{"film":{"id":116,"identifier":"gov.ntis.ava18185vnb1","entry_id":null,"file_name":"gov.ntis.ava18185vnb1_512kb.mp4","file_format":"512Kb MPEG4","file_size":33416845,"duration_s":459.42563,"fps":29.97003,"width":320,"height":240,"detector":"AdaptiveDetector","shot_count":4,"processed_at":"2026-09-05 23:33:03.157594+00:00","worker_version":"atlas-0.1","seconds_taken":25.9,"series":null,"series_order":null,"rights_note":null,"fragments_at":null,"ia_description":"Food and Drug Administration  gov.ntis.ava18185vnb1  Fred and the Voice of Food Safety: How to Avoid Food-Borne Illness  About 2 million cases of food poisoning which now occur each year are due to improper handling of food in the home. This presentation teaches how to handle, thaw, and store food properly to avoid foodborne illness. 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Matter of fact, she's showing a house right now.","shot_idx":2},{"idx":5,"start_s":39.45,"end_s":43.35,"text":"So I'm helping with the shopping nowadays, even learning to cook.","shot_idx":2},{"idx":6,"start_s":44.76,"end_s":46.38,"text":"Say this is costing you money.","shot_idx":2},{"idx":7,"start_s":46.71,"end_s":48.25,"text":"We've been talking a long time.","shot_idx":2},{"idx":8,"start_s":49.35,"end_s":50.87,"text":"You don't mind. Well...","shot_idx":2},{"idx":9,"start_s":51.27,"end_s":56.85,"text":"Let me tell you about Edgar's stamp collecting merit badge.  So this is how you help out the wife, huh?","shot_idx":2},{"idx":10,"start_s":57.18,"end_s":73.5,"text":"This is a fine mess.  No big thing.  I'll just rewrap the hamburger and put it in the freezer.  It was only out a few minutes.  A few minutes?  It was more like a few hours.  I'll bet you didn't know that harmful bacteria in meat like that hamburger can double in 20 minutes.  Whoa!  Whoa!","shot_idx":2},{"idx":11,"start_s":73.95,"end_s":78.69,"text":"I must have a whole herd of bacteria in there by now.  If you cook that and eat it,","shot_idx":2},{"idx":12,"start_s":78.84,"end_s":80.88,"text":"\"'Your whole family could get sick.'","shot_idx":2},{"idx":13,"start_s":81.72,"end_s":84.58,"text":"You've got to remember to keep hot foods hot.","shot_idx":2},{"idx":14,"start_s":85.02,"end_s":86.88,"text":"and cold foods cold.","shot_idx":2},{"idx":15,"start_s":87.48,"end_s":90.78,"text":"Hot means over 140 degrees.","shot_idx":2},{"idx":16,"start_s":90.96,"end_s":93.06,"text":"and cold means under,","shot_idx":2},{"idx":17,"start_s":93.15,"end_s":95.71,"text":"forty degrees but this smells all right","shot_idx":2},{"idx":18,"start_s":95.79,"end_s":101.85,"text":"And it looks fine.  You can't see harmful bacteria, and you can't always smell them.","shot_idx":2},{"idx":19,"start_s":102.33,"end_s":108.41,"text":"but they can really make you sick. Well, I was going to make chili with that hamburger for the family tonight, but...","shot_idx":2},{"idx":20,"start_s":108.51,"end_s":109.87,"text":"I guess I'll find something else.","shot_idx":2},{"idx":21,"start_s":110.88,"end_s":114.92,"text":"I'll just bake this chicken. That's simple enough for a newcomer like me.","shot_idx":2},{"idx":22,"start_s":115.65,"end_s":117.01,"text":"Now, just a minute, Fred.","shot_idx":2},{"idx":23,"start_s":117.57,"end_s":119.33,"text":"What now? I haven't...","shot_idx":2},{"idx":24,"start_s":119.37,"end_s":120.83,"text":"done anything yet.","shot_idx":2},{"idx":25,"start_s":121.26,"end_s":135.16,"text":"Did you wash your hands?  No, my hands are clean enough.  You've got to keep everything you use very clean, and that includes your hands.  Wash your hands in warm, soapy water for at least 20 seconds.","shot_idx":2},{"idx":26,"start_s":136.71,"end_s":140.61,"text":"and work the lather in between your fingers and under your nails.","shot_idx":2},{"idx":27,"start_s":141.39,"end_s":142.77,"text":"And also, Fred,","shot_idx":2},{"idx":28,"start_s":142.98,"end_s":146.52,"text":"\"'Get in the habit of taking off that ring when you're cooking.'","shot_idx":2},{"idx":29,"start_s":146.61,"end_s":157.75,"text":"Bacteria like to hide under jewelry and never prepare food while you have an open sore on your hands, even if it's bandaged.  Sores are loaded with bacteria and other germs.","shot_idx":2},{"idx":30,"start_s":159.18,"end_s":160.1,"text":"\"'Fred!'","shot_idx":2},{"idx":31,"start_s":160.83,"end_s":162.09,"text":"Those vegetables...","shot_idx":2},{"idx":32,"start_s":162.6,"end_s":164.46,"text":"Are they for the salad?  Some...","shot_idx":2},{"idx":33,"start_s":164.58,"end_s":165.1,"text":"Yes.","shot_idx":2},{"idx":34,"start_s":165.48,"end_s":167.28,"text":"for a nice salad.","shot_idx":2},{"idx":35,"start_s":167.31,"end_s":171.27,"text":"You shouldn't put chicken and vegetables together on the board.","shot_idx":2},{"idx":36,"start_s":172.8,"end_s":173.74,"text":"Hey, Fred.","shot_idx":2},{"idx":37,"start_s":173.88,"end_s":178.88,"text":"\"'You have to wash that knife and your hands again.'  \"'I do?'","shot_idx":2},{"idx":38,"start_s":179.16,"end_s":179.66,"text":"Why?","shot_idx":2},{"idx":39,"start_s":180.09,"end_s":194.89,"text":"Because bacteria from the chicken may be on your hands, on the cutting board, and on that knife.  You have to clean all three of them.  Otherwise, the bacteria can get into your salad and...  I know, and make your family sick.","shot_idx":2},{"idx":40,"start_s":195.27,"end_s":196.59,"text":"\"'That's right, Fred.'","shot_idx":2},{"idx":41,"start_s":196.98,"end_s":199.32,"text":"It's called cross-contamination.","shot_idx":2},{"idx":42,"start_s":199.86,"end_s":204.14,"text":"Bacteria are hitchhikers. They can't travel by themselves.","shot_idx":2},{"idx":43,"start_s":204.18,"end_s":207.3,"text":"But they can cling to things, and as you already know...","shot_idx":2},{"idx":44,"start_s":207.42,"end_s":209.28,"text":"they can multiply fast.","shot_idx":2},{"idx":45,"start_s":210.75,"end_s":211.23,"text":"Fred?","shot_idx":2},{"idx":46,"start_s":211.86,"end_s":213.82,"text":"I've got to have another word with you.","shot_idx":2},{"idx":47,"start_s":214.44,"end_s":220.82,"text":"What now? I took off my ring, I washed my hands again, I washed all the utensils.","shot_idx":2},{"idx":48,"start_s":221.07,"end_s":232.65,"text":"You've got to cover that salad if you put it in the refrigerator.  Other food can leak from above and cause another form of cross-contamination.  Remember, those bacteria are freeloading travelers.","shot_idx":2},{"idx":49,"start_s":233.85,"end_s":240.31,"text":"Bom-bom-ba-da-dum-bom-bom-ba-da-dum-bom-ba-da-dum.  Well, hi, Fred. You're making another meal, I see.","shot_idx":2},{"idx":50,"start_s":241.08,"end_s":242.76,"text":"How was the chicken the other night?","shot_idx":2},{"idx":51,"start_s":242.82,"end_s":245.04,"text":"No complaints, and no one got sick.","shot_idx":2},{"idx":52,"start_s":245.64,"end_s":252.0,"text":"So, what's the chef preparing now?  That chili that I was going to make the other night, I got some ground beef out to thaw.","shot_idx":2},{"idx":53,"start_s":252.57,"end_s":257.23,"text":"You're thawing it at room temperature?  So what? You got a better plan?","shot_idx":2},{"idx":54,"start_s":258.54,"end_s":259.04,"text":"Fred.","shot_idx":2},{"idx":55,"start_s":259.86,"end_s":266.38,"text":"Remember that bacteria thrive at room temperature and virtually all meat contains bacteria.","shot_idx":2},{"idx":56,"start_s":266.94,"end_s":269.76,"text":"Oops, I should have thought about that.","shot_idx":2},{"idx":57,"start_s":269.85,"end_s":275.69,"text":"So now what can I do? Well, you can let it thaw in the refrigerator, although that takes some time.","shot_idx":2},{"idx":58,"start_s":277.11,"end_s":280.53,"text":"You can thaw it in a pack of ice cubes under running water,","shot_idx":2},{"idx":59,"start_s":282.3,"end_s":284.16,"text":"You can use your microwave...","shot_idx":2},{"idx":60,"start_s":285.84,"end_s":288.22,"text":"Or you can let it thaw while it cooks.","shot_idx":2},{"idx":61,"start_s":288.87,"end_s":292.61,"text":"You know, the only thing is...  I'm going to have the chili.","shot_idx":2},{"idx":62,"start_s":294.05,"end_s":304.35,"text":"Sure.  Thanks.  There you go.  Is it too spicy?  No, no, it's just right.  I did it myself, you know.  I know.  I'm very, very impressed.  Well, can I eat out tonight, Mom?  I'm impressed, too.","shot_idx":2},{"idx":63,"start_s":306.19,"end_s":307.29,"text":"What do you mean, can you eat out?","shot_idx":3},{"idx":64,"start_s":308.13,"end_s":310.03,"text":"Boy, they loved my chili.","shot_idx":3},{"idx":65,"start_s":310.5,"end_s":316.14,"text":"I didn't tell him it was a mix, ha ha. But just the same, I'm beginning to like this cooking business.","shot_idx":3},{"idx":66,"start_s":317.04,"end_s":320.28,"text":"Oh, Fred.  You again. Listen, don't bug me.","shot_idx":3},{"idx":67,"start_s":320.82,"end_s":322.38,"text":"I'm getting good at this stuff.","shot_idx":3},{"idx":68,"start_s":322.41,"end_s":324.65,"text":"And nobody's getting sick.","shot_idx":3},{"idx":69,"start_s":325.02,"end_s":325.98,"text":"But Fred...","shot_idx":3},{"idx":70,"start_s":326.25,"end_s":333.61,"text":"There's something else I have to tell you.  What now? I'm not letting this warm chili sit around.  I'm going to get it right into the refrigerator.","shot_idx":3},{"idx":71,"start_s":334.41,"end_s":336.81,"text":"Yes, you've got the right idea.","shot_idx":3},{"idx":72,"start_s":336.99,"end_s":338.81,"text":"But the wrong method, Fred...","shot_idx":3},{"idx":73,"start_s":339.18,"end_s":340.2,"text":"How's that?","shot_idx":3},{"idx":74,"start_s":340.32,"end_s":343.78,"text":"Well, in a deep container, there will be portions in the middle","shot_idx":3},{"idx":75,"start_s":343.92,"end_s":347.98,"text":"that won't cool fast enough to prevent bacteria from multiplying.","shot_idx":3},{"idx":76,"start_s":348.57,"end_s":356.63,"text":"Use a shallow container or several small containers when you put such hot foods into the refrigerator or freezer.  