Title: Soup Up Food Safety in Your Kitchen 
Producer: Cornell Cooperative Extension
Dept. of Food Science
8 Stocking Hall
Ithaca, NY 14853
Telephone: 607-255-7922
Email: dls9@cornell.edu
Format: Transparencies or slides, booklet (28 pages). Also available on CD-ROM
Date Produced: 1999
Description: These program materials are designed for teaching safe food preparation principles to staff and volunteers who work in soup kitchens. The materials include a comprehensive set of full-color overhead transparencies or 35-mm color slides and a 28-page easy-to-read food safety reference booklet, titled A Soup Kitchen Worker's Guide
to Food Safety. The visuals and booklet are also available on a CD. The notebook contains the visual program, booklet, information on how to teach adult learners, pre- and post-tests, learning activities, case studies and food safety reference material. The 122-overheads/slides are divided into 10 modules. The visual program and booklet both include information about: Soup Kitchens, Basic Microbiology and the Causes of Foodborne Illness, Proper Food Storage, Good Personal Hygiene, Safe Food Preparation, Proper Cooking and Cooling Temperatures, Cross Contamination and Its Prevention, Thermometer Use, and Safe Serving and Cleaning Procedures.
Audience: volunteers
Cost: Contact source
How To Order: Order by contacting Pathway's / Educational Resources Program, 70 Judd Falls Road, Cornell University, Ithaca, NY 14853. Phone: 607-255-1837 or 607-255-3028; fax: 607-254-5122
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