TITLE::Foodborne Illness Educational Materials Database
PUBLICATION DATE:March 1995
ENTRY DATE:March 1995
CONTACT: Food and Nutrition Information Center
     National Agricultural Library, USDA
     10301 Baltimore Blvd., Room 304
     Beltsville, MD 20705-2351
     (301) 504-5719     fax (301) 504-6409
     fnic@nalusda.gov
DOCUMENT TYPE:database report
DOCUMENT SIZE:
COPYRIGHT STATUS: Not copyrighted

______________________________________________________________________________




     Title :   A Consumer Guide to Safe Seafood Handling

     Producer name :  University of Delaware, Sea Grant Marine 
                      Advisory Service
     Contact name : 

     Marine Communications Office, Sea Grant College Program
     263 E. Main St.
     Newark                DE     19716-3530
     302-831-8083
     Fax : 

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Brochure- 8 pages
     Partners/funding sources :  n/a

     Description :  This guide is appropriate for professionals or 
                    educated consumers. Its 8 pages are loaded with 
                    information. Topics covered: buying fresh seafood, 
                    storing and handling fresh seafood, buying frozen 
                    seafood, storing frozen fish, thawing, preparation, 
                    cooking, microwave cooking, serving, and catching 
                    your own seafood. It contains a seafood storage 
                    guide and thermometer with safe temperatures for 
                    seafood. 

     Audience : professionals, consumers
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Single copies free; additional copies $.25.

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
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     Title :   A Food Service Guide to Safe Handling and Preparation of 
               Ground Meat and Ground Poultry

     Producer name :  Food Marketing Institute
     Contact name :  Publications Sales

     Food Marketing Institute
     800 Connecticut Ave., NW, Suite 500
     Washington            DC     20006-2701
     202-429-8298
     Fax :  202-429-4529

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Camera-ready brochure.
     Partners/funding sources :  American Meat Institute, 
                                 National Live Stock & Meat 
                                 Board, FDA, USDA

     Description :  This guide is aimed at food handlers and food 
                    service operators and discusses safe handling, 
                    storage, preparation, and cooking tips for ground 
                    meat and poultry. Discussed throughout are three key
                    points: cool it, clean it, and cook it. 

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $5.

     Available in quantity : 

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
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     Title :   A Health Alert for Hispanic Pregnant Women: Avoid Soft 
               Cheeses

     Producer name :  Food and Drug Administration
     Contact name : 

     200 C St. SW
     HFS-555
     Washington            DC        20204
     Fax :  202-401-3532


     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Brochure- 4 pages. Spanish translation on reverse side.
     Partners/funding sources :  n/a

     Description :  This consumer brochure describes listeriosis, list 
                    the types of soft cheeses that may become 
                    contaminated with Listeria, and gives consumers 
                    advice on avoiding food poisoning. The reverse side 
                    of the brochure contains the same information in 
                    Spanish.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public, Hispanic

     Non-English availability :  Spanish
     Cost :  Up to 100 copies free; master available

     Available in quantity :  yes

     Restrictions on use :  Not copyrighted
     How to order :  For single copies call the FDA Seafood Hotline 
                     at 1-800-FDA-4010 or the FDA Office of Consumer 
                     Inquiries at (301) 443-3170. Publication No. 
                     92-2265S.

     Comments :  For multiple copies contact FDA 
                 Communications Office at 5600 Fishers Lane, 
                 room 15A19, Rockville, MD 20857, (301) 
                 443-3220, fax (301) 443-9057.

    
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     Title :   A Matter of Judgement

     Producer name :  Cornell Cooperative Extension
     Contact name :  Dr. Robert B. Gravani

     Dept. of Food Science
     11 Stocking Hall
     Ithaca                NY     14853
     607-255-7922
     Fax : 

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Videotape (32 min.), instructor's manual with teaching 
                strategies, workshop exercises, a crossword puzzle, and 
                background information.
     Partners/funding sources :  n/a

     Description :  This training program is specifically designed for 
                    supermarket deli workers and is intended to provide 
                    them with practical information on food safety and 
                    sanitation. In the video, a courtroom drama with a 
                    surprise ending documents the trial of a supermarket
                    deli worker accused of causing an outbreak of 
                    foodborne illness. In courtroom testimony the causes
                    and prevention of foodborne illness outbreaks are 
                    emphasized.

     Audience : food handlers, retail, trainers
     Age group :  All ages/non-specific

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $99 plus $3 shipping and handling.

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from Instructional Materials Service at 
                     Cornell University, Kennedy Hall,  Dept. of 
                     Education, Cornell University, Ithaca, NY, 
                     14853, (607) 255-9252. Item # G801V.

     Comments : 

    
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     Title :   A Model Food Safety Program for Low Literacy Food 
               Handlers

     Producer name :  University of Tennessee Institute of 
                      Agriculture, Agricultural Extension Service
     Contact name :  Dr. Gail W. Disney     Associate Professor

     P.O. Box 1071
     University of Tennessee, Institute of Agriculture
     Knoxville             TN     37901-1071
     615-974-7399

     Fax : 
     Internet : 


     Date produced :  1994

     Status : complete

     Format :   4 Videotapes (tapes range in length from 15 to 20 
                minutes).

     Partners/funding sources :  n/a
     Description :  Program consists of four videos: 1) The Case of "La 
                    Grande Burgere", 2) The Case of Conrad the Egg-Head,
                    3) The Case of Walley's Salad,  and 4) The Case of 
                    the Perfect Pig. Each video has a single-concept 
                    focus andd is designed for low-literacy, 
                    inexperienced food service workers. Topics addressed
                    are  proper cooling, cross contamination, personal 
                    hygiene, and proper cooking and handling. The videos
                    were designed to stand alone, yet make a continuing 
                    series with a storyline involving a "super-hero" 
                    character portrayed as "Microbeman."

     Audience : food handlers, low-literacy

     Age group :  All ages/non-specific
     Educational level :  Low literacy

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost : 
     Available in quantity : 

     Restrictions on use : 

     How to order : 

     Comments : 

    
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     Title :   A Model Program to Reduce Foodborne Illnesses for 
               Compromised Individuals

     Producer name :  University of Florida, Home Economics Dept.
     Contact name :  Mark Tamplin     Food Safety Specialist

     3031 McCarty Hall
     P.O. Box 110310
     Gainesville           FL     32611-0310
     904-392-2030

     Fax :  904-392-8196
     Internet : mlt@gnv.ifas.ufl.edu


     Date produced :  1994

     Status : complete

     Format :   Includes FDA publications "Keep Your Food Safe", "Goce 
                de Buena Salud. Proteja los Alimentos", and Spanish 
                version of "Food Safety Advice for Persons with AIDS". 
                Unversity of Florida adaptions of these publications are
                also included, as well as the brochures "Keep Your 
                Infant's Food Safe" and English and Spanish versions of 
                " Safe Food for Persons Most Susceptible to Foodborne 
                Disease". Includes report of project and evaluations of 
                the above materials and Spanish videotape "Eating 
                Defensively".

     Partners/funding sources :  n/a
     Description :  This project involved the development, 
                    implementation and evaluation of educational 
                    programs targeted to persons with AIDS and cancer as
                    well as WIC infants. Objectives were (1) identifying
                    target clientele groups and conducting food safety 
                    surveys to determine knowledge of food handling 
                    practices; (2) developing and adapting food safety 
                    education materials for these groups; (3) 
                    implementing food safety programs for the target 
                    audiences; and (4) evaluating the impact of the 
                    programs on increasing awareness of food hazards and
                    safe food handling practices. Most of the 
                    educational materials used were low-literacy. 
                    Publications were also made in Creole.

     Audience : extension agents, policy makers

     Age group :  All ages/non-specific
     Educational level :  Low literacy

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  Spanish, Creole

     Cost : 
     Available in quantity : 



     Restrictions on use : 

     How to order :  Order from University of Florida, 3031 McCarty 
                     Hall, Gainesville, FL 32611-2030, (904) 
                     392-2030.

     Comments : 

    
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     Title :   A Quick Consumer Look at Safe Food Handling

     Producer name :  USDA, Food Safety and Inspection Service
     Contact name : 

     14th St. and Independence Ave.
     Room 1180 South Building
     Washington            DC     20250
     202-720-9113
     Fax :  202-720-9063

     Internet : 


     Date produced :  1990

     Status : complete

     Format :   Videotape (14 min), script
     Partners/funding sources :  n/a

     Description :  Covers basic safe food techniques, including 
                    shopping, bringing food home from the grocery store,
                    refrigerating, thawing, preparing, cooking, 
                    microwaving, serving, storing leftovers, and 
                    reheating food. Includes buffet, picnic, and outdoor
                    cooking tips. Geared towards consumers.

     Audience : consumers
     Age group :  Adolescents, Adults

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity : 

     Restrictions on use :  Not copyrighted

     How to order : 
     Comments :  NAL Call No.: Videocassette no. 1644

    
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     Title :   About Foodservice Sanitation

     Producer name :  Channing L. Bete Co., Inc.
     Contact name : 

     200 State Rd.
     South Deerfield       MA     01373
     800-628-7733
     Fax : 

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Booklet- 15 pages
     Partners/funding sources :  n/a

     Description :  This publication reviews personal hygiene, growth of
                    foodborne organisms, receiving and storing foods, 
                    washing dishes, preparing and serving foods, and 
                    cleaning the kitchen. Sentences are short and 
                    vocabulary simple.

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  Spanish, item #15909
     Cost :  1-24 copies $1/each; 25-99 copies $.82/each; 100-499 copies 
             $.55/each; plus shipping and handling

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address. Item # is 
                     15800F-11-93.

     Comments : 

    
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     Title :   About Preventing Foodborne Illness

     Producer name :  Channing L. Bete Co., Inc.
     Contact name : 

     200 State Rd.
     South Deerfield       MA     01373
     800-628-7733
     Fax : 

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Booklet (15 pages)
     Partners/funding sources :  n/a

     Description :  This illustrated booklet is geared towards 
                    foodservice workers. In addition to explaining what 
                    foodborne illness is and why foodservice workers 
                    should be concerned about it, it describes the major
                    foodborne pathogens; optimal conditions for pathogen
                    growth; how to inhibit pathogen growth; good hand 
                    washing techniques; cleaning and sanitizing dishes 
                    and utensils; and safe handling, preparation, and 
                    storing techniques.

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  1-24 copies $1/each; 25-99 copies $.82/each; 100-499 copies 
             $.55/each; plus shipping and handling

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address. Item # is 
                     37051E-10-93.

     Comments : 

    
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     Title :   Adventures with Mighty Egg

     Producer name :  American Egg Board
     Contact name : 

     1460 Renaissance Dr.
     Park Ridge            IL     60068
     708-296-7043
     Fax :  708-296-7007

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Curriculum includes stickers, poster, activities, 
                recipes, 8 lesson plans, reading list
     Partners/funding sources :  n/a

     Description :  This integrated curriculum unit for grades K through
                    3 features a hands-on approach. It was designed to 
                    encourage students to want to know more about eggs 
                    and other subjects as they develop math, science, 
                    language arts, creativity, and other skills. Safe 
                    handling of eggs is integrated in some of the 
                    lessons.

     Audience : teachers
     Age group :  Children

     Educational level :  Elementary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $9, extra posters and stickers can be ordered for $3.50; for
             quantity copies kits are $5 each

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
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     Title :   An Educational Program to Train Foodservice Workers

     Producer name :  University of Kentucky, Cooperative Extension 
                      Service
     Contact name :  Fudeko Maruyama     Food and Nutrition Specialist



     606-257-3888

     Fax : 
     Internet : 


     Date produced :  1992

     Status : complete
     Format :   Videotape (3 parts, 90 min. each), guidelines for 
                facilitators, activities, food safety calendar, 
                certificate of completion, miniposters, HACCP checklist.

     Partners/funding sources :  n/a

     Description :  Food service workers who prepare and serve food to 
                    high-risk clientele, young children at daycare 
                    facilities, and the elderly at senior citizen 
                    centers, are the target audience of this distance 
                    learning satellite program. The program is presented
                    in three parts of 90 minutes each. Part one, Mean 
                    About Clean: Warfare on Germs, focuses on personal 
                    cleanliness and kitchen sanitation.  Part two, Clean
                    From Start to Finish: Prepare, Cook and Serve Food 
                    Safely, looks at receiving/purchasing food and 
                    storing, preparing, and cooking food safely. Part 
                    three, Hot or Cold, But Not In Between: Serving, 
                    Transporting and Holding Food, discusses 
                    transporting and serving food, home-delivered meals 
                    and controlling pests. Activities to do during break
                    times are included. 

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels
     Income level :   All levels

     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity : 

     Restrictions on use : 
     How to order : 

     Comments : 



    
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     Title :   An Educational and Instructional HACCP Package for 
               Seafood Retailers

     Producer name :  Food Marketing Institute
     Contact name :  Publications Sales

     Food Marketing Institute
     800 Connecticut Ave., NW, Suite 500
     Washington            DC     20006-2701
     202-429-8298
     Fax :  202-429-4529

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   2 videotapes, 60-page manual.
     Partners/funding sources :  n/a

     Description :  The video, HACCP -- Seafood Safety for Retail 
                    Seafood Executives, is directed at corporate 
                    decision makers who will decide whether to 
                    incorporate the HACCP concept into their programs. 
                    The second video, HACCP -- Seafood Safety for Store 
                    Managers and Associates, is designed for seafood 
                    department managers and discusses HACCP concepts and
                    principals. The manual explains how to include HACCP
                    in the retail seafood department and details how the
                    program can be implemented for fresh fish, frozen 
                    fish, molluscan shellfish and cooked/ready-to-eat 
                    products.

     Audience : food handlers, retail, seafood managers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $125 for members; $250 for nonmembers; $25 for each 
             additional manual

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
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     Title :   Applied Foodservice Sanitation Coursebook, 4th edition

     Producer name :  The Educational Foundation of the National 
                      Restaurant Association
     Contact name :  Customer Service

     250 S. Wacker Dr., Suite 1400
     Chicago               IL     60606-5834
     800-765-2122
     Fax :  312-715-0807

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Softcover book, 337 pages
     Partners/funding sources :  n/a

     Description :  The course focuses on the Hazard Analysis Critical 
                    Control Points (HACCP) system, tracing the flow of 
                    foods through a foodservice operation, concentrating
                    on critical areas where contamination is most likely
                    to occur. The coursebook includes a final exam, 
                    grading by the Educational Foundation, and the 
                    SERVSAFE certificate upon successful completion of 
                    the course.

     Audience : food handlers, trainers
     Age group :  All ages/non-specific

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  5-9 book $54/each; 10-24 books $46/each; 25+ $38/each.