Well, that makes sense.","shot_idx":3},{"idx":77,"start_s":357.9,"end_s":359.42,"text":"You're getting the idea, Fred.","shot_idx":3},{"idx":78,"start_s":359.97,"end_s":362.83,"text":"You're going to save your family many a stomachache.","shot_idx":3},{"idx":79,"start_s":363.42,"end_s":364.38,"text":"or worse,","shot_idx":3},{"idx":80,"start_s":364.53,"end_s":369.15,"text":"We gourmet cooks need to know the food safety rules as well as the recipes.","shot_idx":3},{"idx":81,"start_s":369.21,"end_s":374.37,"text":"Like keep hot foods hot and cold foods cold.","shot_idx":3},{"idx":82,"start_s":374.58,"end_s":378.12,"text":"because bacteria can double their numbers in 20 minutes.","shot_idx":3},{"idx":83,"start_s":378.39,"end_s":381.39,"text":"Hot means over 140 degrees.","shot_idx":3},{"idx":84,"start_s":381.6,"end_s":384.56,"text":"and cold means under 40 degrees.","shot_idx":3},{"idx":85,"start_s":384.6,"end_s":384.9,"text":"People.","shot_idx":3},{"idx":86,"start_s":386.61,"end_s":392.11,"text":"and wash your hands before starting to cook and after handling raw foods.","shot_idx":3},{"idx":87,"start_s":392.67,"end_s":397.87,"text":"Washing your hands means using warm soapy water for at least 20 seconds.","shot_idx":3},{"idx":88,"start_s":398.67,"end_s":409.99,"text":"Take off all rings and jewelry during meal preparation. Remember, bacteria like to hide under jewelry. Never prepare food if you have an open sore on your hand.","shot_idx":3},{"idx":89,"start_s":410.46,"end_s":414.96,"text":"Keep all utensils clean to avoid cross-contamination.","shot_idx":3},{"idx":90,"start_s":415.38,"end_s":420.2,"text":"And that means washing your knife and cutting board after each use.","shot_idx":3},{"idx":91,"start_s":422.64,"end_s":428.7,"text":"Store leftovers in shallow containers so that all portions will cool quickly.","shot_idx":3},{"idx":92,"start_s":429.09,"end_s":432.57,"text":"cut cooked meat into strips of about three inches","shot_idx":3},{"idx":93,"start_s":432.78,"end_s":435.66,"text":"so it can cool evenly in the refrigerator.","shot_idx":3},{"idx":94,"start_s":435.96,"end_s":436.38,"text":"I win.","shot_idx":3},{"idx":95,"start_s":436.44,"end_s":437.86,"text":"Bon Appetit.","shot_idx":3},{"idx":96,"start_s":448.74,"end_s":449.24,"text":"Yeah.","shot_idx":3}]},"beats":[{"idx":1,"start_s":0.0,"end_s":1.368035,"first_shot":0,"last_shot":0,"sequence":1,"keyframes":[{"t":0.7,"shot":0}],"boundary":{"reason":"start of film"},"cutter_version":"beats-0.2","annotation_version":1,"model":"Qwen/Qwen3-VL-235B-A22B-Instruct","prompt_version":"beats-0.2","summary":"The first beat is a black screen with no visible content or audio. 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No people, actions, or settings are depicted beyond the text.","observations":{"place":{"value":null,"reason":"No physical location is depicted; only a title card is shown.","interior":null,"place_type":null},"events":[],"people":[],"period":null,"quotes":[],"objects":[{"name":"title card","frame":1,"description":"blue background with yellow text reading 'Fred and the Voice of Food Safety'"}],"time_of_day":null,"on_screen_text":"Fred and the Voice of Food Safety"},"interpretations":{"mood":"neutral","themes":[],"style_notes":"static title card with high-contrast text, no camera movement or