Michigan State University Extension
Extension Food Safety Education - FSQ96035
12/01/96
Materials Title: An Educational Program to Train Foodservice Workers Materials Format: Folder, Report (Vis. 1) Date Materials Produced: 1992
Project Number: 91-EFSQ-1-4035 University: University of Kentucky Project Director: Fudeko Maruyama University of Kentucky Cooperative Extension Service Room 106 Erikson Hall Lexington, KY 40506-0050
Phone: 606-257-1812 Fax: 606-257-4095
This project has been completed.
An Educational Program to Train Food Service Workers Abstract: This report describes a three part satellite program (90 minutes each) for training foodservice workers in safe foodhandling practices. Foodservice workers who prepare and serve food to high-risk clientele, young children at day care facilities and the elderly at senior citizen centers, were the target audience. Educational materials are described and examples of posters, checklists, ten- minute break activities, and evaluation instruments are included.
I. Content A. Main emphasis of the materials: - Microbiological issues: plant food issues, animal food issues B. Content related to risk communications: - Understanding risks and issues related to bacteria - Risk reduction strategies: HACCP-based checklist 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 home, school, childcare, institutional - Food storage
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 - Learner materials format: fact sheet, handout, mini- poster, video, calendar (Vis. 1), HAACP checklist - Materials intended to be used in small groups, individual
Availability Information: Contact the Project Director or the Food Safety and Quality Contact at your state Cooperative Extension Service program regarding availability of this report.
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