TITLE::Foodborne Illness Educational Materials Database PUBLICATION DATE:March 1995 ENTRY DATE:March 1995 CONTACT: Food and Nutrition Information Center National Agricultural Library, USDA 10301 Baltimore Blvd., Room 304 Beltsville, MD 20705-2351 (301) 504-5719 fax (301) 504-6409 fnic@nalusda.gov DOCUMENT TYPE:database report DOCUMENT SIZE: COPYRIGHT STATUS: Not copyrighted ______________________________________________________________________________ Title : A Consumer Guide to Safe Seafood Handling Producer name : University of Delaware, Sea Grant Marine Advisory Service Contact name : Marine Communications Office, Sea Grant College Program 263 E. Main St. Newark DE 19716-3530 302-831-8083 Fax : Internet : Date produced : 1992 Status : complete Format : Brochure- 8 pages Partners/funding sources : n/a Description : This guide is appropriate for professionals or educated consumers. Its 8 pages are loaded with information. Topics covered: buying fresh seafood, storing and handling fresh seafood, buying frozen seafood, storing frozen fish, thawing, preparation, cooking, microwave cooking, serving, and catching your own seafood. It contains a seafood storage guide and thermometer with safe temperatures for seafood. Audience : professionals, consumers Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Single copies free; additional copies $.25. Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : A Food Service Guide to Safe Handling and Preparation of Ground Meat and Ground Poultry Producer name : Food Marketing Institute Contact name : Publications Sales Food Marketing Institute 800 Connecticut Ave., NW, Suite 500 Washington DC 20006-2701 202-429-8298 Fax : 202-429-4529 Internet : Date produced : 1993 Status : complete Format : Camera-ready brochure. Partners/funding sources : American Meat Institute, National Live Stock & Meat Board, FDA, USDA Description : This guide is aimed at food handlers and food service operators and discusses safe handling, storage, preparation, and cooking tips for ground meat and poultry. Discussed throughout are three key points: cool it, clean it, and cook it. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $5. Available in quantity : Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : A Health Alert for Hispanic Pregnant Women: Avoid Soft Cheeses Producer name : Food and Drug Administration Contact name : 200 C St. SW HFS-555 Washington DC 20204 Fax : 202-401-3532 Internet : Date produced : 1992 Status : complete Format : Brochure- 4 pages. Spanish translation on reverse side. Partners/funding sources : n/a Description : This consumer brochure describes listeriosis, list the types of soft cheeses that may become contaminated with Listeria, and gives consumers advice on avoiding food poisoning. The reverse side of the brochure contains the same information in Spanish. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public, Hispanic Non-English availability : Spanish Cost : Up to 100 copies free; master available Available in quantity : yes Restrictions on use : Not copyrighted How to order : For single copies call the FDA Seafood Hotline at 1-800-FDA-4010 or the FDA Office of Consumer Inquiries at (301) 443-3170. Publication No. 92-2265S. Comments : For multiple copies contact FDA Communications Office at 5600 Fishers Lane, room 15A19, Rockville, MD 20857, (301) 443-3220, fax (301) 443-9057. ************************************************************************** Title : A Matter of Judgement Producer name : Cornell Cooperative Extension Contact name : Dr. Robert B. Gravani Dept. of Food Science 11 Stocking Hall Ithaca NY 14853 607-255-7922 Fax : Internet : Date produced : 1994 Status : complete Format : Videotape (32 min.), instructor's manual with teaching strategies, workshop exercises, a crossword puzzle, and background information. Partners/funding sources : n/a Description : This training program is specifically designed for supermarket deli workers and is intended to provide them with practical information on food safety and sanitation. In the video, a courtroom drama with a surprise ending documents the trial of a supermarket deli worker accused of causing an outbreak of foodborne illness. In courtroom testimony the causes and prevention of foodborne illness outbreaks are emphasized. Audience : food handlers, retail, trainers Age group : All ages/non-specific Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $99 plus $3 shipping and handling. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from Instructional Materials Service at Cornell University, Kennedy Hall, Dept. of Education, Cornell University, Ithaca, NY, 14853, (607) 255-9252. Item # G801V. Comments : ************************************************************************** Title : A Model Food Safety Program for Low Literacy Food Handlers Producer name : University of Tennessee Institute of Agriculture, Agricultural Extension Service Contact name : Dr. Gail W. Disney Associate Professor P.O. Box 1071 University of Tennessee, Institute of Agriculture Knoxville TN 37901-1071 615-974-7399 Fax : Internet : Date produced : 1994 Status : complete Format : 4 Videotapes (tapes range in length from 15 to 20 minutes). Partners/funding sources : n/a Description : Program consists of four videos: 1) The Case of "La Grande Burgere", 2) The Case of Conrad the Egg-Head, 3) The Case of Walley's Salad, and 4) The Case of the Perfect Pig. Each video has a single-concept focus andd is designed for low-literacy, inexperienced food service workers. Topics addressed are proper cooling, cross contamination, personal hygiene, and proper cooking and handling. The videos were designed to stand alone, yet make a continuing series with a storyline involving a "super-hero" character portrayed as "Microbeman." Audience : food handlers, low-literacy Age group : All ages/non-specific Educational level : Low literacy Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : A Model Program to Reduce Foodborne Illnesses for Compromised Individuals Producer name : University of Florida, Home Economics Dept. Contact name : Mark Tamplin Food Safety Specialist 3031 McCarty Hall P.O. Box 110310 Gainesville FL 32611-0310 904-392-2030 Fax : 904-392-8196 Internet : mlt@gnv.ifas.ufl.edu Date produced : 1994 Status : complete Format : Includes FDA publications "Keep Your Food Safe", "Goce de Buena Salud. Proteja los Alimentos", and Spanish version of "Food Safety Advice for Persons with AIDS". Unversity of Florida adaptions of these publications are also included, as well as the brochures "Keep Your Infant's Food Safe" and English and Spanish versions of " Safe Food for Persons Most Susceptible to Foodborne Disease". Includes report of project and evaluations of the above materials and Spanish videotape "Eating Defensively". Partners/funding sources : n/a Description : This project involved the development, implementation and evaluation of educational programs targeted to persons with AIDS and cancer as well as WIC infants. Objectives were (1) identifying target clientele groups and conducting food safety surveys to determine knowledge of food handling practices; (2) developing and adapting food safety education materials for these groups; (3) implementing food safety programs for the target audiences; and (4) evaluating the impact of the programs on increasing awareness of food hazards and safe food handling practices. Most of the educational materials used were low-literacy. Publications were also made in Creole. Audience : extension agents, policy makers Age group : All ages/non-specific Educational level : Low literacy Income level : All levels Cultural applicability : General public Non-English availability : Spanish, Creole Cost : Available in quantity : Restrictions on use : How to order : Order from University of Florida, 3031 McCarty Hall, Gainesville, FL 32611-2030, (904) 392-2030. Comments : ************************************************************************** Title : A Quick Consumer Look at Safe Food Handling Producer name : USDA, Food Safety and Inspection Service Contact name : 14th St. and Independence Ave. Room 1180 South Building Washington DC 20250 202-720-9113 Fax : 202-720-9063 Internet : Date produced : 1990 Status : complete Format : Videotape (14 min), script Partners/funding sources : n/a Description : Covers basic safe food techniques, including shopping, bringing food home from the grocery store, refrigerating, thawing, preparing, cooking, microwaving, serving, storing leftovers, and reheating food. Includes buffet, picnic, and outdoor cooking tips. Geared towards consumers. Audience : consumers Age group : Adolescents, Adults Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : Not copyrighted How to order : Comments : NAL Call No.: Videocassette no. 1644 ************************************************************************** Title : About Foodservice Sanitation Producer name : Channing L. Bete Co., Inc. Contact name : 200 State Rd. South Deerfield MA 01373 800-628-7733 Fax : Internet : Date produced : 1994 Status : complete Format : Booklet- 15 pages Partners/funding sources : n/a Description : This publication reviews personal hygiene, growth of foodborne organisms, receiving and storing foods, washing dishes, preparing and serving foods, and cleaning the kitchen. Sentences are short and vocabulary simple. Audience : food handlers Age group : All ages/non-specific Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : Spanish, item #15909 Cost : 1-24 copies $1/each; 25-99 copies $.82/each; 100-499 copies $.55/each; plus shipping and handling Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Item # is 15800F-11-93. Comments : ************************************************************************** Title : About Preventing Foodborne Illness Producer name : Channing L. Bete Co., Inc. Contact name : 200 State Rd. South Deerfield MA 01373 800-628-7733 Fax : Internet : Date produced : 1993 Status : complete Format : Booklet (15 pages) Partners/funding sources : n/a Description : This illustrated booklet is geared towards foodservice workers. In addition to explaining what foodborne illness is and why foodservice workers should be concerned about it, it describes the major foodborne pathogens; optimal conditions for pathogen growth; how to inhibit pathogen growth; good hand washing techniques; cleaning and sanitizing dishes and utensils; and safe handling, preparation, and storing techniques. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : 1-24 copies $1/each; 25-99 copies $.82/each; 100-499 copies $.55/each; plus shipping and handling Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Item # is 37051E-10-93. Comments : ************************************************************************** Title : Adventures with Mighty Egg Producer name : American Egg Board Contact name : 1460 Renaissance Dr. Park Ridge IL 60068 708-296-7043 Fax : 708-296-7007 Internet : Date produced : 1993 Status : complete Format : Curriculum includes stickers, poster, activities, recipes, 8 lesson plans, reading list Partners/funding sources : n/a Description : This integrated curriculum unit for grades K through 3 features a hands-on approach. It was designed to encourage students to want to know more about eggs and other subjects as they develop math, science, language arts, creativity, and other skills. Safe handling of eggs is integrated in some of the lessons. Audience : teachers Age group : Children Educational level : Elementary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $9, extra posters and stickers can be ordered for $3.50; for quantity copies kits are $5 each Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : An Educational Program to Train Foodservice Workers Producer name : University of Kentucky, Cooperative Extension Service Contact name : Fudeko Maruyama Food and Nutrition Specialist 606-257-3888 Fax : Internet : Date produced : 1992 Status : complete Format : Videotape (3 parts, 90 min. each), guidelines for facilitators, activities, food safety calendar, certificate of completion, miniposters, HACCP checklist. Partners/funding sources : n/a Description : Food service workers who prepare and serve food to high-risk clientele, young children at daycare facilities, and the elderly at senior citizen centers, are the target audience of this distance learning satellite program. The program is presented in three parts of 90 minutes each. Part one, Mean About Clean: Warfare on Germs, focuses on personal cleanliness and kitchen sanitation. Part two, Clean From Start to Finish: Prepare, Cook and Serve Food Safely, looks at receiving/purchasing food and storing, preparing, and cooking food safely. Part three, Hot or Cold, But Not In Between: Serving, Transporting and Holding Food, discusses transporting and serving food, home-delivered meals and controlling pests. Activities to do during break times are included. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : An Educational and Instructional HACCP Package for Seafood Retailers Producer name : Food Marketing Institute Contact name : Publications Sales Food Marketing Institute 800 Connecticut Ave., NW, Suite 500 Washington DC 20006-2701 202-429-8298 Fax : 202-429-4529 Internet : Date produced : 1992 Status : complete Format : 2 videotapes, 60-page manual. Partners/funding sources : n/a Description : The video, HACCP -- Seafood Safety for Retail Seafood Executives, is directed at corporate decision makers who will decide whether to incorporate the HACCP concept into their programs. The second video, HACCP -- Seafood Safety for Store Managers and Associates, is designed for seafood department managers and discusses HACCP concepts and principals. The manual explains how to include HACCP in the retail seafood department and details how the program can be implemented for fresh fish, frozen fish, molluscan shellfish and cooked/ready-to-eat products. Audience : food handlers, retail, seafood managers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $125 for members; $250 for nonmembers; $25 for each additional manual Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Applied Foodservice Sanitation Coursebook, 4th edition Producer name : The Educational Foundation of the National Restaurant Association Contact name : Customer Service 250 S. Wacker Dr., Suite 1400 Chicago IL 60606-5834 800-765-2122 Fax : 312-715-0807 Internet : Date produced : 1992 Status : complete Format : Softcover book, 337 pages Partners/funding sources : n/a Description : The course focuses on the Hazard Analysis Critical Control Points (HACCP) system, tracing the flow of foods through a foodservice operation, concentrating on critical areas where contamination is most likely to occur. The coursebook includes a final exam, grading by the Educational Foundation, and the SERVSAFE certificate upon successful completion of the course. Audience : food handlers, trainers Age group : All ages/non-specific Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : 5-9 book $54/each; 10-24 books $46/each; 25+ $38/each. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Applied Foodservice Sanitation Instructor's Kit, 4th edition Producer name : The Educational Foundation of the National Restaurant Association Contact name : Customer Service 250 S. Wacker Dr., Suite 1400 Chicago IL 60606-5834 800-765-2122 Fax : 312-715-0807 Internet : Date produced : Status : complete Format : Complete kit contains instructor's guide with detailed course outlines, lesson plans, quizzes, and 31 transparency masters; 160 35mm slides; and lecture cards. Instructor's guide also sold separately. Partners/funding sources : n/a Description : Slides highlight key points from the Applied Foodservice Sanitation coursebook. Lecture cards correspond to the slides and include an illustration and page reference on each card. When used with the coursebook, participants can receive SERVSAFE certification. Audience : food handlers, trainers Age group : All ages/non-specific Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $200 for complete kit, $15 for instructor's guide only Available in quantity : Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Applied Foodservice Sanitation, 4th edition Producer name : The Educational Foundation of the National Restaurant Association Contact name : Customer Service 250 S. Wacker Dr., Suite 1400 Chicago IL 60606-5834 800-765-2122 Fax : 312-715-0807 Internet : Date produced : 1992 Status : complete Format : Textbook, 360 pages Partners/funding sources : n/a Description : This textbook covers the principles of food microbiology, important foodborne diseases, standards that are enforced by regulatory agencies, and applied measures for the prevention of foodborne diseases and other microbiological problems. This edition weaves the Hazard Analysis Critical Control Points (HACCP) system into chapters that deal with foodservice operations from receipt of food until service to customers. Hazards, standards, and corrective actions are presented for important operations that are critical control points for food safety. It is geared toward foodservice industry professionals, regulatory agencies, and instructors in academic institutions. Audience : food handlers, trainers, professionals Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $32.95 for members of NRA, $34.95 for non-members Available in quantity : Restrictions on use : Copyrighted How to order : Order from above address. Comments : NAL Call Number TX911.3 S3A68 1992 ************************************************************************** Title : Atencion! Producer name : Food and Drug Administration Contact name : 200 C St. SW HFS-555 Washington DC 20204 Fax : 202-401-3532 Internet : Date produced : 1994 Status : complete Format : Color poster- 22 inches x 17inches Partners/funding sources : n/a Description : Poster says in Spanish: To protect your baby during pregnancy, consume hard cheeses instead of soft white cheeses. Soft white cheeses could be contaminated with Listeria, a bacteria that could cause the death of your baby before it is born. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : Hispanic audience Non-English availability : Spanish only Cost : Available in quantity : Restrictions on use : How to order : DHHS Publication # (FDA) 94-2280PS Comments : ************************************************************************** Title : Campylobacter: Questions and Answers Producer name : USDA, Food Safety and Inspection Service Contact name : 14th St. and Independence Ave. Room 1180 South Building Washington DC 20250 202-720-9113 Fax : 202-720-9063 Internet : Date produced : 1991 Status : complete Format : 4 page Backgrounder Partners/funding sources : n/a Description : This Backgrounder from the USDA Food Safety and Inspection Service describes the bacteria Campylobacter and the illness it causes. Control of Campylobacter by consumers, USDA, and other countries is also discussed. Audience : consumers, food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Chances and Choices with Food Producer name : Minnesota Extension Service Contact name : Dr. Marla Reicks University of Minnesota 340 Coffey Hall, 1420 Eckles Ave. St. Paul MN 55108 612-625-5242 Fax : 612-625-1731 Internet : lbradley@mes.ums.edu Date produced : 1992 Status : complete Format : Videotape (3 segments, each segment 3-4 min.), lesson plans, student handouts, background information for educator, follow-up activities and discussion, pre- and post-tests. Partners/funding sources : n/a Description : This food safety curriculum for grades 4-6 includes a video and five lesson plans that encourage critical thinking. The first three lessons deal with food safety concepts that are important for youth who care for themselves, and with food handling skills in buying, storing, preparing, cooking and storing foods, and handling leftovers. The fourth lesson addresses concerns youth may have about food additives and pesticides. The fifth lesson is about water. Pre-and post-test evaluation tools are included, as well as take-home activities for each lesson. Audience : children Age group : Youth Educational level : Elementary, Grades 4-6 Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $40 Available in quantity : no Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Child Care Sanitation and Food Safety Course Producer name : North Carolina Cooperative Extension Service Contact name : Fax : Internet : Date produced : 1992 Status : complete Format : Instructor's manual, four videos (purchased separately), slide set (purchased separately), master copies of student handouts, certification examination, certificates of attendance and completion. Partners/funding sources : n/a Description : The intent of this four-hour course is to train personnel working in the child care industry. Participants who take the included exam and pass, receive a Certificate of Child Care Sanitation and Food Safety. The course begins with a pre-test and the Child Care Sanitation and Food Safety video (16 min., included in kit). Three other videos and a slide set are used in the course, but must be purchased separately. These may no longer be available commercially. Topics covered include child day care law and licensing requirements, kitchen specifications, principles of microbiology and foodborne illnesses, kitchen sanitation, personal hygiene, diapering, cleaning and sanitizing, safe food handling practices. The course also has a resource list, bibliography, the Child Day Care Law and Child Day Care Requirements. Audience : childcare providers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Contact Chuck Arnold, an Independent Consultant, at (919) 834-3689 for more information. Comments : ************************************************************************** Title : Ciguatera Producer name : University of Florida, Food Science Dept. Contact name : Dr. Steven Otwell Seafood Specialist U. of Florida, Food Science Dept. P.O. Box 110370 Gainesville FL 32611 904-392-1991 Fax : Internet : Date produced : 1989 Status : complete Format : Folding brochure- 4 pages. Partners/funding sources : Florida Sea Grant Program Description : The brochure describes ciguatera, an unusual type of seafood poisoning caused by consumption of certain marine species which harbor natural toxins originating in tropical waters. Topics covered are: what is ciguatera?, where does ciguatera occur?, what seafoods can be ciguatoxic?, how can one identify ciguatera?, and what should one do to prevent ciguatera? Audience : consumers, professionals Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Free. Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Cleaning the Kitchen: Things My Parents Never Told Me Producer name : The School Company Contact name : P.O. Box 5379 Vancouver WA 98668 206-696-3529 Fax : Internet : Date produced : 1993 Status : complete Format : Videotape (10 min.) Partners/funding sources : n/a Description : This video focuses on cleaning the home kitchen. A chef teaches what to clean pans with, how to avoid cross-contamination, the difference between cleaning and sanitizing and how to do both, keeping hands clean, wood versus plastic cutting boards. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $39.95 Available in quantity : Restrictions on use : Copyrighted How to order : Order from Cambridge Educational, P.O. Box 2153, Charleston, WV, 25328-2153, 800-468-4227, fax 304-744-9351. Comments : ************************************************************************** Title : Consumer Guides to Food Quality & Safe Handling Producer name : Food Marketing Institute Contact name : Publications Sales Food Marketing Institute 800 Connecticut Ave., NW, Suite 500 Washington DC 20006-2701 202-429-8298 Fax : 202-429-4529 Internet : Date produced : 1989-1993 Status : complete Format : Brochures- many of the brochures are available in camera-ready form so that companies can reproduce them with their own logo. Partners/funding sources : n/a Description : These consumer education brochures are intended for distribution at retail food establishments. Brochure topics are: dairy products & eggs; deli & fresh prepared foods; food safety & the microwave; meat, poultry, seafood, eggs; seafood; ground meat & ground poultry; after a flood or power outage. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Single copy $.50; 100 or more copies: $20 per hundred; 1,000 or more copies: $175 per thousandd. Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Decisions for Safer Food Producer name : Iowa State University, University Extension Contact name : Dr. Pat Redlinger 515-294-6616 Fax : Internet : Date produced : 1992 Status : complete Format : Report of project Partners/funding sources : n/a Description : This project developed and tested an educational model for mediating divergent perspectives on food safety issues through building coalitions. The target audience was the provider of food safety information. Within the context of the project, an information base was developed from existing research about consumer decision making regarding food safety. In addition, a working group of information providers was established throughout the state representing organizations with different food safety perspectives. A conference focusing on a proactive response to a food safety crisis was conducted. This project can serve as a guide for other states who want to conduct a similar program. Audience : policy makers, extension agents, professionals Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Order from Iowa State University, 1127 LeBaron Addition, Ames, IA 50011-1120, (515) 294-6616. Comments : ************************************************************************** Title : Deli Items May Dish Up Dose of Listeria Producer name : Food and Drug Administration Contact name : 200 C St. SW HFS-555 Washington DC 20204 Fax : 202-401-3532 Internet : Date produced : 1992 Status : complete Format : 5 page reprint from July/August 1992 FDA Consumer. Partners/funding sources : n/a Description : This consumer brochure describes listeriosis and the risks of eating some types of soft cheeses, undercooked poultry and hot dogs, foods purchased from deli counters, and other ready-to-eat foods. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public, Hispanic Non-English availability : n/a Cost : Master available Available in quantity : Restrictions on use : Not copyrighted How to order : For single copies call the FDA Seafood Hotline at 1-800-FDA-4010 or the FDA Office of Consumer Inquiries at (301) 443-3170. Comments : ************************************************************************** Title : Discovering Food Safety- Detective Mike Robe's Fantastic Journey Producer name : University of Rhode Island Cooperative Extension Service Contact name : Lori Pivarnik or Martha Patnood Food Science and Nutrition Dept., University of Rhode Island 520 Liberty Lane West Kingston RI 02892 401-792-2972 Fax : Internet : Date produced : 1992 Status : complete Format : Fact sheets, lesson plan, script, coloring book, slides. Camera-ready masters provided. Partners/funding sources : n/a Description : This curriculum was designed for second and third graders. It consists of a slide series, a science experiment, a guide and script for a puppet show, and outlines for other activities and games relating to food safety. Audience : children Age group : Children Educational level : Elementary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $60 Available in quantity : Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Dr. Sal Monella's Safe Food Prescriptions Producer name : Oregon State Extension Contact name : Western Rural Development Center, Oregon State University Ballard Extension Hall, Room 307 Corvalis OR 97331-3607 503-737-3621 Fax : 503-737-1579 Internet : wrdc@ccmail.orst.edu Date produced : Status : complete Format : Slides (80), script, audiocassette (15 min.) Partners/funding sources : North Carolina Extension Description : A late night radio talk show format is used in which callers ask for advice on refrigerated food storage and handling, leftovers, and handwashing. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $25 Available in quantity : Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : E. coli 0157:H7 At a Glance Producer name : USDA, Food Safety and Inspection Service Contact name : 14th St. and Independence Ave. Room 1180 South Building Washington DC 20250 202-720-9113 Fax : 202-720-9063 Internet : Date produced : 1993 Status : complete Format : 4 page reprint from Food News for Consumers, Summer Supplement 1993 Partners/funding sources : n/a Description : The first page of this reprint describes the E.coli 0157:H7 bacteria, food sources, outbreaks, testing for 0157, the illness, complications, and how to protect oneself. The second page is a question and answer format of some of the most commonly asked questions about 0157.The third page is an interview format with researchers about their latest findings. The fourth page describes USDA efforts to combat foodborne pathogens. Audience : professionals Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : Not copyrighted How to order : Comments : ************************************************************************** Title : Eating Defensively: Food Safety Advice for Persons with AIDS Producer name : Food and Drug Administration Contact name : 200 C St. SW HFS-555 Washington DC 20204 Fax : 202-401-3532 Internet : Date produced : 1989 Status : complete Format : Videotape, 20 min. Partners/funding sources : Centers for Disease Control, Whitman-Walker Clinic Description : This videotape shows how people with HIV infection and AIDS can reduce their risk of foodborne infection through careful food selection and preparation. Audience : consumers, professionals Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Order from National AIDS Information Clearinghouse, PO Box 6003, Rockville, MD 20850, (800) 458-5231; $12 for single copy. Prepayment required by check or credit card. Available in quantity : yes Restrictions on use : Not copyrighted How to order : $12 for single copy. Prepayment required by check or credit card. Comments : NAL Call Number Videocassette no. 928 ************************************************************************** Title : Eating Safely-- Avoiding Foodborne Illness Producer name : American Council on Science and Health, Inc. Contact name : 1995 Broadway, 2nd floor New York NY 10023-5860 212-362-7044 Fax : 212-362-4919 Internet : Date produced : 1993 Status : complete Format : Booklet- 36 pages. Partners/funding sources : n/a Description : This booklet discusses food safety as it relates to the different food groups, explains the role of government and industry in ensuring the safety of food, and advises consumers on methods to reduce their risk of foodborne disease. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $3.85/each for 1-9 copies, $3.25/each for 10-49 copies; $2.75/each for 50-99 copies. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Egg Classics: Often-Requested Recipes Producer name : American Egg Board Contact name : 1460 Renaissance Dr. Park Ridge IL 60068 708-296-7043 Fax : 708-296-7007 Internet : Date produced : 1992 Status : complete Format : Folding brochure- 7 pages Partners/funding sources : n/a Description : This brochure contains recipes that are cooked versions of recipes traditionally made with raw eggs. Recipes are for eggnog, meringue, mousse, Ceasar-style dressing, custard ice cream, mayonnaise, green goddesss dressing, tartar sauce, butter cream frosting, hollandaise sauce, and bernaise sauce. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Single copy free; $.11 each for 2-99 copies; $.105 each for 100-499 copies; $.10 each for 500-999 copies Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Egg Handling for Safety and Quality Producer name : American Egg Board Contact name : 1460 Renaissance Dr. Park Ridge IL 60068 708-296-7043 Fax : 708-296-7007 Internet : Date produced : Status : complete Format : Laminated color poster- 15" x 12" Partners/funding sources : n/a Description : This poster is geared towards retail food establishments. It lists 6 safety and quality tips- keep eggs refrigerated, move eggs into cooler immediately upon delivery, handle egg cartons and cases carefully, store eggs away from strong odors, rotate eggs, and inspect egg case frequently. Audience : retail Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Single copy free; $.75 each Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Egg Safety and Quality Producer name : American Egg Board Contact name : 1460 Renaissance Dr. Park Ridge IL 60068 708-296-7043 Fax : 708-296-7007 Internet : Date produced : 1994 Status : complete Format : Laminated color poster- 15" x 10" Partners/funding sources : n/a Description : The front side of this poster lists important storage, handling, and preparation rules for eggs. The reverse side goes into more detail about safe handling of eggs in a foodservice facility. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Single copy free; $.75 each Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Ensuring Food Safety...The HACCP Way Producer name : California Sea Grant College Contact name : Robert Price, Pamela Tom, Kenneth Stevenson University of Californnia 9500 Gilman Dr. La Jolla CA 92093-0232 619-534-4444 Fax : Internet : Date produced : 1993 Status : complete Format : Booklet- 40 pages Partners/funding sources : n/a Description : This booklet introduces the HACCP system of food safety control in retail meat, seafood, and deli operations. It includes an introduction to HACCP, an example of how to set up a HACCP plan for the preparation and display of seafood salads, a listing of resource materials, examples of HACCP plans for some deli foods, and examples of forms for record keeping. Audience : deli workers, retail, food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $1 Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Escherichia coli 0157:H7: Issues and Ramifications Producer name : USDA, Animal and Plant Health Inspection Service Contact name : Centers for Epidemiology and Animal Health 555 South Howes Fort Collins CO 80521 Fax : Internet : Date produced : 1994 Status : complete Format : Bound publication, approximately 100 pages Partners/funding sources : n/a Description : This publication by the USDA, APHIS, VA Centers for Epidemiology and Animal Health deals with the E. coli 0157:H7 organism from several viewpoints- a description of the organism; E. coli 0157:H7 in humans, in cattle, in human food, in ground beef production; and intervention, prevention, and control of E. coli 0157:H7. Audience : professionals Age group : All ages/non-specific Educational level : Post-graduate Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : Not copyrighted How to order : Comments : ************************************************************************** Title : Escherichia coli Update: E. coli 0157:H7 Producer name : USDA, Food Safety and Inspection Service Contact name : 14th St. and Independence Ave. Room 1180 South Building Washington DC 20250 202-720-9113 Fax : 202-720-9063 Internet : Date produced : 1993 Status : complete Format : 4 page Backgrounder Partners/funding sources : n/a Description : This Food Safety and Inspection Service (FSIS) Backgrounder describes E. coli 0157:H7, its characteristics, prevalence, how it is transmitted, what FSIS is doing to detect E. coli, and controlling E. coli 0157:H7 in the plant and in food preparation. Symptoms of hemorrhagic colitis and hemolytic uremic syndrome are listed. Audience : consumers, food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : yes Restrictions on use : How to order : Comments : ************************************************************************** Title : Exploring Public Policy Options- Food Safety in Food Service Producer name : Kansas State University Cooperative Extension Service Contact name : Karen Penner, PhD, RD Justin Hall Kansas State University Manhattan KS 66506-1407 913-532-5782 Fax : Internet : Date produced : 1992 Status : complete Format : Report- 49 pages Partners/funding sources : n/a Description : This project was designed for individuals in the food service industry to provide participants with (1) the latest factual information about food safety and eating out; and (2) an opportunity to assess alternative policy choices and their consequences. Representatives of the food service industry, consumers, agricultural producers and educators participated in policy forums in several communities. A pre/post-test format was used to obtain personal information, including food consumption patterns, and knowledge about public policy options related to the food service industry. The information provided from this project provides a model for other states to use in doing public policy/food safety education. Audience : policy makers, policy planners Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Fast Track Food Safety Producer name : American Hotel & Motel Association Contact name : Mark Krueger The Educational Institute 1407 South Harrison East Lansing MI 48826 800-344-4381 Fax : Internet : Date produced : 1994 Status : complete Format : 5 videos (20-25 min. each), leader's guide, staff handbooks, food safety certificates Partners/funding sources : n/a Description : Offers job-specific video training of employees in any type of establishment that serves food. Workers learn basic food safety musts along with specific how-to's for his/her job. There are separate videos and handbooks for receiving and storage staff, food production staff, servers, and warewashers. Also included is a food safety essentials video for all employees that gives overall guidelines and motivates employees. Each video can be purchased separately or together as a set. Audience : food handlers, trainers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $299 for kit; call for other pricing details. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Focus On: Slow Cooker Safety Producer name : USDA, Meat and Poultry Hotline Contact name : Susan Conley Director USDA-Food Safety and Inspection Service Room 2925 South Washington DC 20250 800-535-4555 Fax : Internet : Date produced : 1994 Status : complete Format : Fact sheet- 2 pages Partners/funding sources : n/a Description : Part of the Meat and Poultry Hotline's Food Safety Focus, this fact sheet gives recommendations for using a slow cooker to safely cook food. Originally designed for media use, they are also appropriate for consumers. Audience : media, consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Single copy free. Camera ready master available. Available in quantity : no Restrictions on use : Not copyrighted. How to order : Call the Meat and Poultry Hotline from 10 am to 4 pm, Eastern Time, Monday-Friday. Comments : ************************************************************************** Title : Focus on: Cutting Board Safety Producer name : USDA, Meat and Poultry Hotline Contact name : Susan Conley Director USDA-Food Safety and Inspection Service Room 2925 South Washington DC 20250 800-535-4555 Fax : Internet : Date produced : 1994 Status : complete Format : Fact sheet- 2 pages Partners/funding sources : n/a Description : Part of the Meat and Poultry Hotline's Food Safety Focus, this fact sheet addresses the issue of wood versus plastic cutting boards. In addition, recommendations for washing and sanitizing cutting boards are given. Originally designed for media use, they are also appropriate for consumers. Audience : media, consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Single copy free. Camera ready master available. Available in quantity : no Restrictions on use : Not copyrighted. How to order : Call the Meat and Poultry Hotline from 10 am to 4 pm, Eastern Time, Monday-Friday. Comments : ************************************************************************** Title : Focus on: Freezing Producer name : USDA, Meat and Poultry Hotline Contact name : Susan Conley Director USDA-Food Safety and Inspection Service Room 2925 South Washington DC 20250 800-535-4555 Fax : Internet : Date produced : 1994 Status : complete Format : Fact sheet- 6 pages Partners/funding sources : n/a Description : Part of the Meat and Poultry Hotline's Food Safety Focus, this fact sheet addresses the issue of freezing foods, and the difference between the safety and the quality of frozen foods. Topics covered iinclude enzymes, packaging, freezer burn, color changes, safe defrosting, refreezing, and recommended freezer storage times. Originally designed for media use, they are also appropriate for consumers. Audience : media, consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Single copy free. Camera ready master available. Available in quantity : no Restrictions on use : Not copyrighted. How to order : Call the Meat and Poultry Hotline from 10 am to 4 pm, Eastern Time, Monday-Friday. Comments : ************************************************************************** Title : Food Handler's Pocket Guide for Food Safety Producer name : Food Marketing Institute Contact name : Publications Sales Food Marketing Institute 800 Connecticut Ave., NW, Suite 500 Washington DC 20006-2701 202-429-8298 Fax : 202-429-4529 Internet : Date produced : 1989 Status : complete Format : Brochure- pocket-sized, 20 pages. Partners/funding sources : n/a Description : This guide, designed to fit in a shirt pocket, covers personal hygiene, receiving and storing food and supplies, housekeeping, pest control, inspection guidelines, and more. Designed as a tool for on-the-job use. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : Spanish Cost : $.75 for members; $1.50 for nonmembers. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Food Handling is a Risky Business Producer name : University of Massachusetts Cooperative Extension Contact name : Rachel Swicker Food Safety Project Manager 202 Chenoweth Laboratory University of Massachusettes Cooperative Extension Amherst MA 01003 413-545-0552 Fax : 413-545-1074 Internet : Date produced : 1992 Status : complete Format : Lesson plan, camera-ready masters, resource lists, answer keys, evaluation guidelines, fact sheets, poster. Partners/funding sources : n/a Description : This is a train-the-trainer curriculum designed to train key staff in human service agencies who in turn will teach a food safety program to other staff and clients. The objective is to increase knowledge and adoption of recommended safe food handling practices of professional and non-professional staff in agencies who care for high-risk populations. The program includes information specific to vulnerable groups, food handling, regulations (specific to Massachusetts), methods for teaching, and evaluation/adminstrative materials. The program is intended for food handlers in day care centers, family day care, shelters, resident homes, congregate meal sites, school food service, and soup kitchens. The curriculum is divided into three lessons, each of 20-45 minutes. Audience : trainers, food handlers, professionals Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : Spanish Cost : $10.50 Available in quantity : Restrictions on use : How to order : Order from above address. Comments : NAL call number ************************************************************************** Title : Food Quality, Food Safety and You! Producer name : Cornell Cooperative Extension Contact name : Dr. Robert B. Gravani Dept. of Food Science 11 Stocking Hall Ithaca NY 14853 607-255-7922 Fax : Internet : Date produced : 1989 Status : complete Format : 80 slides, 1 sound cassette (30 min.), teacher's guide, 5 booklets, script for slides. Partners/funding sources : n/a Description : This slide set is intended for use with adult consumer audiences who are interested in learning about food quality and safety. Topics addressed include food quality and safety, the role consumers play in maintaining food quality and safety, proper home food storage, and the biological, chemical, and physical causes of food deterioration. Audience : consumers Age group : All ages/non-specific Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : Cost : $49 for slides, script, and supporting materials; $7.50 for sound cassette, plus shipping and handling Available in quantity : Restrictions on use : Copyrighted How to order : Order from Instructional Materials Service at Cornell University, Kennedy Hall, Dept. of Education, Cornell University, Ithaca, NY, 14853, (607) 255-9252. Item # G804ST. Comments : NAL Call Number Slide no. 307 ************************************************************************** Title : Food Safety Producer name : The Learning Seed Contact name : 330 Tesler Rd. Lake Zurich IL 60047 800-634-4941 Fax : Internet : Date produced : 1995 Status : complete Format : Videotape (24 min), teaching guide Partners/funding sources : Description : Designed for consumers, the objective of the kit is to encourage the safe food handling and storage of food so as to minimize the risk of foodborne illness. The video teaches the major causes of food poisoning, the danger signals, and how to prepare and handle food safely. In the video a "poison investigator" shows a video of a meal that was prepared in an unsafe manner. Then she goes over the errors that were made and how to correct them. The video is closed captioned (special equipment is required to view closed captioning). Audience : consumers Age group : Adolescents, Adults Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $89 Available in quantity : Restrictions on use : Copyrighted How to order : Order from above address. Comments : NAL Call Number Videocassette No. 1905 ************************************************************************** Title : Food Safety -- The HACCP Way Producer name : American Hotel & Motel Association Contact name : Mark Krueger The Educational Institute 1407 South Harrison East Lansing MI 48826 800-344-4381 Fax : Internet : Date produced : 1994 Status : complete Format : Video Partners/funding sources : n/a Description : Gives concise, easy-to-understand explanation for the HACCP approach to food safety management, including seven steps that can get an operations HACCP framework up and rolling. Covers how to construct a flow chart to trace "food paths" and identify control points. Audience : trainers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $89.95; call for quantity discounts Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Food Safety Advice for Persons with AIDS Producer name : Food and Drug Administration Contact name : 200 C St. SW HFS-555 Washington DC 20204 Fax : 202-401-3532 Internet : Date produced : 1992 Status : complete Format : Folding brochure- 7 pages Partners/funding sources : n/a Description : Designed to help person with HIV infection reduce the risk of food poisoning, this brochure describes Campylobacter, Listeria, and Salmonella. Tips for food shopping, eating at home, eating out, and traveling abroad are given. Audience : consumers Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : Spanish Cost : Up to 100 copies free; master available Available in quantity : yes Restrictions on use : Not copyrighted How to order : For single copies call the FDA Seafood Hotline at 1-800-FDA-4010 or the FDA Office of Consumer Inquiries at (301) 443-3170. Publication No. 92-2232 or 92-2232S for Spanish version. Comments : or multiple copies contact FDA Communications Office at 5600 Fishers Lane, room 15A19, Rockville, MD 20857, (301) 443-3220, fax (301) 443-9057. ************************************************************************** Title : Food Safety Education for Family Physicians and Patients Producer name : Clemson University Contact name : Elizabeth Hoyle Extension Food Specialist 240 Poole Agricultural Center Box 340315 Clemson SC 29634-0315 803-656-5713 Fax : 803-656-5723 Internet : lhoyle@clust1.clemson.edu Date produced : 1994 Status : complete Format : 2 videotapes. Physician tape is 14 minutes, patient tape is 19 minutes. Partners/funding sources : Clemson University Cooperative Extension Service Description : The physician's video focuses on pesticide residues, natural carcinogens, and anticarcinogens, while the patient video mainly discusses safe food handling and preparation practices. Audience : physicians, professionals, consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $25 Available in quantity : Restrictions on use : Not copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Food Safety Express- A Food Safety Education for Preschool Children Producer name : University of Missouri Cooperative Extension Service Contact name : Karla Hughes Food and Nutrition Extension, 308 Gwynn Hall University of Missouri Columbia MO 65211 314-882-5117 Fax : 314-884-5449 Internet : Date produced : 1993 Status : complete Format : Videotape (5 vignettes), teacher manual, activity manual. Partners/funding sources : n/a Description : This program is designed for use with preschool children ages 4 through 6 and with children in kindergarten and first grade. The program consists of five video vignettes featuring puppets who introduce food safety topics in an entertaining way. Titles of the vignettes are: 1) Don't Eat Worms or Germs, 2) How to Eat a Cracker, 3) How to Open Food, 4) How to Eat Spaghetti, 5) Peanut Butter and Belly Sandwich. In addition to the video, a teaching manual includes plans for five lessons featuring one of the video vignettes with a lesson overview, objectives, and suggested activities for home and school; directions for activities including supply lists; and background information about microorganisms and food safety. Audience : teachers, children Age group : Children Educational level : Elementary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Videotape $27, Education materials (manuals and masters) $17. Available in quantity : Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Food Safety Fact Finder for Media Producer name : University of Nevada Cooperative Extension Contact name : Dr. Jamie Benedict Dept. of Nutrition/142 University of Nevada Reno NV 89557 702-784-6445 Fax : 702-784-6449 Internet : Date produced : 1992 Status : complete Format : Notebook in binder format. Partners/funding sources : Cooperative Extension from Arizona, New Mexico, Utah Description : Two chapters in this notebook deal with foodborne illness, one with the causes and the other with prevention. Major questions regarding the causes and prevention of foodborne illness are answered. A dictionary of terms, resource directory, and index are included. Audience : media, professionals Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Limited number of copies available free. Available in quantity : no Restrictions on use : Not copyrighted How to order : Comments : ************************************************************************** Title : Food Safety Facts for Food Service Producer name : Food and Drug Administration Contact name : 200 C St. SW HFS-555 Washington DC 20204 Fax : 202-401-3532 Internet : Date produced : 1993 Status : complete Format : 6 page booklet Partners/funding sources : USDA, Food Safety and Inspection Service Description : This publication gives an overview of what the Food and Drug Administration and the USDA Food Safety and Inspection Service are doing to improve the safety of the U.S. food supply. It highlights areas in which food safety managers need to be informed, such as food safety systems like HACCP; training; and technology. Several food safety rules and the reasons behind them are listed. A resource list is included. Audience : managers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Food Safety Features: Saving Foods During Winter Storms Producer name : USDA, Meat and Poultry Hotline Contact name : Susan Conley Director USDA-Food Safety and Inspection Service Room 2925 South Washington DC 20250 800-535-4555 Fax : Internet : Date produced : 1994 Status : complete Format : Fact sheet- 2 pages Partners/funding sources : n/a Description : Part of the Meat and Poultry Hotline's Food Safety Features series, this fact sheet advises against storing foods outdoors during the winter. Instead it provides other suggestions for preserving food during a power outage. Originally written for the media, these fact sheets are also appropriate for consumers. Audience : media, consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Single copy free. Camera ready master available. Available in quantity : no Restrictions on use : Not copyrighted. How to order : Comments : ************************************************************************** Title : Food Safety Is No Mystery Producer name : Modern Talking Picture Service Contact name : 5000 Park St. North St. Petersburg FL 33709 813-541-7571 Fax : Internet : Date produced : Status : complete Format : Videotape (34 min.), trainer's manual, and four posters. Available in VHS, Beta, or 3/4 inch tape. Partners/funding sources : n/a Description : This video was developed by the U.S. Dept. of Agriculture. Written in a detective story format, it is for workers at food service establishments. Topics covered include sanitation and personal hygiene, safe food preparation, preventing contamination, and safe cooling and reheating of food. The videotape shows the how and why behind food safety. The trainer's manual encourages hands-on staff participation through a series of learning activities which can be kept by employees for self-development. Audience : food handlers, children Age group : Young adults, adults Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : Spanish Cost : English version $20.50, Spanish version $36.00 Available in quantity : Restrictions on use : How to order : Order from above address. Comments : NAL Call Number Videocassette no. 237 F&N; Spanish version Videocassette no. 1202 ************************************************************************** Title : Food Safety Posters Producer name : Food Marketing Institute Contact name : Publications Sales Food Marketing Institute 800 Connecticut Ave., NW, Suite 500 Washington DC 20006-2701 202-429-8298 Fax : 202-429-4529 Internet : Date produced : Status : complete Format : 4 color posters. Partners/funding sources : n/a Description : Poster categories are personal hygiene, cross-contamination, temperature danger zones, and safe cooling and reheating. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $8 per set of 4 posters; $5 per set for 10 or more sets. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Food Safety Resources Database Producer name : University of Florida, Home Economics Dept. Contact name : Mark Tamplin Food Safety Specialist 3031 McCarty Hall P.O. Box 110310 Gainesville FL 32611-0310 904-392-2030 Fax : 904-392-8196 Internet : mlt@gnv.ifas.ufl.edu Date produced : Status : incomplete Format : CD-ROM and on-line formats. Can be accessed through the World Wide Web. Partners/funding sources : n/a Description : The food safety resources database contains materials suitable for consumers, teachers, and industry. Topic areas include general food handling, food preservation, seafood safety, disaster information, food regulations, foodborne illness, food residues, and food technology. Users can print out fact sheets from the database. Materials are full text. Audience : consumers, food handlers, teachers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : na/ Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Food Safety and Quality Programs for Navajo Audiences Delivered by Touch Screen Interactive Multimedia Systems Producer name : New Mexico State University Contact name : Jeanne Gleason Box 30003, Dept. 3AI Cooperative Extension Service Las Cruces NM 88005 505-646-2701 Fax : Internet : Date produced : 1993 Status : complete Format : Report and pictures of interactive kiosk that was developed. Partners/funding sources : W.K. Kellogg Foundation Description : A touchscreen multimedia information program to deliver food safety and quality information to Navajo audiences at the Navajo Food Distribution Center as well as at the youth and WIC centers was designed. A computer controlled system incorporated computer graphics, laser disc video, computer generated text, and English/Navajo audio. Social and cultural issues were addressed in the materials. The system was housed in a mobile kiosk that circulated in Navajo lands. Audience : teachers, extension agents Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : Navajo Non-English availability : Navajo Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Food Safety and Sanitation Training Program Producer name : Penn State Cooperative Extension Contact name : Mary R. Ehret Courthouse Annex 5 Walter St. Wilkes-Barre PA 18711 717-825-1701 Fax : Internet : Date produced : 1992 Status : complete Format : Training guide with reproducible handouts. Partners/funding sources : n/a Description : This training program, geared towards food service workers, is divided into three lessons. Lesson one discusses personal hygiene, proper hand washing techniques, and food handling techniques. Lesson two teaches proper thawing techniques, holding temperatures, and cooking temperatures. Lesson three defines cross contamination and how to avoid it. Each lesson includes a post-test. The lessons are designed to be used with the USDA video "Food Safety Is No Mystery" (not included in kit). Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $7.50 plus postage and handling. Available in quantity : yes Restrictions on use : Not copyrighted How to order : Order from above address. Comments : NAL Call number ************************************************************************** Title : Food Safety and the Microwave Producer name : Food Marketing Institute Contact name : Publications Sales Food Marketing Institute 800 Connecticut Ave., NW, Suite 500 Washington DC 20006-2701 202-429-8298 Fax : 202-429-4529 Internet : Date produced : 1991 Status : complete Format : Folding brochure- 7 pages Partners/funding sources : American Frozen Food Institute, International Microwave Power Institute, FDA, USDA Description : This brochure discusses how to prepare food safely using the microwave. Topics include getting to know your microwave, how foods cook in a microwave, defrosting foods in a microwave, microwave cooking techniques, testing for done, what to do with leftovers, reheating foods safely, and microwave food safety checks. Audience : consumers, food handlers Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $0.50 for single copy. $20/100, $175/1000 copies. Include 10% shipping and handling for bulk orders. Available in quantity : yes Restrictions on use : Not copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Food Safety for Fundraisers Producer name : University of Wyoming, Cooperative Extension Service Contact name : Linda Melcher University of Wyoming, CES P.O. Box 3354 Laramie WY 82071-3354 307-766-5375 Fax : 307-766-3379 Internet : Date produced : 1994 Status : complete Format : Videotape (22 minutes), 23 page manual. Partners/funding sources : n/a Description : This program is geared towards people who are not accustomed to handling large quantities of food. The manual is large type with plenty of graphics. Growth of bacteria are explained along with factors necessary for bacteria to multiply. Proper temperature control, cooling foods rapidly, cooking foods thoroughly, keeping thermometers calibrated, sanitizing tables and kitchenware, preventing cross contamination, and personal hygiene are discussed. The concept of HACCP is introduced. Included is a list of potentially hazardous foods. Audience : consumers, fundraisers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $25 Available in quantity : Restrictions on use : How to order : Order from above address. Comments : NAL Call No.: Videocassette no. 2006. ************************************************************************** Title : Food Safety for Professionals: A Reference and Study Guide Producer name : The American Dietetic Association Contact name : Mildred McInnes Cody, Mary Keith PO Box 97215 Chicago IL 60678-7215 800-877-1600, ext. 1776 Fax : Internet : Date produced : 1991 Status : complete Format : Book, 101 pages Partners/funding sources : n/a Description : Designed for nutrition and dietetic professionals, chapters cover laws, regulations, and regulators; principles of food toxicology and risk assessment, toxic agents in food, investigating foodborne disease outbreaks, vehicles of foodborne illness, foodservice factors that contribute to foodborne illness, HACCP systems, dietitians and food safety. Audience : professionals Age group : All ages/non-specific Educational level : Post-graduate Income level : All levels Cultural applicability : Professionals Non-English availability : n/a Cost : $14.25 for members of ADA, $17 for non-members; plus $4 shipping and handling Available in quantity : Restrictions on use : Copyrighted How to order : Order from above address. Comments : NAL Call No. RA601 C58 1991 ************************************************************************** Title : Food Safety/Food Sanitation Workshop: Introduction to HACCP Procedures Producer name : University of Nebraska-Extension Service Contact name : Dr. Susan Sumner Assistant Professor University of Nebraska Lincoln NE 68583-0919 402-472-7807 Fax : Internet : Date produced : 1992 Status : complete Format : Notebook with agenda, 6 lessons, slides Partners/funding sources : n/a Description : This notebook contains materials used for training small scale and non-traditional food processors about HACCP. Topics addressed include foodborne bacteria, foodborne illnesses, food plant sanitation, food laws and regulations, and HACCP principles. The workshop agenda, several tables, slides, and a food safety/food sanitation quiz are also included. Audience : food handlers, trainers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Food Safety: Exploring the Risks Producer name : Cornell Cooperative Extension Contact name : Dr. Robert B. Gravani Dept. of Food Science 11 Stocking Hall Ithaca NY 14853 607-255-7922 Fax : Internet : Date produced : Status : incomplete Format : Partners/funding sources : Description : Audience : Age group : All ages/non-specific Educational level : Income level : Cultural applicability : Non-English availability : Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Food Safety: You Make the Difference Producer name : Seattle King County Department of Health Contact name : Morgan Barry Public Health Educator Environmental Health Division, Smith Tower 506 Second Avenue, Room 201 Seattle WA 98104-2311 206-296-4722 Fax : 206-296-0189 Internet : Date produced : 1995 Status : complete Format : Videotape (28 min.), booklet Partners/funding sources : n/a Description : This video tackles four major problem areas of food protection: handwashing, cross contamination, cooking/heating/cooling, and hot and cold reheating. The program features real foodservice workers who talk freely about what they do to protect their clientele and how and why they do it. Although the video will be available in six languages and in closed caption, an effort has been made throughout to make the hands on demonstrations language independent. Viewers, even though they might not understand a word of dialogue, can come away with the essentials. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : Produced to "culturally competent" Non-English availability : Spanish, Chinese, Korean, Vietnamese, Russian will be available in June, 1995 Cost : $25.00 plus shipping and handling; $20 when ordering 10 or more. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Food Safety by Julie Miller Jones, Ph.D. Producer name : Eagan Press Contact name : 3340 Pilot Knob Rd. St. Paul MN 55121 800-328-7560 Fax : Internet : Date produced : 1993 Status : complete Format : Textbook- 453 pages Partners/funding sources : n/a Description : This is a standard text on food safety. Chapter titles are: 1) An overview of food safety, 2) Regulating food safety, 3) Establishing the safety of food components, 4) Risk-benefit, 5) Naturally occurring food toxicants, 6) Bacteriological problems occurring in food, 7) Molds and mycotoxins, 8) Parasites, viruses, and toxins, 9) How food processing affects nutritional quality and food safety, 10) Food additives, 11) Food colors and flavors, 12) Food irradiation, 13) Pesticides, 14) Incidental contaminants in food, 15) radionuclides in food. The second printing incorporates changes in federal food labeling laws that were announced in early 1993. Audience : students, trainers, professionals Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $69, 10% discount on orders of 3 or more. Available in quantity : Restrictions on use : Copyrighted How to order : Order from above address. Comments : NAL Call Number TX531.J66 ************************************************************************** Title : Food Sanitation and Safety Study Course, 2nd edition Producer name : Iowa State University Press Contact name : 2121 South State Ave. Ames IA 50014 800-862-6657 Fax : Internet : Date produced : 1989 Status : compete Format : Softcover spiral bound book- 155 pages Partners/funding sources : n/a Description : This study course is designed for self-study by persons employed in foodservice, especially those newly employed, or as a training aid to be used by dietitians, dietary consultants, or managers. It contains basic information on sanitation as related to all areas of a foodservice department and on safety in the work environment. Each chapter contains questions, a case study, and activities. Audience : food handlers Age group : All ages/non-specific Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $17.95 plus shipping and handling Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address Comments : NAL Call Number TX911.3.S3K68 1989 ************************************************************************** Title : Foodborne Illness Investigations- A Sanitation and Safety Curriculum for Child Nutrition Personnel Producer name : North Carolina Dept. of Public Instruction Contact name : Fax : Internet : Date produced : 1991 Status : complete Format : Curriculum includes instructor's manual with lesson plans, overhead transparency masters, handouts; student's manual with handouts and worksheets. Partners/funding sources : n/a Description : The goal of the curriculum is to provide child nutrition employees with guidelines for incorporating sanitary food practices in the workplace. This is done through a series of 14 modules that uses lecture, overheads, videos, and activities. The USDA video "Food Safety Is No Mystery" is used in some of the lessons (not included in curriculum). Several other videos are optional- no information on how to obtain these videos is given. The National Restuarant Association's "Applied Foodservice Sanitation" is used as a background text (not included in curriculum). The curriculum was designed to offer food sanitation certification to participants if desired. Audience : trainers, managers, childcare providers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Comments : NAL Call No. QR201.F62F32 1991 ************************************************************************** Title : Foodborne Illness in the Home: How and Why What You Eat Can Make You Sick Producer name : The American Dietetic Association Contact name : Mildred McInnes Cody, Mary Keith PO Box 97215 Chicago IL 60678-7215 800-877-1600, ext. 1776 Fax : Internet : Date produced : 1988 Status : complete Format : Folding brochure- 7 pages Partners/funding sources : n/a Description : Briefly explains how and why improperly handled food can cause foodborne illness and basic steps that can be taken for the prevention of foodborne illness. Geared towards consumers. Audience : consumers Age group : All ages/non-specific Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $3.75/each for members of ADA, $4.45 for non-members; $3.75/each for 10-99 copies; $3.55/each for 100-499 copies; $3.15/each for 500-999 copies. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Catalog no. 8912. Comments : ************************************************************************** Title : From Farm to Fork: Beefing Up Food Safety Producer name : International Food Information Council Contact name : 1100 Connecticut Avenue N.W. Suite 430 Washington DC 20036 202-296-6540 Fax : Internet : Date produced : 1993 Status : complete Format : Reprint of an article from Nov/Dec 1993 Food Insight newsletter Partners/funding sources : n/a Description : This two-page article explains the role of the USDA in meat inspection, why pathogens are more problematic today than in the past, and basic HACCP concepts. The USDA's Safe Handling Instructions and the emergence of E. coli 0157:H7 as a health threat are highlighted. Audience : professionals Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Single copy free, up to 500 copies $.15 each. Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : From Market to Mealtime: What You Should Know About Meat, Poultry and Seafood Producer name : The National Consumers League Contact name : Stephyne Walker 815 15th St., NW, Suite 928-N Washington DC 20005 202-639-8140 Fax : Internet : Date produced : 1994 Status : complete Format : Brochure- 14 pages Partners/funding sources : n/a Description : This brochure gives an overview of safe food handling, including cooking temperatures for meat and poultry, storing food safely, handling leftovers properly, and defrosting properly. Also includes nutrition recommendations and a copy of the Food Guide Pyramid. Audience : consumers Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $1 for single copy; orders of 100 + are $.25/copy; box of 900 for $215.00 Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Germ Squirm- Kids and Safe Food Handling Producer name : Virginia Cooperative Extension Contact name : Ann A. Hertzler Virginia Tech, Human Nutrition and Foods 223 Wallace Hall Blacksburg VA 24061 703-231-4673 Fax : Internet : Date produced : 1993 Status : complete Format : Brochure- 4 pages Partners/funding sources : n/a Description : This guide for teachers is divided into activities and questions for 2-3 year olds, 3-5 year olds, and 4-6 year olds. Activities teach children to identify dirt and places where germs live and hide; identify good and bad germs and how to get rid of germs; classify ways to fight germs while eating out; demonstrate steps for washing hands, utensils, and food; show clean dish and food handling techniques; name rules for cleaning up spills; identify safe practices for cleaning supplies; and demonstrate safe food storage techniques. Audience : children Age group : Children, ages 2-6 Educational level : Elementary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $1 for single copy. Available in quantity : yes Restrictions on use : How to order : Order from Extension Distribution Center, 112 Landsdowne St., Blacksburg, VA 24061-0512, (703) 231-6192. Comments : ************************************************************************** Title : Get Hooked on Seafood Safety Producer name : Food and Drug Administration Contact name : 200 C St. SW HFS-555 Washington DC 20204 Fax : 202-401-3532 Internet : Date produced : 1993 Status : complete Format : Four separate brochures, entitled 1) Important Health Information for People with Immune Disorders, 2) Important Health Information for People with Gastrointestinal Disorders, 3) Important Health Information for People with Diabetes Mellitus, 4) Important Health Information for People with Liver Disease. Partners/funding sources : n/a Description : All four brochures are essentially the same, and offer information to people of the hazards they face if they eat raw molluscan shellfish- oysters, mussels, clams, and whole scallops. The brochures also contain useful information about safe handling and consumption of seafood in general. Audience : consumers, professionals Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Up to 100 copies free, masters available for if need more than 100 copies Available in quantity : yes Restrictions on use : Not copyrighted How to order : For single copies call the FDA Seafood Hotline at 1-800-FDA-4010 or the FDA Office of Consumer Inquiries at (301) 443-3170. Comments : For multiple copies contact FDA Communications Office at 5600 Fishers Lane, room 15A19, Rockville, MD 20857, (301) 443-3220, fax (301) 443-99057. ************************************************************************** Title : Glo-Germ Producer name : Glo Germ Company Contact name : P.O. Box 537 Moab UT 84532 1-800-842-6622 Fax : 801-259-5930 Internet : Date produced : Status : complete Format : Choice of three different kits, depending on light source. All kits include oil, powder, and some form of light. Partners/funding sources : n/a Description : Glo-germ is a kit that helps teach handwashing, aseptic techniques, and general infection control. The kit consists of an oil, a powder, and a special fluorescent lamp. The oil and powder contain plastic germs and the lamp reveals the germs. Students apply either the oil or the powder and then work through their normal handwashing procedure. The fluorescent lamp is then used to spot the remaining germs. Audience : children, trainers, food handlers Age group : All ages/non-specific, children Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Kits are $49.95, $65, or $86.95, depending on the type of lamp. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Guidelines for Handling Food Safely Producer name : USDA, Food Safety and Inspection Service Contact name : 14th St. and Independence Ave. Room 1180 South Building Washington DC 20250 202-720-9113 Fax : 202-720-9063 Internet : Date produced : 1990 Status : complete Format : Two page reprint from Food News for Consumers, Holidays 1990 Partners/funding sources : n/a Description : Four guidelines for handling food safely are stated in several languages. The guidelines are 1) Buy food in undamaged containers. Refrigerate perishables quickly. 2) Keep hands and utensils clean so bacteria doesn't spread from one food to another. 3) Cook food to 160 degrees F or 70 degrees C to prevent foodborne illness. 4) Never leave perishables unrefrigerated over 2 hours. Put leftovers in small containers. Audience : consumers, food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : Spanish, French, Korean, Vietnamese, Chinese Cost : Available in quantity : Restrictions on use : Not copyrighted How to order : Comments : ************************************************************************** Title : Guidelines for Shop Operators Producer name : International Dairy Foods Association Contact name : Dr. Robert Byrne 1250 H St., NW Suite 900 Washington DC 20005 202-737-4332 Fax : 202-331-7820 Internet : Date produced : 1990 Status : complete Format : Manual- 81 pages Partners/funding sources : n/a Description : A practical guide for managing product safety in retail ice cream and frozen yogurt shops. This manual is intended to assist shop operators in developing all three elements of a product safety program--employee education and training, environmental control and management, and routine product safety monitoring. The guidelines contain information on all operational aspects of a typical ice cream or frozen yogurt shop. Audience : food handlers, store managers, retail managers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $35 for nonmembers; $25 for members. Available in quantity : Restrictions on use : How to order : Order from above address. Publication #3135-F210. Comments : ************************************************************************** Title : HACCP Manual Producer name : New England Fisheries Development Association, Inc. Contact name : George Nardi 451 "D" St. Boston MA 02210 617-443-9494 Fax : 617-443-9499 Internet : Date produced : 1994, revised yearly Status : complete Format : Three-ring binder - 70 pages Partners/funding sources : n/a Description : Describes the elements of a HACCP plan. Although the focus is at a wholesale level, it can be used by companies, restaurants, foodservice operations in designing a HACCP plan. It includes worksheets and references. Audience : managers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $50 Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : HACCP Model for Ground Beef Producer name : Food Marketing Institute Contact name : Publications Sales Food Marketing Institute 800 Connecticut Ave., NW, Suite 500 Washington DC 20006-2701 202-429-8298 Fax : 202-429-4529 Internet : Date produced : 1994 Status : complete Format : Partners/funding sources : n/a Description : This generic model is designed to help store managers develop a HACCP model in their store. It includes an outline for developing a HACCP model as well as a flow chart. Audience : retail managers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $35 for members; $20 for nonmembers. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : HACCP Reference Book Producer name : The Educational Foundation of the National Restaurant Association Contact name : Customer Service 250 S. Wacker Dr., Suite 1400 Chicago IL 60606-5834 800-765-2122 Fax : 312-715-0807 Internet : Date produced : 1993 Status : complete Format : Reference manual- 198 pages Partners/funding sources : n/a Description : This manual presents a detailed description of a HACCP system, and gives step-by-step procedures for establishing a system. Recipes and flowcharts indicating the critical control points are provided. Instructions for creating flowcharts are given. It covers the types of procedures necessary to support a HACCP system and explains how to introduce employees to a HACCP system and how to train them to use it. Sample charts and forms are included. Audience : trainers, managers, restuarants Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : Copyrighted How to order : Order from above address. Comments : NAL Call No. TX537.H34 1993 ************************************************************************** Title : HACCP Shellfish Program: Molluscan Shellfish Handling for Supermarket Operators Producer name : Food Marketing Institute Contact name : Publications Sales Food Marketing Institute 800 Connecticut Ave., NW, Suite 500 Washington DC 20006-2701 202-429-8298 Fax : 202-429-4529 Internet : Date produced : 1991 Status : complete Format : Videotape (10 min.), consumer guide (4 pages), instructional manual. Partners/funding sources : n/a Description : Designed specifically for training supermarket seafood personnel, this HACCP educational video and manual provides a systematic approach to shellfish hazard identification assessment and control. The program documents all of the steps that need to be observed from delivery to sale. Audience : retail, food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $50 for 1 tape for members; $100 for nonmembers; $35 each for 2-19 tapes; $20 each for 20 or more tapes. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : HACCP: A Retail Seafood Safety Program Producer name : New England Fisheries Development Association, Inc. Contact name : George Nardi 451 "D" St. Boston MA 02210 617-443-9494 Fax : 617-443-9499 Internet : Date produced : 1993 Status : complete Format : 2 Videotapes (20 min.each) and manual (50 pages). Partners/funding sources : n/a Description : This program gives a straightforward presentation of HACCP in actual settings with examples of HACCP plans in facilities. One video is geared towards store managers and owners who are responsible for overall food safety decisions. The other video is geared towards seafood department managers who will be responsible for implementing a HACCP plan. Audience : retail managers, store owners, seafood Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $40 Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : HACCP: Safe Seafood from Harvest to Plate Producer name : New England Fisheries Development Association, Inc. Contact name : George Nardi 451 "D" St. Boston MA 02210 617-443-9494 Fax : 617-443-9499 Internet : Date produced : 1994 Status : complete Format : Videotape (21 min.), manual Partners/funding sources : n/a Description : This video and manual shows HACCP in use for seafood from a fishing vessel to the dock to a restaurant. The focus in on foodservice. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $35 Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Handbook for Safe Food Service Management Producer name : National Assessment Institute Contact name : Lisa Atkinson 5500 Rio Vista Drive Clearwater FL 34620-3144 813-531-4464 Fax : 813-532-9989 Internet : Date produced : 1994 Status : complete Format : Instructor's manual with ready-made lesson plans; student's handbook which includes review questions and answers for each chapter; study guide with chapter overviews, learner objectives, glossary and practice questions Partners/funding sources : n/a Description : The instructor's manual, student's handbook, and study guide make up the Certified Professional Food Manager (CPFM) Learning System. Upon completion of the program, candidates are eligible to take the CPFM examination. Lesson plans are presented in a lecture of discussion format with camera-ready masters of hand-outs, charts, and forms. The material is presented in 11 chapters: 1) Managerial responsibilities, 2) Foodborne illness, 3) HACCP: a food protection system, 4) Purchasing, receiving, and storing food, 5) Preparing and serving food, 6) Equipment and utensils, 7) Cleaning, sanitizing, and pest control, 8) Facilities, 9) Safety and accident prevention, 10) Training, and 11) Federal, state, and local rules and regulations. Audience : food handlers, trainers Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Student's handbook- $29.20, study guide- $13.60, instructor's manual- $21.60. For teachers ordering from an educational institution that has an account with Prentice Hall, there is a 25% discount. Available in quantity : yes Restrictions on use : Copyrighted How to order : For educational institutions call Prentice Hall at 1-800-223-2360; non educational users call Prentice Hall at 1-800-947-7700 Comments : NAL Call Number TX911.3 S3H36 1994 ************************************************************************** Title : Handle with Care: Preventing Food Borne Illness in Nursing Homes Producer name : Food and Drug Administration Contact name : 200 C St. SW HFS-555 Washington DC 20204 Fax : 202-401-3532 Internet : Date produced : 1992 Status : complete Format : Videotape for administrators and medical directors, videotape for food service managers and workers, teaching guide (includes focus points and quiz), FDA Consumer article, FDA Food Service Sanitation Manual, HCFA regulations reference sheet and survey form, kitchen food safety poster (English and Spanish). Partners/funding sources : Centers for Disease Control, Health Care Financing Administration Description : The video for nursing home administrators and medical directors focuses on the medical and scientific aspects of foodborne illness. The video for nursing home food service managers and workers focuses on poor food handling and kitchen practices and the recommended steps that can be taken to reduce the risk of outbreaks. Both videos include case studies which can be used to initiate further discussion in training sessions. The intent of the tapes is to provide an introduction for a course or training session, or alternatively, as a summary of what has been learned. The teaching guide provides background information and statistics. Audience : professionals, nursing home administrators Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $39 plus $3 handling. Available in quantity : yes Restrictions on use : Not copyrighted How to order : Order from NTIS, 5285 Port Royal Rd., Springfield, VA 22161, 1-800-553-NTIS. Order #PB92-780857. Comments : NAL Call Number Videocassette no. 1708. ************************************************************************** Title : Hellman's Summer Food Safety Producer name : Best Foods Consumer Communications Contact name : Jessie Ristic Publicity Manager P.O. Box 8000 International Plaza Englewood Cliffs NJ 07632 201-894-2364 Fax : Internet : Date produced : 1993 Status : complete Format : Three-sided foldout Partners/funding sources : n/a Description : This foldout by Best Foods reassures consumers that commercially-prepared mayonnaise does not cause food poisoning. It warns against homemade mayonnaise. Nine food safety tips are listed on the back. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Free Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from: Mayonnaise Safety, Box 307, Dept. MSX, Coventry, CT 06238. Comments : ************************************************************************** Title : Introduction to Kitchen Safety: Disasters Waiting to Happen Producer name : The School Company Contact name : P.O. Box 5379 Vancouver WA 98668 206-696-3529 Fax : Internet : Date produced : 1991 Status : complete Format : Videotape (15 min.), teaching manual with activities. Partners/funding sources : n/a Description : This video for young people who are just beginning to become independent teaches about basic food safety. A chef teaches about proper refrigerator temperature, heating and cooling foods, cross-contamination, storing left-overs, thawing frozen foods, storing foods in the freezer, storing produce, and pull dates on foods. Using knives and how to prevent shocks and fires in the kitchen are also discussed. (The narrator states that the danger zone is 80 - 140 degrees F., but gives proper temperature for refrigerator.) Audience : adolescents Age group : Youth, adolescents Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $79 Available in quantity : Restrictions on use : Copyrighted How to order : Order from Cambridge Educational, P.O. Box 2153, Charleston, WV, 25328-2153, 800-468-4227, fax 304-744-9351. Comments : ************************************************************************** Title : Investigating an Outbreak: Pharyngitis in Louisiana Producer name : Centers for Disease Control and Prevention Contact name : Fax : Internet : Date produced : 1994 Status : complete Format : Computer software. Need IBM-compatible computer running DOS 3.31 or later with 3 MB of free diskspace. Partners/funding sources : n/a Description : "Pharyngitis in Louisiana" is a computer-based epidemiologic case study that simulates a real-life outbreak investigation. The investigation is brought to life through the characters you encounter and the places you go. As you progress through the case study, you uncover new information just as you would in an actual investigation. Your decisions influence the direction of the investigation because you decide who you will talk to, where you will go, what resources you will use, and what data you will collect and analyze. Upon successful completion of this self-study course, .8 Continuing Education Units or 8 Continuing Medical Education credits are available. Audience : public health workers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $20 Available in quantity : Restrictions on use : How to order : Order from Public Health Foundation, Attention: Order Dept., P.O. Box 753, Waldorf, MD 20604, 1-800-41 TRAIN. Comments : ************************************************************************** Title : Is Food in My Kitchen a Safety Hazard? Producer name : North Dakota State University Extension Service Contact name : Patricia Beck Extension Nutrition Specialist NDSU Extension Service, Box 5016 North Dakota State University Fargo ND 58105-5016 701-231-7251 Fax : 701-231-8568 Internet : Date produced : 1992 Status : complete Format : Booklet- 31 pages. Partners/funding sources : n/a Description : This booklet covers food safety from the origin of pathogenic microorganisms to shopping, transporting, storing, preparation, cooking safely, serving, and handling leftovers. A cupboard storage chart, refrigerator/freezer storage chart, and glossary are included. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $.25 Available in quantity : yes Restrictions on use : Persmission required to reproduce How to order : Order from Distribution Center, Morrill Hall 10, Box 5655, Fargo, ND 58105-5655, (701) 231-7882. Publication # HE-492. Comments : ************************************************************************** Title : Keep Your Food Safe Producer name : Food and Drug Administration Contact name : 200 C St. SW HFS-555 Washington DC 20204 Fax : 202-401-3532 Internet : Date produced : 1991 Status : complete Format : Booklet (20 pages) Partners/funding sources : USDA Description : This low literacy booklet teaches about basic food safety principles. The print is large with accompanying color pictures. Audience : consumers Age group : All ages/non-specific Educational level : Elementary, low literacy Income level : All levels, low literacy Cultural applicability : General public Non-English availability : Spanish Cost : Up to 100 copies free, masters available for if need more than 100 copies Available in quantity : yes Restrictions on use : Not copyrighted How to order : For single copies call the FDA Seafood Hotline at 1-800-FDA-4010 or the FDA Office of Consumer Inquiries at (301) 443-3170. Publication No. 91-2234 or 92-2234S for Spanish version. Comments : For multiple copies contact FDA Communications Office at 5600 Fishers Lane, room 15A19, Rockville, MD 20857, (301) 443-3220, fax (301) 443-99057. ************************************************************************** Title : Keeping Food Safe Producer name : University of Wisconsin-Extension Contact name : Cooperative Extension Publications 30 N. Murray St., Room 245 Madison WI 53715 608-262-3346 Fax : Internet : carol.pollock@mail.admin.wics.edu Date produced : 1993 Status : complete Format : Softcover book- 28 pages Partners/funding sources : n/a Description : The following topics are covered: understanding food poisoners, how to know when food is spoiled, food safety begins at the grocery store, fish and your health, temperature is important, store your food safely, the power is out!, keeping your kitchen clean, controlling household pests, getting ready to cook, serving food safely, and taking care of leftovers. Several activities are included: what's wrong with this picture?, where would you put this food?, the case of the suspicious chili. Pictures are in black and white. Audience : consumers Age group : All ages/non-specific Educational level : Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $1.50 each; 10% discount on 100+ copies Available in quantity : yes Restrictions on use : Permission required to reproduce How to order : Order from above address. Comments : ************************************************************************** Title : Learn Your Food Safety I.Q.: Eight Questions for Childcare Providers Producer name : The Pennsylvania State University Contact name : Dr. Madeleine Sigman-Grant College of Agricultural Sciences, Ag Information Services 119 Ag Administration Building University Park PA 16802 814-865-6309 Fax : 814-863-9877 Internet : Date produced : 1991 Status : complete Format : 1 VHS videocassette (23 min), transparencies, handouts, lesson plans, camara-ready masters provided Partners/funding sources : USDA Extension Service Description : Consists of seven units: 1) Food poisoning, 2) Bacteria are hitchhikers, 3) Bacteria: how do they grow?, 4) But bacteria on hold with heat and cold, 5) Take good care of my baby, 6) Picnic Safely, 7) Those pesky pests. Each unit is approximately 30 minutes in length and can be presented alone or with other units. The materials were designed for direct teaching by extension professionals, or for self-study by childcare providers. Audience : food handlers, childcare providers Age group : All ages/non-specific Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $40, includes shipping and handling. For orders of 25-49 copies, price is $30 each. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from The Penn State University, Publications Distribution Center, 112 Ag Admin Bldg., University Park, PA 16802, (814-865-6713) . Order # is L36526 VH Comments : NAL Call Number Videocassette no. 1647 ************************************************************************** Title : Mantenga Sanos Los Alimentos (Keep Foods Healthy) Producer name : USDA, Food Safety and Inspection Service Contact name : 14th St. and Independence Ave. Room 1180 South Building Washington DC 20250 202-720-9113 Fax : 202-720-9063 Internet : Date produced : 1993 Status : complete Format : Reprint from Winter 1993 Food News for Consumers- 4 pages. Partners/funding sources : n/a Description : Large type and easy to read, this reprint for Hispanic consumers discusses foodborne illness in a general sense and teahces about buying foods in the store, making sure juices from one product do not contaminate the rest of one's food, washing hands, using a plastic cutting board, defrosting foods, making sure foods are thoroughly cooked, and how to handle leftovers. When in doubt, throw it out is stressed. Audience : consumers Age group : All ages/non-specific Educational level : Low literacy Income level : All levels Cultural applicability : General public Non-English availability : Spanish Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Meals, Microbes and You! Producer name : Cornell Cooperative Extension Contact name : Dr. Robert B. Gravani Dept. of Food Science 11 Stocking Hall Ithaca NY 14853 607-255-7922 Fax : Internet : Date produced : 1984 Status : complete Format : 63 slides with script, study guide, audio tape Partners/funding sources : n/a Description : Discusses safe food preparation, causes and prevention of foodborne disease, proper handling and storage of food, effective temperature control. Geared towards food service personnel. Audience : food handlers Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : Spanish Cost : $51.15 plus shipping and handling Available in quantity : Restrictions on use : Copyrighted How to order : Order from Instructional Materials Service at Cornell University, Kennedy Hall, Dept. of Education, Cornell University, Ithaca, NY, 14853, (607) 255-9252. Item # G801ST. Comments : NAL Call Number Slide no. 119 F&N ************************************************************************** Title : Model Food Service Sanitation Certification and Training Program Producer name : Kansas State University Cooperative Extension Service Contact name : Karen Penner, PhD, RD Justin Hall Kansas State University Manhattan KS 66506-1407 913-532-5782 Fax : Internet : Date produced : 1994 Status : complete Format : Final report describing project, lesson plans and study guide. Partners/funding sources : n/a Description : The training program uses the SERVSAFE curriculum developed by the National Restaurant Association, which is purchased separately. Objectives, steps, and evaluation of the program are described. Lesson plans, study guides, activities, tests, and exercises are included for training food service personnel and for training trainers. Audience : trainers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Molluscan Shellfish Handling for Retailers Producer name : Food Marketing Institute Contact name : Publications Sales Food Marketing Institute 800 Connecticut Ave., NW, Suite 500 Washington DC 20006-2701 202-429-8298 Fax : 202-429-4529 Internet : Date produced : 1989 Status : complete Format : Videotape (10 min.), consumer guide (4 pages), manual (8 pages). Partners/funding sources : n/a Description : The video specifies sanitary controls and record-keeping requirements for retailers. Emphasis is also on: keeping proper temperatures; checking the condition of shipping containers; observing "sell by" dates; monitoring storage and case displays; keeping products separate; practicing correct work and hygiene habits; and seeing that daily inspections are made of preparation and retailing areas. The programs stresses that adhering to safe handling methods will help reduce the potential health risks that could occur with the consumption of raw or partially cooked molluscan products. Audience : retail, food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $50 for 1 tape for members; $100 for nonmembers; $35 each for 2-19 tapes; $20 each for 20 or more tapes; $5 for each additional manusl (members), $10 (nonmembers). Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Operation : Safe Food. A Satellite Video Conference Producer name : University of Wyoming, Cooperative Extension Service Contact name : Linda Melcher University of Wyoming, CES P.O. Box 3354 Laramie WY 82071-3354 307-766-5375 Fax : 307-766-3379 Internet : Date produced : 1994 Status : complete Format : 3 videotapes (46 min., 45 min. and 71 min.), 26 page manual. Partners/funding sources : n/a Description : These videotapes are from the Operation: Safe Food program that aired April 21, 1993. It is geared mainly towards food handlers. The manual covers growth of bacteria along with factors necessary for bacteria to multiply, proper temperature control, cooling foods rapidly, reheating foods, cooking foods thoroughly, keeping thermometers calibrated, sanitizing tables and kitchenware, preventing cross contamination following commercial recipes, and personal hygiene are discussed. The concept of HACCP is introduced. Included is a list of potentially hazardous foods. There are a couple of activities for particiapants to do. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $75 Available in quantity : Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Operation Risk Producer name : Michigan State University Extension Contact name : Pat Hammerschmidt MSU Bulletin Office, 10-B Agricultural Hall Michigan State University East Lansing MI 48824-1039 612-355-0240 Fax : Internet : Date produced : 1992 Status : complete Format : Four lessons (15-25 minutes each), teacher/leader guide, learner activities, videotape, poster, Handwashing Rap audiocassette tape, and an interactive computer game called Risk Raiders (for Macintosh computers). Partners/funding sources : n/a Description : Operation Risk is a curriculum designed to assist in teaching the hows and whys of safe food handling. Through this curriculum, kids explore ways to ensure their own health by learning what they can do to prevent foodborne illness. Kids assume the role of detectives as they work through this multimedia program with fun-to-solve cases, missions to complete at home with an adult, and a variety of learning activities designed to challenge young problem solvers (grades 3-5). Audience : children Age group : Children Educational level : Elementary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Notebook and learning materials $60, Risk Raiders computer game $30. Available in quantity : Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Pack a Safe Lunch Producer name : Washington State University Contact name : Val Hillers Extension Food Specialist Washington State University Pullman WA 99164-6376 509-335-2970 Fax : 509-335-4815 Internet : hillers@coopext.cahe.wsu.edu Date produced : 1990 Status : complete Format : Folding brochure- 6 pages Partners/funding sources : n/a Description : After explaining how foods can make people sick, this publication lists foods that can safely be left at room temperature for 4-6 hours and those that are potentially unsafe and must be handled properly to prevent growth of bacteria. Tips for keeping cold foods cold and hot foods hot are given. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $1, 25% discount for orders of 100+. Available in quantity : Restrictions on use : How to order : Order from Bulletins Office, Cooperative Extension, Cooper Publications Bldg., Washington State University, Pullman, WA 99164-5912. Bulletin number is EB1490. Comments : ************************************************************************** Title : Perishable Products Video Presentation & Code of Practices for Handling Ice Cream and Novelties Producer name : International Dairy Foods Association Contact name : Dr. Robert Byrne 1250 H St., NW Suite 900 Washington DC 20005 202-737-4332 Fax : 202-331-7820 Internet : Date produced : 1991 Status : complete Format : Videotape (13 min.), and booklet Partners/funding sources : n/a Description : Designed to educate grocery store managers and frozen food clerks on the perishability of ice cream products and the profitability of the ice cream category, this video outlines the steps vital to proper handling and merchandising. Each of the steps is shown in a "how to" and "how not to" format. The accompanying Code of Practices, a 10-page booklet, of tips for proper handling, provides a leave-behind training tool to further educate workers. Audience : food handlers, store managers, retail managers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $45 for nonmembers; $20 for members. Extra Code of Practices- $1 each. Available in quantity : Restrictions on use : How to order : Order from above address. Publication #3124-F210. Comments : ************************************************************************** Title : Plate It Safe: 42 Essential Ways to be Safe at the Plate Producer name : North Central Regional Extension Service Contact name : Kansas State University Distribution Center, Umberger Hall Manhattan KS 66506-3406 913-532-5830 Fax : Internet : Date produced : 1990 Status : complete Format : Poster- 11" x 24" Partners/funding sources : n/a Description : This poster lists 42 ways to keep food safe. Topics include shopping, refrigerators and freezers at home, food handling, cooking, serving, and leftovers. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $. 