staging"},"review_status":"qa-passed","qa":{"at":"2026-09-06T02:44:40Z","flags":[],"checked":{"names":0,"quotes":0,"visible_claimed":0,"visible_sampled":0},"checker":"google/gemma-3-27b-it"},"created_at":"2026-09-06 02:42:43.073352+00:00","id":"gov.ntis.ava18185vnb1:b2:beats-0.2","archive_url":"https://archive.org/details/gov.ntis.ava18185vnb1?start=1","transcript_segments":[],"status_note":"machine annotation; observations carry evidence references (frame:n, t:m:ss); interpretations are model opinion"},{"idx":3,"start_s":6.806807,"end_s":298.6987,"first_shot":2,"last_shot":2,"sequence":3,"keyframes":[{"t":152.8,"shot":2}],"boundary":{"reason":"on-screen text appears or ends","scores":{"ocr":1.0,"topic":0.0,"rhythm":1.0,"visual":0.466,"pause_s":0.0},"overrun":"292s: no speech-safe cut earlier"},"cutter_version":"beats-0.2","annotation_version":1,"model":"Qwen/Qwen3-VL-235B-A22B-Instruct","prompt_version":"beats-0.2","summary":"A person named Fred is cooking and receiving advice over the phone about food safety, including handwashing, avoiding cross-contamination, and proper thawing methods. The scene takes place in a kitchen where Fred prepares chicken and later chili, following instructions to prevent bacterial illness.","observations":{"place":{"name":"kitchen","evidence":"frame:1","interior":true,"place_type":"kitchen"},"events":[{"t":24,"kind":"spoken","text":"A phone rings.","evidence":"t:0:24"},{"t":26,"kind":"spoken","text":"Fred speaks to Aunt Linda on the phone.","evidence":"t:0:26"},{"t":51,"kind":"spoken","text":"Fred is advised about food safety while preparing hamburger.","evidence":"t:0:51"},{"t":113,"kind":"spoken","text":"Fred is warned that bacteria in meat can double every 20 minutes.","evidence":"t:1:13"},{"t":150,"kind":"spoken","text":"Fred is instructed to wash hands and remove jewelry before cooking.","evidence":"t:2:22"},{"t":179,"kind":"spoken","text":"Fred is told not to mix chicken and vegetables on the same cutting board.","evidence":"t:2:47"},{"t":210,"kind":"spoken","text":"Fred is reminded to cover salad in the refrigerator to prevent cross-contamination.","evidence":"t:3:34"},{"t":252,"kind":"spoken","text":"Fred is advised against thawing meat at room temperature.","evidence":"t:4:12"},{"t":270,"kind":"visible","text":"Fred washes his hands at the sink.","evidence":"frame:1"}],"people":[{"id":"p1","name":{"value":"Fred","evidence":"t:0:51"},"presence":["visible","audible"],"appearance":"hands visible, wearing light-colored long-sleeve shirt, ring on finger"},{"id":"p2","name":{"value":"Aunt Linda","evidence":"t:0:26"},"presence":["audible","mentioned"],"appearance":"not visible"},{"id":"p3","name":{"value":"Annie","evidence":"t:0:31"},"presence":["mentioned"],"appearance":"not visible"},{"id":"p4","name":{"value":"Edgar","evidence":"t:0:51"},"presence":["mentioned"],"appearance":"not visible"}],"period":null,"quotes":[{"t":"0:51","text":"Let me tell you about Edgar's stamp collecting merit badge.  So this is how you help out the wife, huh?"},{"t":"1:18","text":"'Your whole family could get sick.'"},{"t":"2:22","text":"'Get in the habit of taking off that ring when you're cooking.'"},{"t":"3:16","text":"It's called cross-contamination."