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
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     Title :   Applied Foodservice Sanitation Instructor's Kit, 4th 
               edition

     Producer name :  The Educational Foundation of the National 
                      Restaurant Association
     Contact name :  Customer Service

     250 S. Wacker Dr., Suite 1400
     Chicago               IL     60606-5834
     800-765-2122
     Fax :  312-715-0807

     Internet : 


     Date produced : 

     Status : complete

     Format :   Complete kit contains instructor's guide with detailed 
                course outlines, lesson plans, quizzes, and 31 
                transparency masters; 160 35mm slides; and lecture 
                cards. Instructor's guide also sold separately.
     Partners/funding sources :  n/a

     Description :  Slides highlight key points from the Applied 
                    Foodservice Sanitation coursebook. Lecture cards 
                    correspond to the slides and include an illustration
                    and page reference on each card. When used with the 
                    coursebook, participants can receive SERVSAFE 
                    certification.

     Audience : food handlers, trainers
     Age group :  All ages/non-specific

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $200 for complete kit, $15 for instructor's guide only

     Available in quantity : 

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
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     Title :   Applied Foodservice Sanitation, 4th edition

     Producer name :  The Educational Foundation of the National 
                      Restaurant Association
     Contact name :  Customer Service

     250 S. Wacker Dr., Suite 1400
     Chicago               IL     60606-5834
     800-765-2122
     Fax :  312-715-0807

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Textbook, 360 pages
     Partners/funding sources :  n/a

     Description :  This textbook covers the principles of food 
                    microbiology, important foodborne diseases, 
                    standards that are enforced by regulatory agencies, 
                    and applied measures for the prevention of foodborne
                    diseases and other microbiological problems. This 
                    edition weaves the Hazard Analysis Critical Control 
                    Points (HACCP) system into chapters that deal with 
                    foodservice operations from receipt of food until 
                    service to customers. Hazards, standards, and 
                    corrective actions are presented for important 
                    operations that are critical control points for food
                    safety. It is geared toward foodservice industry 
                    professionals, regulatory agencies, and instructors 
                    in academic institutions.

     Audience : food handlers, trainers, professionals
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $32.95 for members of NRA, $34.95 for non-members

     Available in quantity : 

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments :  NAL Call Number TX911.3 S3A68 1992

    
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     Title :   Atencion!

     Producer name :  Food and Drug Administration
     Contact name : 

     200 C St. SW
     HFS-555
     Washington            DC        20204
     Fax :  202-401-3532


     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Color poster- 22 inches x 17inches
     Partners/funding sources :  n/a

     Description :  Poster says in Spanish: To protect your baby during 
                    pregnancy, consume hard cheeses instead of soft 
                    white cheeses. Soft white cheeses could be 
                    contaminated with Listeria, a bacteria that could 
                    cause the death of your baby before it is born.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : Hispanic audience

     Non-English availability :  Spanish only
     Cost : 

     Available in quantity : 

     Restrictions on use : 

     How to order :  DHHS Publication # (FDA) 94-2280PS
     Comments : 


    
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     Title :   Campylobacter: Questions and Answers

     Producer name :  USDA, Food Safety and Inspection Service
     Contact name : 

     14th St. and Independence Ave.
     Room 1180 South Building
     Washington            DC     20250
     202-720-9113
     Fax :  202-720-9063

     Internet : 


     Date produced :  1991

     Status : complete

     Format :   4 page Backgrounder
     Partners/funding sources :  n/a

     Description :  This Backgrounder from the USDA Food Safety and 
                    Inspection Service describes the bacteria 
                    Campylobacter and the illness it causes. Control of 
                    Campylobacter by consumers, USDA, and other 
                    countries is also discussed.

     Audience : consumers, food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity : 

     Restrictions on use : 

     How to order : 
     Comments : 


    
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     Title :   Chances and Choices with Food

     Producer name :  Minnesota Extension Service
     Contact name :  Dr. Marla Reicks

     University of Minnesota
     340 Coffey Hall, 1420 Eckles Ave.
     St. Paul              MN     55108
     612-625-5242
     Fax :  612-625-1731

     Internet : lbradley@mes.ums.edu


     Date produced :  1992

     Status : complete

     Format :   Videotape (3 segments, each segment 3-4 min.), lesson 
                plans, student handouts, background information for 
                educator, follow-up activities and discussion, pre- and 
                post-tests.
     Partners/funding sources :  n/a

     Description :  This food safety curriculum for grades 4-6 includes 
                    a video and five lesson plans that encourage 
                    critical thinking. The first three lessons deal with
                    food safety concepts that are important for youth 
                    who care for themselves, and with food handling 
                    skills in buying, storing, preparing, cooking and 
                    storing foods, and handling leftovers. The fourth 
                    lesson addresses concerns youth may have about food 
                    additives and pesticides. The fifth lesson is about 
                    water. Pre-and post-test evaluation tools are 
                    included, as well as take-home activities for each 
                    lesson.

     Audience : children
     Age group :  Youth

     Educational level :  Elementary, Grades 4-6

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $40

     Available in quantity :  no

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
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     Title :   Child Care Sanitation and Food Safety Course

     Producer name :  North Carolina Cooperative Extension Service
     Contact name : 




     Fax : 

     Internet : 

     Date produced :  1992

     Status : complete

     Format :   Instructor's manual, four videos (purchased separately),
                slide set (purchased separately), master copies of 
                student handouts, certification examination, 
                certificates of attendance and completion. 

     Partners/funding sources :  n/a
     Description :  The intent of this four-hour course is to train 
                    personnel working in the child care industry. 
                    Participants who take the included exam and pass,  
                    receive a Certificate of Child Care Sanitation and 
                    Food Safety. The course begins with a pre-test and 
                    the Child Care Sanitation and Food Safety video (16 
                    min., included in kit). Three other videos and a 
                    slide set are used in the course, but must be 
                    purchased separately. These may no longer be 
                    available commercially. Topics covered include child
                    day care law and licensing requirements, kitchen 
                    specifications, principles of microbiology and 
                    foodborne illnesses, kitchen sanitation, personal 
                    hygiene, diapering, cleaning and sanitizing, safe 
                    food handling practices. The course also has a 
                    resource list, bibliography, the Child Day Care Law 
                    and Child Day Care Requirements.

     Audience : childcare providers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost : 
     Available in quantity : 

     Restrictions on use : 

     How to order :  Contact Chuck Arnold, an Independent Consultant,
                     at (919) 834-3689 for more information.
     Comments : 




    
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     Title :   Ciguatera

     Producer name :  University of Florida, Food Science Dept.
     Contact name :  Dr. Steven Otwell     Seafood Specialist

     U. of Florida, Food Science Dept.
     P.O. Box 110370
     Gainesville           FL     32611
     904-392-1991

     Fax : 
     Internet : 


     Date produced :  1989

     Status : complete

     Format :   Folding brochure- 4 pages.

     Partners/funding sources :  Florida Sea Grant Program
     Description :  The brochure describes ciguatera, an unusual type of
                    seafood poisoning caused by consumption of certain 
                    marine species which harbor natural toxins 
                    originating in tropical waters. Topics covered are: 
                    what is ciguatera?, where does ciguatera occur?, 
                    what seafoods can be ciguatoxic?, how can one 
                    identify ciguatera?, and what should one do to 
                    prevent ciguatera?

     Audience : consumers, professionals

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  Free.
     Available in quantity :  yes

     Restrictions on use : 

     How to order :  Order from above address.
     Comments : 


    
**************************************************************************



     Title :   Cleaning the Kitchen: Things My Parents Never Told Me

     Producer name :  The School Company
     Contact name : 

     P.O. Box 5379
     Vancouver             WA     98668
     206-696-3529
     Fax : 

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Videotape (10 min.)
     Partners/funding sources :  n/a

     Description :  This video focuses on cleaning the home kitchen. A 
                    chef teaches what to clean pans with, how to avoid 
                    cross-contamination, the difference between cleaning
                    and sanitizing and how to do both, keeping hands 
                    clean, wood versus plastic cutting boards.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $39.95

     Available in quantity : 

     Restrictions on use :  Copyrighted
     How to order :  Order from Cambridge Educational, P.O. Box 2153,
                     Charleston, WV, 25328-2153, 800-468-4227, fax 
                     304-744-9351.

     Comments : 

    
**************************************************************************



     Title :   Consumer Guides to Food Quality & Safe Handling

     Producer name :  Food Marketing Institute
     Contact name :  Publications Sales

     Food Marketing Institute
     800 Connecticut Ave., NW, Suite 500
     Washington            DC     20006-2701
     202-429-8298
     Fax :  202-429-4529

     Internet : 


     Date produced :  1989-1993

     Status : complete

     Format :   Brochures- many of the brochures are available in 
                camera-ready form so that companies can reproduce them 
                with their own logo.
     Partners/funding sources :  n/a

     Description :  These consumer education brochures are intended for 
                    distribution at retail food establishments. Brochure
                    topics are: dairy products & eggs; deli & fresh 
                    prepared foods; food safety & the microwave; meat, 
                    poultry, seafood, eggs; seafood; ground meat & 
                    ground poultry; after a flood or power outage.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Single copy $.50; 100 or more copies: $20 per hundred; 1,000
             or more copies: $175 per thousandd.

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Decisions for Safer Food

     Producer name :  Iowa State University, University Extension
     Contact name :  Dr. Pat Redlinger


     515-294-6616

     Fax : 

     Internet : 

     Date produced :  1992

     Status : complete

     Format :   Report of project

     Partners/funding sources :  n/a
     Description :  This project developed and tested an educational 
                    model for mediating divergent perspectives on food 
                    safety issues through building coalitions. The 
                    target audience was the provider of food safety 
                    information. Within the context of the project, an 
                    information base was developed from existing 
                    research about consumer decision making regarding 
                    food safety. In addition, a working group of 
                    information providers was established throughout the
                    state representing organizations with different food
                    safety perspectives. A conference focusing on a 
                    proactive response to a food safety crisis was 
                    conducted. This project can serve as a guide for 
                    other states who want to conduct a similar program.

     Audience : policy makers, extension agents, professionals

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost : 
     Available in quantity : 

     Restrictions on use : 

     How to order :  Order from Iowa State University, 1127 LeBaron 
                     Addition, Ames, IA 50011-1120, (515) 294-6616.
     Comments : 


    
**************************************************************************



     Title :   Deli Items May Dish Up Dose of Listeria

     Producer name :  Food and Drug Administration
     Contact name : 

     200 C St. SW
     HFS-555
     Washington            DC        20204
     Fax :  202-401-3532


     Internet : 


     Date produced :  1992

     Status : complete

     Format :   5 page reprint from July/August 1992 FDA Consumer.
     Partners/funding sources :  n/a

     Description :  This consumer brochure describes listeriosis and the
                    risks of eating some types of soft cheeses, 
                    undercooked poultry and hot dogs, foods purchased 
                    from deli counters, and other ready-to-eat foods.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public, Hispanic

     Non-English availability :  n/a
     Cost :  Master available

     Available in quantity : 

     Restrictions on use :  Not copyrighted
     How to order :  For single copies call the FDA Seafood Hotline 
                     at 1-800-FDA-4010 or the FDA Office of Consumer 
                     Inquiries at (301) 443-3170.

     Comments : 

    
**************************************************************************



     Title :   Discovering Food Safety- Detective Mike Robe's Fantastic 
               Journey

     Producer name :  University of Rhode Island Cooperative 
                      Extension Service
     Contact name :  Lori Pivarnik or Martha Patnood

     Food Science and Nutrition Dept., University of Rhode Island
     520 Liberty Lane
     West Kingston         RI     02892
     401-792-2972
     Fax : 

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Fact sheets, lesson plan, script, coloring book, slides.
                Camera-ready masters provided.
     Partners/funding sources :  n/a

     Description :  This curriculum was designed for second and third 
                    graders. It consists of a slide series, a science 
                    experiment, a guide and script for a puppet show, 
                    and outlines for other activities and games relating
                    to food safety.

     Audience : children
     Age group :  Children

     Educational level :  Elementary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $60

     Available in quantity : 

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Dr. Sal Monella's Safe Food Prescriptions

     Producer name :  Oregon State Extension
     Contact name : 

     Western Rural Development Center, Oregon State University
     Ballard Extension Hall, Room 307
     Corvalis              OR     97331-3607
     503-737-3621
     Fax :  503-737-1579

     Internet : wrdc@ccmail.orst.edu


     Date produced : 

     Status : complete

     Format :   Slides (80), script, audiocassette (15 min.)
     Partners/funding sources :  North Carolina Extension

     Description :  A late night radio talk show format is used in which
                    callers ask for advice on refrigerated food storage 
                    and handling, leftovers, and handwashing.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $25

     Available in quantity : 

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   E. coli 0157:H7 At a Glance

     Producer name :  USDA, Food Safety and Inspection Service
     Contact name : 

     14th St. and Independence Ave.
     Room 1180 South Building
     Washington            DC     20250
     202-720-9113
     Fax :  202-720-9063

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   4 page reprint from Food News for Consumers, Summer 
                Supplement 1993 
     Partners/funding sources :  n/a

     Description :  The first page of this reprint describes the E.coli 
                    0157:H7 bacteria, food sources, outbreaks, testing 
                    for 0157, the illness, complications, and how to 
                    protect oneself. The second page is a question and 
                    answer format of some of the most commonly asked 
                    questions about 0157.The third page is an interview 
                    format with researchers about their latest findings.
                    The fourth page describes USDA efforts to combat 
                    foodborne pathogens.

     Audience : professionals
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity : 

     Restrictions on use :  Not copyrighted

     How to order : 
     Comments : 


    
**************************************************************************



     Title :   Eating Defensively: Food Safety Advice for Persons with 
               AIDS

     Producer name :  Food and Drug Administration
     Contact name : 

     200 C St. SW
     HFS-555
     Washington            DC        20204
     Fax :  202-401-3532


     Internet : 


     Date produced :  1989

     Status : complete

     Format :   Videotape, 20 min.
     Partners/funding sources :  Centers for Disease Control, 
                                 Whitman-Walker Clinic

     Description :  This videotape shows how people with HIV infection 
                    and AIDS can reduce their risk of foodborne 
                    infection through careful food selection and 
                    preparation.

     Audience : consumers, professionals
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Order from National AIDS Information Clearinghouse, PO Box 
             6003, Rockville, MD 20850, (800) 458-5231; $12 for single 
             copy. Prepayment required by check or credit card.

     Available in quantity :  yes

     Restrictions on use :  Not copyrighted
     How to order :  $12 for single copy. Prepayment required by 
                     check or credit card.

