This training DVD/video 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..

	Producer: Richard A. Sprenger
	Format: DVD/VHS
	Duration: 20 - 60 minutes

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 DVD can be used in several different ways to assist in the delivery of effective training. it may be used:

• As an interactive session at the end of a course in the form of a competition (allow at least 20 minutes).
• During a hygiene lecture to promote discussion and enable lecturers to reinforce good hygiene practice (allow 30 minutes).
• As an innovative refresher session to highlight bad practices and to stimulate discussion (allow up to 60 minutes).

The DVD/video 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

(PLEASE NOTE: Previews are available to UK customers on VHS only. Each video can only be taken on preview once per customer)