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OTHER CURRICULA:
Title: Cooking
for Groups: A Volunteer's Guide to Food Safety
http://www.fsis.usda.gov/oa/pubs/cfg/cfg.htm
Author: United States Department of Agriculture
Date published: 2001
Summary: The goal of this brochure is to help volunteers prepare and serve
food safely for large groups such as family reunions, church dinners,
and community gatherings.
Ordering information: You may e-mail your request for multiple copies
to fsis.outreach@usda.gov, or fax your request to (202) 720-9063. Please
include a daytime phone number with your request.
Cost: There is no charge for the publication, but the USDA reserves the
right to limit quantities.
The Foodborne Illness Education Information Center lists the following curricula for a "volunteer" audience:
Please access the Foodborne Illness Education Information Center directly for other food safety curricula -
Title:
Guidelines for Food Distribution Centers
Producer: ASI Food Safety Consultants
7625 Page Blvd.
St. Louis,, MO 63133
Telephone: 800-477-0778
Fax: 314-727-2563
E-mail address: asi@asifood.com
Format:
Manual - 39 pages
Date produced: 1995
Description:
These guidelines are a combination of the Good Manufacturing Practices,
Hazard Analysis Critical Control Points, and experience. They were devised
to enable food distribution centers to set up preventive programs designed
to stop problems from happening as well as to identify problems that currently
exist. These guidelines and gradings are divided into five sections to
enable management to focus on the areas in which improvement is most needed.
These sections are: evaluation of existence of food safety programs; pest
control; operational methods and personnel practices; maintenance and
repair; and cleaning programs.
Audience: volunteers, foodservice workers
Cost: $10 per copy, over 10 - $7.50 per copy
How to order:
Order from above address.
NAL Call Number: TS189.6 A85 1995
Web Address: http://www.asifood.com
Title:
Serve Food Safely: A Volunteer Training System
Producer: Active Aging, Inc.
Area Agency on Aging
1034 Park Ave.
Meadville, PA 16335
Telephone: 814-336-1792 or 1-800-321-7705
Fax: 814-336-1705
Format:
Curriculum includes videocassette (45 min.), volunteer training manual,
supervisor's training guide, handouts, publicity and marketing materials,
certificate of completion
Date produced: 1997
Description:
The curriculum is broken down into 9 five minute lessons that can be used
as a stand alone unit or as part of the full system. Lessons are: Looking
at the Enemy, Receiving, Storage, Preparation, Cooking, Serving, Cooling/Reheating,
Cleaning/Sanitizing, and Home Delivered Meals.
Audience: volunteers, home delivered meals
Cost: $94.95
How to order:
Order from above address.
NAL Call Number: Videocassette no.2630
Web Address: http://www.toolcity.net/~aainc/
Title:
Tutorial for Prepared and Perishable Food Rescue Programs
Producer: Chef and Child Foundation
American Culinary Federation
10 San Bartola Drive
St. Augustine, FL 32086
Telephone: 904-824-4468 ext. 104
Fax: 904-825-4758
E-mail address: acf@acfchefs.net
Format:
2 manuals, videocassette- set of two
Date produced: 1996
Description:
Developed for prepared food programs and community service agencies that
distribute and utilize perishable prepared foods to the needy. One workbook
and video covers food safety issues, the other deals with nutrition and
menu planning. Both workbooks are written in large type and are easy to
read.
Audience: foodservice workers, volunteers
How to order:
No longer available from producer for purchase, but can be borrowed from
the National Agricultural Library through interlibrary loan. Contact your
local library.
NAL Call Number: Videocassette no.2497
Web Address: http://www.acfchefs.org/ccf/ccfprgm.html
Title:
Soup Up Food Safety in Your Kitchen
Producer: Cornell Cooperative Extension
Dept. of Food Science
8 Stocking Hall
Ithaca, NY 14853
Telephone: 607-255-7922
E-mail address: dls9@cornell.edu
Format:
Transparencies or slides, booklet (28 pages). Also available on CD-ROM
Date produced: 1999
Description:
These program materials are designed for teaching safe food preparation
principles to staff and volunteers who work in soup kitchens. The materials
include a comprehensive set of full-color overhead transparencies or 35-mm
color slides and a 28-page easy-to-read food safety reference booklet,
titled A Soup Kitchen Worker's Guide to Food Safety. The visuals and booklet
are also available on a CD. The notebook contains the visual program,
booklet, information on how to teach adult learners, pre- and post-tests,
learning activities, case studies and food safety reference material.
