Title:||Fight Foodborne Illness!|
|Producer:||Texas Agricultural Extension Service|
|Description:||Many people eat out at fast food restaurants and the majority of personnel who are serving and handling the food are youth from 14 to 17 years of age. This curriculum targets this group of foodservice employees. It contains six lessons of safe food handling and also includes a lesson on HACCP principles. The titles of the lessons are:
- Food Safety: Why The Concern?
- Good Personal Hygiene: Keep Your Hands Clean
- Preventing Cross-Contamination
- Cleaning, Sanitizing, and Storing: Control Bacterial Growth!
- The Importance of Food Temperatures
- Using HACCP to Achieve Food Safety.
Standards and Guidelines
|Audience:||Food Service Workers|
|Format/Pub. Year:||Curriculum (2004)|
| ||Texas Agricultural Extension Service|
223 Kleberg Center
College Station, TX 77843-2471
|Cost:||Free with Restrictions|
|How To Order:||Available through NAL's InterLibrary Loan Program. Request Library Materials|
|NAL Call Number:||RA601.5 .F54 2004 |
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Last Modified: Dec 07, 2011