Food Safety Resources Reviews

General Information

This report goes beyond the basics of food safety. It is a reality check on the status and number of soup kitchens/feeding centers. Ten modules cover the subject matter. Samples in the Appendices are excellent.(Food Safety Quiz, Scenarios, goals, poster and sample slides) Availability of various versions (Food Code, NY, NYC) is helpful.

Cost of the Trainers Kit may be too high for those who really need it. The report does not delve into the HACCP-based part of the program.

Everyone should have access to safe food, whether it is at a restaurant or a soup kitchen. Jurisdictions with limited involvement at feeding centers OR those without foodhandler training programs may wish to consider the value of this material.

Overall, this train-the-trainer packet is comprehensive and could add significantly to the knowledge of soup kitchen workers. It addresses issues common and unique to the soup kitchen arena.

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.

Yes

If not, please give specific examples:

Report provides numerous statistics.

Accuracy:

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

No

If not, please give specific examples:

Example slides (Appendix J, pg 43 the Invisible Enemy) provide different numbers for foodborne illness cases than on page 10. (Pg 10 is current info.)

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:

Options for Food Code, New York State and New York City versions are listed in the booklet.

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:

Evaluation forms, follow-up forms, safe food handling scenarios and a food safety quiz is provided.

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:

Report highlights issues for soup kitchens, results for food safety quiz and areas of of possible program emphasis.

Summary:

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

No

If not, please give specific examples:

This booklet is a report on a HACCP based audio visual education program. The program is geared toward training the trainer.

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:

Not Needed

If not needed, please explain:

This is the Report on the use of the Trainer's Kit. The kit is $50 for CD and $350 listed for the slide version.

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?

Yes

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?

Yes

Please explain:

Sample of slides is shown in Appendix J.

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?

Yes

Please explain:

Students would be directed to "A Soup Kitchen Worker's Guide to Food Safety"

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:

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:

Main ideas are clear and flow smoothly.

Yes

If not, please give specific examples:

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:

One table lists "Soup Kitchens that thin meals" and "Food Pantries that thin packages". This terminology may not be common to most people.

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:

One table lists "Soup Kitchens that thin meals" and "Food Pantries that thin packages". This terminology may not be common to most people.

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:

Font size is very readable.

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:

Tables, charts, appendices provide good examples of materials and data.

Clear headings are provided for each topic area.

Yes

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:

Visual aids (Trainer's Kit) were not reviewed at this time. Sample slides in Appendix J look good.

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: