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General Information

Title:  Food Safety Certification Training---Training Achievement Program Series
Producer/Publisher:   Training Achievement Program
Review Date:   12/1/2003
Format(s): CD-ROM
Audience(s):
Health Department, Educator, Food Services, High School Students
Detailed Information

Overall Comments On Resource Reviewed:


Positive Points of the Reviewed Resource:

This is an excellent program. It provides all the necessary information for the Certified Food Safety Professional (CFSP) exam. It also updates and informs the student in a positive manner.

Negative Points of the Reviewed Resource:

There is so much information it can be time consuming.

General Comments:

This program is so great that it will be utilized in training sessions at Purdue University.

Summary:

This is an excellent program because it provides all the necessary information for the Certified Food Safety Professional (CFSP) exam. It also updates and informs the student in a positive manner. Although, there is a lot of information, so it can be time consuming.

Rating:

Highly Recommended


PART I

All Materials

1. Content:

Purpose:

Purpose of resource is clearly stated in title or introduction

 Yes

If not, please explain:


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:

It is very clear on each subject and lists resources.

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.

Yes

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).

Yes

If not, pleae give specific examples:

There is a interactive quiz at the end of each subject discussed. If the answer is incorrect the program provides the opportunity to review.

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:


Summary:

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

Yes

If not, please give specific examples:

Sometimes it is presented in a humorous manner that brings attention to the subject at hand. It is always clear in detail and covers every aspect of running a kitchen.

Objectivity/Sponsor Bias:

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

Yes
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.

Yes

If not, please explain


 
Multi-Cultural Representation:

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

If not, please give specific examples:


Instructional Aids:

Provided

If not needed, please explain:

This program has a well-defined instructional booklet and installation directions.

Availability of Aids:

Instructional aids are necessary and exist.

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.

Yes

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.

Yes

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?

No

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).

Yes

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:



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:



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.

No

Please comment:

This is not applicable since the information is on a CD-ROM.

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:



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.

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:

The student has control over their pace of study and review.

 
6. Technical Quality:

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:



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).


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