     Comments :  NAL Call Number Videocassette no. 928

    
**************************************************************************



     Title :   Eating Safely-- Avoiding Foodborne Illness

     Producer name :  American Council on Science and Health, Inc.
     Contact name : 

     1995 Broadway, 2nd floor
     New York              NY     10023-5860
     212-362-7044
     Fax :  212-362-4919

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Booklet- 36 pages.
     Partners/funding sources :  n/a

     Description :  This booklet discusses food safety as it relates to 
                    the different food groups, explains the role of 
                    government and industry in ensuring the safety of 
                    food, and advises consumers on methods to reduce 
                    their risk of foodborne disease.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $3.85/each for 1-9 copies, $3.25/each for 10-49 copies; 
             $2.75/each for 50-99 copies.

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Egg Classics: Often-Requested Recipes

     Producer name :  American Egg Board
     Contact name : 

     1460 Renaissance Dr.
     Park Ridge            IL     60068
     708-296-7043
     Fax :  708-296-7007

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Folding brochure- 7 pages
     Partners/funding sources :  n/a

     Description :  This brochure contains recipes that are cooked 
                    versions of recipes traditionally made with raw 
                    eggs. Recipes are for eggnog, meringue, mousse, 
                    Ceasar-style dressing, custard ice cream, 
                    mayonnaise, green goddesss dressing, tartar sauce, 
                    butter cream frosting, hollandaise sauce, and 
                    bernaise sauce.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Single copy free; $.11 each for 2-99 copies; $.105 each for 
             100-499 copies; $.10 each for 500-999 copies

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Egg Handling for Safety and Quality

     Producer name :  American Egg Board
     Contact name : 

     1460 Renaissance Dr.
     Park Ridge            IL     60068
     708-296-7043
     Fax :  708-296-7007

     Internet : 


     Date produced : 

     Status : complete

     Format :   Laminated color poster- 15" x 12"
     Partners/funding sources :  n/a

     Description :  This poster is geared towards retail food 
                    establishments. It lists 6 safety and quality tips- 
                    keep eggs refrigerated, move eggs into cooler 
                    immediately upon delivery, handle egg cartons and 
                    cases carefully, store eggs away from strong odors, 
                    rotate eggs, and inspect egg case frequently.

     Audience : retail
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Single copy free; $.75 each

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Egg Safety and Quality

     Producer name :  American Egg Board
     Contact name : 

     1460 Renaissance Dr.
     Park Ridge            IL     60068
     708-296-7043
     Fax :  708-296-7007

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Laminated color poster- 15" x 10"
     Partners/funding sources :  n/a

     Description :  The front side of this poster lists important 
                    storage, handling, and preparation rules for eggs. 
                    The reverse side goes into more detail about safe 
                    handling of eggs in a foodservice facility.

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Single copy free; $.75 each

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Ensuring Food Safety...The HACCP Way

     Producer name :  California Sea Grant College
     Contact name :  Robert Price, Pamela Tom, Kenneth Stevenson

     University of Californnia
     9500 Gilman Dr.
     La Jolla              CA     92093-0232
     619-534-4444
     Fax : 

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Booklet- 40 pages
     Partners/funding sources :  n/a

     Description :  This booklet introduces the HACCP system of food 
                    safety control in retail meat, seafood, and deli 
                    operations. It includes an introduction to HACCP, an
                    example of how to set up a HACCP plan for the 
                    preparation and display of seafood salads, a listing
                    of resource materials, examples of HACCP plans for 
                    some deli foods, and examples of forms for record 
                    keeping. 

     Audience : deli workers, retail, food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $1

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Escherichia coli 0157:H7: Issues and Ramifications

     Producer name :  USDA, Animal and Plant Health Inspection Service
     Contact name : 

     Centers for Epidemiology and Animal Health
     555 South Howes
     Fort Collins          CO       80521
     Fax : 


     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Bound publication, approximately 100 pages
     Partners/funding sources :  n/a

     Description :  This publication by the USDA, APHIS, VA Centers for 
                    Epidemiology and Animal Health deals with the E. 
                    coli 0157:H7 organism from several viewpoints- a 
                    description of the organism; E. coli 0157:H7  in 
                    humans, in cattle, in human food, in ground beef 
                    production; and intervention, prevention, and 
                    control of E. coli 0157:H7.

     Audience : professionals
     Age group :  All ages/non-specific

     Educational level :  Post-graduate

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity : 

     Restrictions on use :  Not copyrighted

     How to order : 
     Comments : 


    
**************************************************************************



     Title :   Escherichia coli Update: E. coli 0157:H7

     Producer name :  USDA, Food Safety and Inspection Service
     Contact name : 

     14th St. and Independence Ave.
     Room 1180 South Building
     Washington            DC     20250
     202-720-9113
     Fax :  202-720-9063

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   4 page Backgrounder
     Partners/funding sources :  n/a

     Description :  This Food Safety and Inspection Service (FSIS) 
                    Backgrounder describes E. coli 0157:H7, its 
                    characteristics,  prevalence, how it is transmitted,
                    what FSIS is doing to detect E. coli, and 
                    controlling E. coli 0157:H7 in the plant and in food
                    preparation. Symptoms of hemorrhagic colitis and 
                    hemolytic uremic syndrome are listed.

     Audience : consumers, food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity :  yes

     Restrictions on use : 

     How to order : 
     Comments : 


    
**************************************************************************



     Title :   Exploring Public Policy Options- Food Safety in Food 
               Service

     Producer name :  Kansas State University Cooperative Extension 
                      Service
     Contact name :  Karen Penner, PhD, RD

     Justin Hall
     Kansas State University
     Manhattan             KS     66506-1407
     913-532-5782
     Fax : 

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Report- 49 pages
     Partners/funding sources :  n/a

     Description :  This project was designed for individuals in the 
                    food service industry to provide participants with 
                    (1) the latest factual information about food safety
                    and eating out; and (2) an opportunity to assess 
                    alternative policy choices and their consequences. 
                    Representatives of the food service industry, 
                    consumers, agricultural producers and educators 
                    participated in policy forums in several 
                    communities. A pre/post-test format was used to 
                    obtain personal information, including food 
                    consumption patterns, and knowledge about public 
                    policy options related to the food service industry.
                    The information provided from this project provides 
                    a model for other states to use in doing public 
                    policy/food safety education.

     Audience : policy makers, policy planners
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity : 

     Restrictions on use : 

     How to order : 
     Comments : 


    
**************************************************************************




     Title :   Fast Track Food Safety

     Producer name :  American Hotel & Motel Association
     Contact name :  Mark Krueger

     The Educational Institute
     1407 South Harrison
     East Lansing          MI     48826
     800-344-4381
     Fax : 

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   5 videos (20-25 min. each), leader's guide, staff 
                handbooks, food safety certificates
     Partners/funding sources :  n/a

     Description :  Offers job-specific video training of employees in 
                    any type of establishment that serves food. Workers 
                    learn basic food safety musts along with specific 
                    how-to's for his/her job. There are separate videos 
                    and handbooks for receiving and storage staff, food 
                    production staff, servers, and warewashers. Also 
                    included is a food safety essentials video for all 
                    employees that gives overall guidelines and 
                    motivates employees. Each video can be purchased 
                    separately or together as a set. 

     Audience : food handlers, trainers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $299 for kit; call for other pricing details.

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Focus On: Slow Cooker Safety

     Producer name :  USDA, Meat and Poultry Hotline
     Contact name :  Susan Conley     Director

     USDA-Food Safety and Inspection Service
     Room 2925 South
     Washington            DC     20250
     800-535-4555

     Fax : 
     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Fact sheet- 2 pages

     Partners/funding sources :  n/a
     Description :  Part of the Meat and Poultry Hotline's Food Safety 
                    Focus, this fact sheet gives recommendations for 
                    using a slow cooker to safely cook food. Originally 
                    designed for media use, they are also appropriate 
                    for consumers.

     Audience : media, consumers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  Single copy free. Camera ready master available.
     Available in quantity :  no

     Restrictions on use :  Not copyrighted.

     How to order :  Call the Meat and Poultry Hotline from 10 am to 
                     4 pm, Eastern Time, Monday-Friday.
     Comments : 


    
**************************************************************************



     Title :   Focus on: Cutting Board Safety

     Producer name :  USDA, Meat and Poultry Hotline
     Contact name :  Susan Conley     Director

     USDA-Food Safety and Inspection Service
     Room 2925 South
     Washington            DC     20250
     800-535-4555

     Fax : 
     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Fact sheet- 2 pages

     Partners/funding sources :  n/a
     Description :  Part of the Meat and Poultry Hotline's Food Safety 
                    Focus, this fact sheet addresses the issue of wood 
                    versus plastic cutting boards. In addition, 
                    recommendations for washing and sanitizing cutting 
                    boards are given. Originally designed for media use,
                    they are also appropriate for consumers.

     Audience : media, consumers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  Single copy free. Camera ready master available.
     Available in quantity :  no

     Restrictions on use :  Not copyrighted.

     How to order :  Call the Meat and Poultry Hotline from 10 am to 
                     4 pm, Eastern Time, Monday-Friday.
     Comments : 


    
**************************************************************************



     Title :   Focus on: Freezing

     Producer name :  USDA, Meat and Poultry Hotline
     Contact name :  Susan Conley     Director

     USDA-Food Safety and Inspection Service
     Room 2925 South
     Washington            DC     20250
     800-535-4555

     Fax : 
     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Fact sheet- 6 pages

     Partners/funding sources :  n/a
     Description :  Part of the Meat and Poultry Hotline's Food Safety 
                    Focus, this fact sheet addresses the issue of 
                    freezing foods, and the difference between the 
                    safety and the quality of frozen foods. Topics 
                    covered iinclude enzymes, packaging, freezer burn, 
                    color changes, safe defrosting, refreezing, and 
                    recommended freezer storage times. Originally 
                    designed for media use, they are also appropriate 
                    for consumers.

     Audience : media, consumers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  Single copy free. Camera ready master available.
     Available in quantity :  no

     Restrictions on use :  Not copyrighted.

     How to order :  Call the Meat and Poultry Hotline from 10 am to 
                     4 pm, Eastern Time, Monday-Friday.
     Comments : 


    
**************************************************************************



     Title :   Food Handler's Pocket Guide for Food Safety

     Producer name :  Food Marketing Institute
     Contact name :  Publications Sales

     Food Marketing Institute
     800 Connecticut Ave., NW, Suite 500
     Washington            DC     20006-2701
     202-429-8298
     Fax :  202-429-4529

     Internet : 


     Date produced :  1989

     Status : complete

     Format :   Brochure- pocket-sized, 20 pages.
     Partners/funding sources :  n/a

     Description :  This guide, designed to fit in a shirt pocket, 
                    covers personal hygiene, receiving and storing food 
                    and supplies, housekeeping, pest control, inspection
                    guidelines, and more. Designed as a tool for 
                    on-the-job use.

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  Spanish
     Cost :  $.75 for members; $1.50 for nonmembers.

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Food Handling is a Risky Business

     Producer name :  University of Massachusetts Cooperative 
                      Extension
     Contact name :  Rachel Swicker     Food Safety Project Manager

     202 Chenoweth Laboratory
     University of Massachusettes Cooperative Extension
     Amherst               MA     01003
     413-545-0552

     Fax :  413-545-1074
     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Lesson plan, camera-ready masters, resource lists, 
                answer keys, evaluation guidelines, fact sheets, poster.

     Partners/funding sources :  n/a
     Description :  This is a train-the-trainer curriculum designed to 
                    train key staff in human service agencies who in 
                    turn will teach a food safety program to other staff
                    and clients. The objective is to increase knowledge 
                    and adoption of recommended safe food handling 
                    practices of professional and non-professional staff
                    in agencies who care for high-risk populations. The 
                    program includes information specific to vulnerable 
                    groups, food handling, regulations (specific to 
                    Massachusetts), methods for teaching, and 
                    evaluation/adminstrative materials. The program is 
                    intended for food handlers in day care centers, 
                    family day care, shelters, resident homes, 
                    congregate meal sites, school food service, and soup
                    kitchens. The curriculum is divided into three 
                    lessons, each of 20-45 minutes.

     Audience : trainers, food handlers, professionals

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  Spanish

     Cost :  $10.50
     Available in quantity : 

     Restrictions on use : 

     How to order :  Order from above address.
     Comments :  NAL call number



    
**************************************************************************



     Title :   Food Quality, Food Safety and You!

     Producer name :  Cornell Cooperative Extension
     Contact name :  Dr. Robert B. Gravani

     Dept. of Food Science
     11 Stocking Hall
     Ithaca                NY     14853
     607-255-7922
     Fax : 

     Internet : 


     Date produced :  1989

     Status : complete

     Format :   80 slides, 1 sound cassette (30 min.), teacher's guide, 
                5 booklets, script for slides.
     Partners/funding sources :  n/a

     Description :  This slide set is intended for use with adult 
                    consumer audiences who are interested in learning 
                    about food quality and safety. Topics addressed 
                    include food quality and safety, the role consumers 
                    play in maintaining food quality and safety, proper 
                    home food storage, and the biological, chemical, and
                    physical causes of food deterioration.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability : 
     Cost :  $49 for slides, script, and supporting materials; $7.50 for 
             sound cassette, plus shipping and handling

     Available in quantity : 

     Restrictions on use :  Copyrighted
     How to order :  Order from Instructional Materials Service at 
                     Cornell University, Kennedy Hall,  Dept. of 
                     Education, Cornell University, Ithaca, NY, 
                     14853, (607) 255-9252. Item # G804ST.

     Comments :  NAL Call Number Slide no. 307

    
**************************************************************************



     Title :   Food Safety

     Producer name :  The Learning Seed
     Contact name : 

     330 Tesler Rd.
     Lake Zurich           IL     60047
     800-634-4941
     Fax : 

     Internet : 


     Date produced :  1995

     Status : complete

     Format :   Videotape (24 min), teaching guide
     Partners/funding sources : 

     Description :  Designed for consumers, the objective of the kit is 
                    to encourage the safe food handling and storage of 
                    food so as to minimize the risk of foodborne 
                    illness. The video teaches the major causes of food 
                    poisoning, the danger signals, and how to prepare 
                    and handle food safely. In the video a "poison 
                    investigator" shows a video of a meal that was 
                    prepared in an unsafe manner. Then she goes over the
                    errors that were made and how to correct them. The 
                    video is closed captioned (special equipment is 
                    required to view closed captioning).