The 122-overheads/slides are divided into 10 modules. The visual program
and booklet both include information about: Soup Kitchens, Basic Microbiology
and the Causes of Foodborne Illness, Proper Food Storage, Good Personal
Hygiene, Safe Food Preparation, Proper Cooking and Cooling Temperatures,
Cross Contamination and Its Prevention, Thermometer Use, and Safe Serving
and Cleaning Procedures.
Audience: volunteers
Cost: Contact source
How to order:
Order by contacting Susan Steinruck, e-mail: sms53@cornell.edu, phone:
607-266-7656, fax: 607-266-8162
Title:
Reducing Foodborne Illness Risk at Fairs, Festivals, Catered Events
Producer: Louisiana State University Cooperative Extension Service
Contact: Ruth Patrick, Sara Seals
PO Box 21500
Knapp Hall
Baton Rouge, LA 70894-5100
Telephone: 504-388-4141
Fax: 504-388-2478
E-mail address: sseals@agctr.lsu.edu
Format:
Curriculum includes manual with fact sheets, food safety background information,
materials for setting up a folding display; 39 slides with written script.
Date produced: 1996
Description:
Geared towards volunteers and other workers at fairs, festivals and catered
events. Recommends using USDA video "Food Safety Is No Mystery"
and National Restaurant Association ServSafe slides and videos, but these
materials are not included in the curriculum.
Audience: volunteers, foodservice
Cost: Unknown
How to order:
Order from above address.
NAL Call Number: Kit no. 516
Funding: Extension grantee 93-EFSQ-1-4076
Title:
Safe Aid - A Food Safety Training Program for Food Banks
Producer: Montana State University Extension Service
Contact: Lynn C Paul
PO Box 173360
Bozeman, MT 59717-3360
Telephone: 406-994-5702
E-mail address: lpaul@montana.edu
Format:
Curriculum includes 5 lesson booklets, summary sheets, posters, training
manual
Date produced: 1998
Description:
This curriculum was designed for food bank directors, staff and volunteers.
Booklet titles are: 1) Food banks and food-borne illness; 2) Sanitary
surroundings: Setting up for safe food; 3) Risk management; 4) Safe food
handling; and 5) Re-packaging bulk food.
Audience: volunteers
Cost: $15 plus $3 shipping and handling
How to order:
Order from Extension Publications, Rm 115, Culbertson Hall, MSU, Bozeman,
MT 59717. Tel. 406-994-3273.
Funding: extension grantee 94-EFSQ-1-4118
Title:
Safe Food Handling for Occasional Quantity Cooks
Producer: Ohio State University Extension Service
Contact: Lydia C. Medeiros
Dept. of Human Nutrition and Food Management, Ohio State University
1787 Neil Ave., 315 Campbell Hall
Columbus, OH 43210-1295
Telephone: 614-292-2699
Fax: 614-292-8880
E-mail address: medeiros.1@osu.edu
Format:
Curriculum includes videocassette fact sheets, overhead transparency masters,
trainer's manual, participant's manual, posters.
Date produced: 1994
Description:
This is a comprehensive curriculum developed to teach volunteer foodservice
workers. The curriculum addresses practices and responsibilities of foodservice
workers, using a critical thinking approach, and HACCP. Topics include
planning and purchasing, storing food supplies, preparing food, transporting-storing-and
serving cooked food, and handling leftovers.
Audience: consumers, volunteers
Cost: Posters and brochures are free; camera-ready masters of fact sheets
$10.50; videotape $15
How to order:
Order from Ohio State University Extension Publication Office, 385 Kottman
Hall, 2021 Coffey Rd., Columbus, OH 43210-1044, 614-292-1607, fax 614-292-2270.
NAL Call Number: Kit no. 256
Funding: extension grantee 92-EFSQ-1-4053
Title:
Keep Food Safe: We Wish You Well
Producer: Oregon State University
Extension Foods and Nutritionist Specialist
161 Milam Hall
Corvalis, OR 97331-5106
Telephone: 503-737-3211
Fax: 503-737-0999
Format:
Curriculum contains training guide, numerous handouts, overhead transparency
masters, poster, pot holder, magnet, quiz
Date produced: 1995
Description:
This kit is designed for use by workers in food pantry operations.
Audience: foodservice workers, volunteers
Cost: $7.50
How to order:
Order from above address.
NAL Call Number: Kit no.371
Title:
STRETCH Safety Training, Resources, and Education to Combat Hunger
Producer: Purdue University Cooperative Extension Service
Contact: April Mason, Ph.D.
Purdue University
1264 Stone Hall
West Lafayette, IN 47904-1264
Telephone: 765-494-8539
Fax: 765-494-0674
E-mail address: masona@cfs.purdue.edu
Format:
Curriculum consists of 18 self-evaluation cards and corresponding fact
sheets
Date produced: 1996
Description:
Designed to assist not-for-profit food assistance organizations in evaluating
their programs in terms of food safety, nutrition, and volunteer management.
