Title: Food Handling is a Risky Business 
Producer: University of Massachusetts Cooperative Extension
Contact: Rita Brennan Olson
202 Chenoweth Laboratory, Box 31420
Amherst, MA 01003-1420
Telephone: 413-545-0552
Fax: 413-545-1074
Email: ritabo@nutrition.umass.edu
Format: Curriculum includes lesson plan, camera-ready masters, resource lists, answer keys, evaluation guidelines, fact sheets, poster.
Date Produced: 1992, rev. 2000
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/administrative materials. The program is intended for food service workers 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. Revised to reflect the 1999 FDA Food Code.
Non-English Language: Spanish
Audience: foodservice, trainers, professionals
Cost: $25
How To Order: Order from web site at http://www.umass.edu/umext/nutrition/programs/food_safety/resources/
Web Address: http://www.umass.edu/umext/nutrition/programs/food_safety/resources/index.html
Funding: extension grantee 91-EFSQ-1-4031
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