Information for the database was collected by surveying academia, government agencies, industry, and trade and professional organizations for available food safety educational materials resources. Listings in this database are provided for information sharing purposes only. No endorsement is intended. Listings in the database are self reported and have not been evaluated. We recommend that you ask for a list of previous users so that you can assess whether the listing will meet your needs. Call the contacts listed for more information.

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42  record(s) matched your query on HACCP.

1 of 42
Title:	Food Safety Handbook (Food Hygiene Handbook)
Producer:	Highfield Publications
Format:	Manual, 56 pages
Date Produced:	1997
Audience:	foodservice workers
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2 of 42
Title:	Safe-at-the-Plate
Producer:	Safe-at-the-Plate
Format:	Textbook, overheads, workbook, audiotapes
Date Produced:	1998, Revised March 2000
Audience:	foodservice workers
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3 of 42
Title:	Quality Sanitation Management
Producer:	American Hotel & Motel Association
Format:	Textbook, soft cover- 494 pages
Date Produced:	1994
Audience:	trainers, managers, foodservice
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4 of 42
Title:	GMP/Food Safety Training for Food Plant Employees
Producer:	American Institute of Baking
Format:	Videocassette - set of 5 videos. Also available as an interactive CD-ROM
Date Produced:	1994
Audience:	processors, food plant employees
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5 of 42
Title:	Molluscan Shellfish Handling at Retail
Producer:	Food Marketing Institute
Format:	Curriculum includes videocassette (24 min.), manual.
Date Produced:	2001
Audience:	retail, seafood
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6 of 42
Title:	Salmonellosis in livestock. Preharvest food safety: risk and reality
Producer:	University of Nebraska-Lincoln
Format:	Videocassette (71 min.)
Date Produced:	1999?
Audience:	Preharvest, livestock
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7 of 42
Title:	Food Safety Information Package for Sanitarians
Producer:	Food and Drug Administration, State Training Branch
Format:	Curriculum includes videocassette set from Charting a Safe Course, 2 other videocassettes, overhead transparencies, computer disks
Date Produced:	1998
Audience:	health inspectors
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8 of 42
Title:	Kids Kitchen Savvy
Producer:	Food & Health Communications, Inc.
Format:	Handouts, Posters, Overhead, and PDF Files
Date Produced:	2006
Audience:	volunteers, retail
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9 of 42
Title:	Safe Food Handling for Occasional Quantity Cooks
Producer:	Ohio State University Extension Service
Format:	Curriculum includes videocassette fact sheets, overhead transparency masters, trainer's manual, participant's manual, posters.
Date Produced:	1994
Audience:	consumers, volunteers
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10 of 42
Title:	Food Safety Training Tape
Producer:	Purdue University Cooperative Extension Service
Format:	Videocassette (16 min.)
Date Produced:	1995
Audience:	foodservice workers
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11 of 42
Title:	HACCP Education Conference: Forming Partnerships from Farm-to-Table
Producer:	Texas Agricultural Extension Service
Format:	Manual
Date Produced:	1997
Audience:	extension specialists, public health officials
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12 of 42
Title:	Food Safety for Professionals: A Reference and Study Guide
Producer:	The American Dietetic Association
Format:	Book, 101 pages
Date Produced:	1991
Audience:	professionals
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13 of 42
Title:	A Practical Approach to HACCP
Producer:	The Educational Foundation of the National Restaurant Association
Format:	Curriculum consists of: coursebook, instructor's guide, videocassettes
Date Produced:	Varies
Audience:	foodservice managers
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14 of 42
Title:	Food Safety & Sanitation and More Food Safety & Sanitation
Producer:	The Grossbauer Group
Format:	Curriculum includes learning objectives, presentation outline, background info for presenter, transparencies, handout masters, pre- and post-tests, training tips
Date Produced:	1996, 1998, updated 2001
Audience:	foodservice
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15 of 42
Title:	Food Safety for Fundraisers
Producer:	University of Wyoming
Format:	Videocassette (22 minutes), 23 page manual.
Date Produced:	1994
Audience:	volunteers
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16 of 42
Title:	Food Safety for Foodservice: Handling Knives, Cuts and Burns
Producer:	J. J. Keller & Associates, Inc.
Format:	Curriculum includes 4 videocassettes (10-12 min each), instructor's bulletin (8 pages), employee skill cards
Audience:	foodservice
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17 of 42
Title:	How to Implement a Food Safety Plan
Producer:	Food and Environmental Hygiene Department
Format:	Curriculum includes a manual (47 pages)
Date Produced:	2002
Audience:	foodservice
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18 of 42
Title:	Food Safety Accreditation Student Training - FsAST
Producer:	Food Safety Branch, Dept. of Public Health, Commonwealth of Kentucky
Format:	Curriculum contains a videocassette (40 min) , instructor's manual (78 pages), student workbook (25 pages) (Spanish Disc Available)
Date Produced:	2000
Audience:	adolescents
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19 of 42
Title:	HACCP Training for Employees - USDA Awareness
Producer:	J. J. Keller & Associates, Inc.
Format:	Curriculum contains videocassette (15 min), instructor's guide, employee handbooks
Audience:	foodservice
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20 of 42
Title:	HACCP Training for Employees - FDA Awareness
Producer:	J. J. Keller & Associates, Inc.
Format:	Curriculum includes videocassette (15 min), instructor's guide, employee handbooks
Audience:	foodservice
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21 of 42
Title:	HACCP Training for Managers
Producer:	J. J. Keller & Associates, Inc.
