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General Information

Title:  Manual de seguridad en los alimentos (Food Safety Handbook for Foodservice Employees)
Producer/Publisher:   J.J. Keller & Associates, Inc.
Review Date:   5/1/2004
Format(s): Text/Booklet/Pamphlet
Audience(s):
Food Services

Overall Comments On Resource Reviewed:


Positive Points of the Reviewed Resource:

The book is written for the appropriate target audience and information presented flows well.

Negative Points of the Reviewed Resource:


General Comments:

The book covers the basics. It provides enough information for the entry-level food worker to work in the food industry. It should be used in conjunction with audio-visual or classroom training to reinforce what is taught.

Summary:

It is a good print source of basic entry-level information of how to work with food for Spanish speaking employees.

Rating:

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:


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:

Each chapter/section has a recap and a quiz at the end as well as blank pages for notes.

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 material is geared for the front line food worker. It gives enough information to provide basic knowledge/concepts of food safety and sanitation, and it does not overwhelm with technicalities.

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
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:

Not Needed

If not needed, please explain:


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.


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:



 

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:

The Spanish manual was translated well. There were some words that might have different meaning, depending on the nationality of the reader. Yet, the overall composition of each chapter with the examples explains the intent of the sentence/paragraph.

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.

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:



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:




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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