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 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

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