Format:	Curriculum contains videocassette (17 min), implemenation guide
Audience:	manager
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22 of 42
Title:	Street HACCP
Producer:	Florida Department of Business & Professional Regulation
Format:	Curriculum includes CD-ROM
Date Produced:	2001
Audience:	foodservice
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23 of 42
Title:	HACCP--Charting a Safe Course
Producer:	Food and Drug Administration, State Training Branch
Format:	Videocassette (set of 12 tapes), course manual
Date Produced:	1994
Audience:	foodservice
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24 of 42
Title:	HACCP: A Basic Understanding
Producer:	CEV Multimedia
Format:	Videocassette (32 minutes) and 24 page supplement
Date Produced:	Unknown
Audience:	foodservice
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25 of 42
Title:	Food Safety: A Guide for What You Really Need to Know
Producer:	Iowa Dietetic Association
Format:	Book - 152 pages
Date Produced:	2000
Audience:	foodservice workers
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26 of 42
Title:	Samples of Standard Operating Procedures Food Safety and HACCP Training and Monitoring
Producer:	Hotel, Restaurant, and Institution Management Iowa State University
Format:	fact sheets
Audience:	foodservice, managers
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27 of 42
Title:	1901: Developing and Implementing HACCP-based Retail Food Operations
Producer:	Hospitality Institute of Technology and Management
Format:	Training class. A two-day course with text (GBC bound) and model policies, procedures, and standards manual (photocopy); text available for purchase; policies manual online.
Audience:	foodservice, managers
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28 of 42
Title:	0091: Employee Food Hazard Control in Retail Food Operations
Producer:	Hospitality Institute of Technology and Management
Format:	Training Class. Two-hour PowerPoint slide presentation with handout (PowerPoint slides, notes, and four-page policies manual; photocopy)
Audience:	foodservice, managers
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29 of 42
Title:	0905: Employee Food Safety: A Self-Instruction Text
Producer:	Hospitality Institute of Technology and Management
Format:	curriculum. Text comprised of learning modules plus a final exam at the end of the text (GBC bound)
Audience:	foodservice, managers
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30 of 42
Title:	Fight Foodborne Illness!
Producer:	Texas Agricultural Extension Service
Format:	Curriculum includes CD-ROM with lesson plan, resource lists, script (SAY and DO format), camera-ready masters, evaluation tools, handouts, puzzles, activities
Date Produced:	2004
Audience:	Adolescents
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31 of 42
Title:	Ensuring Safe Food: A HACCP-Based Plan for Ensuring Food Safety in Retail Establishments
Producer:	Ohio State University Extension Service
Format:	Training manual (126 pages), DVD (10:33 minutes)
Date Produced:	2002
Audience:	retail
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32 of 42
Title:	Ensuring Food Safety Writing Your Own Food Safety Plan--The HACCP Way--A Guide for Food Service Operators
Producer:	British Columbia Centre for Disease Control
Format:	manual
Audience:	foodservice, managers
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33 of 42
Title:	Antimicrobial Spray Treatments for Red Meat Carcasses Processed in Very Small Meat Establishments
Producer:	College of Agricultural Sciences at Penn State University
Format:	booklet, online video
Date Produced:	Intervention Booklet produced 2005
Audience:	Processors
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34 of 42
Title:	Employee Food Safety Handbook - 3rd Edition
Producer:	J.J. Keller & Associates, Inc.
Format:	book
Audience:	foodservice, managers
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35 of 42
Title:	Compliance Manual for Food Quality and Safety
Producer:	J.J. Keller & Associates, Inc.
Format:	Manual
Audience:	foodservice, managers
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36 of 42
Title:	A Recipe for Food Safety Success
Producer:	J.J. Keller & Associates, Inc.
Format:	videocassette
Audience:	foodservice, managers
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37 of 42
Title:	KellerSoft HACCP Plan Developer Software
Producer:	J.J. Keller & Associates, Inc.
Format:	software
Audience:	foodservice, managers
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38 of 42
Title:	Food Safety Poster Series
Producer:	J.J. Keller & Associates, Inc.
Format:	poster
Audience:	foodservice, managers
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39 of 42
Title:	The HACCP Journey in School Foodservice. A Series of Eight Lessons Designed to Introduce School Foodservice Employees to HACCP.
Producer:	Iowa State University Extension
Format:	manual
Date Produced:	2003
Audience:	school foodservice
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40 of 42
Title:	The HACCP Food Safety , Training Manual
Producer:	Tara Paster
Format:	Manual
Date Produced:	April 2006
Audience:	Foodservice, manager, retail
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41 of 42
Title:	The HACCP Food Safety Employee Manual
Producer:	Tara Paster
Format:	Manual
Date Produced:	April 2006
Audience:	Foodservice, manager, retail
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42 of 42
Title:	Model Board-Level Policy for Food Safety in School Districts
Producer:	Iowa State University Extension
Format:	Fact Sheet
Date Produced:	September 2006
Audience:	school foodservice
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Information for the database was collected by surveying academia, government agencies, industry, and trade and professional organizations for available food safety educational materials resources. Listings in this database are provided for information sharing purposes only. No endorsement is intended. Listings in the database are self reported and have not been evaluated. We recommend that you ask for a list of previous users so that you can assess whether the listing will meet your needs. Call the contacts listed for more information.