     Audience : consumers
     Age group :  Adolescents, Adults

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $89

     Available in quantity : 

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments :  NAL Call Number Videocassette No. 1905

    
**************************************************************************



     Title :   Food Safety -- The HACCP Way

     Producer name :  American Hotel & Motel Association
     Contact name :  Mark Krueger

     The Educational Institute
     1407 South Harrison
     East Lansing          MI     48826
     800-344-4381
     Fax : 

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Video
     Partners/funding sources :  n/a

     Description :  Gives concise, easy-to-understand explanation for 
                    the HACCP approach to food safety management, 
                    including seven steps that can get an operations 
                    HACCP framework up and rolling. Covers how to 
                    construct a flow chart to trace "food paths" and 
                    identify control points.

     Audience : trainers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $89.95; call for quantity discounts

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Food Safety Advice for Persons with AIDS

     Producer name :  Food and Drug Administration
     Contact name : 

     200 C St. SW
     HFS-555
     Washington            DC        20204
     Fax :  202-401-3532


     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Folding brochure- 7 pages

     Partners/funding sources :  n/a

     Description :  Designed to help person with HIV infection reduce 
                    the risk of food poisoning, this brochure describes 
                    Campylobacter, Listeria, and Salmonella. Tips for 
                    food shopping, eating at home, eating out, and 
                    traveling abroad are given.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  Spanish
     Cost :  Up to 100 copies free; master available

     Available in quantity :  yes

     Restrictions on use :  Not copyrighted
     How to order :  For single copies call the FDA Seafood Hotline 
                     at 1-800-FDA-4010 or the FDA Office of Consumer 
                     Inquiries at (301) 443-3170. Publication No. 
                     92-2232 or 92-2232S for Spanish version.

     Comments :  or multiple copies contact FDA Communications
                 Office at 5600 Fishers Lane, room 15A19, 
                 Rockville, MD 20857, (301) 443-3220, fax 
                 (301) 443-9057.

    
**************************************************************************



     Title :   Food Safety Education for Family Physicians and Patients

     Producer name :  Clemson University
     Contact name :  Elizabeth Hoyle     Extension Food Specialist

     240 Poole Agricultural Center
     Box 340315
     Clemson               SC     29634-0315
     803-656-5713

     Fax :  803-656-5723
     Internet : lhoyle@clust1.clemson.edu


     Date produced :  1994

     Status : complete

     Format :   2 videotapes. Physician tape is 14 minutes, patient tape
                is 19 minutes.

     Partners/funding sources :  Clemson University Cooperative 
                                 Extension Service
     Description :  The physician's video focuses on pesticide residues,
                    natural carcinogens, and anticarcinogens, while the 
                    patient video mainly discusses safe food handling 
                    and preparation practices.

     Audience : physicians, professionals, consumers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  $25
     Available in quantity : 

     Restrictions on use :  Not copyrighted

     How to order :  Order from above address.
     Comments : 


    
**************************************************************************



     Title :   Food Safety Express- A Food Safety Education for 
               Preschool Children

     Producer name :  University of Missouri Cooperative Extension 
                      Service
     Contact name :  Karla Hughes

     Food and Nutrition Extension, 308 Gwynn Hall
     University of Missouri
     Columbia              MO     65211
     314-882-5117
     Fax :  314-884-5449

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Videotape (5 vignettes), teacher manual, activity 
                manual.
     Partners/funding sources :  n/a

     Description :  This program is designed for use with preschool 
                    children ages 4 through 6 and with children in 
                    kindergarten and first grade. The program consists 
                    of five video vignettes featuring puppets who 
                    introduce food safety topics in an entertaining way.
                    Titles of the vignettes are: 1) Don't Eat Worms or 
                    Germs, 2) How to Eat a Cracker, 3) How to Open Food,
                    4) How to Eat Spaghetti, 5) Peanut Butter and Belly 
                    Sandwich. In addition to the video, a teaching 
                    manual includes plans for five lessons featuring one
                    of the video vignettes with a lesson overview, 
                    objectives, and suggested activities for home and 
                    school; directions for activities including supply 
                    lists; and background information about 
                    microorganisms and food safety.

     Audience : teachers, children
     Age group :  Children

     Educational level :  Elementary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Videotape $27, Education materials (manuals and masters) 
             $17.

     Available in quantity : 

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 



    
**************************************************************************



     Title :   Food Safety Fact Finder for Media

     Producer name :  University of Nevada Cooperative Extension
     Contact name :  Dr. Jamie Benedict

     Dept. of Nutrition/142
     University of Nevada
     Reno                  NV     89557
     702-784-6445
     Fax :  702-784-6449

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Notebook in binder format.
     Partners/funding sources :  Cooperative Extension from 
                                 Arizona, New Mexico, Utah

     Description :  Two chapters in this notebook deal with foodborne 
                    illness, one with the causes and the other with 
                    prevention. Major questions regarding the causes and
                    prevention of foodborne illness are answered. A 
                    dictionary of terms, resource directory, and index 
                    are included.

     Audience : media, professionals
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Limited number of copies available free.

     Available in quantity :  no

     Restrictions on use :  Not copyrighted
     How to order : 

     Comments : 


    
**************************************************************************



     Title :   Food Safety Facts for Food Service

     Producer name :  Food and Drug Administration
     Contact name : 

     200 C St. SW
     HFS-555
     Washington            DC        20204
     Fax :  202-401-3532


     Internet : 


     Date produced :  1993

     Status : complete

     Format :   6 page booklet
     Partners/funding sources :  USDA, Food Safety and Inspection
                                 Service

     Description :  This publication gives an overview of what the Food 
                    and Drug Administration and the USDA Food Safety and
                    Inspection Service are doing to improve the safety 
                    of the U.S. food supply. It highlights areas in 
                    which food safety managers need to be informed, such
                    as food safety systems like HACCP; training; and 
                    technology. Several food safety rules and the 
                    reasons behind them are listed. A resource list is 
                    included.

     Audience : managers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity : 

     Restrictions on use : 

     How to order : 
     Comments : 


    
**************************************************************************



     Title :   Food Safety Features: Saving Foods During Winter Storms

     Producer name :  USDA, Meat and Poultry Hotline
     Contact name :  Susan Conley     Director

     USDA-Food Safety and Inspection Service
     Room 2925 South
     Washington            DC     20250
     800-535-4555

     Fax : 
     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Fact sheet- 2 pages

     Partners/funding sources :  n/a
     Description :  Part of the Meat and Poultry Hotline's Food Safety 
                    Features series, this fact sheet advises against 
                    storing foods outdoors during the winter. Instead it
                    provides other suggestions for preserving food 
                    during a power outage. Originally written for the 
                    media, these fact sheets are also appropriate for 
                    consumers.

     Audience : media, consumers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  Single copy free. Camera ready master available.
     Available in quantity :  no

     Restrictions on use :  Not copyrighted.

     How to order : 
     Comments : 


    
**************************************************************************



     Title :   Food Safety Is No Mystery

     Producer name :  Modern Talking Picture Service
     Contact name : 

     5000 Park St. North
     St. Petersburg        FL     33709
     813-541-7571
     Fax : 

     Internet : 


     Date produced : 

     Status : complete

     Format :   Videotape (34 min.), trainer's manual, and four posters.
                Available in VHS, Beta, or 3/4 inch tape.
     Partners/funding sources :  n/a

     Description :  This video was developed by the U.S. Dept. of 
                    Agriculture. Written in a detective story format, it
                    is for workers at food service establishments. 
                    Topics covered include sanitation and personal 
                    hygiene, safe food preparation, preventing 
                    contamination, and safe cooling and reheating of 
                    food. The videotape shows the how and why behind 
                    food safety. The trainer's manual encourages 
                    hands-on staff participation through a series of 
                    learning activities which can be kept by employees 
                    for self-development.

     Audience : food handlers, children
     Age group :  Young adults, adults

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  Spanish
     Cost :  English version $20.50, Spanish version $36.00

     Available in quantity : 

     Restrictions on use : 
     How to order :  Order from above address.

     Comments :  NAL Call Number Videocassette no. 237 F&N; 
                 Spanish version Videocassette no. 1202

    
**************************************************************************



     Title :   Food Safety Posters

     Producer name :  Food Marketing Institute
     Contact name :  Publications Sales

     Food Marketing Institute
     800 Connecticut Ave., NW, Suite 500
     Washington            DC     20006-2701
     202-429-8298
     Fax :  202-429-4529

     Internet : 


     Date produced : 

     Status : complete

     Format :   4 color posters.
     Partners/funding sources :  n/a

     Description :  Poster categories are personal hygiene, 
                    cross-contamination, temperature danger zones, and 
                    safe cooling and reheating.

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $8 per set of 4 posters; $5 per set for 10 or more sets.

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Food Safety Resources Database

     Producer name :  University of Florida, Home Economics Dept.
     Contact name :  Mark Tamplin     Food Safety Specialist

     3031 McCarty Hall
     P.O. Box 110310
     Gainesville           FL     32611-0310
     904-392-2030

     Fax :  904-392-8196
     Internet : mlt@gnv.ifas.ufl.edu


     Date produced : 

     Status : incomplete

     Format :   CD-ROM and on-line formats. Can be accessed through the 
                World Wide Web.

     Partners/funding sources :  n/a
     Description :  The food safety resources database contains 
                    materials suitable for consumers, teachers, and 
                    industry. Topic areas include general food handling,
                    food preservation, seafood safety, disaster 
                    information, food regulations, foodborne illness, 
                    food residues, and food technology. Users can print 
                    out fact sheets from the database. Materials are 
                    full text.

     Audience : consumers, food handlers, teachers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  na/

     Cost : 
     Available in quantity : 

     Restrictions on use : 

     How to order : 

     Comments : 

    
**************************************************************************



     Title :   Food Safety and Quality Programs for Navajo Audiences 
               Delivered by Touch Screen Interactive Multimedia Systems

     Producer name :  New Mexico State University
     Contact name :  Jeanne Gleason

     Box 30003, Dept. 3AI
     Cooperative Extension Service
     Las Cruces            NM     88005
     505-646-2701
     Fax : 

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Report and pictures of interactive kiosk that was 
                developed.
     Partners/funding sources :  W.K. Kellogg Foundation

     Description :  A touchscreen multimedia information program to 
                    deliver food safety and quality information to 
                    Navajo audiences at the Navajo Food Distribution 
                    Center as well as at the youth and WIC centers was 
                    designed. A computer controlled system incorporated 
                    computer graphics, laser disc video, computer 
                    generated text, and English/Navajo audio. Social and
                    cultural issues were addressed in the materials. The
                    system was housed in a mobile kiosk that circulated 
                    in Navajo lands.

     Audience : teachers, extension agents
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : Navajo

     Non-English availability :  Navajo
     Cost : 

     Available in quantity : 

     Restrictions on use : 

     How to order : 
     Comments : 


    
**************************************************************************



     Title :   Food Safety and Sanitation Training Program

     Producer name :  Penn State Cooperative Extension
     Contact name :  Mary R. Ehret

     Courthouse Annex
     5 Walter St.
     Wilkes-Barre          PA     18711
     717-825-1701
     Fax : 

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Training guide with reproducible handouts.
     Partners/funding sources :  n/a

     Description :  This training program, geared towards food service 
                    workers, is divided into three lessons. Lesson one 
                    discusses personal hygiene, proper hand washing 
                    techniques, and food handling techniques. Lesson two
                    teaches proper thawing techniques, holding 
                    temperatures, and cooking temperatures. Lesson three
                    defines cross contamination and how to avoid it. 
                    Each lesson includes a post-test. The lessons are 
                    designed to be used with the USDA video "Food Safety
                    Is No Mystery" (not included in kit). 

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $7.50 plus postage and handling.

     Available in quantity :  yes

     Restrictions on use :  Not copyrighted
     How to order :  Order from above address.

     Comments :  NAL Call number

    
**************************************************************************



     Title :   Food Safety and the Microwave

     Producer name :  Food Marketing Institute
     Contact name :  Publications Sales

     Food Marketing Institute
     800 Connecticut Ave., NW, Suite 500
     Washington            DC     20006-2701
     202-429-8298
     Fax :  202-429-4529

     Internet : 


     Date produced :  1991

     Status : complete

     Format :   Folding brochure- 7 pages
     Partners/funding sources :  American Frozen Food Institute, 
                                 International Microwave Power 
                                 Institute, FDA, USDA

     Description :  This brochure discusses how to prepare food safely 
                    using the microwave. Topics include getting to know 
                    your microwave, how foods cook in a microwave, 
                    defrosting foods in a microwave, microwave cooking 
                    techniques, testing for done, what to do with 
                    leftovers, reheating foods safely, and microwave 
                    food safety checks.

     Audience : consumers, food handlers
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $0.50 for single copy. $20/100, $175/1000 copies. Include 
             10% shipping and handling for bulk orders.

     Available in quantity :  yes

     Restrictions on use :  Not copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Food Safety for Fundraisers

     Producer name :  University of Wyoming, Cooperative Extension 
                      Service
     Contact name :  Linda Melcher

     University of Wyoming, CES
     P.O. Box 3354
     Laramie               WY     82071-3354
     307-766-5375
     Fax :  307-766-3379

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Videotape (22 minutes), 23 page manual.
     Partners/funding sources :  n/a

     Description :  This program is geared towards people who are not 
                    accustomed to handling large quantities of food. The
                    manual is large type with plenty of graphics. Growth
                    of bacteria are explained along with factors 
                    necessary for bacteria to multiply. Proper 
                    temperature control, cooling foods rapidly, cooking 
                    foods thoroughly, keeping thermometers calibrated, 
                    sanitizing tables and kitchenware, preventing cross 
                    contamination, and personal hygiene are discussed. 
                    The concept of HACCP is introduced. Included is a 
                    list of potentially hazardous foods.

     Audience : consumers, fundraisers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $25

     Available in quantity : 

     Restrictions on use : 
     How to order :  Order from above address.

     Comments :  NAL Call No.: Videocassette no. 2006.

    
**************************************************************************



     Title :   Food Safety for Professionals: A Reference and Study 
               Guide

     Producer name :  The American Dietetic Association
     Contact name :  Mildred McInnes Cody, Mary Keith

     PO Box 97215
     Chicago               IL         60678-7215
     800-877-1600, ext. 1776
     Fax : 

     Internet : 


     Date produced :  1991

     Status : complete

     Format :   Book, 101 pages
     Partners/funding sources :  n/a

     Description :  Designed for nutrition and dietetic professionals, 
                    chapters cover laws, regulations, and regulators; 
                    principles of food toxicology and risk assessment, 
                    toxic agents in food, investigating foodborne 
                    disease outbreaks, vehicles of foodborne illness, 
                    foodservice factors that contribute to foodborne 
                    illness, HACCP systems, dietitians and food safety.

