This training DVD 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
• Duration: 20 to 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

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 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 for each topic
• Easy to re-cap and re-play sections
• Works on virtually all Home DVD Players and PC/Laptop DVD-ROM drives

Pricing

Spot the Hazard DVD	£85.00
1 week preview	£20.00

Please note: All prices are per unit and are exclusive of VAT and shipping.

After each section, the DVD may be paused to enable viewers to write down the hazards that they have identified. The section on "Personal Hygiene" can, if appropriate, be omitted or used as a stand-alone section to enhance a lecture on personal hygiene. The DVD can then be replayed with all the hazards highlighted.

Press the play button to start the movie. (Please note that this clip has been compressed for web use and does not reflect the higher quality of the product.)