Michigan State University Extension
Extension Food Safety Education - FSQ96027
12/01/96
Materials Title: SAFE: Safety and Food Excellence Materials Format: Adult Curriculum Notebook, Slides, Poster Date Materials Produced: 1993
Project Number: 91-EFSQ-1-4027 University: Colorado State University and Cornell University Project Director: Pat Kendall - CSU, Bob Gravani - Cornell Pat Kendall, Ph. D Dept. of Food Science and Human Nutrition Fort Collins, CO 80523
Bob Gravani, Ph.D. Professor of Food Science Cornell University Cooperative Extension Service 11 Stocking Hall Ithaca, NY 14853
Phone: Pat Kendall: 303-491-7334; Bob Gravani: 607-255- 3262 FAX: Pat Kendall: 303-491-7252; Bob Gravani: 607-254-4868 E-mail - rbg2@cornell.edu
This project has been completed.
Safety and Food Excellence (S.A.F.E.) - A program for Food Safety Leaders Abstract: This is a complete train the trainer program for training extension agents, nurses, dietitians, dietary managers, nurses, home economists and caregivers to educate food service workers who work with high-risk populations. The program also can be used with general food service audiences. Lesson plans on five concepts are included: foodborne illness affects millions of people each year, keep it clean (food handling, preparation), cook it safe... cool it safe... don't cross contaminate, selecting food safety when shopping and eating out, and translating knowledge into behaviors. Support materials on teaching adult learners will be helpful for new leaders. The curriculum includes lesson plans for 5 lessons, case studies, food safety questionnaires, resource list, background articles, flyers, magnets, and 83 slides with script.
I. Content A. Main emphasis of the curriculum/materials: - Microbiological issues B. Content related to risk communications: - Understanding risks and issues related to bacteria, viruses (hepatitis A), parasites (giardia), chemical foodborne illness - Risk reduction strategies 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 purchasing considerations - Food preparation at home, institutional - Food preservation - Food storage - Epidemiology of foodborne illness - Economic considerations
II. The curriculum addresses the following food related risk educational goals: A. Reduce the risk of foodborne illness B. Improve consumer understanding of food related risks
III. Format - Number of lessons in curriculum-5 - Length of each lesson, time required-varies - Reading level not stated - Target audience(s) are extension agents, nurses, dietitians, dietary managers, nurses, home economists, caregivers, general food service audiences - Materials are applicable to diverse audiences - Materials are available in English - Facilitator materials include background information, goals and objectives, lesson plans/scripts, camera-ready masters, answer keys, resource lists, evaluation guidelines. - Learner materials format: fact sheet, handout, brochure, slides - Materials intended to be instructor-led - Production qualities include text written in active voice, graphics immediately identifiable and relevant to content and reader. - Instructional strategies include discussion, demonstrations, observations, worksheet, audiovisual presentation
Availability Information:
Cost is $65 for curriculum plus shipping and handling. Poster and flyers can be purchased separately in quantities. Contact IMS below for order form.
Order from Instructional Materials Service (IMS) Kennedy Hall, Department of Education Cornell University Ithaca, NY 14853 Item number G805S
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: Kit number 271