Producers: Richard A. Sprenger & Judy Rowe

This is the first professionally produced video on food safety for persons with learning difficulties. "Ban the Bugs" was produced in conjunction with Cambridgeshire County Council Social Services Department and features people with learning difficulties demonstrating good hygiene practice.

The DVD provides practical advice and a common sense approach to food safety, which is intended to reduce the risk of food poisoning.

Causes of food poisoning
Shopping
Good hygiene practices
Thawing, cooking & cooling food
Personal hygiene
Effective storage
Satisfactory cleaning

Starring: Tony Robinson
Presented by: Philippa Forrester
Producer: Richard A. Sprenger
Director: Gordon Campbell

This video is a cost-effective way of complying with the requirement to deliver instruction in the essentials of food hygiene as part of your staff induction programme. This presentation will significantly improve the hygiene awareness of your new employees, especially when used in conjunction with our new 16 page full colour booklets "The Essentials of Food Hygiene" and "Hygiene Sense". Featuring Tony Robinson as the new employee and narrated by popular TV presenter Philippa Forrester.

Protective clothing
Handwashing (how & when)
Good & bad personal hygiene
Reporting illness
Temperature control
Cross-contamination
Cleaning & disinfection

Effective handwashing by food handlers is essential to minimise the risk of foodborne disease and an important prerequisite for HACCP. Unfortunately many people do not wash their hands correctly or as often as necessary. "In Safe Hands (video)" should be used as part of the induction training and for regular refresher training. It explains:

Why hands must be washed
When hands must be washed
What hands should be washed with
How hands should be washed
The importance of drying hands

Producers: Richard A. Sprenger & Judy Rowe

Food poisoning is a very unpleasant illness that can have serious consequences, especially for the young, the elderly or people on medication. The incidence of food poisoning is much too high and it frequently results from mistakes made with preparing food at home.

Fortunately food poisoning can be prevented by following a few basic rules that are outlined in 'Ban the Bugs' in an interesting and entertaining way.

This was the first professionally produced video on food safety for persons with learning difficulties. "Ban the Bugs" was originally produced in conjunction with Cambridgeshire County Council Social Services Department and features people with learning difficulties demonstrating good hygiene practice.

The DVD provides practical advice and a common sense approach to food safety, which is intended to reduce the risk of food poisoning.

What brings food poisoning germs into the kitchen
How germs are spread about the kitchen
Safe shopping
Effective cleaning
Personal hygiene and hand-washing
Preparing, cooking and storing food safely
The important food safety rules

See description above.

Starring: Tony Robinson
Presented by: Philippa Forrester
Producer: Richard A. Sprenger
Director: Gordon Campbell

Outstanding value 21 minute video for use on Foundation courses and the equivalent in-house courses. May also be used as an introduction to Intermediate courses. This professionally produced video features comic TV actor Tony Robinson as a disillusioned chef-proprietor who jeopardises his restaurant business through carelessness and illicit stock purchasing.

Popular TV presenter Philippa Forrester outlines the hazards present in all food businesses, and shows how and when these hazards can be controlled.

A most popular, entertaining & highly effective training aid. Available in both catering and retail versions.

Basic bacteriology
Causes of food poisoning
Personal hygiene & handwashing
Sources, routes & vehicles of contamination
Cross-contamination

Available in catering and retail versions.

Food Hygiene the Movie 1

This popular food hygiene DVD has been updated and now stars Tony Robinson.
Ideal for use on Foundation, or equivalent level, training courses, the video is also suitable for in-house or refresher training.

Harmful bacteria & their effects
The danger of raw food
Personal hygiene
Other sources of food poisoning bacteria
Common pests
Taking care of waste
Cross-contamination

Two of Highfields' most successful videos available for the first time together on DVD.

The DVD also features an interactive quiz for fun informal testing within your teaching groups.

DVD Features:

Interactive Quiz
Chapter Selection
Works on virtually all Home DVD Players AND PC/Laptop DVD-ROM drives

Food Hygiene the Movie 1

See above for details of Food Hygiene the Movie 1.

Food Hygiene the Movie 2

Following on from "Food Hygiene The Movie 1", this 17 min DVD deals with the important subject of temperature control in detail. It uses Count Bacteria to illustrate the Danger Zone, a Sherlock Holmes sketch to explain refrigerator rules and an audience participation quiz to demonstrate common temperature control mistakes.

Importance of keeping food out of 'The Danger Zone'
Temperature: The nine most common mistakes
Refrigerators: The common problems

Cleaning is an essential part of safe food production and an integral part of controlling hazards.

