Title: Educational Program to Train Foodservice Workers 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: Videocassette (3 parts, 90 min. each), guidelines for facilitators, activities, food safety calendar, certificate of completion, miniposters, HACCP checklist. Date Produced: 1992 Description: Food service workers who prepare and serve food to high-risk clientele, young children at daycare facilities, and the elderly at senior citizen centers, are the target audience of this distance learning satellite program. The program is presented in three parts of 90 minutes each. Part one, Mean About Clean: Warfare on Germs, focuses on personal cleanliness and kitchen sanitation. Part two, Clean From Start to Finish: Prepare, Cook and Serve Food Safely, looks at receiving/purchasing food and storing, preparing, and cooking food safely. Part three, Hot or Cold, But Not In Between: Serving, Transporting and Holding Food, discusses transporting and serving food, home-delivered meals and controlling pests. Activities to do during break times are included. Audience: 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: Videocassette no.2627 Funding: extension grantee 91-EFSQ-1-4035
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