Michigan State University Extension
Extension Food Safety Education - FSQ96005
12/01/96
Materials Title: Food Safety Fact Finder Materials Format: Manual (Vis. 1) Date Materials Produced: 1992 Project Number: 91-EFSQ-1-4005
University: University of Nevada Project Director: Jamie Benedict, Ph.D. State Extension Nutrition Specialist University of Nevada-Reno Cooperative Extension Service Dept. of Nutrition/142 Reno, NV 89557-0132
Telephone: 702-784-6445 Fax: 702-784-6449 E-mail - benedict@scs.unr.edu
This project has been completed.
Food Safety Fact Finder Abstract: This 83 page manual was developed for news reporters and professionals to address the following topics: consumers and food safety, pesticide residues, organic foods, risk assessment, foodborne illness (causes and prevention), food additives, hormones and antibiotics, natural toxicants, and regulating food safety. Information is provided in a clear, concise question/answer format. Each section addresses key questions on the topic giving answers to commonly asked questions, and includes one or more sample news stories. References and suggested readings are provided, as well as a dictionary of terms and a subject index. The directory of food safety resources lists local resources only (Arizona); however, the rest of the manual has a general focus and can be used by reporters and professionals in all parts of the county.
I Content A. Main emphasis of the materials: - Risk communication - Microbiological issues: plant food issues, animal food issues B.Content related to risk communications: - Consumer perception and outrage factors - Understanding risks and issues related to bacteria, pesticides, food irradiation, environmental concerns, biotechnology - Risk reduction strategies - Regulatory issues: policies, agencies C.Content related to microbiological issues: - Scientific principles of food safety - Foodborne illness - Consideration of at-risk populations: children, immune deficient, pregnant women, elderly - Food preparation at home - Food storage - Regulatory issues: policies, agencies
II.The materials address the following food related risk educational goals: A.Reduce the risk of foodborne illness B.Improve consumer understanding of food related risks
III.Format - Target audience(s) is news reporters and professionals - Materials are available in English - Materials include background information, dictionary of terms, subject index, sample news stories, directory of local food safety experts. (Vis. 1) - Production qualities - text written in active voice, graphics immediately identifiable and relevant to content and reader.
Availability Information: Contact the Project Director or the Food Safety and Quality Contact at your state Cooperative Extension Service program regarding availability of this notebook. Limited quantities were produced.
The above materials are available on interlibrary loan from the National Agricultural Library. Contact a local librarian for further assistance in obtaining the materials.
NAL Call Number: RA601.F67 1994
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