Michigan State University Extension
Extension Food Safety Education - FSQ96077
12/01/96
Materials Title: Notebook: Safe Food at Home - A Food Safety Train the Trainer Program; Videotape: Handwashing News Materials Format:Adult Curriculum Notebook and Video(Vis. 1) Date Materials Produced: 1995
Project Number: 93-EFSQ-1-4077 University: University of Massachusetts Project Director: Nancy Cohen, Ph.D., R.D. Cooperative Extension System 204 Chenoweth Lab - Box 31420 University of Massachusetts Amherst, MA 01003-1420
Phone: 413-545-0552 FAX: 413-545-1074 E-mail - cohen@nutrition.umass.edu
This project has been completed.
Safe Food at Home Abstract: This Train-the-Trainer program was developed to reduce the risk of illness from foods by educating staff and residents who live in homes for people with mental retardation about safe food handling skills. It was designed for teaching dietitians, staff development trainers, and direct care staff, who in turn teach resident with developmental disabilities. The notebook consists of three complete lesson plans for trainers- these include the food safety concept, learner objectives, outline of activities and camera ready support materials. A separate lesson on appropriate methods for teaching consumers with mental retardation is included. Other materials in the notebook include surveys and answer keys, a materials checklist for trainers, program management tips, a complete list of audio visuals on food safety with local availability information. The 6-8 minute videotape, Handwashing News, is narrated by a "Germ" and shows a resident demonstrating proper handwashing.
I. Content A. Main emphasis of the curriculum/materials: - 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 - Consideration of at-risk populations: home based consumers with mental retardation - Food purchasing considerations - Food preparation at home - Food storage
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 is 1-2 hours for train-the- trainer - Target audience(s) is dietitians, staff development trainers, and direct care staff who work with consumers with mental retardation. - Materials are available in English - Facilitator materials include some background information, goals and objectives, lesson plans, camera- ready masters, answer keys, resource lists (availability information for MA residents) - Learner materials format: fact sheet, handout, brochure, poster, magnet, wallet card, video(Vis. 1) - Materials intended to be used in small group, instructor-led - Production qualities include graphics immediately identifiable and relevant to content and reader. - Instructional strategies include discussion, demonstrations, worksheet, audiovisual presentation - Learning activities include observation
Availability Information:
Order from: Nancy Cohen, Ph.D., R.D. Cooperative Extension System 204 Chenowith Laboratory - Box 31420 University of Massachusetts Amherst, MA 01003-4120 Phone: 413-545-0552 FAX: 413-545-1074 Email address
Handwashing Poster (set of 10) $6.00 Safe Food at Home Magnet (10) $4.00 Refrigerator and Freezer Storage Poster (set of 2) $2.00 Pack Safe Lunches to Go (set of 10 brochures) $1.50 A Quick Consumer Guide to Safe Food Handling (set of 10 brochures) $2.00 Handwashing News (video) $10.00 Safe Food at Home Notebook with lesson plans, materials and videotape $30.00
Make check payable to University of Massachusetts
| Visual title - Visual size | Visual title - Visual size |
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| Handwashing News - 3472K |