     Audience : professionals
     Age group :  All ages/non-specific

     Educational level :  Post-graduate

     Income level :   All levels
     Cultural applicability : Professionals

     Non-English availability :  n/a
     Cost :  $14.25 for members of ADA, $17 for non-members; plus $4 
             shipping and handling

     Available in quantity : 

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments :  NAL Call No. RA601 C58 1991

    
**************************************************************************



     Title :   Food Safety/Food Sanitation Workshop: Introduction to 
               HACCP Procedures

     Producer name :  University of Nebraska-Extension Service
     Contact name :  Dr. Susan Sumner     Assistant Professor

     University of Nebraska

     Lincoln               NE     68583-0919
     402-472-7807
     Fax : 

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Notebook with agenda, 6 lessons, slides

     Partners/funding sources :  n/a
     Description :  This notebook contains materials used for training 
                    small scale and non-traditional food processors 
                    about HACCP. Topics addressed include foodborne 
                    bacteria, foodborne illnesses, food plant 
                    sanitation, food laws and regulations, and HACCP 
                    principles. The workshop agenda, several tables, 
                    slides, and a food safety/food sanitation quiz are 
                    also included.

     Audience : food handlers, trainers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost : 
     Available in quantity : 

     Restrictions on use : 

     How to order :  Order from above address.
     Comments : 


    
**************************************************************************



     Title :   Food Safety: Exploring the Risks

     Producer name :  Cornell Cooperative Extension
     Contact name :  Dr. Robert B. Gravani

     Dept. of Food Science
     11 Stocking Hall
     Ithaca                NY     14853
     607-255-7922
     Fax : 

     Internet : 


     Date produced : 

     Status : incomplete

     Format : 

     Partners/funding sources : 
     Description : 

     Audience : 

     Age group :  All ages/non-specific

     Educational level : 
     Income level : 

     Cultural applicability :

     Non-English availability : 
     Cost : 

     Available in quantity : 

     Restrictions on use : 
     How to order : 

     Comments : 


    
**************************************************************************



     Title :   Food Safety: You Make the Difference

     Producer name :  Seattle King County Department of Health
     Contact name :  Morgan Barry     Public Health Educator

     Environmental Health Division, Smith Tower
     506 Second Avenue, Room 201
     Seattle               WA     98104-2311
     206-296-4722

     Fax :  206-296-0189
     Internet : 


     Date produced :  1995

     Status : complete

     Format :   Videotape (28 min.), booklet

     Partners/funding sources :  n/a
     Description :  This video tackles four major problem areas of food 
                    protection: handwashing, cross contamination, 
                    cooking/heating/cooling, and hot and cold reheating.
                    The program features real foodservice workers who 
                    talk freely about what they do to protect their 
                    clientele and how and why they do it. Although the 
                    video will be available in six languages and in 
                    closed caption, an effort has been made throughout 
                    to make the hands on demonstrations language 
                    independent. Viewers, even though they might not 
                    understand a word of dialogue, can come away with 
                    the essentials. 

     Audience : food handlers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : Produced to "culturally competent"
     Non-English availability :  Spanish, Chinese, Korean, 
                                 Vietnamese, Russian will be 
                                 available in June, 1995

     Cost :  $25.00 plus shipping and handling; $20 when ordering 10 or 
             more.
     Available in quantity :  yes

     Restrictions on use :  Copyrighted

     How to order :  Order from above address.
     Comments : 


    
**************************************************************************



     Title :   Food Safety by Julie Miller Jones, Ph.D.

     Producer name :  Eagan Press
     Contact name : 

     3340 Pilot Knob Rd.
     St. Paul              MN     55121
     800-328-7560
     Fax : 

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Textbook- 453 pages
     Partners/funding sources :  n/a

     Description :  This is a standard text on food safety. Chapter 
                    titles are: 1) An overview of food safety, 2) 
                    Regulating food safety, 3) Establishing the safety 
                    of food components, 4) Risk-benefit, 5) Naturally 
                    occurring food toxicants, 6) Bacteriological 
                    problems occurring in food, 7) Molds and mycotoxins,
                    8) Parasites, viruses, and toxins, 9) How food 
                    processing affects nutritional quality and food 
                    safety, 10) Food additives, 11) Food colors and 
                    flavors, 12) Food irradiation, 13) Pesticides, 14) 
                    Incidental contaminants in food, 15) radionuclides 
                    in food. The second printing incorporates changes in
                    federal food labeling laws that were announced in 
                    early 1993.

     Audience : students, trainers, professionals
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $69, 10% discount on orders of 3 or more.

     Available in quantity : 

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments :  NAL Call Number TX531.J66 

    
**************************************************************************



     Title :   Food Sanitation and Safety Study Course, 2nd edition

     Producer name :  Iowa State University Press
     Contact name : 

     2121 South State Ave.
     Ames                  IA     50014
     800-862-6657
     Fax : 

     Internet : 


     Date produced :  1989

     Status : compete

     Format :   Softcover spiral bound book- 155 pages
     Partners/funding sources :  n/a

     Description :  This study course is designed for self-study by 
                    persons employed in foodservice, especially those 
                    newly employed, or as a training aid to be used by 
                    dietitians, dietary consultants, or managers. It 
                    contains basic information on sanitation as related 
                    to all areas of a foodservice department and on 
                    safety in the work environment. Each chapter 
                    contains questions, a case study, and activities.

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $17.95 plus shipping and handling

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address

     Comments :  NAL Call Number TX911.3.S3K68 1989

    
**************************************************************************



     Title :   Foodborne Illness Investigations- A Sanitation and Safety
               Curriculum for Child Nutrition Personnel

     Producer name :  North Carolina Dept. of Public Instruction
     Contact name : 




     Fax : 

     Internet : 

     Date produced :  1991

     Status : complete

     Format :   Curriculum includes instructor's manual with lesson 
                plans, overhead transparency masters, handouts; 
                student's manual with handouts and worksheets.

     Partners/funding sources :  n/a
     Description :  The goal of the curriculum is to provide child 
                    nutrition employees with guidelines for 
                    incorporating sanitary food practices in the 
                    workplace. This is done through a series of 14 
                    modules that uses lecture, overheads, videos, and 
                    activities. The USDA video "Food Safety Is No 
                    Mystery" is used in some of the lessons (not 
                    included in curriculum). Several other videos are 
                    optional- no information on how to obtain these 
                    videos is given. The National Restuarant 
                    Association's "Applied Foodservice Sanitation" is 
                    used as a background text (not included in 
                    curriculum). The curriculum was designed to offer 
                    food sanitation certification to participants if 
                    desired.

     Audience : trainers, managers, childcare providers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost : 
     Available in quantity : 

     Restrictions on use : 

     How to order : 

     Comments :  NAL Call No. QR201.F62F32 1991

    
**************************************************************************



     Title :   Foodborne Illness in the Home: How and Why What You Eat 
               Can Make You Sick

     Producer name :  The American Dietetic Association
     Contact name :  Mildred McInnes Cody, Mary Keith

     PO Box 97215
     Chicago               IL         60678-7215
     800-877-1600, ext. 1776
     Fax : 

     Internet : 


     Date produced :  1988

     Status : complete

     Format :   Folding brochure- 7 pages
     Partners/funding sources :  n/a

     Description :  Briefly explains how and why improperly handled food
                    can cause foodborne illness and basic steps that can
                    be taken for the prevention of foodborne illness. 
                    Geared towards consumers.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $3.75/each for members of ADA, $4.45 for non-members; 
             $3.75/each for 10-99 copies; $3.55/each for 100-499 copies; 
             $3.15/each for 500-999 copies.

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address. Catalog no. 8912.

     Comments : 

    
**************************************************************************



     Title :   From Farm to Fork: Beefing Up Food Safety

     Producer name :  International Food Information Council
     Contact name : 

     1100 Connecticut Avenue N.W.
     Suite 430
     Washington            DC     20036
     202-296-6540
     Fax : 

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Reprint of an article from Nov/Dec 1993 Food Insight 
                newsletter
     Partners/funding sources :  n/a

     Description :  This two-page article explains the role of the USDA 
                    in meat inspection, why pathogens are more 
                    problematic today than in the past, and basic HACCP 
                    concepts. The USDA's Safe Handling Instructions and 
                    the emergence of E. coli 0157:H7 as a health threat 
                    are highlighted.

     Audience : professionals
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Single copy free, up to 500 copies $.15 each.

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   From Market to Mealtime: What You Should Know About Meat,
               Poultry and Seafood

     Producer name :  The National Consumers League
     Contact name :  Stephyne Walker

     815 15th St., NW, Suite 928-N
     Washington            DC     20005
     202-639-8140
     Fax : 

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Brochure- 14 pages
     Partners/funding sources :  n/a

     Description :  This brochure gives an overview of safe food 
                    handling, including cooking temperatures for meat 
                    and poultry, storing food safely, handling leftovers
                    properly, and defrosting properly. Also includes 
                    nutrition recommendations and a copy of the Food 
                    Guide Pyramid.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $1 for single copy; orders of 100 + are $.25/copy; box of 
             900 for $215.00

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Germ Squirm- Kids and Safe Food Handling

     Producer name :  Virginia Cooperative Extension
     Contact name :  Ann A. Hertzler

     Virginia Tech, Human Nutrition and Foods
     223 Wallace Hall
     Blacksburg            VA     24061
     703-231-4673
     Fax : 

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Brochure- 4 pages
     Partners/funding sources :  n/a

     Description :  This guide for teachers is divided into activities 
                    and questions for 2-3 year olds, 3-5 year olds, and 
                    4-6 year olds. Activities teach children to identify
                    dirt and places where germs live and hide; identify 
                    good and bad germs and how to get rid of germs; 
                    classify ways to fight germs while eating out; 
                    demonstrate steps for washing hands, utensils, and 
                    food; show clean dish and food handling techniques; 
                    name rules for cleaning up spills; identify safe 
                    practices for cleaning supplies; and demonstrate 
                    safe food storage techniques.

     Audience : children
     Age group :  Children, ages 2-6

     Educational level :  Elementary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $1 for single copy.

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from Extension Distribution Center, 112 
                     Landsdowne St., Blacksburg, VA 24061-0512, (703)
                     231-6192.

     Comments : 

    
**************************************************************************



     Title :   Get Hooked on Seafood Safety

     Producer name :  Food and Drug Administration
     Contact name : 

     200 C St. SW
     HFS-555
     Washington            DC        20204
     Fax :  202-401-3532


     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Four separate brochures, entitled 1) Important Health 
                Information for People with Immune Disorders, 2) 
                Important Health Information for People with 
                Gastrointestinal Disorders, 3) Important Health 
                Information for People with Diabetes Mellitus, 4) 
                Important Health Information for People with Liver 
                Disease.
     Partners/funding sources :  n/a

     Description :  All four brochures are essentially the same, and 
                    offer information to people of the hazards they face
                    if they eat raw molluscan shellfish- oysters, 
                    mussels, clams, and whole scallops. The brochures 
                    also contain useful information about safe handling 
                    and consumption of seafood in general.

     Audience : consumers, professionals
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Up to 100 copies free, masters available for if need more 
             than 100 copies

     Available in quantity :  yes

     Restrictions on use :  Not copyrighted
     How to order :  For single copies call the FDA Seafood Hotline 
                     at 1-800-FDA-4010 or the FDA Office of Consumer 
                     Inquiries at (301) 443-3170.

     Comments :  For multiple copies contact FDA 
                 Communications Office at 5600 Fishers Lane, 
                 room 15A19, Rockville, MD 20857, (301) 
                 443-3220, fax (301) 443-99057.



    
**************************************************************************



     Title :   Glo-Germ

     Producer name :  Glo Germ Company
     Contact name : 

     P.O. Box 537
     Moab                  UT     84532
     1-800-842-6622
     Fax :  801-259-5930

     Internet : 


     Date produced : 

     Status : complete

     Format :   Choice of three different kits, depending on light 
                source. All kits include oil, powder, and some form of 
                light.
     Partners/funding sources :  n/a

     Description :  Glo-germ is a kit that helps teach handwashing, 
                    aseptic techniques, and general infection control. 
                    The kit consists of an oil, a powder, and a special 
                    fluorescent lamp. The oil and powder contain plastic
                    germs and the lamp reveals the germs. Students apply
                    either the oil or the powder and then work through 
                    their normal handwashing procedure. The fluorescent 
                    lamp is then used to spot the remaining germs. 

     Audience : children, trainers, food handlers
     Age group :  All ages/non-specific, children

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Kits are $49.95, $65, or $86.95, depending on the type of 
             lamp.

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Guidelines for Handling Food Safely

     Producer name :  USDA, Food Safety and Inspection Service
     Contact name : 

     14th St. and Independence Ave.
     Room 1180 South Building
     Washington            DC     20250
     202-720-9113
     Fax :  202-720-9063

     Internet : 


     Date produced :  1990

     Status : complete

     Format :   Two page reprint from Food News for Consumers, Holidays 
                1990
     Partners/funding sources :  n/a

     Description :  Four guidelines for handling food safely are stated 
                    in several languages. The guidelines are 1) Buy food
                    in undamaged containers. Refrigerate perishables 
                    quickly. 2) Keep hands and utensils clean so 
                    bacteria doesn't spread from one food to another. 3)
                    Cook food to 160 degrees F or 70 degrees C to 
                    prevent foodborne illness. 4) Never leave 
                    perishables unrefrigerated over 2 hours. Put 
                    leftovers in small containers.

     Audience : consumers, food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  Spanish, French, Korean, 
                                 Vietnamese, Chinese
     Cost : 

     Available in quantity : 

     Restrictions on use :  Not copyrighted

     How to order : 
     Comments : 


    
**************************************************************************



     Title :   Guidelines for Shop Operators

     Producer name :  International Dairy Foods Association
     Contact name :  Dr. Robert Byrne

     1250 H St., NW
     Suite 900
     Washington            DC     20005
     202-737-4332
     Fax :  202-331-7820

     Internet : 


     Date produced :  1990

     Status : complete

     Format :   Manual- 81 pages
     Partners/funding sources :  n/a

     Description :  A practical guide for managing product safety in 
                    retail ice cream and frozen yogurt shops. This 
                    manual is intended to assist shop operators in 
                    developing all three elements of a product safety 
                    program--employee education and training, 
                    environmental control and management, and routine 
                    product safety monitoring. The guidelines contain 
                    information on all operational aspects of a typical 
                    ice cream or frozen yogurt shop.

     Audience : food handlers, store managers, retail managers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $35 for nonmembers; $25 for members.

     Available in quantity : 

     Restrictions on use : 
     How to order :  Order from above address. Publication 
                     #3135-F210.