The S.T.R.E.T.C.H. program developed a self-evaluation tool which can
be self-administered, or utilized with the aid of an Extension professional.
Audience: food assistance organizations, volunteers
Cost: $10
How to order:
Order from Ag Comm - Order from Ag Comm - 1-888-EXT-INFO, fax (765) 496-1540,
email: media.order@ces.purdue.edu. CFS- 656
NAL Call Number: Kit no. 517
Funding: extension grantee 95-EFSQ-1-4156
Title:
Ken McKan the Food Safety Man
Producer: Purdue University Cooperative Extension Service
Contact: Willie Burgess
Purdue University
1264 Stone Hall
West Lafayette, IN 47904-1264
Telephone: 765-494-8186
E-mail address: willie@cfs.purdue.edu
Format:
Videocassette, set of 6 (Each 6-8 minutes), educator's guide, activity
guide, Spanish supplement
Date produced: 1997
Description:
Originally designed for emergency feeding programs, the Ken McKan series
consists of five videos - a focus on diversity, handwashing, time and
temperature control, evaluating incoming foods, and nutritional necessities
during life. The sixth video is a Spanish translation of Nutritional Necessities
During Life.
Audience: volunteers, food assistance organizations, adolescents, youth,
children
Cost: $10 each
How to order:
Order from Ag Comm - MDC, 1187 Service Bldg., West Lafayette, IN 47907-1187.
1-888-EXT-INFO or (765) 494-6794, fax (765) 496-1540, email: media.order@ces.purdue.edu
NAL Call Number: Time and Temperature - Videocassette no. 2870; Handwashing
- Videocassette no. 2868; Food Evaluation - Videocassette no. 2869
Funding: Extension project 96-EFSQ-1-4167
Title:
Food, Fundraising and You
Producer: Pennsylvania Department of Agriculture, Bureau of Food Safety
& Laboratory Services
2301 North Cameron Street
Harrisburg, PA 17110-9408
Telephone: 717-787-4315
Format:
Booklet - 26 pages
Date produced: 1999
Description:
This general food safety booklet is geared towards volunteer workers staffing
events where food is made or sold.
Audience: volunteers
Cost: Free
How to order:
Available on web site only.
Web Address: http://sites.state.pa.us/PA_Exec/Agriculture/
bureaus/foodsafety/foodpublications/foodpublications.htm
Title:
Looking for a Safe Harbor: Manual for Volunteer Foodservice Workers
Producer: University of Vermont
Contact: Dale Steen
UVM Extension System
HCR 31 Box 436
St. Johnsbury, CT 05819
Telephone: 802-748-8177
Fax: 802-748-1955
E-mail address: dsteen@clover.uvm.edu
Format:
Curriculum includes training the trainer leader's guide, training the
trainer handouts, training the volunteer food service worker leader's
guide, training the volunteer food service worker handouts, log book,
pretest, videocassette (10 min.)
Date produced: 1994
Description:
This curriculum is for training volunteer foodservice workers in temporary
food events, such as fairs, church suppers or community gatherings. There
is a Train the Trainer curriculum, which is to be used by a professional
knowledgeable in safe food handling principles and practices, to train
those who are in charge of a temporary event or booth. This program is
approximately 6 1/2 hours long. Participants in the Train the Trainer
program will then use the Train the Volunteer materials to train their
volunteer foodservice workers. This training program will take approximately
3 hours.
Audience: volunteers, fundraisers
Cost: $25 or pieces can be bought separately
How to order:
Order from above address.
Funding: extension grantee 92-EFSQ-1-4055
Title:
Food Safety for Fundraisers
Producer: University of Wyoming, Dept. of Consumer and Family Sciences
Contact: Misti Stangle
University of Wyoming, CES
P.O. Box 3354
Laramie, WY 82071-3354
Telephone: 307-766-5375
Fax: 307-766-3379
E-mail address: studer@uwyo.edu
Format:
Videocassette (22 minutes), 23 page manual.
Date produced: 1994
Description:
This 22 minute video and manual is geared towards people who are not accustomed
to handling large quantities of food. The manual is large type with plenty
of graphics. Growth of bacteria are explained along with factors necessary
for bacteria to multiply. Proper temperature control, cooling foods rapidly,
cooking foods thoroughly, keeping thermometers calibrated, sanitizing
tables and kitchenware, preventing cross contamination, and personal hygiene
are discussed. The concept of HACCP is introduced. Included is a list
of potentially hazardous foods.
Language: Spanish
Audience: volunteers
Cost: $25
How to order:
Order from above address.
NAL Call Number: Videocassette no. 2006.