}],"objects":[{"name":"kitchen sink","frame":1},{"name":"faucet","frame":1},{"name":"hands washing","frame":1},{"name":"ring on finger","frame":1},{"name":"green towel","frame":1}],"time_of_day":null,"on_screen_text":null},"interpretations":{"mood":"instructional and cautionary","themes":["food safety","domestic responsibility","learning through error"],"style_notes":"static close-up shots focused on hands and sink, bright indoor lighting, direct-to-camera delivery of advice"},"review_status":"qa-passed","qa":{"at":"2026-09-06T02:44:40Z","flags":[],"checked":{"names":4,"quotes":4,"visible_claimed":1,"visible_sampled":0},"checker":"google/gemma-3-27b-it"},"created_at":"2026-09-06 02:43:46.690757+00:00","id":"gov.ntis.ava18185vnb1:b3:beats-0.2","archive_url":"https://archive.org/details/gov.ntis.ava18185vnb1?start=6","transcript_segments":[0,1,2,3,4,5,6,7,8,9,10,11,12,13,14,15,16,17,18,19,20,21,22,23,24,25,26,27,28,29,30,31,32,33,34,35,36,37,38,39,40,41,42,43,44,45,46,47,48,49,50,51,52,53,54,55,56,57,58,59,60,61,62],"status_note":"machine annotation; observations carry evidence references (frame:n, t:m:ss); interpretations are model opinion"},{"idx":4,"start_s":298.6987,"end_s":459.42563,"first_shot":3,"last_shot":3,"sequence":4,"keyframes":[{"t":379.1,"shot":3}],"boundary":{"reason":"pause in speech","scores":{"ocr":1.0,"topic":0.88,"rhythm":0.24,"visual":0.524,"pause_s":6.0},"overrun":"161s: no speech-safe cut earlier","during_speech":"cut falls inside a spoken line: no pause was available without exceeding the length cap"},"cutter_version":"beats-0.2","annotation_version":1,"model":"Qwen/Qwen3-VL-235B-A22B-Instruct","prompt_version":"beats-0.2","summary":"A person named Fred is advised on food safety practices, including proper cooling of hot foods and hand hygiene, while on-screen text reinforces temperature guidelines. The segment concludes with a 'Bon Appetit' and a final screen displaying temperature rules for hot and cold foods.","observations":{"place":{"value":"kitchen","reason":null,"evidence":"frame:1","interior":true,"place_type":"kitchen"},"events":[{"t":306,"kind":"spoken","text":"A person asks if they can eat out.","evidence":"t:5:06"},{"t":308,"kind":"spoken","text":"Fred says people loved his chili.","evidence":"t:5:08"},{"t":310,"kind":"spoken","text":"Fred admits he didn't tell them it was a mix and says he's beginning to like cooking.","evidence":"t:5:10"},{"t":317,"kind":"spoken","text":"Fred is told not to bug someone.","evidence":"t:5:17"},{"t":320,"kind":"spoken","text":"Fred says he's getting good at cooking.","evidence":"t:5:20"},{"t":322,"kind":"spoken","text":"Fred says nobody's getting sick.","evidence":"t:5:22"},{"t":325,"kind":"spoken","text":"Fred is interrupted mid-sentence.","evidence":"t:5:25"},{"t":326,"kind":"spoken","text":"Fred says he's not letting warm chili sit around and will put it in the refrigerator.","evidence":"t:5:26"},{"t":334,"kind":"spoken","text":"Someone agrees Fred has the right idea.","evidence":"t:5:34"},{"t":336,"kind":"spoken","text":"Fred is told he has the wrong method for cooling chili.","evidence":"t:5:36"},{"t":339,"kind":"spoken","text":"Fred asks how that is.","evidence":"t:5:39"},{"t":340,"kind":"spoken","text":"It's explained that deep containers won't cool food fast enough to prevent bacteria.","evidence":"t:5:40"},{"t":343,"kind":"spoken","text":"It's advised to use shallow or small containers for hot foods.","evidence":"t:5:48"},{"t":357,"kind":"spoken","text":"Fred is told he's getting the