Food Safety

Food Safety Reviews

Food Safety Resources Reviews

Disclaimer

General Information

Title: Serving It Safe, Second Edition

Producer/Publisher: National Food Service Management Institute and USDA, Food and Nutrition Service

Review Date: 8/1/2002

Format(s): Text/Booklet/Pamphlet

Audience(s):
Food Services

Detailed Information

Overall Comments On Resource Reviewed:

Positive Points of the Reviewed Resource:

This material is low-cost, comprehensive, and specific to school foodservice. The material can be easily understood by the audience and adapted to a variety of training needs. For instance, material can be incorporated to very short sessions or a 10-hour group curriculum.

Negative Points of the Reviewed Resource:

The material is very text heavy, but comprehensive. The trainer may wish to incorporate activities, audiovisual, and discussion to retain interest throughout and keep participant attention through reading the pages of text. The material lacks a food safety certification component at this time. However, this shortcoming is being addressed.

General Comments:

This material is most appropriate for group training rather than individual study. The material has well-designed and appropriate activities and lesson plans. The trainer may wish to supplement with other audiovisual materials.

Summary:

This material is recommended particularly for school foodservice professionals. The curriculum was designed for this audience and contains activities and information particularly appropriate for food safety in this setting. This material is highly recommended for this audience, but may not be appropriate for other audiences.

Rating:

Highly Recommended

PART I

All Materials

1. Content:

Purpose:

Purpose of resource is clearly stated in title or introduction

If not, please explain:

Organization:

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

If not, please give specific examples:

Accuracy:

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

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.

If not, please give specific examples:

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:

The material includes activities such as word matches, case studies, and action plans that can be used individually or for group activities. They correspond well to the lessons and can engage the audience through presented examples and thinking through scenarios that they face in their jobs. The manual has an accompanying instructor's guide that includes suggested activities and lesson plans.

Special Interests:

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

If not, please explain:

Scope:

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

Please explain:

Summary:

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

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.

2. Diversity:

Positive Role Models:

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

If not, please explain

Multi-Cultural Representation:

Resource does not include any outright negative stereotypes concerning racial, religious, or ethnic groups.

If not, please give specific examples:

Instructional Aids:

If not needed, please explain:

The material does contain a poster that can be used in the kitchen. The instructor's guide includes lesson plans and suggested activities.

Availability of Aids:

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

A CD-ROM to supplement the guide is currently under development. The trainer may need to provide items to demonstrate some activities and skills, such as thermometers. The trainer may wish to use supplemental videos or transparencies. Needs may change depending on training setting (classroom or laboratory).

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:

While the instructor's guide includes suggestions, all materials may not be included in the guide. The trainer may wish to incorporate other material. This curriculum lends well to either option.

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:

Students may receive a copy of the participant manual. Trainers can distribute worksheets and activities as needed throughout the training session.

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:

Part II

Print Resources Only
(if applicable)

Readability:
Vocabulary:

Vocabulary is appropriate for intended audience(s).Resource minimizes use of technical terms and if used, they are defined.

Yes

If not, please give specific examples:

Writing Style:

Main ideas are clear and flow smoothly.

Yes

If not, please give specific examples:

Writing Approach:

Writing approach is positive, personal and involves the reader. Active voice is used most of the time.

Yes

If not, please explain:

The material is presented in short paragraphs and supplemented often by action-oriented bulleted lists.

Supportive / Effective Illustration:

Illustrations contribute to the resource and are on the same page as their text references.Tables and graphs are simple, easy-to-read, and in a form requiring no further explanation.

Yes

If not, please give specific examples:

When charts or illustrations are used, they are placed appropriately. This material has substantial amounts of text with few illustrations. The most supportive material is in chart or graph form. The manual does make effective use of different colors, color boxes, and font variations within text.

Illustrations contribute to the material and are on the same page as their text references.Active voice is used most of the time.

Yes

If not, please give specific examples:

Visual Quality:

Resource uses a heavy weight paper and print from one side cannot be seen on the other side. Text is written in a font size greater than 11 point type, is not difficult to read, and the main body of print is not written in capital letters.

Yes

Please comment:

Layout and Design:

Color, design, and layout of resource are attractive and stimulate interest without being too busy. A good balance between print and blank space is on the page.

Yes

Please comment:

Because this is a manual and a 10-hour curriculum, the content is very text heavy. However, white space is used appropriately and the color and layout do stimulate interest.

Headings:

Clear headings are provided for each topic area.

Yes

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

Part III
Audiovisual Resources Only
(if applicable)

5. Audiovisual Presentation Format:

Quality:

Audiovisual resource is mutually supportive to the presentation of concepts.

If not, please explain:

There are no audiovisual materials at this time, other than the supplemental poster. The supplemental poster corresponds to the flow of food through eight steps of foodservice in both English and Spanish.

Presentation:

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

If not, please explain:

N/A. The material is to be read and/or presented orally.

6. Technical Quality:

Auditory Quality:

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

If not, please explain:

N/A

Visual Quality:

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

If not, please explain:

N/A

Continuity:

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

If not, please explain:

N/A

Disclaimer: The National Environmental Health Association (NEHA) is a 501 (c)(3) not-for-profit professional society. As such, the sole purpose and mission of the organization is the educational and scientific advancement of the environmental health profession. In keeping with this mission, this article is provided for informational purposes only. It is designed to better inform our members about topical and relevant food safety resource and training materials available to the environmental health professional. It in no way represents the views, opinions or policy statements of the National Environmental Health Association (NEHA). Any opinions expressed about any food safety resource and training materials in this column (either expressly or implied) are solely and completely the responsibility of the author(s)and do not necessarily represent the views or opinions of the author(s) employer nor the views or opinions of the National Environmental Health Association (NEHA).