     Comments : 

    
**************************************************************************



     Title :   HACCP Manual

     Producer name :  New England Fisheries Development Association, 
                      Inc.
     Contact name :  George Nardi

     451 "D" St.
     Boston                MA     02210
     617-443-9494
     Fax :  617-443-9499

     Internet : 


     Date produced :  1994, revised yearly

     Status : complete

     Format :   Three-ring binder - 70 pages
     Partners/funding sources :  n/a

     Description :  Describes the elements of a HACCP plan. Although the
                    focus is at a wholesale level, it can be used by 
                    companies, restaurants, foodservice operations in 
                    designing a HACCP plan. It includes worksheets and 
                    references.

     Audience : managers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $50

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   HACCP Model for Ground Beef

     Producer name :  Food Marketing Institute
     Contact name :  Publications Sales

     Food Marketing Institute
     800 Connecticut Ave., NW, Suite 500
     Washington            DC     20006-2701
     202-429-8298
     Fax :  202-429-4529

     Internet : 


     Date produced :  1994

     Status : complete

     Format : 

     Partners/funding sources :  n/a
     Description :  This generic model is designed to help store 
                    managers develop a HACCP model in their store. It 
                    includes an outline for developing a HACCP model as 
                    well as a flow chart.

     Audience : retail managers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  $35 for members; $20 for nonmembers.
     Available in quantity :  yes

     Restrictions on use :  Copyrighted

     How to order :  Order from above address.
     Comments : 


    
**************************************************************************



     Title :   HACCP Reference Book

     Producer name :  The Educational Foundation of the National 
                      Restaurant Association
     Contact name :  Customer Service

     250 S. Wacker Dr., Suite 1400
     Chicago               IL     60606-5834
     800-765-2122
     Fax :  312-715-0807

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Reference manual- 198 pages
     Partners/funding sources :  n/a

     Description :  This manual presents a detailed description of a 
                    HACCP system, and gives step-by-step procedures for 
                    establishing a system. Recipes and flowcharts 
                    indicating the critical control points are provided.
                    Instructions for creating flowcharts are given. It 
                    covers the types of procedures necessary to support 
                    a HACCP system and explains how to introduce 
                    employees to a HACCP system and how to train them to
                    use it. Sample charts and forms are included. 

     Audience : trainers, managers, restuarants
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity : 

     Restrictions on use :  Copyrighted

     How to order :  Order from above address.
     Comments :  NAL Call No. TX537.H34 1993

    
**************************************************************************



     Title :   HACCP Shellfish Program: Molluscan Shellfish Handling for
               Supermarket Operators

     Producer name :  Food Marketing Institute
     Contact name :  Publications Sales

     Food Marketing Institute
     800 Connecticut Ave., NW, Suite 500
     Washington            DC     20006-2701
     202-429-8298
     Fax :  202-429-4529

     Internet : 


     Date produced :  1991

     Status : complete

     Format :   Videotape (10 min.), consumer guide (4 pages), 
                instructional manual.
     Partners/funding sources :  n/a

     Description :  Designed specifically for training supermarket 
                    seafood personnel, this HACCP educational video and 
                    manual provides a systematic approach to shellfish 
                    hazard identification assessment and control. The 
                    program documents all of the steps that need to be 
                    observed from delivery to sale.

     Audience : retail, food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $50 for 1 tape for members; $100 for nonmembers; $35 each 
             for 2-19 tapes; $20 each for 20 or more tapes.

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   HACCP: A Retail Seafood Safety Program

     Producer name :  New England Fisheries Development Association, 
                      Inc.
     Contact name :  George Nardi

     451 "D" St.
     Boston                MA     02210
     617-443-9494
     Fax :  617-443-9499

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   2 Videotapes (20 min.each) and manual (50 pages).
     Partners/funding sources :  n/a

     Description :  This program gives a straightforward presentation of
                    HACCP in actual settings with examples of HACCP 
                    plans in facilities. One video is geared towards 
                    store managers and owners who are responsible for 
                    overall food safety decisions. The other video is 
                    geared towards seafood department managers who will 
                    be responsible for implementing a HACCP plan.

     Audience : retail managers, store owners, seafood
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $40

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   HACCP: Safe Seafood from Harvest to Plate

     Producer name :  New England Fisheries Development Association, 
                      Inc.
     Contact name :  George Nardi

     451 "D" St.
     Boston                MA     02210
     617-443-9494
     Fax :  617-443-9499

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Videotape (21 min.), manual
     Partners/funding sources :  n/a

     Description :  This video and manual shows HACCP in use for seafood
                    from a fishing vessel to the dock to a restaurant. 
                    The focus in on foodservice.

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $35

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Handbook for Safe Food Service Management

     Producer name :  National Assessment Institute
     Contact name :  Lisa Atkinson

     5500 Rio Vista Drive
     Clearwater            FL     34620-3144
     813-531-4464
     Fax :  813-532-9989

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Instructor's manual with ready-made lesson plans; 
                student's handbook which includes review questions and 
                answers for each chapter; study guide with chapter 
                overviews, learner objectives, glossary and practice 
                questions
     Partners/funding sources :  n/a

     Description :  The instructor's manual, student's handbook, and 
                    study guide make up the Certified Professional Food 
                    Manager (CPFM) Learning System. Upon completion of 
                    the program, candidates are eligible to take the 
                    CPFM examination. Lesson plans are presented in a 
                    lecture of discussion format with camera-ready 
                    masters of hand-outs, charts, and forms. The 
                    material is presented in 11 chapters: 1) Managerial 
                    responsibilities, 2) Foodborne illness, 3) HACCP: a 
                    food protection system, 4) Purchasing, receiving, 
                    and storing food, 5) Preparing and serving food, 6) 
                    Equipment and utensils, 7) Cleaning, sanitizing, and
                    pest control, 8) Facilities, 9) Safety and accident 
                    prevention, 10) Training, and 11) Federal, state, 
                    and local rules and regulations. 

     Audience : food handlers, trainers
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Student's handbook- $29.20, study guide- $13.60,  
             instructor's manual- $21.60. For teachers ordering from an 
             educational institution that has an account with Prentice 
             Hall, there is a 25% discount.

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  For educational institutions call Prentice Hall 



                     at 1-800-223-2360; non educational users call 
                     Prentice Hall at 1-800-947-7700

     Comments :  NAL Call Number TX911.3 S3H36 1994

    
**************************************************************************



     Title :   Handle with Care: Preventing Food Borne Illness in 
               Nursing Homes

     Producer name :  Food and Drug Administration
     Contact name : 

     200 C St. SW
     HFS-555
     Washington            DC        20204
     Fax :  202-401-3532


     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Videotape for administrators and medical directors, 
                videotape for food service managers and workers, 
                teaching guide (includes focus points and quiz), FDA 
                Consumer article, FDA Food Service Sanitation Manual, 
                HCFA regulations reference sheet and survey form, 
                kitchen food safety poster (English and Spanish).
     Partners/funding sources :  Centers for Disease Control, 
                                 Health Care Financing 
                                 Administration

     Description :  The video for nursing home administrators and 
                    medical directors focuses on the medical and 
                    scientific aspects of foodborne illness. The video 
                    for nursing home food service managers and workers 
                    focuses on poor food handling and kitchen practices 
                    and the recommended steps that can be taken to 
                    reduce the risk of outbreaks. Both videos include 
                    case studies which can be used to initiate further 
                    discussion in training sessions. The intent of the 
                    tapes is to provide an introduction for a course or 
                    training session, or alternatively, as a summary of 
                    what has been learned. The teaching guide provides 
                    background information and statistics. 

     Audience : professionals, nursing home administrators
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $39 plus $3 handling.

     Available in quantity :  yes

     Restrictions on use :  Not copyrighted
     How to order :  Order from NTIS, 5285 Port Royal Rd., 



                     Springfield, VA 22161, 1-800-553-NTIS. Order 
                     #PB92-780857.

     Comments :  NAL Call Number Videocassette no. 1708.

    
**************************************************************************



     Title :   Hellman's Summer Food Safety

     Producer name :  Best Foods Consumer Communications
     Contact name :  Jessie Ristic     Publicity Manager

     P.O. Box 8000
     International Plaza
     Englewood Cliffs      NJ     07632
     201-894-2364

     Fax : 
     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Three-sided foldout

     Partners/funding sources :  n/a
     Description :  This foldout by Best Foods reassures consumers that 
                    commercially-prepared mayonnaise does not cause food
                    poisoning. It warns against homemade mayonnaise. 
                    Nine food safety tips are listed on the back.

     Audience : consumers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  Free
     Available in quantity :  yes

     Restrictions on use :  Copyrighted

     How to order :  Order from: Mayonnaise Safety, Box 307, Dept. 
                     MSX, Coventry, CT 06238.
     Comments : 


    
**************************************************************************



     Title :   Introduction to Kitchen Safety: Disasters Waiting to 
               Happen

     Producer name :  The School Company
     Contact name : 

     P.O. Box 5379
     Vancouver             WA     98668
     206-696-3529
     Fax : 

     Internet : 


     Date produced :  1991

     Status : complete

     Format :   Videotape (15 min.), teaching manual with activities.
     Partners/funding sources :  n/a

     Description :  This video for young people who are just beginning 
                    to become independent teaches about basic food 
                    safety. A chef teaches about proper refrigerator 
                    temperature, heating and cooling foods, 
                    cross-contamination, storing left-overs, thawing 
                    frozen foods, storing foods in the freezer, storing 
                    produce, and pull dates on foods. Using knives and 
                    how to prevent shocks and fires in the kitchen are 
                    also discussed.  (The narrator states that the 
                    danger zone is 80 - 140 degrees F., but gives proper
                    temperature for refrigerator.)

     Audience : adolescents
     Age group :  Youth, adolescents

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $79

     Available in quantity : 

     Restrictions on use :  Copyrighted
     How to order :  Order from Cambridge Educational, P.O. Box 2153,
                     Charleston, WV, 25328-2153, 800-468-4227, fax 
                     304-744-9351.

     Comments : 

    
**************************************************************************



     Title :   Investigating an Outbreak: Pharyngitis in Louisiana

     Producer name :  Centers for Disease Control and Prevention
     Contact name : 




     Fax : 

     Internet : 

     Date produced :  1994

     Status : complete

     Format :   Computer software. Need IBM-compatible computer running 
                DOS 3.31 or later with 3 MB of free diskspace.

     Partners/funding sources :  n/a
     Description :  "Pharyngitis in Louisiana" is a computer-based 
                    epidemiologic case study that simulates a real-life 
                    outbreak investigation. The investigation is brought
                    to life through the characters you encounter and the
                    places you go. As you progress through the case 
                    study, you uncover new information just as you would
                    in an actual investigation. Your decisions influence
                    the direction of the investigation because you 
                    decide who you will talk to, where you will go, what
                    resources you will use, and what data you will 
                    collect and analyze. Upon successful completion of 
                    this self-study course, .8 Continuing Education 
                    Units or 8 Continuing Medical Education credits are 
                    available.

     Audience : public health workers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  $20
     Available in quantity : 

     Restrictions on use : 

     How to order :  Order from Public Health Foundation, Attention: 
                     Order Dept., P.O. Box 753, Waldorf, MD 20604, 
                     1-800-41 TRAIN.
     Comments : 


    
**************************************************************************



     Title :   Is Food in My Kitchen a Safety Hazard?

     Producer name :  North Dakota State University Extension Service
     Contact name :  Patricia Beck     Extension Nutrition Specialist

     NDSU Extension Service, Box 5016
     North Dakota State University
     Fargo                 ND     58105-5016
     701-231-7251

     Fax :  701-231-8568
     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Booklet- 31 pages.

     Partners/funding sources :  n/a
     Description :  This booklet covers food safety from the origin of 
                    pathogenic microorganisms to shopping, transporting,
                    storing, preparation, cooking safely, serving, and 
                    handling leftovers. A cupboard storage chart, 
                    refrigerator/freezer storage chart, and glossary are
                    included.

     Audience : consumers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  $.25
     Available in quantity :  yes

     Restrictions on use :  Persmission required to reproduce

     How to order :  Order from Distribution Center, Morrill Hall 10,
                     Box 5655, Fargo, ND 58105-5655, (701) 231-7882. 
                     Publication # HE-492.
     Comments : 


    
**************************************************************************



     Title :   Keep Your Food Safe

     Producer name :  Food and Drug Administration
     Contact name : 

     200 C St. SW
     HFS-555
     Washington            DC        20204
     Fax :  202-401-3532


     Internet : 


     Date produced :  1991

     Status : complete

     Format :   Booklet (20 pages)
     Partners/funding sources :  USDA

     Description :  This low literacy booklet teaches about basic food 
                    safety principles. The print is large with 
                    accompanying color pictures.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  Elementary, low literacy

     Income level :   All levels, low literacy
     Cultural applicability : General public

     Non-English availability :  Spanish
     Cost :  Up to 100 copies free, masters available for if need more 
             than 100 copies

     Available in quantity :  yes

     Restrictions on use :  Not copyrighted
     How to order :  For single copies call the FDA Seafood Hotline 
                     at 1-800-FDA-4010 or the FDA Office of Consumer 
                     Inquiries at (301) 443-3170. Publication No. 
                     91-2234 or 92-2234S for Spanish version.

     Comments :  For multiple copies contact FDA 
                 Communications Office at 5600 Fishers Lane, 
                 room 15A19, Rockville, MD 20857, (301) 
                 443-3220, fax (301) 443-99057.

    
**************************************************************************



     Title :   Keeping Food Safe

     Producer name :  University of Wisconsin-Extension
     Contact name : 

     Cooperative Extension Publications
     30 N. Murray St., Room 245
     Madison               WI     53715
     608-262-3346
     Fax : 

     Internet : carol.pollock@mail.admin.wics.edu


     Date produced :  1993

     Status : complete

     Format :   Softcover book- 28 pages
     Partners/funding sources :  n/a

     Description :  The following topics are covered: understanding food
                    poisoners, how to know when food is spoiled, food 
                    safety begins at the grocery store, fish and your 
                    health, temperature is important, store your food 
                    safely, the power is out!, keeping your kitchen 
                    clean, controlling household pests, getting ready to
                    cook, serving food safely, and taking care of 
                    leftovers. Several activities are included: what's 
                    wrong with this picture?, where would you put this 
                    food?, the case of the suspicious chili. Pictures 
                    are in black and white.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level : 

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $1.50 each; 10% discount on 100+ copies

     Available in quantity :  yes

     Restrictions on use :  Permission required to reproduce
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Learn Your Food Safety I.Q.: Eight Questions for 
               Childcare Providers

     Producer name :  The Pennsylvania State University
     Contact name :  Dr. Madeleine Sigman-Grant

     College of Agricultural Sciences, Ag Information Services
     119 Ag Administration Building
     University Park       PA     16802
     814-865-6309
     Fax :  814-863-9877

     Internet : 


     Date produced :  1991

     Status : complete

     Format :   1 VHS videocassette (23 min), transparencies, handouts, 
                lesson plans, camara-ready masters provided
     Partners/funding sources :  USDA Extension Service

     Description :  Consists of seven units: 1) Food poisoning, 2) 
                    Bacteria are hitchhikers, 3) Bacteria: how do they 
                    grow?, 4) But bacteria on hold with heat and cold, 
                    5) Take good care of my baby, 6) Picnic Safely, 7) 
                    Those pesky pests. Each unit is approximately 30 
                    minutes in length and can be presented alone or with
                    other units. The materials were designed for direct 
                    teaching by extension professionals, or for 
                    self-study by childcare providers.