idea.","evidence":"t:5:57"},{"t":359,"kind":"spoken","text":"Fred is told he'll save his family from stomachaches.","evidence":"t:5:59"},{"t":363,"kind":"spoken","text":"It's mentioned that gourmet cooks need to know food safety rules.","evidence":"t:6:03"},{"t":369,"kind":"spoken","text":"It's stated to keep hot foods hot and cold foods cold.","evidence":"t:6:09"},{"t":374,"kind":"spoken","text":"It's explained bacteria can double in 20 minutes.","evidence":"t:6:14"},{"t":378,"kind":"spoken","text":"Hot means over 140 degrees.","evidence":"t:6:18"},{"t":381,"kind":"spoken","text":"Cold means under 40 degrees.","evidence":"t:6:21"},{"t":384,"kind":"spoken","text":"People are reminded to wash hands before cooking and after handling raw foods.","evidence":"t:6:26"},{"t":392,"kind":"spoken","text":"Hand washing means using warm soapy water for 20 seconds.","evidence":"t:6:32"},{"t":398,"kind":"spoken","text":"It's advised to remove rings and jewelry during meal prep.","evidence":"t:6:38"},{"t":410,"kind":"spoken","text":"It's advised to keep utensils clean to avoid cross-contamination.","evidence":"t:6:50"},{"t":415,"kind":"spoken","text":"It's advised to wash knives and cutting boards after each use.","evidence":"t:6:55"},{"t":422,"kind":"spoken","text":"Leftovers should be stored in shallow containers to cool quickly.","evidence":"t:7:02"},{"t":429,"kind":"spoken","text":"Cooked meat should be cut into three-inch strips to cool evenly.","evidence":"t:7:09"},{"t":435,"kind":"spoken","text":"Fred says 'I win.'","evidence":"t:7:15"},{"t":436,"kind":"spoken","text":"Fred says 'Bon Appetit.'","evidence":"t:7:16"},{"t":448,"kind":"spoken","text":"Someone says 'Yeah.'","evidence":"t:7:28"}],"people":[{"id":"p1","name":{"value":"Fred","evidence":"t:5:17"},"presence":["audible"],"appearance":"unspecified, audible only"},{"id":"p2","name":null,"presence":["audible"],"appearance":"unspecified, audible only"}],"period":null,"quotes":[{"t":"5:06","text":"What do you mean, can you eat out?"},{"t":"5:26","text":"There's something else I have to tell you.  What now? I'm not letting this warm chili sit around.  I'm going to get it right into the refrigerator."},{"t":"6:09","text":"Like keep hot foods hot and cold foods cold."},{"t":"7:16","text":"Bon Appetit."}],"objects":[{"name":"text screen","frame":1,"description":"blue screen with yellow text reading 'Keep Hot Foods Over 140°' and 'Keep Cold Foods Under 40°'"}],"time_of_day":null,"on_screen_text":"Keep Hot Foods Over 140°\nKeep Cold Foods Under 40°"},"interpretations":{"mood":"instructive and casual","themes":["food safety","home cooking hygiene","temperature control","handwashing"],"style_notes":"static text screen with voiceover; direct address; educational tone"},"review_status":"qa-passed","qa":{"at":"2026-09-06T02:44:40Z","flags":[],"checked":{"names":2,"quotes":4,"visible_claimed":0,"visible_sampled":0},"checker":"google/gemma-3-27b-it"},"created_at":"2026-09-06 02:44:40.618685+00:00","id":"gov.ntis.ava18185vnb1:b4:beats-0.2","archive_url":"https://archive.org/details/gov.ntis.ava18185vnb1?start=298","transcript_segments":[63,64,65,66,67,68,69,70,71,72,73,74,75,76,77,78,79,80,81,82,83,84,85,86,87,88,89,90,91,92,93,94,95,96],"status_note":"machine annotation; observations carry evidence references (frame:n, t:m:ss); interpretations are model opinion"}]}