Fwd: New Food Safety Curriculum Now Available

[jikeda at socrates.Berkeley.EDU]

>

>Be Food Safe!: Curriculum Unit for Nutrition Education Assistants

>

>Authors:

>Joan E. Helzer, M.A., R.D., and Lucia L. Kaiser, Ph.D., R.D.

>Cooperative Extension

>Department of Nutrition

>University of California, Davis

>

>Technical Consultants:

>Linda J. Harris, Ph.D., and Christine M. Bruhn, Ph.D.

>Cooperative Extension

>Department of Food Science and Technology

>University of California, Davis

>

>Date Produced: March 2000

>

>Audience: For EFNEP, FSNEP, WIC; and other adult consumers.

>

>Language: Background information and lesson plans in English; handouts in

>English, Spanish, Cambodian, Chinese, Hmong, Laotian, and Vietnamese.

>

>Description: Be Food Safe! is a self-teaching, train-the-trainer food

>safety curriculum unit developed for nutrition educators teaching adult

>consumers. The unit includes 133 pages of background information,

>appendices, lesson plans, and hands-on activities; a 20-page supplement

>with references and ordering information for additional materials; 124

>pages of camera-ready materials; and a 24" x 18" laminated, color poster to

>use with the lesson plans. The materials were developed for use with

>low-income, low-to-moderate literacy adults but can be used with any adult

>consumers.

>

>Ordering Information:

>ANR Communication Services

>6701 San Pablo Ave.

>Oakland, CA 94608

>Toll-Free Order Line: (800) 944-8849

>Voice: (510) 642-2431

>Fax: (510) 643-5470

>Website: http://anrcatalog.ucdavis.edu/

>Product Code: 5800 (includes all materials in “Description” above)

>Price: $35

>

>To contact the authors:

>Joan Helzer, (530) 754-9651, jehelzer at ucdavis.edu

>Lucia Kaiser, (530) 754-9063, llkaiser at ucdavis.edu

>

>For additional information on the contents of Be Food Safe!, see the

>listing of the Table of Contents below:

>

>TABLE OF CONTENTS

>

>INTRODUCTION

>         How to Use This Unit

>         What You Should Know After Studying This Unit

>         Concerns People Frequently Express

>         What Do You Already Know?

>

>PART I—FOOD SAFETY: PREVENTING ILLNESS

>         Why Be Concerned About Foodborne Illness?

>                 How Common Is Foodborne Illness?

>                 What Are the Symptoms and Consequences of Foodborne Illness?

>                 Who Is Most at Risk?

>         What Are the Sources of Foodborne Illness?

>                 What Pathogens Cause Foodborne Illness?

>         Exercise 1

>                 Can Naturally Occurring Toxins Cause Foodborne Illness?

>                 Do Pesticides or Food Additives Cause Illness?

>                 Do Kitchen Pests Make Food Unsafe to Eat?

>         Exercise 2

>         What Food Safety Challenges Face Our Nation?

>                 Changes in the U.S. Population

>                 Changes in Lifestyle

>                 Changes in the Food Industry

>                 Changes in Worldwide Influence

>                 Changes in Government Inspections

>                 Changes in Microbiology

>         What Should You Do if You Think You Have a Foodborne Illness?

>         Exercise 3

>         What Can You Do to Keep Food Safe?

>         Applying the Key Messages

>                 Clean

>                 Separate

>                 Cook

>                 Chill

>                 Final Important Message

>         Exercise 4

>         See What You Have Learned

>

>PART II—APPENDICES

>         Appendix A—Answers to

>                 What Do You Already Know? and See What You Have Learned

>                 Exercise 1

>                 Exercise 2

>                 Exercise 3

>                 Exercise 4

>         Appendix B—Glossary

>         Appendix C—Common Foodborne Pathogens

>         Appendix D—Some Government Agencies Involved in Food Safety

>         Appendix E—Use a Meat Thermometer and Take the Guesswork Out of 

> Cooking

>         Appendix F—Auntie Bacteria’s Holiday Advice

>         Appendix G—Health Advisory: Catching and Eating Sport Fish in 

> California

>         Appendix H—What Are Some Food Safety “Hot Topics” for the 21st 

> Century?

>

>PART III—SUGGESTED LESSON PLANS

>         Goals/Desired Learning Objectives for Class Participants

>                 Clean

>                 Separate

>                 Cook

>                 Chill

>                 Do at Home

>         Getting Ready to Teach

>                 Potential Cultural Issues

>                 Choosing Activities for Audience Needs

>         Leading the Lesson

>                 What You Will Need

>                 Overview of 60-90-Minute Class

>                 Ice Breaker/Introduction to Food Safety

>                 Teach Food Safety Skills

>                 Show and Discuss the Video

>         Continuation of Lesson Plan for a 60-90-Minute Class

>                 Reinforce the Message

>                 Closure

>                 At the Next Class

>         Teaching Food Safety as Mini-Lessons

>                 Choosing the Lesson Topic

>                 Overview of Mini-Lesson

>                 Leading the Lesson

>                 Choosing Activities by Lesson Topic

>                 Closure

>         Activities

>                 Food Coloring Activities

>                 Glo Germ or Glitter Bug Activity

>                 Happy/Well or Sad/Sick Activity

>                 Petri Plate Activity

>                 Plan a Safe Brown-Bag Lunch or Picnic Activity

>                 Quick Chilling Activity

>                 “What’s a Perishable Food?” Activity

>                 Teaching Food Safety During Food Preparation Activities

>

>LIST OF TABLES

>         Table 1.        Plants with Natural Poisons

>         Table 2.        Minimum Internal Cooking Temperatures

>Joan E. Helzer, MA, RD

>Curriculum Development Associate

>University of California

>EFNEP State Office

>Department of Nutrition

>One Shields Avenue

>Davis, CA 95616-8783

>Work phone: (530) 754-9651

>Home phone: (916) 434-0613

>Fax: (530) 752-7588

>E-mail: jehelzer at ucdavis.edu