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Dr. Kathleen Glass

What is Listeria?
(Running Time: 9:16)
Dr. Kathleen Glass, associate director of the Food Research Institute, University of Wisconsin-Madison, discusses key facts about Listeria monocytogenes, a common bacteria that, when eaten, may cause illness and death in vulnerable individuals. Certain deli foods, such as sliced meat and soft cheese, can be breeding grounds for the harmful bacteria, which can multiply to dangerous levels if the food is not handled properly.

Direct Downloads:

for Windows Media Player         
for QuickTime or iTunes

Another Valuable Listeria Resource For Retailers:
Control of Listeria monocytogenes in Retail Establishments is available free of charge. This publication was produced by the Penn State College of Agricultural Sciences, Agricultural Research and Cooperative Extension, the USDA Food Safety and Inspection Service, and the Association of Food and Drug Officials.

Food Safety: Listeria Basics Job Guide
Listeria Basics

Listeria Basics details vital information about the dangerous pathogen Listeria monocytogenes. This training Job Guide supplies information for employees to recognize the foods and surfaces that most commonly harbor Listeria. Listeria Basics also lists the populations most susceptible to the resulting foodborne illness listeriosis, and the gamut of symptoms that can arise. (Listeria Basics Spanish version)


Dr. Kathleen Glass

Preventing Listeria Growth in the Deli
(Running Time: 9:29)
Dr. Glass details critical food-handling practices to prevent the growth of Listeria monocytogenes, a dangerous food-borne bacteria. Glass gives specifics on maintaining both proper time and temperature and a clean food-handling environment to hinder Listeria growth.

Direct Downloads:

for Windows Media Player         
for QuickTime or iTunes

Another Valuable Listeria Resource For Retailers:
Control of Listeria monocytogenes in Retail Establishments is available free of charge. This publication was produced by the Penn State College of Agricultural Sciences, Agricultural Research and Cooperative Extension, the USDA Food Safety and Inspection Service, and the Association of Food and Drug Officials.

Food Safety: Listeria Basics Job Guide
Listeria Basics

Listeria Basics details vital information about the dangerous pathogen Listeria monocytogenes. This training Job Guide supplies information for employees to recognize the foods and surfaces that most commonly harbor Listeria. Listeria Basics also lists the populations most susceptible to the resulting foodborne illness listeriosis, and the gamut of symptoms that can arise. (Listeria Basics Spanish version)


Dr. Kathleen Glass

How Food Processors Prevent Listeria
(Running Time: 7:36)
Dr. Glass explains how food processors formulate recipes that attempt to hinder the growth of microbes like Listeria monocytogenes from production through consumption. Specific ingredients, high-pressure pasteurization, and packaging techniques are a few of the ways Glass says food processors can safeguard foods.

Direct Downloads:

for Windows Media Player         
for QuickTime or iTunes

Another Valuable Listeria Resource For Retailers:
Control of Listeria monocytogenes in Retail Establishments is available free of charge. This publication was produced by the Penn State College of Agricultural Sciences, Agricultural Research and Cooperative Extension, the USDA Food Safety and Inspection Service, and the Association of Food and Drug Officials.

Food Safety: Listeria Basics Job Guide
Listeria Basics

Listeria Basics details vital information about the dangerous pathogen Listeria monocytogenes. This training Job Guide supplies information for employees to recognize the foods and surfaces that most commonly harbor Listeria. Listeria Basics also lists the populations most susceptible to the resulting foodborne illness listeriosis, and the gamut of symptoms that can arise. (Listeria Basics Spanish version)

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