Colorado State University Extension
SafeFood Rapid Response Network


SAFEFOOD NEWS - Winter 2002 - Vol 6, No. 2

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Resources

Safe Food Handler Training

The Food Safety Works Safe Food Handler Training is a new program available to Extension personnel, Environmental Health specialists and other food safety educators who work with at-risk teens or adults. Its purpose is to teach basic safe food handling guidelines as entry-level skills to potential or current food service workers. This upbeat, two- to three-hour training is appropriate for use with high school classes, vocational-training programs, drug/alcohol rehab centers, youth correctional facilities, 4-H programs, or in collaboration with county health departments in conducting employee training at food service establishments.

The curriculum was developed from a combination of National Restaurant Association ServSafe^® and the Larimer County Health Department materials. Trainer packets include a class outline, materials and activities list, masters for overhead transparencies and class handouts, a Food Safety Works attendee booklet, and pre/post test forms. The participant booklet is currently being translated into Spanish and Chinese. PowerPoint slides are also available upon request, as are two optional ServSafe^® videos, used to augment the training. Hands-on activities, such Glo-Germ^® and a Food Safety Showdown game, are incorporated to keep participants involved. A pre/post-test is administered to determine change in knowledge, and each participant receives a Safe Food Handler Certificate upon completion of the class. A six-month follow-up survey is included in each trainer packet for those who wish to track employment data or other perceived benefits resulting from program participation.

Trainer packets, loaner ServSafe^® videos, and additional booklets can be obtained by contacting- Mary Schroeder, Research Associate Department of Food Science & Human Nutrition Colorado State University Fort Collins, CO 80523-1571 Phone: (970) 491-7335 email: schroeder@cahs.colostate.edu

Consumer Alert: Buying Antibiotics Online

Consumers who are visiting Web sites and receiving e-mail claiming to sell Ciprofloxacin (Cipro) and other antibiotics should consult "Offers to Treat Biological Threats: What You Need to Know," produced by the Federal Trade Commission in conjunction with the Centers for Disease Control and Prevention (CDC) and the Food and Drug Administration (FDA). These fraudsters often follow the headlines, tailoring their offers to prey on consumers' fears and vulnerabilities. For more information on recent health related hoaxes and rumors visit the CDC website at: http://www.cdc.gov/hoax_rumors.htm.

Bilingual Food Safety Materials

Kansas State University Extension has produced some food safety materials printed in English and Spanish. The materials are intended for use with consumers and include the "Flip and Tell" flip chart with 13 full color inserts (which are 8 ½ x 11") for clients to view and background information on back sides for instructors. Two additional 8 ½ x 11" inserts which come with the flip charts include: § Cold Storage for Common Foods § Cooking Temps for Meats and Eggs Each set of one flip chart, one storage chart and one cooking temps chart is available for $25. Contact cwohler@oznet.ksu.edu for any questions regarding ordering. Ph: (785) 532-2936, Fax: (785) 532-5681

"Help is Just a Phone Call Away!"

USDA's Meat and Poultry Hotline is a toll-free telephone service that helps consumers prevent foodborne illness, specifically by answering their questions about safe storage, handling, and preparation of meat and poultry products. The Hotline may be reached by calling: * 1-800-535-4555 (voice), or * 1-800-256-7072 (TDD/TTY). Callers may speak with a food safety specialist from 10:00 a.m. to 4:00 p.m. Eastern Time, weekdays. Recorded messages are available at all times.

Key Food Safety Principles in Several Languages

The Massachusetts Partnership for Food Safety Education has developed a four-page pamphlet highlighting basic food safety concepts such as good personal health and hygiene, time/temperature control, cleaning and sanitizing, and preventing contamination. Potential physical, chemical and microbiological hazards are identified. The pamphlets provide simple messages on safe food practices based on the 1999 US FDA Food Code. The pamphlets are available in English, Haitian, Portuguese, Spanish and Vietnamese, and can be downloaded from the Web at:

Food Safety and Terrorism

Is bioterrorism a threat to our food supply in the United States? To learn more about what the United States Department of Agriculture is doing or to reach websites related to America's response check out the following two websites:

Keeping America's Food and Agriculture Safe  http://www.usda.gov/special/biosecurity/safeguard.htm

Countering Bioterrorism and Other Threats to the Food Supply http://www.foodsafety.gov/~fsg/bioterr.html

Soup Up Food Safety In Your Kitchen

Easy-to-use HAACCP-based food safety education materials for soup kitchen or food bank workers. Materials include full-color overheads, slides, or an excellent PowerPoint presentation, as well as a reference booklet. Recommendations are provided on personal hygiene, receiving and storing foods, safe food temps, keeping equipment and utensils sanitary, and pest control. The CD-ROM is $50. Contact Cornell University Food Industry Management, Distance Education Program at 607-255-7922 for further information and an order form.

Safe Food Depends on You

Produced by Univ. of Delaware's Department of Animal & Food Science Extension, these training materials are designed for entry-level English- and Spanish-speaking food processing industry workers. The materials include a training guide with four lessons, questionnaires, nine posters, and a 10-minute introductory video. The subject areas covered are personal hygiene, time and temperature control, avoiding cross-contamination, and cleaning and sanitizing. Contact: Sue Snider,snider@udel.edu , 302-831-2524.

Disclaimer: The information available through this Web site is provided as a public service and for educational purposes only. All efforts have been made to ensure the material on this information system is accurate and up to date. However, Colorado State University Extension and SafeFood cannot be held responsible for any circumstances resulting from its use, unavailability, or possible inaccuracy. Also, reference in this Web to any specific commercial products, process, service, manufacturer, or company does not constitute its endorsement or recommendation.

Updated Monday, August 29, 2011