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Library Materials - Food Safety
Listed Alphabetically by Title
Be Cool, Chill Out: Refrigerate Promptly (2001)
FDA, FSIS
This consumer education planning guide is designed to assist food safety educators promote food safety education. This planning guide contains a variety of ideas and tools for organizing food safety education activities for various age groups. A "How To" section offers suggestions for putting them into practice.
Curriculum Design
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Be Food Safe! (2000)
Joan Helzer, M. A., R.D., Lucia L. Kaiser, Ph.D., R.D.
A self-teaching, train-the-trainer food safety curriculum unit developed for nutrition educatiors teaching adult consumers. The materials were developed for use with low-income, low-to-moderate literacy adults but can be used with any adult consumers.
Curriculum Design
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Cooking for One or Two (2000)
Rebecca Bowdoin & Mary Alice Gettings / Penn State Cooperative Extension
This program is designed to be presented to groups of older adults. Program should last 90 min. Including a cooking demonstration. Topics addressed are cooking, food safety, meal planning, grocery shopping, money saving tips and healthy eating. Includes program handouts, marketing flyers and evaluation tools. Program meets several objectives for Penn State Cooperative Extension. Requires the use of a Power Point presentation.
Curriculum Design
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Cooking Up The Pyramid: An Early Childhood Nutrition Curriculum (1993)
Katherine M. Brieger, MA, RD, CDE
Designed for teachers of preschool and early elementary age children (3 - 8 years). Specifically considers the needs of children from migrant farmworker families and other children in poverty. Overall, curriculum addresses obesity, growth retardation, hunger, iron deficiency anemia and dental disease. Background information, objectives, activities, recipes, material needed, handouts and bi-lingual parent newsletter (10 total) is provided for each unit.
Curriculum Design
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Cooking with Kids - A Nutrition, Foods, and Mealtime Program for Grades Pre K - 6 (1997)
Nutrition Education Services / Oregon Dairy Council
Cooking with Kids is part of a national campaign entitled "Resetting the American Table: Creating a New Alliance of Taste and Health". It is designed to help elementary age children experience the positive social, psychological, and nutritional values of eating together with family and friends. The curriculum includes instructions and guidelines for setting up a cooking class/event for children and their parents. Recipes, handouts, equipment lists, parent letters, mealtime guides.
Booklet, Brochure, Display
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Expanded Food and Nutrition Education Program (EFNEP) English Handouts (1994)
University of Wisconsin, Michigan State University, Washington State University and Purdue University by Barbara Willenberg, Karla Hughes, Sharon Gann and Karen Elliott
Black and White, copy ready, English handouts designed for use with the curriculum entitles "EFNEP Lessons". Curriculum designed for use by nutrition educators with low income resource stressed audiences. See EFNEP Lessons available from the NIRC for further description of curriculum.
Curriculum Design
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Expanded Food and Nutrition Education Program (EFNEP) Lessons (1994)
University of Wisconsin, Michigan State University, Washington State University and Purdue University by Barbara Willenberg, Karla Hughes, Sharon Gann and Karen Elliott
Curriculum designed for use by nutrition educators with low income or resource stressed audiences. Twenty-one lessons introducing the EFNEP program and addressing cooking skills, food choices, meal planning, resource management, food safety, the Food Guide Pyramid, low fat cooking, prenatal nutrition, infant and child nutrition, gardening basics, and food preservation. Similar, if not identical to, the Eating Right is Basic 2 curriculum currently in use with Pennsylvania EFNEP.
Curriculum Design
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Expanded Food and Nutrition Education Program (EFNEP) Lessons (1993)
Iowa State University, Cooperative Extension Service
Curriculum designed for use by nutrition educators with low income or resource stressed audiences. Includes lessons on the food guide pyramid and each of its groups, shopping, meal planning, food choices, food safety, and meal time/family time.
Curriculum Design
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Food Preparation (1914)
Wanda Koszewksi, Amy Sutton
This book describes what a well written recipe should include, the steps to follow when using a recipe, the proper method used in measuring ingredients, abbreviations, ingredient substitutions, measuring equivalents, and the functions of baking ingredients, handling food safety, hazards in the kitchen, creating meals. This book will help you to develop the skills and knowledge to make good, nutritious food safely.
Booklet
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From Farm to Table
Western Illinois University
This video includes several public service announcements that pertain to "Healthy Habits for Healthy Living" (i.e., washing hands, washing fruits and vegetables before eating, packing safe lunches, proper cleaning and sanitizing).
Video
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Getting Into A Food Mood - Communicating Food Issues (1996)
National 4-H Council
Getting Into A Food Mood: Communicating Food Issues is a leaders guide to help teach children and youth about where our food comes from, how we view it, and how we are assuring that future populations will be fed. It is intended to be used with participants ages 8 - 15 (grades 3 - 10) in a classroom or non-formal learning situation, such as a 4-H club meeting.
Curriculum Design
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Handle With Care: Keeping Your Child's Formula, Expressed Breast Milk & Food Germ-Free (2001)
Rutgers Cooperative Extension
This is a set of behaviorally focused lesson plans, fact sheets and two posters that is designed to reduce the risk of foodborne illness in infants and children by teaching parents and caregivers safe food handling practices.
Booklet, Curriculum Design
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Home Food Safety - It's in Your Hands (2000)
American Dietetic Association
This kit contains consumer eudcation home food safety borchures press kit materials reproducible slicks of the "Home Food Safety...It's in Your Hands" campaign messages (4) a new nutrition fact sheet the ADA position paper on food safety and both the refigerator magnet and bookmark supporting the campaign. Kit resembles a white cutting board.
Booklet, Brochure, Display
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Just for Men Cooking Workshop (2001)
Rebecca Bowdoin & Mary Alice Gettings / Penn State Cooperative Extension
This program is designed to be a 4 part series to help men feel more confidant in the kitchen. Through presentations, demonstrations, activities and preparing food themselves, the men will learn about cooking, grocery shopping, menu planning, time and money saving tips, healthful eating and food safety. Leaders guide, handouts, material and resource lists are provided. An optional power point presentation is available. Program meets many objectives for Penn State Cooperative Extension.
Curriculum Design
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Manejo Seguro de los Alimentos: Safe Food Handling
Kansas State University, Cooperative Extension Service
This spanish food safety curriculum includes a flip-n-tell to display sheets as they are discussed. Also includes a poster as well as handouts on cooking temperatures for meats and eggs and cold storage lengths for common foods.
Curriculum Design
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Mike Robe Gets a Jump on Germs (1998)
Washing State University Cooperative Extension
This unit is divided into six sessions, each made up of one or more activities. Within each session the activities follow a format that has been designed to assist teen leaders plan and deliver the activities, related discussions, and applications to the community. Includes a 12-minute video.
Curriculum Design, Video
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Operation Food Safety - Food Safety Curriculum for Pre Kindergarten - Grade 4 (1998)
Susan Slaughter - University of Arkansas/Center of Excellence for Poultry Science
This curriculum concentrates on 3 major concepts: Handwashing; Keeping Things Clean; Keeping Food Hot or cold. Each unit contains a teacher portion with sections labeled Lesson Goal, objectives, materials, and Procedures. Each lesson has activity sheets and visual aids.
Curriculum Design, Display
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Preparando Su Comida (NEP)
University of Nebraska, Cooperative Extension
This booklet covers the following topics in both English and Spanish: working with recipes and ingredients, kitchen equipment, food and kitchen safety, and creating meals and snacks.
Booklet
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Present Knowledge in Nutrition; Eighth Edition (2001)
Barbara A. Bowman and Robert M. Russell (editors)
This text includes chapters on energy physiology, macronutrients, fat and water soluble vitamins, minerals and trace elements, and nutrition and the life cycle. It also includes chapters on physiology and pathophysiology and nutrition and chronic disease such as obesity, diabetes, and osteoporosis. International nutrition including food insecurity and hunger, and emerging issues in nutrition such as food safety are also discussed. The writing style is scientific and detailed.
Book
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Safe Food - It's Up To You!
Penn State College of Agricultural Sciences
This unit is divided into a series of seven mini-workshops: Food Poisoning; Bacteria are Hitchhikers; Bacteria: How Do They Grow; Put Bacteria on Hold with Heat and Cold; Take Good Care of My Baby; Picnic Safely; Those Pesky Pests. Each mini-workshop is approximately 30 minutes long. It is designed to be presented either alone or combined with all or parts of the other workshops in this umit. Use of the 23-minute videotape "Learn Your Food Safety IQ" is optional with mini-workshops 1-6.
Curriculum Design
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Safe Food For Children: A Series of Lessons for Parents and Child Care Providers (1992)
Kansas State University, Cooperative Extension Service
The total Safe Food for Children program consists of five separate lessons, each with its own leader's guide, short videotape, brochure, and other materials. Topics include: clean hands, grocery shopping, cooking and preparing food safely, storing food safely, and clean kitchen savvy.
Curriculum Design
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Safe Food For You and Your Family (1996)
American Dietetic Association
An indispensable guide to preventing foodborne illness, this book explains how to detect hidden dangers at home or away, identify which foods are potentially unsafe and prevent foods from becoming contaminated.
Book
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Serving It Safe: A Manager’s Tool Kit (1996)
USDA Team Nutrition
A comprehensive 239-page food service safety and sanitation training package. It contains a teacher’s manual, teaching aids, case studies and group activities. A colorful poster summarizes key points, and an interactive training is also included on CD-ROM and diskettes.
Curriculum Design
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SLIC: Secondary Level Interdisciplinary Curriculum (1997)
V. Star Campbell and Kay Meyers
Multidisciplinary thematic units and lesson plans for grades 9-12 covering special concerns in nutrition, alternative eating, disordered eating, physical activity, and food safety.
Curriculum Design
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Staying Well - Teaching Tools for Older Adults (1997)
Ohio Department of Aging, the Ohio Department of Health, the Ohio State University Extension and Ross Products Division of Abbott Laboratories
Staying Well contains empowering lessons that address common medical conditions, dental health, drug issues, importance of dietary variety, alcohol, budgeting, socialization, weight gain or loss and overcoming obstacles to shopping, cooking and eating healthfully. It contains intervention activities for older adults complete with lesson plans, challenges, activities, promotional incentives, handouts and much more.
Curriculum Design
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Super Fruit Friends - Fight Bac!
Clemson University
It is a food safety curriculum packet for elementary grades.
CD-ROM
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Super Fruit Friends Help you to Fight Bac (1999)
Clemson University
This teaching kit provides information to make the topic of food safety fun for teachers and students. It addresses food selection, food preparation, food storage, hand washing and kitchen cleanliness.
Curriculum Design
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The 2000 Dietary Guidelines For Americans (2001)
Evers, William D, Ph.D., RD and Hanley, Erin E, RD
This CDROM explains the history and rationale behind the new 2000 Dietary Guidelines for Americans. Two powerpoint slideshow presentations, intended for educators and the public audience, 10 supplementary handouts, pre and post evaluations for presentation, posters, student activites, and further resources are included. Also includes ABC's of health: Aim for fitness, Build a healthy Base, and Choose sensibly.
CD-ROM, Slide Show
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The Germ Alert...Safe Food Begins with You! (2000)
Rutgers Cooperative Extension
This booklet describes a photographic exhibit used throughout New Jersey to increase awareness of food safety in the home. Includes project coordinator background and instructions, record-keeping sheets, scheduling exhibit sample letters, follow-up letters, marketing ideas, and evaluation and master for door prize entry forms.
Booklet
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The Supermarket Guide (1997)
American Dietetic Association
More than just a guide to low-fat and fat-free items, this book gives tips on reading labels, comparison shopping, choosing foods that fit a healthful eating plan, selecting quality foods, keeping food safe and stretching food dollars.
Book
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Thermy says: "It's Safe to Bite When The Temperature is Right!", A National Consumer Education Campaign to Promote Food Thermometer Use
Food Safety and Inspection Service, U.S. Department of Agriculture
This kit provides information about a consumer education program to promote the use of food thermometers. It contains several materials such as a feature article for newspapers, a helpful brochure, fact sheets, tips for supermarkets and food safety educators, and artwork.
Curriculum Design
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To Your Health! Food Safety for Seniors
U.S. Department of Agriculture & Food and Drug Administration
This 14-minute video is designed to: explain why seniors may be more susceptible to foodborne illness, learn four simple steps to handling food safely at home, and provide tips on how to "eat out" safely. The video uses colorful vignettes of seniors to illustrate the concept, "An ounce of prevention is worth a pound of cure". Also includes supplemental booklet.
Book, Booklet, Video
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Your Game Plan for Food Safety - A Fight BAC Food Safety Education Program for 4th, 5th and 6th Grade Classrooms (1999)
The Partnership for Food Safety Education
A teacher designed classroom tested food safety curriculum for 4th, 5th and 6th graders. Includes a video, posters, experiments, activities, home survey and take-home BAC-Catchers. Black and white masters are also included.
Curriculum Design, Video, Game, Display
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