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Title:Training Foodservice Workers and At-Risk Groups to Reduce Foodborne Illness
Producer:University of Kentucky, Cooperative Extension Service
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 well as a children's story. Activities for three lessons are included: 1) Handwashing, 2) Calibrating a Thermometer and 3) Using the Safe Food Checklist for Meal Preparation. This kit includes a Safe Food Checklist, guidelines for facilitators, children's story with stickers and posters, and handouts for seniors.
Topic:Hand Washing
Preparation and Handling
Food Service
Audience:Food Service Workers
Childcare Providers
Format/Pub. Year:Kits (1994)
Contact Information:
 University of Kentucky, Cooperative Extension Service
233 Scovell Hall
Lexington, KY 40546-0064
Cost:Free with Restrictions
How To Order:Available through NAL's InterLibrary Loan Program. Request Library Materials
NAL Call Number:RA601.5.T73 1994
Grant Number:Extension grantee 91-EFSQ-1-4035

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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 14, 2011