     Audience : food handlers, childcare providers
     Age group :  All ages/non-specific

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $40, includes shipping and handling. For orders of 25-49 
             copies, price is $30 each.

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from The Penn State University, 
                     Publications Distribution Center, 112 Ag Admin 
                     Bldg., University Park, PA 16802, (814-865-6713)
                     . Order # is L36526 VH

     Comments :  NAL Call Number Videocassette no. 1647

    
**************************************************************************



     Title :   Mantenga Sanos Los Alimentos (Keep Foods Healthy)

     Producer name :  USDA, Food Safety and Inspection Service
     Contact name : 

     14th St. and Independence Ave.
     Room 1180 South Building
     Washington            DC     20250
     202-720-9113
     Fax :  202-720-9063

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Reprint from Winter 1993 Food News for Consumers- 4 
                pages.
     Partners/funding sources :  n/a

     Description :  Large type and easy to read, this reprint for 
                    Hispanic consumers discusses foodborne illness in a 
                    general sense and teahces about buying foods in the 
                    store, making sure juices from one product do not 
                    contaminate the rest of one's food, washing hands, 
                    using a plastic cutting board, defrosting foods, 
                    making sure foods are thoroughly cooked, and how to 
                    handle leftovers. When in doubt, throw it out is 
                    stressed. 

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  Low literacy

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  Spanish
     Cost : 

     Available in quantity : 

     Restrictions on use : 

     How to order : 
     Comments : 


    
**************************************************************************



     Title :   Meals, Microbes and You!

     Producer name :  Cornell Cooperative Extension
     Contact name :  Dr. Robert B. Gravani

     Dept. of Food Science
     11 Stocking Hall
     Ithaca                NY     14853
     607-255-7922
     Fax : 

     Internet : 


     Date produced :  1984

     Status : complete

     Format :   63 slides with script, study guide, audio tape
     Partners/funding sources :  n/a

     Description :  Discusses safe food preparation, causes and 
                    prevention of foodborne disease, proper handling and
                    storage of food, effective temperature control. 
                    Geared towards food service personnel.

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  Spanish
     Cost :  $51.15 plus shipping and handling

     Available in quantity : 

     Restrictions on use :  Copyrighted
     How to order :  Order from Instructional Materials Service at 
                     Cornell University, Kennedy Hall,  Dept. of 
                     Education, Cornell University, Ithaca, NY, 
                     14853, (607) 255-9252. Item # G801ST.

     Comments :  NAL Call Number Slide no. 119 F&N

    
**************************************************************************



     Title :   Model Food Service Sanitation Certification and Training 
               Program

     Producer name :  Kansas State University Cooperative Extension 
                      Service
     Contact name :  Karen Penner, PhD, RD

     Justin Hall
     Kansas State University
     Manhattan             KS     66506-1407
     913-532-5782
     Fax : 

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Final report describing project, lesson plans and study 
                guide.
     Partners/funding sources :  n/a

     Description :  The training program uses the SERVSAFE curriculum 
                    developed by the National Restaurant Association, 
                    which is purchased separately. Objectives, steps, 
                    and evaluation of the program are described. Lesson 
                    plans, study guides, activities, tests, and 
                    exercises are included for training food service 
                    personnel and for training trainers. 

     Audience : trainers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity : 

     Restrictions on use : 

     How to order : 
     Comments : 


    
**************************************************************************



     Title :   Molluscan Shellfish Handling for Retailers

     Producer name :  Food Marketing Institute
     Contact name :  Publications Sales

     Food Marketing Institute
     800 Connecticut Ave., NW, Suite 500
     Washington            DC     20006-2701
     202-429-8298
     Fax :  202-429-4529

     Internet : 


     Date produced :  1989

     Status : complete

     Format :   Videotape (10 min.), consumer guide (4 pages), manual (8
                pages).
     Partners/funding sources :  n/a

     Description :  The video specifies sanitary controls and 
                    record-keeping requirements for retailers. Emphasis 
                    is also on: keeping proper temperatures; checking 
                    the condition of shipping containers; observing 
                    "sell by" dates; monitoring storage and case 
                    displays; keeping products separate; practicing 
                    correct work and hygiene habits; and seeing that 
                    daily inspections are made of preparation and 
                    retailing areas. The programs stresses that adhering
                    to safe handling methods will help reduce the 
                    potential health risks  that could occur with the 
                    consumption of raw or partially cooked molluscan 
                    products.

     Audience : retail, food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $50 for 1 tape for members; $100 for nonmembers; $35 each 
             for 2-19 tapes; $20 each for 20 or more tapes; $5 for each 
             additional manusl (members), $10 (nonmembers).

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Operation : Safe Food. A Satellite Video Conference

     Producer name :  University of Wyoming, Cooperative Extension 
                      Service
     Contact name :  Linda Melcher

     University of Wyoming, CES
     P.O. Box 3354
     Laramie               WY     82071-3354
     307-766-5375
     Fax :  307-766-3379

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   3 videotapes (46 min., 45 min. and 71 min.), 26 page 
                manual.
     Partners/funding sources :  n/a

     Description :  These videotapes are from the Operation: Safe Food 
                    program that aired April 21, 1993. It is geared 
                    mainly towards food handlers. The manual covers 
                    growth of bacteria along with factors necessary for 
                    bacteria to multiply, proper temperature control, 
                    cooling foods rapidly, reheating foods, cooking 
                    foods thoroughly, keeping thermometers calibrated, 
                    sanitizing tables and kitchenware, preventing cross 
                    contamination following commercial recipes, and 
                    personal hygiene are discussed. The concept of HACCP
                    is introduced. Included is a list of potentially 
                    hazardous foods. There are a couple of activities 
                    for particiapants to do.

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $75

     Available in quantity : 

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Operation Risk

     Producer name :  Michigan State University Extension
     Contact name :  Pat Hammerschmidt

     MSU Bulletin Office, 10-B Agricultural Hall
     Michigan State University
     East Lansing          MI     48824-1039
     612-355-0240
     Fax : 

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Four lessons (15-25 minutes each), teacher/leader guide,
                learner activities, videotape, poster,  Handwashing Rap 
                audiocassette tape, and an interactive computer game 
                called Risk Raiders (for Macintosh computers).
     Partners/funding sources :  n/a

     Description :  Operation Risk is a curriculum designed to assist in
                    teaching the hows and whys of safe food handling. 
                    Through this curriculum, kids explore ways to ensure
                    their own health by learning what they can do to 
                    prevent foodborne illness. Kids assume the role of 
                    detectives as they work through this multimedia 
                    program with fun-to-solve cases, missions to 
                    complete at home with an adult, and a variety of 
                    learning activities designed to challenge young 
                    problem solvers (grades 3-5). 

     Audience : children
     Age group :  Children

     Educational level :  Elementary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Notebook and learning materials $60, Risk Raiders computer 
             game $30.

     Available in quantity : 

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Pack a Safe Lunch

     Producer name :  Washington State University
     Contact name :  Val Hillers     Extension Food Specialist

     Washington State University

     Pullman               WA     99164-6376
     509-335-2970
     Fax :  509-335-4815

     Internet : hillers@coopext.cahe.wsu.edu


     Date produced :  1990

     Status : complete

     Format :   Folding brochure- 6 pages

     Partners/funding sources :  n/a
     Description :  After explaining how foods can make people sick, 
                    this publication lists foods that can safely be left
                    at room temperature for 4-6 hours and those that are
                    potentially unsafe and must be handled properly to 
                    prevent growth of bacteria. Tips for keeping cold 
                    foods cold and hot foods hot are given.

     Audience : consumers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  $1, 25% discount for orders of 100+.
     Available in quantity : 

     Restrictions on use : 

     How to order :  Order from Bulletins Office, Cooperative 
                     Extension, Cooper Publications Bldg., Washington
                     State University, Pullman, WA 99164-5912. 
                     Bulletin number is EB1490.
     Comments : 


    
**************************************************************************



     Title :   Perishable Products Video Presentation & Code of 
               Practices for Handling Ice Cream and Novelties

     Producer name :  International Dairy Foods Association
     Contact name :  Dr. Robert Byrne

     1250 H St., NW
     Suite 900
     Washington            DC     20005
     202-737-4332
     Fax :  202-331-7820

     Internet : 


     Date produced :  1991

     Status : complete

     Format :   Videotape (13 min.), and booklet
     Partners/funding sources :  n/a

     Description :  Designed to educate grocery store managers and 
                    frozen food clerks on the perishability of ice cream
                    products and the profitability of the ice cream 
                    category, this video outlines the steps vital to 
                    proper handling and merchandising. Each of the steps
                    is shown in a "how to" and "how not to" format. The 
                    accompanying Code of Practices, a 10-page booklet, 
                    of tips for proper handling, provides a leave-behind
                    training tool to further educate workers.

     Audience : food handlers, store managers, retail managers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $45 for nonmembers; $20 for members. Extra Code of 
             Practices- $1 each.

     Available in quantity : 

     Restrictions on use : 
     How to order :  Order from above address. Publication 
                     #3124-F210.

     Comments : 

    
**************************************************************************



     Title :   Plate It Safe: 42 Essential Ways to be Safe at the Plate

     Producer name :  North Central Regional Extension Service
     Contact name : 

     Kansas State University
     Distribution Center, Umberger Hall
     Manhattan             KS     66506-3406
     913-532-5830
     Fax : 

     Internet : 


     Date produced :  1990

     Status : complete

     Format :   Poster- 11" x 24"
     Partners/funding sources :  n/a

     Description :  This poster lists 42 ways to keep food safe. Topics 
                    include shopping, refrigerators and freezers at 
                    home, food handling, cooking, serving, and 
                    leftovers.

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $. 16 each

     Available in quantity : 

     Restrictions on use : 
     How to order :  Order from above address. Ask for publication 
                     #448.

     Comments : 

    
**************************************************************************



     Title :   Plating It Safe

     Producer name :  National Live Stock and Meat Board
     Contact name :  Janet Helm, M.S., R.D.     Director of Information

     444 North Michigan Ave.

     Chicago               IL     60611
     800-368-3138
     Fax :  800-368-3136

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Color folding brochure- 8 pages

     Partners/funding sources :  Assoc. of State and Territorial 
                                 Health Officials, Assoc. of 
                                 State and Territorial Public 
                                 Health Nutrition Directors, Nat.
                                 Assoc. of County Health 
                                 Officials
     Description :  This brochure contains a checklist to use during 
                    each step in food handling- from grocery shopping 
                    through storing leftovers. Topics covered include 
                    the danger zone, at the grocery store, in the 
                    kitchen, cooking thoroughly (with table of internal 
                    cooked temperatures), serving safely at home and 
                    away from home, handling leftovers, 10 common food 
                    safety mistakes, and what to do in case of foodborne
                    illness.

     Audience : consumers

     Age group :  All ages/non-specific
     Educational level :  Post-secondary

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability : 

     Cost :  $ .15 each; for orders of 10 or more, $.10 each
     Available in quantity :  yes

     Restrictions on use :  Copyrighted

     How to order :  Order from above address.
     Comments : 


    
**************************************************************************



     Title :   Play It Safe: Goals for Food Safety

     Producer name :  Food Marketing Institute
     Contact name :  Publications Sales

     Food Marketing Institute
     800 Connecticut Ave., NW, Suite 500
     Washington            DC     20006-2701
     202-429-8298
     Fax :  202-429-4529

     Internet : 


     Date produced :  1990

     Status : complete

     Format :   Workbook (16 pages) with activities, game board
     Partners/funding sources :  USDA, AMI, FMI, IFIC, NAWGA, 
                                 NFI, NFPA, NGA, NTF, PMA, 
                                 UFF&VA, AAP

     Description :  This booklet contains four lesson plans, each 
                    complete with objectives, background information, 
                    teaching strategies, and optional activities. 
                    Complementary activities included with each lesson 
                    plan can be duplicated and distributed to the class.
                    A resource page provides further information, 
                    including correlation of these materials with 
                    appropriate textbooks. Also included is a simple yet
                    challenging game called Play It Safe.

     Audience : children
     Age group :  Youth

     Educational level :  Elementary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  One copy available free.

     Available in quantity : 

     Restrictions on use : 
     How to order :  Order from above address.

     Comments :  Publication is in the process of being 
                 updated. Quantities may be limited. Also may 
                 be available for $5 from the Internation Food
                 Information Council, 1100 Connecticut Ave., 
                 NW, Suite 430, Washington, DC 20036, (202) 
                 296-6540.

                 NAL Call No.: aTP373.5 P55



    
**************************************************************************



     Title :   Preparing Food Safely: You're the Key

     Producer name :  Cornell Cooperative Extension
     Contact name :  Dr. Robert B. Gravani

     Dept. of Food Science
     11 Stocking Hall
     Ithaca                NY     14853
     607-255-7922
     Fax : 

     Internet : 


     Date produced :  1986

     Status : complete

     Format :   65 slides with audio tape (25 min.), script for slides, 
                and training tips.
     Partners/funding sources :  n/a

     Description :  Kit is intended for use with food service personnel.
                    It deals with good food service sanitation and 
                    highlights the employee's role in the preparation of
                    safe and wholesome food products. The slide set 
                    addresses such topics as the importance of safe food
                    preparation; the prevention of foodborne diseases; 
                    the need for good personal hygiene; and the proper 
                    procedure for hand washing.

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability : 
     Cost :  $54.45 plus shipping and handling

     Available in quantity :  no

     Restrictions on use :  Copyrighted
     How to order :  Order from Instructional Materials Service at 
                     Cornell University, Kennedy Hall,  Dept. of 
                     Education, Cornell University, Ithaca, NY, 
                     14853, (607) 255-9252. Item # G803ST.

