Michigan State University Extension
Extension Food Safety Education - FSQ96053
12/01/96
Materials Title: Safe Food Handling for Occasional Quantity Cooks Materials Format: Adult Curriculum Notebook, Video(Vis. 1) Date Materials Produced: 1994
Project Number: 92-EFSQ-1-4053 University: Ohio State University Project Director: Lydia Madeiros, Ph.D. Specialist, Food & Nutrition Ohio State University Cooperative Extension Service 265 Campbell Hall/1787 Neil Avenue Columbus,OH 43210-1295
Phone: 614-292-2699 FAX: 614-292-7536 E-mail - medeiros.1@osu.edu
This project has been completed.
Safe Food Handling for Occasional Quantity Cooks Abstract: This is a comprehensive curriculum developed to teach volunteer food handlers in church, 4-H, scouting and/or fraternal organizations. The curriculum addresses practices and responsibilities of volunteer and seasonal food handlers, using a critical thinking approach and HACCP principles. Background information is given on foodborne illness, tips from a food sanitarian, and legal issues/responsibilities. The package includes a videotape, 54-page Trainers Manual, 55-page Participants Manual and worksheets, masters for overheads, mini- posters, sample advertisements and press releases for marketing, evaluation, and certificates. Each lesson requires approximately 45 minutes, and the lesson plans include objectives, background/introduction, activity guides, and review suggestions that help assess critical thinking. This complete program includes topics on planning and purchasing, storing food supplies, preparing food, safe thawing practices, server hygiene, transporting-storing-and serving cooked food, and handling leftovers.
I. Content A. Main emphasis of the curriculum: - 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 - Critical thinking strategies explicitly stated C. Content related to microbiological issues: - Scientific principles of food safety - Foodborne illness - Consideration of at-risk populations: children , elderly - Food purchasing considerations - Food preparation at church, 4-H, fraternal organizations, etc. - Food storage - Critical thinking strategies explicitly stated - 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 C. Develop and use critical thinking skills
III. Format - Number of lessons in curriculum - 5 in both Trainer and Participant curriculum - Length of each lesson, time required: 45 minutes - Target audiences are general public, occasional quantity cooks, volunteers - 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, resource lists, evaluation guidelines. - Learner materials format: fact sheet, handout, overhead transparencies, video(Vis. 1) - 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, audiovisual presentation - Learning activities include observation, drama, learner presentations
Availability Information:
Posters and brochures: free Camera-ready masters for fact sheets: $20.50 Video: $25.50
Order from: Ohio State University Extension Publication Office 385 Kottman Hall 2021 Coffey Rd Columbus, OH 43210-1044
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 no. 256
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