"Clean Sweep" is a 16 minute DVD that is ideal for the training and instruction of staff involved with catering or retailing.

The need for cleaning
How & when to clean
Chemicals used for cleaning
Cleaning schedules
Caring for cleaning equipment
Tips to ensure cleaning & disinfecting is effective

Starring: Tony Robinson
Presented by: Philippa Forrester
Producer: Richard A. Sprenger
Director: Gordon Campbell

Pests are the most common reason for the closure of food businesses. An occasional lone invader may breach your defences but early recognition and swift control will prevent the inevitable infestation.

This DVD provides excellent footage of all common food pests, together with the tell-tale signs that alert you to their presence. Practical advice is provided on preventing access, good housekeeping and methods of control.

Not recommended for showing before lunch.

Common food pests
Why food pests must be controlled
Signs of pests
Control of pests (including proofing)
good housekeeping & good practice
Physical control methods (EFKs & traps)
Use of pesticides (including precautions)
Reporting of infestations (pest control book)
Detailed consideration of dangers, signs & control of cockroaches, flies, ants, rats & mice

This training film highlights many bad practices and hazards that are all too commonly found in food premises. Some are obvious and some are more difficult to spot, but they all increase the risk of food poisoning.

Special emphasis has been placed on hazards of cross-contamination and temperature abuse. "Spot the Hazard" is based on the generic stages of HACCP and includes the following sections:

Food Deliveries
Storage
Preparation
Cooking and Cooling
Service
Personal Hygiene - prerequisite to HACCP

The film is split into two sections. You will first be shown scenes from several catering situations, each one containing numerous hazards.

You will then be shown the same scenes with the hazards highlighted. This enables you to assess how many were spotted.

DVD Features:

Chapter selection splits the film into Hazards and Answers sections, then further into each situation. This allows easier navigation though the film.
Easier to re-cap and re-play sections.
Works on virtually all Home DVD Players AND PC/Laptop DVD-ROM drives.

DVD presented by Andrew Love and directed by Kevin Powis.

The highly amusing fully interactive DVD game show is loaded with questions and answers about, cross-contamination, cooking, chilling and cleaning. It uses the latest technology and can be played on a home DVD player and most lap tops through a multi-media projector.

The DVD can be played in modules to break up traditional Level 2 food safety classroom training. Alternatively, it can be used for an hour long refresher training session, or to assist staff understanding of Safer Food Better Business.

In addition to the 4C’s challenge, the DVD also includes the FSA’s award winning short film Bacteria Bite Business This is provided free of charge with the 4C’s challenge.

A Sherlock Holmes adventure used to expound the principles of food poisoning prevention. The programme is ideal for use on its own as a refresher training session, or as part of an Intermediate food safety course. A well written, entertaining and thought-provoking DVD.

Well devised screenplay, filmed in authentic historical setting to a scenario that faithfully follows the style of the master. The plot leads the viewer through the intricate maze of the circumstances that lead to a major food poisoning outbreak.

Brilliantly acted and constructed to produce a lively, entertaining and highly instructive training tool.

Starring: Tony Robinson
Presented by: Philippa Forrester
Producer: Richard A. Sprenger
Director: Gordon Campbell

This video is concerned with one of the major hazards - contamination - whether it's bacterial contamination that results in food poisoning, or physical or chemical contamination that result in significant fines and adverse publicity. Examples of bad practices that result in direct and indirect contamination are provided. The DVD includes the main contamination hazards from delivery to service, which will also assist food handlers in understanding the basics of this part of hazard analysis.

Bacterial & Physical contamination
Chemical contamination
Sources of & prevention of contamination
Vehicles & routes of contamination
Examples of bad hygiene practices
The basics of hazard analysis

Narrated by: Richard Townsend
Producers: Richard A. Sprenger &
Stephen Bagshaw
Director: Gordon Campbell
Right on the Line has brought together the expertise of Holchem Laboratories Ltd, a major UK cleaning chemical company, and Highfield.co.uk Ltd, the leading UK supplier of food safety training materials.

This DVD is intended for all personnel involved in the cleaning and disinfecting of food plants, hygiene officers, trainee environmental health officers and to support the cleaning lectures on the Levels 3 & 4 (supervisors and managers) Food Safety Courses.

HACCP & cleaning
Benefits of effective cleaning
The hazards of cleaning
What is cleaning?
When & how to clean
Disinfection
Management of cleaning