SafeFood

About
the
Lessons
One
Two
Three
Four

What's bugging you?

What are consumer control points:

What's
bugging
you?
What are
Consumer
Control
Points?
Where is the
DANGER
ZONE?
 
Who is
FAT TOM?
  Introduction Lesson 1 Lesson 2 Lesson 3 Lesson 4

Contact
References
Glossary

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Food Safety Lessons Introduction Lesson One: Whats Bugging You? Lesson Two: What are Consumer Control Points? Lesson Three: Where is the Danger Zone? Lesson Four: Who is FAT TOM? Glossary of Terms Food Safety References Contact the Food Safety Project Team

Funds for the creation and maintenance of this curriculum are provided by U.S. Department of Agriculture grant XX-EFSF-0-1500, "Food Safety and Quality, Iowa Plan," Jim Huss, PhD, Principal Investigator; Peggy Sherry, Communications Specialist and Site Coordinator.

Food Safety Curriculum References

  1. American Dietetic Association. Safe food backgrounder.
  2. Beard, T. (1991) HACCP and the home: The need for consumer education. Food Technology: 45(6):123-4.
  3. Borg, W. (1989) Educational research: an introduction. 5th ed. New York: Longman.
  4. Brochure (1994) A quick consumer guide to safe food handling labels. Home and Garden Bulletin No. 254. Food Safety and Inspection Service, USDA.
  5. Brochure (1995) A quick consumer guide to safe food handling. Home and Garden Bulletin No. 248. Food Safety and Inspection Service, USDA.
  6. Educational Foundation of the National Restaurant Association. Applied Foodservice Sanitation. A Certification Coursebook. 4th ed. (1992) NRA.
  7. Educational Foundation of the National Restaurant Association. (1995) Serving Safe Food. ServSafe Certification Coursebook. NRA.
  8. Folkers, M. (1993) Serving Safe Food. A practical approach to food safety. Cedar Falls Community Schools, Iowa.
  9. Food handling is a risky business. University of Massachusetts. USDA.
  10. Gronlund, N. (1977) Constructing achievement tests. 2nd ed. Englewood Cliffs, NJ: Prentice-Hall.
  11. Gronlund, N. (1995) How to write and use instructional objectives. 5th ed. Englewood Cliffs, NJ: Merrill.
  12. Horning, L. et al. (1991) Safe food: It’s up to you! Penn State College of Agricultural Sciences.
  13. Mendenhall, V. (1995) Developing and managing a HACCP system: A guide for small operators who handle meat. Logan, UT: Utah State University.
  14. Mason, L. Design issues for producing effective multi-media presentations. Technical Communication, Vol 44, 1, Feb. 97, pp. 65-71.
  15. Occasional Quantity Cooks Trainer's Manual (1992) Ohio State University Extension.
  16. Schiffman, C. (1995) Consumer control points: Creating a visual food safety education model for consumers. Educational Resources Information Center (ERIC). Department of Education.
  17. Schwier, R. and Misanchuk, E. (1993) Interactive Multimedia Instruction. Englewood Cliffs, NJ: Educational Technology Publications.
  18. Tamplin, M., P. Jones, H. Beck. (1995) National Food Safety Database. University of Florida.

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