16 each Available in quantity : Restrictions on use : How to order : Order from above address. Ask for publication #448. Comments : ************************************************************************** Title : Plating It Safe Producer name : National Live Stock and Meat Board Contact name : Janet Helm, M.S., R.D. Director of Information 444 North Michigan Ave. Chicago IL 60611 800-368-3138 Fax : 800-368-3136 Internet : Date produced : 1994 Status : complete Format : Color folding brochure- 8 pages Partners/funding sources : Assoc. of State and Territorial Health Officials, Assoc. of State and Territorial Public Health Nutrition Directors, Nat. Assoc. of County Health Officials Description : This brochure contains a checklist to use during each step in food handling- from grocery shopping through storing leftovers. Topics covered include the danger zone, at the grocery store, in the kitchen, cooking thoroughly (with table of internal cooked temperatures), serving safely at home and away from home, handling leftovers, 10 common food safety mistakes, and what to do in case of foodborne illness. Audience : consumers Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : Cost : $ .15 each; for orders of 10 or more, $.10 each Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Play It Safe: Goals for Food Safety Producer name : Food Marketing Institute Contact name : Publications Sales Food Marketing Institute 800 Connecticut Ave., NW, Suite 500 Washington DC 20006-2701 202-429-8298 Fax : 202-429-4529 Internet : Date produced : 1990 Status : complete Format : Workbook (16 pages) with activities, game board Partners/funding sources : USDA, AMI, FMI, IFIC, NAWGA, NFI, NFPA, NGA, NTF, PMA, UFF&VA, AAP Description : This booklet contains four lesson plans, each complete with objectives, background information, teaching strategies, and optional activities. Complementary activities included with each lesson plan can be duplicated and distributed to the class. A resource page provides further information, including correlation of these materials with appropriate textbooks. Also included is a simple yet challenging game called Play It Safe. Audience : children Age group : Youth Educational level : Elementary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : One copy available free. Available in quantity : Restrictions on use : How to order : Order from above address. Comments : Publication is in the process of being updated. Quantities may be limited. Also may be available for $5 from the Internation Food Information Council, 1100 Connecticut Ave., NW, Suite 430, Washington, DC 20036, (202) 296-6540. NAL Call No.: aTP373.5 P55 ************************************************************************** Title : Preparing Food Safely: You're the Key Producer name : Cornell Cooperative Extension Contact name : Dr. Robert B. Gravani Dept. of Food Science 11 Stocking Hall Ithaca NY 14853 607-255-7922 Fax : Internet : Date produced : 1986 Status : complete Format : 65 slides with audio tape (25 min.), script for slides, and training tips. Partners/funding sources : n/a Description : Kit is intended for use with food service personnel. It deals with good food service sanitation and highlights the employee's role in the preparation of safe and wholesome food products. The slide set addresses such topics as the importance of safe food preparation; the prevention of foodborne diseases; the need for good personal hygiene; and the proper procedure for hand washing. Audience : food handlers Age group : All ages/non-specific Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : Cost : $54.45 plus shipping and handling Available in quantity : no Restrictions on use : Copyrighted How to order : Order from Instructional Materials Service at Cornell University, Kennedy Hall, Dept. of Education, Cornell University, Ithaca, NY, 14853, (607) 255-9252. Item # G803ST. Comments : ************************************************************************** Title : Preventing Foodborne Illness Producer name : USDA, Food Safety and Inspection Service Contact name : 14th St. and Independence Ave. Room 1180 South Building Washington DC 20250 202-720-9113 Fax : 202-720-9063 Internet : Date produced : 1990 Status : complete Format : Booklet- 22 pages. Partners/funding sources : n/a Description : Covers principles of keeping food safe from shopping, home storage, preparation, and serving to handling leftovers. Also includes information on power outages/appliance failure, spoilage and mold, parasites, and bacteria that can cause foodborne illness. Audience : consumers Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : Not copyrighted How to order : Comments : ************************************************************************** Title : Preventing Foodborne Illness: Escherichia coli 0157:H7 Producer name : Center for Disease Control and Prevention Contact name : Fax : Internet : Date produced : Status : complete Format : Brochure- 5 pages Partners/funding sources : n/a Description : This brochure describes E. coli 0157:H7 and tells how it spreads, what illness it causes and how E. coli 0157:H7 infection is diagnosed and treated. Tips for prevention are also presented. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Preventing Foodborne Illness: Listeriosis Producer name : Center for Disease Control and Prevention Contact name : Fax : Internet : Date produced : 1994 Status : complete Format : Brochure- 6 pages Partners/funding sources : n/a Description : This brochure describes how Listeria gets into food, who is at risk for listeriosis and how it is contracted, how to tell if one has listeriosis, how to prevent it, how to reduce risk of contracting listeriosis, and what is being done by the government. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Preventing Foodborne Listeriosis Producer name : USDA, Food Safety and Inspection Service Contact name : 14th St. and Independence Ave. Room 1180 South Building Washington DC 20250 202-720-9113 Fax : 202-720-9063 Internet : Date produced : 1992 Status : complete Format : 8 page Backgrounder Partners/funding sources : n/a Description : This Backgrounder on Listeria monocytogenes tells about the organism and where it is found, its growth parameters, and how it is detected in foods. Listeriosis is described, including who is at risk, how it is transmitted, what the symptoms are, outbreaks, incidence, diagnosis and treatment. Preventing listeriosis and the role of the government, as well as recommendations for individuals are also covered. Audience : consumers, food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : yes Restrictions on use : How to order : Comments : ************************************************************************** Title : Produce Safety and Sanitation Producer name : National Grocers Association Contact name : Gail Hanger 1825 Samuel Morse Drive Reston VA 22090-5317 703-437-5300 Fax : 703-437-7768 Internet : Date produced : Status : complete Format : Videotape Partners/funding sources : n/a Description : Targeted toward new employees, this videotape reviews the basic safety and sanitation procedures for maintaining a safe, clean produce department. Audience : retail Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $49.95 for members; $59.95 for nonmembers Available in quantity : Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Producer Through Consumer--Partners to a Safe Food Supply Producer name : Purdue University Cooperative Extension Service Contact name : April Mason, Ph.D. Dept. of Foods and Nutrition Purdue University 1264 Stone Hall West Lafayette IN 47901-1264 317-494-8539 Fax : Internet : Date produced : 1992 Status : complete Format : Lesson plan, camera-ready masters, fact sheets, overhead transparencies, video. Partners/funding sources : n/a Description : This curriculum has as its objective to teach major food safety issues. Using lecture, news articles, brochure, and video formats the lesson covers information regarding microbial contamination, pesticides, and foodborne illness. The accompanying "Reference Manual" consists of summary papers on 29 food safety topics and is meant as a tool for Extension Agents in answering the public's food safety questions, for preparing a program, or gaining background information. Audience : professionals, extension specialists, children Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Item # HE-621 Food Safety Reference Manual only- $30; Item # HE-622 Food Safety Curriculum Package- $50 Available in quantity : Restrictions on use : How to order : Order from Media Distribution Center, 301 South 2nd St., Lafayette, IN 47901-1092, (317) 494-6794. Comments : ************************************************************************** Title : Project Food Safety- Educational Units for the Middle Level Science Classroom Producer name : Montana State University Extension Service Contact name : Phyliss Dennee Extension Publications Rm 118, Culbertson Hall, MSU Bozeman MT 59717 406-994-3273 Fax : Internet : Date produced : 1992 Status : complete Format : Three teacher's guides with lesson plans, pre- and posttest, activities. Partners/funding sources : n/a Description : Project Safety consists of 3 different modules for middle school youth. The 8th grade unit is about food irradiation, the 7th grade unit focuses on pesticides, and the 6th grade unit topic is microbial contamination. The units can be purchased together or separately. The major concepts taught in the microbial contamination unit are the "danger zone" and cross-contamination. Two laboratory activities along with several reinforcement activities make up this unit's content which probes the subjects of food poisoning, bacteria treatment and prevention, and characteristics of bacteria and bacterial growth. The units were designed to be easily incorporated into the present science curriculum at each grade level. Audience : grades 6-8 Age group : Youth, adolescents Educational level : , secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Each unit is $5. Available in quantity : Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Quality Sanitation Management Producer name : American Hotel & Motel Association Contact name : Mark Krueger The Educational Institute 1407 South Harrison East Lansing MI 48826 800-344-4381 Fax : Internet : Date produced : 1994 Status : complete Format : Textbook, softcover- 494 pages Partners/funding sources : n/a Description : Audience : , students, managers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $33.95; call for quantity discounts Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Ready-To-Eat Seafoods Producer name : University of Florida, Food Science Dept. Contact name : Dr. Steven Otwell Seafood Specialist U. of Florida, Food Science Dept. P.O. Box 110370 Gainesville FL 32611 904-392-1991 Fax : Internet : Date produced : 1989 Status : complete Format : Folding brochure- 3 pages. Partners/funding sources : Florida Sea Grant Program Description : This brochure lists examples of cross-contamination of seafoods, describes the bacteria Vibrio parahaemolyticus, and gives tips on preventing seafoodborne illness. Audience : food handlers, consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Free. Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Recipe for a Safe and Delicious Hamburger Producer name : USDA, Food Safety and Inspection Service Contact name : 14th St. and Independence Ave. Room 1180 South Building Washington DC 20250 202-720-9113 Fax : 202-720-9063 Internet : Date produced : 1994 Status : complete Format : 5x7 inch card Partners/funding sources : n/a Description : This colorful card shows a hamburger on front with the words "Before you take a bite, make sure it's brown in the middle". On the reverse side are written food safety tips. The main emphasis of the card is to make sure hamburgers are completely cooked. Audience : consumers Age group : Adolescents, Adults Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : Spanish Cost : Available in quantity : Restrictions on use : Not copyrighted How to order : Comments : ************************************************************************** Title : Requirements for Cooked Uncured Meat Products Producer name : USDA, Food Safety and Inspection Service Contact name : 14th St. and Independence Ave. Room 1180 South Building Washington DC 20250 202-720-9113 Fax : 202-720-9063 Internet : Date produced : 1993 Status : complete Format : 4 page Backgrounder Partners/funding sources : n/a Description : This Food Safety and Inspection Service Backgrounder describes the rule that sets heating, cooking, cooling, handling and storage requirements for processing plants that make cooked, partially-cooked or char-marked ground meat products. The rule was enacted in response to recent outbreaks of E. coli 0157:H7. Audience : consumers, food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : yes Restrictions on use : How to order : Comments : ************************************************************************** Title : Retail Store Sanitation Manual Producer name : American Institute of Baking Contact name : 1213 Bakers Way Manhattan KS 66502 800-633-5137 Fax : 913-537-1493 Internet : Date produced : 1993 Status : complete Format : Reference manual- 153 pages Partners/funding sources : n/a Description : This consolidated reference manual for the retail store operator provides the basic understanding of environmental factors and hygiene principals required to develop programs to reduce and manage the potential for losses from spoilage and to prevent foodborne illnesses. The book contains chapters on managing food safety programs, store construction, equipment design and installation, staffing and training, microorganisms, operational methods and practices, cleaning practices, pest control and IPM procedures. Audience : retail, managers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $15 Available in quantity : Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : S.A.F.E. Flyers Producer name : Cornell Cooperative Extension Contact name : Dr. Robert B. Gravani Dept. of Food Science 11 Stocking Hall Ithaca NY 14853 607-255-7922 Fax : Internet : Date produced : 1992 Status : complete Format : Flyer- 8-1/2 x 5-1/2 inch. Partners/funding sources : Colorado State University, USDA Extension Service Description : Each of the four flyers is double-sided, with black and red print and main concepts in bold. Flyer #1- Safe Food Selection Tips When Shopping on one side, and Safe Food Selection Tips When Eating Out on the other side. Flyer #2- Safe Food Handling Tips Keep It Clean on both sides. Flyer #3- Safe Food Handling Tips Cook It Safe on one side, Safe Food Handling Tips Microwave It Safe on the other side. Flyer #4- Safe Food Handling Tips Avoid Cross Contamination on one side, Safe Food Handling Tips Avoid Cross Contamination With Leftovers on the other side. Audience : consumers Age group : All ages/non-specific Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : Cost : Each flyer sold separately in sets of 50 for $7.50 plus shipping and handling. Available in quantity : yes Restrictions on use : How to order : Order from Instructional Materials Service at Cornell University, Kennedy Hall, Dept. of Education, Cornell University, Ithaca, NY, 14853, (607) 255-9252. Item # G801 - G804. Comments : ************************************************************************** Title : S.A.F.E.: Safety and Food Excellence, A Food Handling Education Program for Food Service Workers Producer name : Colorado State University Contact name : Pat Kendall Extension Food and Nutrition Specialist Dept. of Food Science and Human Nutrition CO Fort Collins 80523 303-491-7334 Fax : 303-491-7252 Internet : Date produced : 1993 Status : complete Format : Videotape (73 min.), lesson plans for 4 lessons, case studies, food safety questionnaires, resource list, background articles, flyers, magnets, slides with script. Partners/funding sources : Cornell Cooperative Extension Description : This is a train the trainer program in which extension agents, nurses, dietitians, dietary managers, nurses, home economists and care givers received training on educating food service workers who work with high-risk populations. The program also works well with general food service audiences. Audience : trainers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Call for prices. All components may be purchased separately. Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : S.A.F.E.: Safety and Food Excellence- Keeping Food Safe for Those At Risk Producer name : Cornell Cooperative Extension Contact name : Dr. Robert B. Gravani Dept. of Food Science 11 Stocking Hall Ithaca NY 14853 607-255-7922 Fax : Internet : Date produced : 1992 Status : complete Format : Lesson plan, case studies, 83 color slides with script, participant evaluation sheets, 5 food safety posters, duplication master sheets for participant materials and certificates of achievement, resource lists, background information for program leaders. Partners/funding sources : Colorado State University, USDA Extension Service Description : This is an educator's program on safe food handling which is intended for those who will be training food handlers: Dietitians, food service managers, home economists, extension agents, nurses, volunteers and others who are involved in providing food and/or care for the general population as well as for people most at risk from foodborne illness. These people can be in institutional or home-care situations. The S.A.F.E. program provides information about foodborne illnesses, pathogenic microorganisms and how to prevent foodborne illness with safe food handling practices. Information on training adults and how to target audiences is also included. Audience : trainers, food handlers, professionals Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $65 for entire curriculum, + shipping and handling. Posters may also be purchased separately and in quantity. Available in quantity : yes Restrictions on use : How to order : Order from Instructional Materials Service at Cornell University, Kennedy Hall, Dept. of Education, Cornell University, Ithaca, NY, 14853, (607) 255-9252. Item # G805S. Comments : ************************************************************************** Title : SERVSAFE Food Safety and Sanitation Training Program Producer name : The Educational Foundation of the National Restaurant Association Contact name : Customer Service 250 S. Wacker Dr., Suite 1400 Chicago IL 60606-5834 800-765-2122 Fax : 312-715-0807 Internet : Date produced : Status : complete Format : Entire program consists of: 5 employee training videos (10 min. each), 1 manager training video (20 min.), 6 video guides, leader's guide, employee guide, six laminated posters. Lapel pins can also be purchased. Partners/funding sources : n/a Description : Video topics are Introduction to Food Safety; Receiving and Storage; Preparation, Cooking, and Service; Proper Cleaning and Sanitizing; Personal Hygiene; and Managing Food Safety: A Practical Approach to HACCP. Audience : food handlers Age group : All ages/non-specific Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : Cost : Entire kit: $325 or members of NRA, $399 for non-members; 6 videos only: $299 members, $375 for non-members; Managing Food Safety video: $115 members, $135 non-members; 5 employee videos: $69/each members, $89 non; leader's guide: $25; six posters: $15 Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : Call for prices for quantities of employee guide and lapel pins. ************************************************************************** Title : Safe Cooking for Safe Eating: Tips on Proper Food Preparation Producer name : The American Dietetic Association Contact name : Mildred McInnes Cody, Mary Keith PO Box 97215 Chicago IL 60678-7215 800-877-1600, ext. 1776 Fax : Internet : Date produced : 1988 Status : complete Format : Folding brochure- 7 pages Partners/funding sources : n/a Description : Instructs on how to keep a kitchen clean; shopping tips; safe temperature for foods; how to handle meat, poultry, fish, and eggs. Geared towards consumers. Audience : consumers Age group : All ages/non-specific Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $3.75/each for members of ADA, $4.45 for non-members; $3.75/each for 10-99 copies; $3.55/each for 100-499 copies; $3.15/each for 500-999 copies. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Catalog no. 8913 Comments : ************************************************************************** Title : Safe Food Backgrounder Producer name : National Live Stock and Meat Board Contact name : Janet Helm, M.S., R.D. Director of Information 444 North Michigan Ave. Chicago IL 60611 800-368-3138 Fax : 800-368-3136 Internet : Date produced : 1994 Status : complete Format : Resource file folder with fact sheets Partners/funding sources : n/a Description : A resource for professionals, this file folder contains fact sheets on various foodborne pathogens, safety tips for consumers, and answers to commonly asked questions about foodborne illness. Includes one page fact sheets for Campylobacter jejuni, Clostridium perfingens, Cryptosporidium, E.coli/E.coli 0157:H7, Listeria monocytogenes, Salmonella, Shigella, and Yersinia enterocolitica. Audience : professionals Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Single copy free; additional copies $2.00 each Available in quantity : yes Restrictions on use : Permission required to reproduce How to order : Order from above address. Comments : ************************************************************************** Title : Safe Food Handling Tips Producer name : Cornell Cooperative Extension Contact name : Dr. Robert B. Gravani Dept. of Food Science 11 Stocking Hall Ithaca NY 14853 607-255-7922 Fax : Internet : Date produced : 1992 Status : complete Format : Poster- 8-1/2 x 17 inches. Partners/funding sources : Colorado State University, USDA Extension Service Description : Two color poster has picture of large thermometer with proper temperatures for storing, cooking, and holding food indicated. Black and red type give explanations. Audience : food handlers Age group : All ages/non-specific Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : Cost : Sold only is sets of 25 for $7.50 plus shipping and handling. Available in quantity : yes Restrictions on use : How to order : Order from Instructional Materials Service at Cornell University, Kennedy Hall, Dept. of Education, Cornell University, Ithaca, NY, 14853, (607) 255-9252. Item # G805. Comments : ************************************************************************** Title : Safe Food Handling for Occasional Quantity Cooks Producer name : Ohio State University Extension Service Contact name : Lydia C. Medeiros Extension Specialist Dept. of Human Nutrition and Food Management, Ohio State University 1787 Neil Ave., 265 Campbell Hall Columbus OH 43210-1295 614-292-0827 Fax : 614-292-7536 Internet : Date produced : 1994 Status : complete Format : Videotape, fact sheets, overhead transparency masters, trainer's manual, participant's manual, posters. Partners/funding sources : n/a Description : This is a comprehensive curriculum developed to teach volunteer food handlers. The curriculum addresses practices and responsibilities of food handlers, 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 : food handlers, consumers, trainers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Posters and brochures are free; camera-ready masters of fact sheets $10.50; videotape $25.50 Available in quantity : Restrictions on use : Permission required to reproduce How to order : Order from Ohio State University Extension Publication Office, 385 Kottman Hall, 2021 Coffey Rd., Columbus, OH 43210-1044. Comments : Ohio residents contact their local Extension Agent. Also, copies of curriculum may be available from State Extension Offices. ************************************************************************** Title : Safe Food Preparation: It's in Your Hands Producer name : Cornell Cooperative Extension Contact name : Dr. Robert B. Gravani Dept. of Food Science 11 Stocking Hall Ithaca NY 14853 607-255-7922 Fax : Internet : Date produced : 1989 Status : complete Format : Brochure- 6 pages Partners/funding sources : n/a Description : This black and white brochure describes how bacteria grow and shows bacteria growing in petri dishes that have been inoculated with fingertips before and after washing, fingernails, hair, and a dirty fork. Audience : food handlers, consumers Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : 1-9 copies $1.50 each; 10-24 copies $1.20 each; 25+ copies $1.05 each Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from Cornell Resource Center, 7 Research Park, Ithaca, NY 14850, (607) 255-2080. Order #143S-128. Comments : NAL Call Number TX911.3.S3G7 ************************************************************************** Title : Safe Food Storage: I Thought It Would Last Forever Producer name : The School Company Contact name : P.O. Box 5379 Vancouver WA 98668 206-696-3529 Fax : Internet : Date produced : 1993 Status : complete Format : Videotape (10 min.) Partners/funding sources : n/a Description : This video discusses safe food storage in the home kitchen. A chef teaches about safe storage temperatures and how to monitor temperatures to avoid the danger zone, washing and storing produce, freezing foods, rotating foods, proper refrigeration storage, and avoiding cross-contamination. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $39.95 Available in quantity : Restrictions on use : Copyrighted How to order : Order from Cambridge Educational, P.O. Box 2153, Charleston, WV, 25328-2153, 800-468-4227, fax 304-744-9351. Comments : ************************************************************************** Title : Safe Food at Home Producer name : Rutgers Cooperative Extension Contact name : Daryl L. Eberhardt Extension Home Economics 310 Milltown Rd. Bridgewater NJ 08807 908-526-6295 Fax : 908-704-1821 Internet : Date produced : 1990 Status : complete Format : Videotape (30 min.), study guide Partners/funding sources : n/a Description : This video and accompanying study guide were designed to teach consumers how to prevent foodborne illness. Causes and symptoms of foodborne illness, selecting high quality foods, safe food preparation and serving, and food storage issues are covered. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Study guide $10; videotape $20 Available in quantity : Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Safe Food at Home Producer name : University of Massachusetts Cooperative Extension Contact name : Rachel Swicker Food Safety Project Manager 202 Chenoweth Laboratory University of Massachusettes Cooperative Extension Amherst MA 01003 413-545-0552 Fax : 413-545-1074 Internet : Date produced : 1995 Status : incomplete Format : Poster, wallet cards, magnets, videotape, manual Partners/funding sources : n/a Description : This curriculum is designed to teach safe food handling techniques to staff at community based residential homes for the mentally challenged. Included are materials for four lessons to teach the residents. These materials are low literacy, with wallet cards, posters, magnets and a videotape to teach hand washing. Audience : food handlers Age group : Mentally challenged Educational level : Low literacy Income level : All levels Cultural applicability : General public Non-English availability : Cost : Available in quantity : Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Safe Food for Children Producer name : Kansas State University Cooperative Extension Service Contact name : Karen Penner, PhD, RD Justin Hall Kansas State University Manhattan KS 66506-1407 913-532-5782 Fax : Internet : Date produced : 1992 Status : complete Format : Videotape for children (46 min.), Videotape for leader (1 hour), 5 leader's guides (one for each lesson), stickers, magnet, certificate of completion. Partners/funding sources : n/a Description : This curriculum is designed for parents, other child care providers and trainers of child care providers. It consists of 5 lessons of 30-45 minutes, each with key lesson concepts, materials needed to teach the lesson, discussion to accompany video, activities for adults and for children, questions and answers, resources, and reproducible masters. The lessons are: 1) Clean hands for healthy children; 2) On your mark, get set, go grocery shopping; 3) Recipe for success: Prepare and serve food safely; 4) Microbe family get away! Storing food smartly and safetly; 5) Clean kitchen savvy.Video is to be used with the lessons. Audience : childcare providers, trainers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Each item available in quantity and separately. Call or write for pricing information. Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : NAL Call No.: Kit no. 231. ************************************************************************** Title : Safe Food for Outfitters Producer name : University of Wyoming, Cooperative Extension Service Contact name : Linda Melcher University of Wyoming, CES P.O. Box 3354 Laramie WY 82071-3354 307-766-5375 Fax : 307-766-3379 Internet : Date produced : 1994 Status : complete Format : Videotape (26 minutes), manual 20 pages. Partners/funding sources : n/a Description : This program addresses food safety challenges not faced by typical commercial food services. Packing foods for trips, keeping perishable foods cold using coolers, meal options, keeping foods away from animals, avoiding cross contamination while cooking out, washing dishes in the outdoors, water purification, and personal hygine in a camping setting are covered. Growth of bacteria are explained along with factors necessary for bacteria to multiply. Proper temperature control, cooking foods thoroughly, keeping thermometers calibrated, sanitizing tables and kitchenware are discussed. The concept of HACCP is introduced. Included is a list of potentially hazardous foods. Video is closed captioned. Audience : consumers, campers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $25 Available in quantity : Restrictions on use : How to order : Order from above address. Comments : NAL Call No. Videocassette no. 2005. ************************************************************************** Title : Safe Food for the Hungry Producer name : Purdue University Cooperative Extension Service Contact name : April Mason, Ph.D. Dept. of Foods and Nutrition Purdue University 1264 Stone Hall West Lafayette IN 47901-1264 317-494-8539 Fax : Internet : Date produced : Status : incomplete Format : Partners/funding sources : Description : This training material will be targeted towards not-for-profit food distribution programs. Audience : food handlers Age group : Educational level : Income level : Cultural applicability : Non-English availability : Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Safe Food, Strong Links: Food Editors Tours Producer name : University of Georgia Extension Service Contact name : Janet Rodekohr 706-542-8960 Fax : Internet : Date produced : 1992 Status : complete Format : Notebook with many handouts from trade associations, federal agencies, extension publications. Partners/funding sources : Auburn University Extension Service, Clemson University Extension Service Description : Although the majority of publications in this notebook do not deal with foodborne illness, but rather with other topics in food safety, two sections deal with foodborne illness issues. Included are reprints from FDA Consumer, USDA-FSIS Backgrounders, Extension publications, seafood safety publications, and trade association publications. Food Editors Tours were conducted in May and July of 1992. Included with the notebook is a guide on how to conduct a food editors tour. The notebook includes resources to contact for more information. Audience : food editors, professionals Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Safe Handling and Preparation of Meat for Foodservice Producer name : National Live Stock and Meat Board Contact name : Janet Helm, M.S., R.D. Director of Information 444 North Michigan Ave. Chicago IL 60611 800-368-3138 Fax : 800-368-3136 Internet : Date produced : 1994 Status : complete Format : Poster- 17" x 22" Partners/funding sources : Assoc. of State and Territorial Health Officials, Assoc. of State and Territiorial Public Health Nutrition Directors, Nat. Assoc. of County Health Officials Description : Intended for foodservice kitchens, this poster outlines important safe food handling guidelines for meat. Based on the HACCP approach, the poster reminds employees of the steps they need to take during receiving, storage, and preparation. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Single copy free; $ .50 each for 1-9 copies; $ .45 each for 10-49 copies; $22.50 per 50 copies Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Safe Handling of Extended Shelf Life Refrigerated Foods- A Model HACCP Training Program Producer name : North Carolina Cooperative Extension Service Contact name : Fax : Internet : Date produced : 1994 Status : complete Format : Videotape (15 minutes), instructor's manual, master copies of teaching resources, slides, lesson plans. Partners/funding sources : n/a Description : This course was developed to confront concerns about the safety of extended shelf life refrigerated foods; to produce a relevant course on safe handling of the products for managers and line workers at retail level; and to provide a training vehicle for the introduction of the HACCP system into retail food establishments. The 7-lesson course describes the modern demands being placed on the food industry and the problems inherent in handling cold foods with a focus on the unique hazards of extended shelf llife refrigerated foods. The various types of packaging are discussed along with the specific hazards and care required for each. Basic principles of microbiology are introduced as are the foodborne illnesses food handlers need to be aware of. Safe food handling practices, good personal hygiene, and effective sanitation are covered in detail. The course also provides an overview of HACCP. The resources provided include an instructor's manual, teaching resources, video, recommended course format, student handouts, slides, pre- and post-tests, and a certification test. The course uses two other commercial food safety videos which may be purchased from the vendor or borrowed from the North Carolina Extension Service Audiovisual Library. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Safe Keeping for Safe Eating: Tips on Proper Food Storage Producer name : The American Dietetic Association Contact name : Mildred McInnes Cody, Mary Keith PO Box 97215 Chicago IL 60678-7215 800-877-1600, ext. 1776 Fax : Internet : Date produced : 1988 Status : complete Format : Folding brochure- 6 pages Partners/funding sources : n/a Description : Provides tips on refrigerating and freezing foods; has cold storage guidelines table; discusses storage of foods in cupboard, freezer burn, storing food in cans, and how to handle partially thawed food. Audience : consumers Age group : All ages/non-specific Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $3.75/each for members of ADA, $4.45 for non-members; $3.75/each for 10-99 copies; $3.55/each for 100-499 copies; $3.15/each for 500-999 copies. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Catalog no. 8914 Comments : ************************************************************************** Title : Safe or Sorry: A Statewide Food Safety Training and Education Program for At-Risk Populations Producer name : University of New Hampshire Cooperative Extension Contact name : Dr. Valerie Long/Debbie Lupold 603-862-2496 Fax : Internet : Date produced : 1992 Status : complete Format : 3 folding brochures, leader's guide with lesson plans and script, USDA -A Quick Consumer Guide to Safe Food Handling brochure, FDA Keep Your Food Safe booklet, 3 food safety posters. Partners/funding sources : n/a Description : This material was originally designed as an in-service training program for food handlers who serve at-risk populations. Although typical audiences include soup kitchen operators, residential care providers, and day care providers, the program can also be tailored for consumer groups such as food pantry supervisors, WIC program participants, and commodity food recipients. Two brochures "Foods for Thumbs Up Babies" and "A Thumbs Up Kitchen"; four posters; and one flowchart were developed for the program. Additional resources used in the program are USDA Food Safety Is No Mystery, National Restaurant Assoc. SERVSAFE program, Penn State Learn Your Food Safety I.Q., and USDA A Quick Consumer Guide to Safe Food Handling. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $10 for notebook Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Safe: Safety Awareness in the Food Environment Producer name : University of New Hampshire Contact name : Dr. Catherine Violette Extension Specialist 219 Kendall Hall University of New Hampshire Durham NH 03824 603-862-2496 Fax : Internet : Date produced : 1992 Status : complete Format : Leader's guide, teaching outline, overhead masters, case studies, post-test, certificate of completion, fact sheets, Risky Business newsletters. Partners/funding sources : University of Vermont Extension System Description : The Safety Awareness in the Food Environment project was a multi-state project designed to increase the knowledge and understanding of food managers about the scientific and policy issues for the risk management decisions they make. The SAFE project included the development and testing of two education methods designed specifically for this audience. Five Risky Business newsletters as well as a two hour program for food managers were developed. Audience : food managers, trainers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Safeguarding Your Food Producer name : New York State Dept. of Agriculture and Markets Contact name : Consumer Information/Public Affairs 1 Winners Circle Albany NY 12235 518-457-4427 Fax : Internet : Date produced : Status : complete Format : Booklet- 34 pages Partners/funding sources : n/a Description : This guide to safe food storage, handling, and preparation at home provides information about food labels, safe cooking temperatures, recommended refrigerator/freezer storage periods, and foodborne illness. Also included are procedures to follow if illness due to food is suspected and a list of resources for more information. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : Spanish Cost : Free, but supply is limited. Available in quantity : no Restrictions on use : Reproducible How to order : Order from above address. Comments : Organizations associated with food, health, or education are welcome to reprint the booklet and distribute it to clients or members as a public service. The Department will provide reproducible (ready for the printer) copies free of charge to these organizations and permit them to add their own logo and short message. ************************************************************************** Title : Salmonella and Egg Safety Producer name : American Egg Board Contact name : 1460 Renaissance Dr. Park Ridge IL 60068 708-296-7043 Fax : 708-296-7007 Internet : Date produced : 1993 Status : complete Format : Brochure- 7 pages Partners/funding sources : n/a Description : This brochure discusses the origin and growth of Salmonella enteritidis and the symptoms of salmonellosis. General rules for safe food handling in a foodservice setting and in the home are listed. Other sections are: using cooked whites and yolks instead of raw, oven temperatures, acid ingredients, special occasions, tips for foodservice, special risk populations, and egg products. Audience : consumers, food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Single copy free; $.15 each for 1-499 copies; $.13 each for 500 + copies Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Salmonella enteritidis Infection Producer name : Center for Disease Control and Prevention Contact name : Fax : Internet : Date produced : 1992 Status : complete Format : Brochure- 6 pages Partners/funding sources : n/a Description : This brochure describes the Salmonella enteritidis infection, how eggs become contaminated, who can be infected, what is the risk of infection, what can be done to decrease that risk, and what is being done by the government. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : Sanitation Course Producer name : Connecticut Nutrition Education and Training Program Contact name : Susan Fiore NET Program Coordinator Child Nutrition Programs, CT State Dept. of Education 25 Industrial Park Rd. Middletown CT 06457-1543 203-638-4236 Fax : 203-638-4218 Internet : Date produced : Status : incomplete Format : Partners/funding sources : Description : Course is designed for school food service personnel. Will offer certification to participants who complete course. Audience : food handlers, school food service Age group : Educational level : Income level : Cultural applicability : Non-English availability : Cost : Available in quantity : Restrictions on use : How to order : Comments : Course is being updated, incorporating new Food Code guidelines. ************************************************************************** Title : Sanitation...Is Not an Option Producer name : The Culinary Institute of America Contact name : Video Sales Office . 1433 Albany Post Rd. Hyde Park NY 12538-1499 800-285-8280 Fax : 914-451-1078 Internet : Date produced : 1992 Status : complete Format : Videotape (35 min.) plus accompanying workbook for students Partners/funding sources : n/a Description : Covers personal hygiene; bacteria, fungi, viruses and worms that cause foodborne illnesses; purchasing, receiving, preparing, serving, and storing of food; cleaning and sanitizing; pest control; and facility maintenance. Workbook has exercises for students. Video is geared towards food service managers and workers. Audience : food handlers, trainers Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $125 for videotape and workbook; 30% discount if used for educational purposes Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : NAL Call Number Videocassette no. 1638 ************************************************************************** Title : Scombroid Poisoning Producer name : University of Florida, Food Science Dept. Contact name : Dr. Steven Otwell Seafood Specialist U. of Florida, Food Science Dept. P.O. Box 110370 Gainesville FL 32611 904-392-1991 Fax : Internet : Date produced : 1989 Status : complete Format : Folding brochure- 4 pages. Partners/funding sources : Florida Sea Grant Program Description : This brochure is intended to assist the seafood industry and health professionals in addressing scomboid poisoning. Topics covered are: what is scombroid poisoning?, where does scombroid poisoning occur?, how can one identify scombroid poisoning?, what should one do to avoid scombroid poisoning? Audience : professionals, food handlers, seafood Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Free. Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : Seafood Handlers Manual Producer name : New England Fisheries Development Association, Inc. Contact name : George Nardi 451 "D" St. Boston MA 02210 617-443-9494 Fax : 617-443-9499 Internet : Date produced : 1993 Status : complete Format : Binder- 190 pages Partners/funding sources : n/a Description : Intended for use as a training manual at the retail and restaurant level, this manual teaches ways to improve the quality and sanitation of a seafood operation. Labeling, grading, and general good handling practices are covered. Audience : trainers, seafood handlers, food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $20 Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : Seafood Safety- An Update Producer name : National Fisheries Institute Contact name : 1525 Wilson Blvd. Suite 500 Arlington VA 22209 703-524-8881 Fax : 703-524-4619 Internet : Date produced : 1992 Status : complete Format : Brochure- 8 pages Partners/funding sources : n/a Description : Topics covered in this brochure include how seafood is inspected, an short overview of HACCP, foodborne illness from seafood, and seafood safety guidelines. A seafood storage chart is included. Audience : food handlers, seafood Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Free for single copies, which can be photocopied Available in quantity : no Restrictions on use : Not copyrighted How to order : Write or fax the National Fisheries Institute at above address. Comments : NAL Call No.: RA602.F5S44 ************************************************************************** Title : Seafood Savvy Producer name : New York Sea Grant Extension Program Contact name : Ken Gall Specialist in Seafood Safety 125 Nassau Hall SUNY at Stony Brook Stony Brook NY 11794 516-632-8730 Fax : Internet : Date produced : 1992 Status : complete Format : Booklet- 34 pages. Partners/funding sources : n/a Description : The food safety section of this consumer level seafood booklet discusses handling of seafood, raw seafood, seafood toxins, chemical contaminants, seafood inspection, evaluating the quality of seafood, and storage of seafood. Tips for handling seafood, for procedures to reduce health risks of eating raw bivalve molluscan shellfish, and for reducing the risks of potential chemical contamination are included. The booklet also contains a seafood storage guide. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $4.95. Discounts available for quantity orders. Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from Cornell University Resource Center, 7 Business and Technology Park, Cornell University, Ithaca, NY, 14850; 607-255-2080. Comments : ************************************************************************** Title : Seafood and Health: Risks and Prevention of Seafood-Borne Illness Producer name : New England Fisheries Development Association, Inc. Contact name : George Nardi 451 "D" St. Boston MA 02210 617-443-9494 Fax : 617-443-9499 Internet : Date produced : 1991 Status : complete Format : Textbook- 96 pages Partners/funding sources : n/a Description : This textbook provides an overview of issues related to seafood safety. Chapters cover molluscan shellfish, bacteria, viruses, shellfish toxins, finfish toxins, and parasites. Audience : trainers, professionals Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $25 Available in quantity : yes Restrictions on use : Copyrighted, Permission required to reproduce How to order : Order from above address. Comments : ************************************************************************** Title : Shellfish Handling for Retailers Producer name : New England Fisheries Development Association, Inc. Contact name : George Nardi 451 "D" St. Boston MA 02210 617-443-9494 Fax : 617-443-9499 Internet : Date produced : 1992 Status : complete Format : Videotape (15 min.) and manual Partners/funding sources : n/a Description : Covers shipping, receiving, regulations for tagging, storage, and handling for retail shellfish establishments. Audience : trainers, seafood handlers, food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $20 Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : Also comes in an edition targeted more towards wholesalers. ************************************************************************** Title : So Long, Sunny Side Up: Preventing Food-borne Illness in Nursing Homes Producer name : Food and Drug Administration Contact name : 200 C St. SW HFS-555 Washington DC 20204 Fax : 202-401-3532 Internet : Date produced : 1991 Status : complete Format : 4 page Dec. 1991 FDA Consumer reprint. Partners/funding sources : n/a Description : This FDA Consumer reprint explains why extra caution with food preparation is needed in nursing homes, describes recent foodborne illness outbreaks in nursing homes, and lists questions to ask nursing home kitchen staff for choosing a food-safe facility. Audience : food handlers, nursing home workers Age group : Seniors Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Up to 100 copies free, masters available for if need more than 100 copies Available in quantity : yes Restrictions on use : Not copyrighted How to order : For single copies call the FDA Seafood Hotline at 1-800-FDA-4010 or the FDA Office of Consumer Inquiries at (301) 443-3170. Comments : For multiple copies contact FDA Communications Office at 5600 Fishers Lane, room 15A19, Rockville, MD 20857, (301) 443-3220, fax (301) 443-99057. ************************************************************************** Title : Take Aim at Sanitation Producer name : Foodservice & Packaging Institute, Inc. Contact name : Michael Pells Communication Manager 1901 North Moore St., Suite 1111 Arlington VA 22209 703-527-7505 Fax : 703-527-7512 Internet : Date produced : 1994 Status : complete Format : videotape (9 minutes) and brochure. Partners/funding sources : Food and Drug Administration Description : This training video focuses on how to properly store and handle foodservice disposables. The video demonstrates how foodborne illness is transmitted, the manufacturing process of foodservice disposables, tips for storing disposable products, guidelines for serving meals and maintaining proper sanitation. Throughout the video it is emphasized that workers are responsible for sanitation and serving safe foods. The accompanying brochure reinforces the ideas presented in the video. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : Spanish Cost : $12, includes copy of brochure and shipping; extra brochures $.30 each Available in quantity : yes Restrictions on use : Copyrighted How to order : Order from above address. Comments : English version call number: Videocassette no.1948; Spanish version call number: Videocassette no. 1949. ************************************************************************** Title : Talking About Turkey: How to Buy, Store, Thaw, Stuff, and Prepare Your Holiday Bird Producer name : USDA, Food Safety and Inspection Service Contact name : 14th St. and Independence Ave. Room 1180 South Building Washington DC 20250 202-720-9113 Fax : 202-720-9063 Internet : Date produced : 1987 Status : complete Format : 20 page 3-color booklet Partners/funding sources : n/a Description : This booklet contains all the information a person would need to roast a turkey. Topics include fresh vs. frozen turkeys, what size to buy, timetables for thawing, stuffing a turkey, a roasting chart, using an oven cooking bag, outdoor cooking, rotisserie cooking, carving a turkey, buffet entertaining, storing leftovers, and recipes. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : Not copyrighted How to order : Comments : NAL Call Number 1 Ag84Hg no. 243 1987 ************************************************************************** Title : The Danger Zone Producer name : Modern Talking Picture Service Contact name : 5000 Park St. North St. Petersburg FL 33709 813-541-7571 Fax : Internet : Date produced : Status : complete Format : Videotape (25 min.), teacher's guide with reproducible learning activities, colorful poster, post-test Partners/funding sources : USDA, Food Safety and Inspection Service Description : This video teaching package is designed for science, health, and home economics teachers at the secondary level. Students join a class that encounters Fester, a villain who encourages them to eat food that has been in the Danger Zone too long. Upon completion of the program students will be able to describe the role of bacteria in contaminating food; demonstrate how time, temperature, and cleanliness affect bacterial growth; identify the four major types of bacteria that cause foodborne illness and in what foods they are commonly found; and discuss how to control growth of bacteria to prevent foodborne illness. Audience : children Age group : Adolescents, Youth Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : Cost : $28.50 Available in quantity : no Restrictions on use : Copyrighted How to order : Order from above address. Comments : NAL Call Number Videocassette no. 1168 ************************************************************************** Title : The Food Code Program Producer name : Food Marketing Institute Contact name : Publications Sales Food Marketing Institute 800 Connecticut Ave., NW, Suite 500 Washington DC 20006-2701 202-429-8298 Fax : 202-429-4529 Internet : Date produced : 1994 Status : complete Format : 2 videotapes (17 min. and 14 min.), leader's manual, participant's manual. Partners/funding sources : n/a Description : Audience : Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $250 for members; $500 for nonmembers. Available in quantity : Restrictions on use : Copyrighted How to order : Order from above address. Comments : ************************************************************************** Title : The Food Keeper Producer name : Food Marketing Institute Contact name : Publications Sales Food Marketing Institute 800 Connecticut Ave., NW, Suite 500 Washington DC 20006-2701 202-429-8298 Fax : 202-429-4529 Internet : Date produced : unknown Status : complete Format : Folding brochure- 6 pages plus chart Partners/funding sources : Institute of Food Science, Cornell University Description : Lists tips for refrigerator and freezer storage, pantry or dry storage, and foods that need special care. Opens up into a chart of food storage times and special handling procedures. Audience : consumers Age group : All ages/non-specific Educational level : Post-secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $ .50 each for up to 100 copies. Call for prices for bulk orders. Available in quantity : yes Restrictions on use : Not copyrighted How to order : Order from above address. Comments : There are plans to update this publication. ************************************************************************** Title : The Incredible Journey from Hen to Home Producer name : American Egg Board Contact name : 1460 Renaissance Dr. Park Ridge IL 60068 708-296-7043 Fax : 708-296-7007 Internet : Date produced : 1991 Status : complete Format : Game, book marks, teacher's guide with plans for 7 lessons, activities, reading list Partners/funding sources : n/a Description : This cross-curricular educational unit has been designed for youth in grades four through six. Lessons include real-life problems which help teach not only the basic skills of language arts, math, science, nutrition, food safety, and consumer education, but also enrichment skills using logic puzzles, cooking, economic decision-making and creativity. Throughout the 30- to 40-minute lessons, the class or group will be learning how to learn by comparing, contrasting, analyzing and evaluating. Each lesson is designed to encourage active participation in the learning process. Audience : teachers Age group : Youth Educational level : Elementary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $9, extra bookmarks can be ordered for $3.50; for quantity copies kits are $4.50 each Available in quantity : yes Restrictions on use : How to order : Order from above address. Comments : ************************************************************************** Title : The Mystery of the Poisoned Panther Picnic Producer name : Purdue University Cooperative Extension Service Contact name : April Mason, Ph.D. Dept. of Foods and Nutrition Purdue University 1264 Stone Hall West Lafayette IN 47901-1264 317-494-8539 Fax : Internet : Date produced : 1992 Status : complete Format : Videotape, overhead transparency masters, game cutout sheets, background fact sheets. Partners/funding sources : n/a Description : This curriculum was developed to help fourth, fifth, and sixth graders see how they fit into the food safety system. The curriculum consists of five sequential lessons along with an optional field trip activity. Audience : children Age group : Children, Youth Educational level : Elementary Income level : All levels, low literacy versi Cultural applicability : General public Non-English availability : Spanish version is in the works. Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** Title : The Rockin' Hand Washin' Report Producer name : Portland Public Schools Television Services Contact name : Joanne Hatch Television Services 5210 North Kerby Portland OR 97217 503-280-5838 Fax : Internet : Date produced : 1991 Status : complete Format : Videotape (9 minutes) Partners/funding sources : n/a Description : "The Spy Cam doesn't lie, Man!" is what two teenagers discover when they are confronted with roving Rock and Roll Reporter Jim-bo-Dee, in the rest room of their local high school. Jim-bo-Dee, along with his collection of offbeat medical professionals (Dr. Dude and Nurse Ann) teach the importance of washing their hands to prevent the spread of disease. Although aimed at high school and middle school aged students, The Rockin' Hand Washin' Report video has proven effective with all ages and gets across the important message: WASH YOUR HANDS TO PREVENT SPREADING DISEASE. Audience : adolescents Age group : All ages/non-specific, Adolescents Educational level : Secondary Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $40 Available in quantity : yes Restrictions on use : Copyrighted, permission required to reproduce How to order : Order from above address. Comments : ************************************************************************** Title : The Unwelcome Dinner Guest: Preventing Food-Borne Illness Producer name : Food and Drug Administration Contact name : 200 C St. SW HFS-555 Washington DC 20204 Fax : 202-401-3532 Internet : Date produced : 1991 Status : complete Format : 7 page reprint from Jan/Feb 1991 FDA Conumer. Partners/funding sources : n/a Description : The consumer level article discusses symptoms of food-borne illness, prevention tips, safe storage, cleanliness, and temperature control. It contains a chart of food storage guidelines and a table describing each of the major foodborne pathogens. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : Spanish Cost : Up to 100 copies free, masters available for if need more than 100 copies Available in quantity : yes Restrictions on use : Not copyrighted How to order : For single copies call the FDA Seafood Hotline at 1-800-FDA-4010 or the FDA Office of Consumer Inquiries at (301) 443-3170. Publication No. 91-2244 or 91-2244S for Spanish version. Comments : ************************************************************************** Title : Turkey FUNdamentals Producer name : USDA, Food Safety and Inspection Service Contact name : 14th St. and Independence Ave. Room 1180 South Building Washington DC 20250 202-720-9113 Fax : 202-720-9063 Internet : Date produced : 1992 Status : complete Format : 6 page reprint from Food News for Consumers, Holidays 1992 Partners/funding sources : n/a Description : In addition to the basics of buying, thawing, stuffing, roasting, and storing a turkey, this reprint also instructs on how to prepare a turkey dinner using the microwave and using convenience foods to serve a Thanksgiving dinner. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : Not copyrighted How to order : Comments : ************************************************************************** Title : Wide World of Food Service Brushes Producer name : Sparta Brush Company Contact name : P.O. Box 317 Sparta WI 54656-0317 800-356-8366 Fax : 608-269-3293 Internet : Date produced : 1989 Status : complete Format : Videotape (19 min.), manual and study guide Partners/funding sources : n/a Description : This video and accompanying manual describe the different types of brushes used in food service operations and how to store, care for, and clean brushes. Cleaning and sanitizing other food service equipment is also included. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : $49.95 for video, $2.50 for manual Available in quantity : yes Restrictions on use : How to order : Comments : ************************************************************************** Title : Working Healthy: Your "Health Card" Manual. Food & Beverage Worker's Manual Producer name : Seattle King County Department of Health Contact name : Morgan Barry Public Health Educator Environmental Health Division, Smith Tower 506 Second Avenue, Room 201 Seattle WA 98104-2311 206-296-4722 Fax : 206-296-0189 Internet : Date produced : 1994 Status : complete Format : Softcover book- 31 pages Partners/funding sources : n/a Description : Adapted from the State of Washington Food and Beverage Workers' Manual and translated into an easy to read format, this manual covers basic food safety, sanitation, and first aid for food handlers. Not only does the manual give basic general advice, it also follows up on the how-to in detail. For example, after teaching about proper food temperatures and advising employees to use a thermometer, the book teaches about what kind of thermometer to use and how to insert it into food. Very straight forward, easy to understand definitions for common terms appear in the margins. Audience : food handlers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : Spanish, Chinese, Korean, Vietnamese, Russian will be available in June, 1995 Cost : $2.25 or English and Spanish versions; $2.50 for Russian, Korean, Vietnamese, Chinese versions Available in quantity : Restrictions on use : Copyrighted How to order : Order from above address. Comments : Upon request, the information in this booklet can be made available in alternative formats, such as large-print and audio-tape. ************************************************************************** Title : You Can Prevent Food Poisoning Producer name : Washington State University Contact name : Val Hillers Extension Food Specialist Washington State University Pullman WA 99164-6376 509-335-2970 Fax : 509-335-4815 Internet : hillers@coopext.cahe.wsu.edu Date produced : 1993 Status : complete Format : Booklet- 10 pages. Partners/funding sources : n/a Description : Written on the consumer level, this publication has sections on causes of foodborne poisoning; cooking foods adequately; keeping food clean; proper temperature control; safe handling of eggs and egg-rich foods, meat, poultry, and fish; honey; leftovers; and canned foods. There is a table of internal temperatures for meat and poultry, a food poisoning chart, and a thermometer showing temperature control of bacteria. A short quiz concludes the material. Audience : consumers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : Spanish Cost : $1, 25% discount for orders of 100+. Available in quantity : yes Restrictions on use : How to order : Order from Bulletins Office, Cooperative Extension, Cooper Publications Bldg., WSU, Pullman, WA 99164-5912. Bulletin number is EB1785 Spanish version, PNW250 for English version. Comments : Spanish version was written from scratch in Spanish, is not just a translation of the English version. Written by Olga Fuste. ************************************************************************** Title : You're Part of the Process- How to Handle Frozen Further Processed Products Producer name : Tyson Foods, Inc. Contact name : Food Service Marketing P.O. Box 2020 Springdale AR 72765-2020 800-424-4253 Fax : Internet : Date produced : 1990 Status : complete Format : Videotape (33 min.), presenter's guide, pre/post-test, wallet-size certificates (masters for tests and certificates included). Partners/funding sources : n/a Description : This training series is designed to help foodservice personnel to understand correct receiving and storage procedures, preparation techniques and safe holding precedures for further processed products. The video consists of five parts with a break for discussion at the end of each part. Part 1 defines the range of products discussed in the video and establishes the important role foodservice personnel play in the process of handling further processed products. Part 2 walks the participants through correct procedures for receiving and storing further processed products. Part 3 stresses the need to properly cook or reheat ready-to-cook and fully cooked products. It provides the correct internal product temperatures for preparing different products. Part 4 presents guidelines for baking and frying further processed products. Part 5 demonstrates the guidelines for holding and storing further processed products within the established requirements for handling potentially hazardous foods. Audience : food handlers, trainers Age group : All ages/non-specific Educational level : All levels Income level : All levels Cultural applicability : General public Non-English availability : n/a Cost : Available in quantity : Restrictions on use : How to order : Comments : ************************************************************************** .