Food Safety Resources Reviews

General Information

This is a good nuts-and-bolts training program for the food service workforce in Wisconsin. The Safe Food Crew Certificate should be a good indicator to the public that the Madison Department of Public Health has confidence in the food safety operations within these businesses. Temperature logs are provided, and the colored graphics make the information come across clearly.

This program is based on the Wisconsin Food Code, which is based on the most recent (2005) version of the FDA Food Code. Most states have not adopted it yet and everyone outside of Wisconsin must realize the concepts and materials used in Wisconsin MAY VARY from their own. The education level of the users and in-house teachers must be sufficient to understand the terminology used in the manual.

The program is comprehensive and is a good attempt at providing safe food handling education at the actual food handling level. A certificate program such as this should go a long way toward building confidence in individual facilities and show the dining public the health department has confidence in the general operations of the establishment.

The Safe Food Crew program should serve Wisconsin businesses well. The reviewer believes the educational expectations by the program writers may need to be lowered a little, but over all it is on the right track. Users outside of Wisconsin will have to adjust the lessons to meet the requirements of their own states.

Recommended

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.

No

If not, please give specific examples:

The purpose is stated very well, but the language used throughout the program suggests users should have a science-based education. This reviewer feels the level is too high for the intended users and recipients of the training. The manual puts significant pressure on in-house trainers to understand public health jargon and the concepts covered in several modules. Consequently, the message, as intended by Madison Public Health, may be unintentionally diluted to the point of not getting the intended purpose across to the target audiences.

Accuracy:

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

Yes

If not, please give specific examples:

Yes, but it is technically accurate if you are living in Wisconsin, but may not be accurate in states which have not adopted the current FDA Food Code. An example is the language used to demonstrate hot holding. The developers assured this reviewer the State of Wisconsin will adopt the 135 deg F hot holding recommendation in the current FDA Food Code. Many states, including the reviewer's own, have not and probably will not adopt this hot holding temperature for several years to come. Whoever uses this manual must remember the manual temperatures and practices are based on the Wisconsin Food Code and not necessarily on their own state's code. On page M11-10, under the question "What can be done to prevent Listeriosis?" the answer suggests eating ready-to-eat (RTE) deli meats, bologna, and all hot dogs are no longer safe. This needs to be clarified so that one can buy RTE meats without feeling they are unsafe for all consumers. RTE foods are not, in themselves, contaminated and unfit for consumption unless cooked. This reviewer understands the premise under which this section was written, but believes it does not give a clear enough explanation to the average reader or trainer who might be reading this paragraph.

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:

Yes, as stated in the last question comments, it is consistent with the Wisconsin Food Code and proposed changes, but may not be consistent with the Food Code of other states. There was only one exception found. In the 2003 FDA Food Code, section 2-201.15 states that operators with employees who are ill with Salmonella, Shigella, Hepatitis A or E. coli 0157 must notify the regulatory authority. In Module 15, reporting to the regulatory authority is listed on M15-2 under "What's the Law," but is not mentioned again in the module. This may be because it is a management function rather than a staff function. The reviewer believes it could be easily glossed over unless it is brought out in the module.

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:

Special Interests:

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

Yes

If not, please explain:

N/A

Scope:

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

No

Please explain:

The scope is all right, but the manual writers appear to have assumed that facility management would have education similar to their own, and the intended audience would also be able to understand public health concepts, anatomy, physiology, and microbiology. The “devil is in the details.” Assumptions of the recipient’s education lead this reviewer to believe the appropriateness of the details is sometimes lacking.

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:

N/A

Instructional Aids:

Provided

If not needed, please explain:

The manual has all the materials needed. Additional training materials that might help illustrate different aspects of the program are available through the Madison Department of Public Health on a loan basis.

Availability of Aids:

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

Please see the response to the previous question.

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:

On page 17, there is a list of the videos available from the Madison Department of Public Health. Also, a list of resource organizations and materials is available on page 18, but this list only provides the Web site address to access these materials and are useful if the operator has a computer with Internet access.

Student Resources:

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

Yes

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

Please explain:

Student materials in the training manual are meant to be copied and given out as needed.

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:

The Wisconsin Food Code should also be listed on page 18 along with the other states identified as contributors.

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

No

If not, please give specific examples:

The reviewer believes the terminology is above a lot of the intended audience. Please see previous comments. In the glossary on page 15, “toxins” are mentioned, but not defined. Also in the glossary on page 16, the term “Potentially Hazardous Food” (PHF) needs more explanation. The definition as given suggests only protein-rich foods are in this category. It is not until Module 9 that PHFs are defined on page M9-3 where the following are included: cut melons, sprouts, tofu, cooked rice, pasta, potatoes, and other cooked vegetables. And diarrhea needs to be defined. On page M2-3, “Common foodborne illness systems” do not include jaundice. Jaundice is very particular to Hepatitis only.

Main ideas are clear and flow smoothly.

No

If not, please give specific examples:

Please see the above reservations.

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

Yes

If not, please explain:

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:

Good graphics! Great color! Everything is easy to see.

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:

Good graphics! Great color! Everything is easy to see.

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:

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:

Clear headings are provided for each topic area.

Yes

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