Food Safety Resources Reviews

General Information

The video provided good basic information on the make-up of eggs and egg products in addition to food safety issues. This information made the video interesting and provided background for food safety.

The supplemental materials are very limited and only includes the quizzes which are in the video. No instructional or student aids are provided. The amount of information being presented does not necessary constitute the need for additional materials. The addition of printed materials may aid in the comprehension of the students.

Overall, the video was of appropriate time, twenty (20) minutes. Keeping the video this length was necessary so that the audience did not lose interest. The CD was nice, so that the quizzes could be printed out and the answers were also available. Additional activity suggestions for the instructor to perform with the students, would have helped the learning experience. The simplicity of the materials would most likely ease in the ability for educators to use the materials.

Recommended

Purpose:

Purpose of resource is clearly stated in title or introduction

 Yes

If not, please explain:

The goal and objectives are stated at the beginning of the video and in the supplemental material.

Organization:

Resource is well-organized and major points are presented clearly. Resource does not assume that reader has background information.

Yes

If not, please give specific examples:

Accuracy:

Information, technical or otherwise, is accurate and recommendations are current.

Yes

If not, please give specific examples:

Consistency with Current Food Code

The latest version of the Food Code is used and the information is consistent with that code.

No

If not, please give specific examples:

The video and supplemental material states that eggs should be cooked to 140 degrees F for 15 seconds. The FDA Food Code states that eggs should be cooked to 145 degrees F for 15 seconds.

Learning Activities, Questions, Projects, or Interactive Learning Tools:

Resource includes a variety of stimulating and interesting learning experiences, questions, projects, or suggestions for further action that will involve the audience (e.g., an activity where the participant rates their current food safety practices).

If not, pleae give specific examples:

Limited supplemental materials. The included CD only contains the quizzes shown in the video. The answers are also included.

Special Interests:

Resource is geared toward special needs and interests of intended target audience(s).

Yes

If not, please explain:

Scope:

Scope of information is appropriate for target audience(s) and essential topics are discussed in appropriate detail.

Yes

Please explain:

The video and CD contains information on the principles and practices of safe handling of eggs and egg products.

Summary:

All major ideas are summarized or reviewed to reinforce key concepts; summaries are easily identified.

Yes

If not, please give specific examples:

Objectivity/Sponsor Bias:

Subject matter is presented objectively and fairly. No brand name is mentioned or obvious sponsor bias.

Yes

Positive Role Models:

Positive role models are provided in text and illustrations. Role models are presented as having many roles, traits, and emotions.

Yes

If not, please explain

Yes

If not, please give specific examples:

Instructional Aids:

If not needed, please explain:

Availability of Aids:

If aids do not exist or are not necessary, please explain:

Instructor’s Guide:

Instructor’s guide is included with suggestions for enhancing audiovisual presentation, pre-, and post-showing. Suggestions or follow-up learning activities/discussion questions are included.

If instructor’s guide is not included, is one needed?

Please explain:

Instructor Resources:

Instructor resources are included and reinforce the information provided in the curriculum.

If instructor resources are not included, should they be included to reinforce the information provided in the curriculum?

Please explain:

Student Resources:

Student resources are included and reinforce the information provided in the curriculum.

If student resources are not included, should they be included to reinforce the information provided in the curriculum?

Please explain:

Credits, References, and Resources (including dates, publishers, etc.):

Complete credits, current references, date produced, and resources listed are up-to-date (credits may be on video package).

If not, please give specific examples:

If not, please give specific examples:

If not, please give specific examples:

If not, please explain:

If not, please give specific examples:

If not, please give specific examples:

Please comment:

Please comment:

If headings are not provided for each topic area, would they be helpful? Please explain:

Quality:

Audiovisual resource is mutually supportive to the presentation of concepts.

Yes

If not, please explain:

Presentation:

Presentation progresses at a pace that permits comprehension. Pacing of dialogue is appropriate for absorbing concepts presented. Blank time is provided.

Yes

If not, please explain:

Auditory Quality:

Speaker, voice, and music are clear; sound is audible and has good quality.

Yes

If not, please explain:

Visual Quality:

Visuals are clear and properly framed; graphics and titles are clearly visible; and color, lighting, and editing enhance presentation content.

Yes

If not, please explain:

Continuity:

Continuity provides cohesiveness and smooth flow. Visuals are in a logical order and auditory portion is precisely matched with visual portion.

Yes

If not, please explain: