Michigan State University Extension
Extension Food Safety Education - FSQ96042
12/01/96
Materials Title: Serve It Safely To Seniors (Vis. 1) Materials Format: Adult curriculum, notebook, posters Date Materials Produced: 1995
Project Number: 92-EFSQ-1-4042 University: University of Connecticut Extension Project Director: Diane Wright Hirsch Hirsch University of Connecticut Cooperative Extension Service 43 Marne Street Hamden, CT 06514
Phone: 203-789-7865 FAX: 203-789-6937 E-mail - dhirsch@canrl.cag.uconn.edu
This project has been completed.
Serve It Safely to Seniors Abstract: This 119 page curriculum includes sixteen lesson plans addressing foodborne illness, sanitation and personal hygiene, and a safe food handling system (measuring temperatures, HACCP principles, food procurement through serving). The curriculum was developed for food handlers, transportation personnel, and congregate meal site managers. A curriculum grid outlines the three major sections with overheads, handouts and supplies required for each lesson, which range from 5-30 minutes. Pre- and post-training questionnaires are provided for each audience, as well as masters for all handouts and a certificate of course completion. Information on local and state regulations and resources is included which could be revised to reflect those resources in other states.
I. Content A. Main emphasis of the curriculum: - Microbiological issues B. Content related to risk communications: - Understanding risks and issues related to bacteria - Risk reduction strategies: HACCP C. Content related to microbiological issues: - Scientific principles of food safety - Foodborne illness - Consideration of at-risk populations: elderly, pregnant women and young children, people with chronic illness - Food purchasing considerations - Food preparation at congregate meal sites - Food storage
II. The curriculum addresses the following food related risk educational goals: A. Reduce the risk of foodborne illness
III. Format - Number of lessons in curriculum: 16 - Length of each lesson, time required varies from 5-30 minutes - Target audience(s) is food handlers, transportation personnel and congregate meal site managers - Materials are available in English - Facilitator materials include background information, goals and objectives, lesson plans, camera-ready masters, some take-home activities, resource lists, evaluation guidelines-pre-and post-training questionnaires. - Learner materials format: handouts (Vis. 1), poster - Materials intended to be instructor-led - Instructional strategies include discussion, demonstrations, observations, worksheet, audiovisual presentation - Learning activities include observation, take- home project
Availability Information:
Contact the Project Director or the Food Safety and Quality Contact at your state Cooperative Extension Service program regarding availability of this curriculum.
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