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Title:Safe Food Handling for Occasional Quantity Cooks
Producer:Ohio State University Extension Service
Description:Developed to teach volunteer food service workers. The curriculum addresses practices and responsibilities of food service 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. This curriculum includes videocassette fact sheets, overhead transparency masters, a trainer's manual, a participant's manual, and posters.
Topic:HACCP
Standards and Guidelines
Food Storage
Audience:Volunteers
Consumers
Format/Pub. Year:Curriculum (1994)
Contact Information:
 Ohio State University Extension Service
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
Email:medeiros.1@osu.edu
Cost:Free with Restrictions
How To Order:Available through NAL's InterLibrary Loan Program. Request Library Materials
NAL Call Number:Kit no. 256
Grant Number:Extension grantee 92-EFSQ-1-4053

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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.


Last Modified: Nov 29, 2011