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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. | | 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 | | Funding: | Extension grantee 92-EFSQ-1-4053 |
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Last Modified: Nov 29, 2011
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