Title: Training Foodservice Workers and At-Risk Groups to Reduce Foodborne Illness Producer: University of Kentucky, Cooperative Extension Service 233 Scovell Hall Lexington, KY   40546-0064 Telephone: 859-257-1812 Fax: 859-257-7792 Format: Curriculum includes: Safe Food Checklist, guidelines for facilitators, children's story and stickers, posters and handouts for seniors Date Produced: 1994 Description: This project was part of a satellite food safety training program conducted in June 1993. The training was geared towards foodservice workers at senior citizen centers and child care centers. Posters and flyers for senior citizen centers are included, as is a story for children. Activities for three lessons are included: 1) Handwashing, 2) Calibrating a Thermometer and 3) Using the Safe Food Checklist for Meal Preparation. Audience: child care, seniors, foodservice workers Cost: Unknown How To Order: Order from Agricultural Communications Services, Scovell Hall, Lexington, KY 40546-0064, tel. 859-257-7218. NAL Call Number: RA601.5.T73 1994 Funding: extension grantee 91-EFSQ-1-4035

< Back

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.