Michigan State University Extension
Extension Food Safety Education - FSQ96031
12/01/96
Materials Title: Food Handling is a Risky Business Materials Format: Adult Curriculum Notebook Date Materials Produced: 1992
Project Number: 91-EFSQ-1-4031 University: University of Massachusetts Extension Project Director: Nancy Cohen, Ph.D. Specialist, Food & Nutrition University of Massachusetts Cooperative Extension Service Dept. of Nutrition, Chenoweth Lab Amherst, MA 01003
Phone: 413-545-0552 FAX: 413-545-1074 E-mail - cohenj@nutrition.umass.edu
This project has been completed.
Food Handling is a Risky Business Abstract: This is a train-the-trainer curriculum designed to train key staff in human service agencies who in turn will teach a food safety program to other staff and clients. The objective is to increase knowledge and adoption of recommended safe food handling practices of professional and non-professional staff in agencies who care for high- risk populations. The program includes information specific to vulnerable groups, food handling, regulations (specific to Massachusetts), methods for teaching, and evaluation/administrative materials. The program is intended for food handlers in center-based day care, family day care, shelters, resident homes, congregate meal sites, school food service and soup kitchens.
I. Content A. Main emphasis of the curriculum: - 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 C. Content related to microbiological issues: - Scientific principles of food safety - Foodborne illness - Consideration of at-risk populations: children, immune deficient, elderly - Food purchasing considerations - Food preparation at school, childcare, shelters, congregate meal sites - Economic considerations - Regulatory issues: policies, agencies
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 - 3 - Length of each lesson, time required: 20-45 minutes - Target audiences are educators/trainers, food handlers - Materials are applicable to diverse audiences - Materials are available in English and Spanish - 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, poster - Materials intended to be used in instructor-led settings - Production qualities include graphics immediately identifiable and relevant to content and reader. - Instructional strategies include discussion, demonstrations, observations, lecture, audiovisual presentation - Learning activities include case studies, scenarios
Availability Information:
Purchase price: $10.50, make check payable to University of Massachusetts
Order from Rachel Swicher Extension Food Safety Project Manager 202 Chenoweth Laboratory University of Massachusetts Cooperative Extension System University of Massachusetts Amherst, MA 01003
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 301