs) at CDR

This is a brief video of the Good Manufacturing Practice (GMP) requirements at the Center for Dairy Research.

Toolbox Talk: Raw Material Receiving

Starting with high quality/food safe ingredients is critical to making a high quality/safe. This toolbox talk covers 4 major things to consider when receiving in raw food materials into a food manufacturing facility. Things not covered, receiving milk into a facility, you need to adhere to Appendix N requirements and the video does not touch on raw material sampling/retention.