     Comments : 

    
**************************************************************************



     Title :   Preventing Foodborne Illness

     Producer name :  USDA, Food Safety and Inspection Service
     Contact name : 

     14th St. and Independence Ave.
     Room 1180 South Building
     Washington            DC     20250
     202-720-9113
     Fax :  202-720-9063

     Internet : 


     Date produced :  1990

     Status : complete

     Format :   Booklet- 22 pages.
     Partners/funding sources :  n/a

     Description :  Covers principles of keeping food safe from 
                    shopping, home storage, preparation, and serving to 
                    handling leftovers. Also includes information on 
                    power outages/appliance failure, spoilage and mold, 
                    parasites, and bacteria that can cause foodborne 
                    illness.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity : 

     Restrictions on use :  Not copyrighted

     How to order : 
     Comments : 


    
**************************************************************************



     Title :   Preventing Foodborne Illness: Escherichia coli 0157:H7

     Producer name :  Center for Disease Control and Prevention
     Contact name : 




     Fax : 

     Internet : 

     Date produced : 

     Status : complete

     Format :   Brochure- 5 pages

     Partners/funding sources :  n/a
     Description :  This brochure describes E. coli 0157:H7 and tells 
                    how it spreads, what illness it causes and how E. 
                    coli 0157:H7 infection is diagnosed and treated. 
                    Tips for prevention are also presented.

     Audience : consumers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost : 
     Available in quantity : 

     Restrictions on use : 

     How to order : 

     Comments : 

    
**************************************************************************



     Title :   Preventing Foodborne Illness: Listeriosis

     Producer name :  Center for Disease Control and Prevention
     Contact name : 




     Fax : 

     Internet : 

     Date produced :  1994

     Status : complete

     Format :   Brochure- 6 pages

     Partners/funding sources :  n/a
     Description :  This brochure describes how Listeria gets into food,
                    who is at risk for listeriosis and how it is 
                    contracted, how to tell if one has listeriosis, how 
                    to prevent it, how to reduce risk of contracting 
                    listeriosis, and what is being done by the 
                    government. 

     Audience : consumers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost : 
     Available in quantity : 

     Restrictions on use : 

     How to order : 

     Comments : 

    
**************************************************************************



     Title :   Preventing Foodborne Listeriosis

     Producer name :  USDA, Food Safety and Inspection Service
     Contact name : 

     14th St. and Independence Ave.
     Room 1180 South Building
     Washington            DC     20250
     202-720-9113
     Fax :  202-720-9063

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   8 page Backgrounder
     Partners/funding sources :  n/a

     Description :  This Backgrounder on Listeria monocytogenes tells 
                    about the organism and where it is found, its growth
                    parameters, and how it is detected in foods. 
                    Listeriosis is described, including who is at risk, 
                    how it is transmitted, what the symptoms are, 
                    outbreaks, incidence, diagnosis and treatment. 
                    Preventing listeriosis and the role of the 
                    government, as well as recommendations for 
                    individuals are also covered. 

     Audience : consumers, food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity :  yes

     Restrictions on use : 

     How to order : 
     Comments : 


    
**************************************************************************



     Title :   Produce Safety and Sanitation

     Producer name :  National Grocers Association
     Contact name :  Gail Hanger

     1825 Samuel Morse Drive
     Reston                VA     22090-5317
     703-437-5300
     Fax :  703-437-7768

     Internet : 


     Date produced : 

     Status : complete

     Format :   Videotape
     Partners/funding sources :  n/a

     Description :  Targeted toward new employees, this videotape 
                    reviews the basic safety and sanitation procedures 
                    for maintaining a safe, clean produce department.

     Audience : retail
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $49.95 for members; $59.95 for nonmembers

     Available in quantity : 

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Producer Through Consumer--Partners to a Safe Food Supply

     Producer name :  Purdue University Cooperative Extension Service
     Contact name :  April Mason, Ph.D.     Dept. of Foods and Nutrition

     Purdue University
     1264 Stone Hall
     West Lafayette        IN     47901-1264
     317-494-8539

     Fax : 
     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Lesson plan, camera-ready masters, fact sheets, overhead
                transparencies, video.

     Partners/funding sources :  n/a
     Description :  This curriculum has as its objective to teach major 
                    food safety issues. Using lecture, news articles, 
                    brochure, and video formats the lesson covers 
                    information regarding microbial contamination, 
                    pesticides, and foodborne illness. The accompanying 
                    "Reference Manual" consists of summary papers on 29 
                    food safety topics and is meant as a tool for 
                    Extension Agents in answering the public's food 
                    safety questions, for preparing a program, or 
                    gaining background information.

     Audience : professionals, extension specialists, children

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  Item # HE-621 Food Safety Reference Manual only- $30; Item #
             HE-622 Food Safety Curriculum Package- $50
     Available in quantity : 

     Restrictions on use : 

     How to order :  Order from Media Distribution Center, 301 South 
                     2nd St., Lafayette, IN 47901-1092, (317) 
                     494-6794.
     Comments : 


    
**************************************************************************



     Title :   Project Food Safety- Educational Units for the Middle 
               Level Science Classroom

     Producer name :  Montana State University Extension Service
     Contact name :  Phyliss Dennee

     Extension Publications
     Rm 118, Culbertson Hall, MSU
     Bozeman               MT     59717
     406-994-3273
     Fax : 

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Three teacher's guides with lesson plans, pre- and 
                posttest, activities.
     Partners/funding sources :  n/a

     Description :  Project Safety consists of 3 different modules for 
                    middle school youth. The 8th grade unit is about 
                    food irradiation, the 7th grade unit focuses on 
                    pesticides, and the 6th grade unit topic is 
                    microbial contamination. The units can be purchased 
                    together or separately. The major concepts taught in
                    the microbial contamination unit are the "danger 
                    zone" and cross-contamination. Two laboratory 
                    activities along with several reinforcement 
                    activities make up this unit's content which probes 
                    the subjects of food poisoning, bacteria treatment 
                    and prevention, and characteristics of bacteria and 
                    bacterial growth. The units were designed to be 
                    easily incorporated into the present science 
                    curriculum at each grade level.

     Audience : grades 6-8
     Age group :  Youth, adolescents

     Educational level :  , secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Each unit is $5.

     Available in quantity : 

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************




     Title :   Quality Sanitation Management

     Producer name :  American Hotel & Motel Association
     Contact name :  Mark Krueger

     The Educational Institute
     1407 South Harrison
     East Lansing          MI     48826
     800-344-4381
     Fax : 

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Textbook, softcover- 494 pages
     Partners/funding sources :  n/a

     Description : 

     Audience : , students, managers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $33.95; call for quantity discounts

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Ready-To-Eat Seafoods

     Producer name :  University of Florida, Food Science Dept.
     Contact name :  Dr. Steven Otwell     Seafood Specialist

     U. of Florida, Food Science Dept.
     P.O. Box 110370
     Gainesville           FL     32611
     904-392-1991

     Fax : 
     Internet : 


     Date produced :  1989

     Status : complete

     Format :   Folding brochure- 3 pages.

     Partners/funding sources :  Florida Sea Grant Program
     Description :  This brochure lists examples of cross-contamination 
                    of seafoods, describes the bacteria Vibrio 
                    parahaemolyticus, and gives tips on preventing 
                    seafoodborne illness.

     Audience : food handlers, consumers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  Free.
     Available in quantity :  yes

     Restrictions on use : 

     How to order :  Order from above address.
     Comments : 


    
**************************************************************************



     Title :   Recipe for a Safe and Delicious Hamburger

     Producer name :  USDA, Food Safety and Inspection Service
     Contact name : 

     14th St. and Independence Ave.
     Room 1180 South Building
     Washington            DC     20250
     202-720-9113
     Fax :  202-720-9063

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   5x7 inch card
     Partners/funding sources :  n/a

     Description :  This colorful card shows a hamburger on front with 
                    the words "Before you take a bite, make sure it's 
                    brown in the middle". On the reverse side are 
                    written food safety tips. The main emphasis of the 
                    card is to make sure hamburgers are completely 
                    cooked.

     Audience : consumers
     Age group :  Adolescents, Adults

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  Spanish
     Cost : 

     Available in quantity : 

     Restrictions on use :  Not copyrighted

     How to order : 
     Comments : 


    
**************************************************************************



     Title :   Requirements for Cooked Uncured Meat Products

     Producer name :  USDA, Food Safety and Inspection Service
     Contact name : 

     14th St. and Independence Ave.
     Room 1180 South Building
     Washington            DC     20250
     202-720-9113
     Fax :  202-720-9063

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   4 page Backgrounder
     Partners/funding sources :  n/a

     Description :  This Food Safety and Inspection Service Backgrounder
                    describes the rule that sets heating, cooking, 
                    cooling, handling and storage requirements for 
                    processing plants that make cooked, partially-cooked
                    or char-marked ground meat products. The rule was 
                    enacted in response to recent outbreaks of E. coli 
                    0157:H7.

     Audience : consumers, food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity :  yes

     Restrictions on use : 

     How to order : 
     Comments : 


    
**************************************************************************



     Title :   Retail Store Sanitation Manual

     Producer name :  American Institute of Baking
     Contact name : 

     1213 Bakers Way
     Manhattan             KS     66502
     800-633-5137
     Fax :  913-537-1493

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Reference manual- 153 pages
     Partners/funding sources :  n/a

     Description :  This consolidated reference manual for the retail 
                    store operator provides the basic understanding of 
                    environmental factors and hygiene principals 
                    required to develop programs to reduce and manage 
                    the potential for losses from spoilage and to 
                    prevent foodborne illnesses. The book contains 
                    chapters on managing food safety programs, store 
                    construction, equipment design and installation, 
                    staffing and training, microorganisms, operational 
                    methods and practices, cleaning practices, pest 
                    control and IPM procedures.

     Audience : retail, managers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $15

     Available in quantity : 

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   S.A.F.E. Flyers

     Producer name :  Cornell Cooperative Extension
     Contact name :  Dr. Robert B. Gravani

     Dept. of Food Science
     11 Stocking Hall
     Ithaca                NY     14853
     607-255-7922
     Fax : 

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Flyer- 8-1/2 x 5-1/2 inch. 
     Partners/funding sources :  Colorado State University, USDA 
                                 Extension Service

     Description :  Each of the four flyers is double-sided, with black 
                    and red print and main concepts in bold. Flyer #1- 
                    Safe Food Selection Tips When Shopping on one side, 
                    and Safe Food Selection Tips When Eating Out on the 
                    other side. Flyer #2- Safe Food Handling Tips Keep 
                    It Clean on both sides. Flyer #3- Safe Food Handling
                    Tips Cook It Safe on one side, Safe Food Handling 
                    Tips Microwave It Safe on the other side. Flyer #4- 
                    Safe Food Handling Tips Avoid Cross Contamination on
                    one side, Safe Food Handling Tips Avoid Cross 
                    Contamination With Leftovers on the other side.


     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability : 
     Cost :  Each flyer sold separately in sets of 50 for $7.50 plus 
             shipping and handling.

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from Instructional Materials Service at 
                     Cornell University, Kennedy Hall,  Dept. of 
                     Education, Cornell University, Ithaca, NY, 
                     14853, (607) 255-9252. Item # G801 - G804.

     Comments : 

    
**************************************************************************




     Title :   S.A.F.E.: Safety and Food Excellence, A Food Handling 
               Education Program for Food Service Workers

     Producer name :  Colorado State University
     Contact name :  Pat Kendall     Extension Food and Nutrition 
                                     Specialist
     Dept. of Food Science and Human Nutrition
                           CO
     Fort Collins                 80523
     303-491-7334
     Fax :  303-491-7252

     Internet : 

     Date produced : 
                      1993
     Status : complete

     Format :   Videotape (73 min.), lesson plans for 4 lessons, case 
                studies, food safety questionnaires, resource list, 
                background articles, flyers, magnets, slides with 
                script.

     Partners/funding sources :  Cornell Cooperative Extension

     Description :  This is a train the trainer program in which 
                    extension agents, nurses, dietitians, dietary 
                    managers, nurses, home economists and care givers 
                    received training on educating food service workers 
                    who work with high-risk populations. The program 
                    also works well with general food service audiences.

     Audience : trainers
     Age group :  All ages/non-specific

     Educational level :  All levels
     Income level :   All levels

     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Call for prices. All components may be purchased separately.

     Available in quantity :  yes
     Restrictions on use : 

     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   S.A.F.E.: Safety and Food Excellence- Keeping Food Safe 
               for Those At Risk

     Producer name :  Cornell Cooperative Extension
     Contact name :  Dr. Robert B. Gravani

     Dept. of Food Science
     11 Stocking Hall
     Ithaca                NY     14853
     607-255-7922
     Fax : 

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Lesson plan, case studies, 83 color slides with script, 
                participant evaluation sheets, 5 food safety posters, 
                duplication master sheets for participant materials and 
                certificates of achievement, resource lists, background 
                information for program leaders.
     Partners/funding sources :  Colorado State University, USDA 
                                 Extension Service

     Description :  This is an educator's program on safe food handling 
                    which is intended for those who will be training 
                    food handlers: Dietitians, food service managers, 
                    home economists, extension agents, nurses, 
                    volunteers and others who are involved in providing 
                    food and/or care for the general population as well 
                    as for people most at risk from foodborne illness. 
                    These people can be in institutional or home-care 
                    situations. The S.A.F.E. program provides 
                    information about foodborne illnesses, pathogenic 
                    microorganisms and how to prevent foodborne illness 
                    with safe food handling practices. Information on 
                    training adults and how to target audiences is also 
                    included. 

     Audience : trainers, food handlers, professionals
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $65 for entire curriculum, + shipping and handling. Posters 
             may also be purchased separately and in quantity.

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from Instructional Materials Service at 



                     Cornell University, Kennedy Hall,  Dept. of 
                     Education, Cornell University, Ithaca, NY, 
                     14853, (607) 255-9252. Item # G805S.

     Comments : 

    
**************************************************************************



     Title :   SERVSAFE Food Safety and Sanitation Training Program

     Producer name :  The Educational Foundation of the National 
                      Restaurant Association
     Contact name :  Customer Service

     250 S. Wacker Dr., Suite 1400
     Chicago               IL     60606-5834
     800-765-2122
     Fax :  312-715-0807

     Internet : 


     Date produced : 

     Status : complete

     Format :   Entire program consists of: 5 employee training videos 
                (10 min. each), 1 manager training video (20 min.), 6 
                video guides, leader's guide, employee guide, six 
                laminated posters. Lapel pins can also be purchased.
     Partners/funding sources :  n/a

     Description :  Video topics are Introduction to Food Safety; 
                    Receiving and Storage; Preparation, Cooking, and 
                    Service; Proper Cleaning and Sanitizing; Personal 
                    Hygiene; and Managing Food Safety: A Practical 
                    Approach to HACCP. 

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability : 
     Cost :  Entire kit: $325 or members of NRA, $399 for non-members; 6 
             videos only: $299 members, $375 for non-members; Managing 
             Food Safety video: $115 members, $135 non-members; 5 
             employee videos: $69/each members, $89 non; leader's guide: 
             $25; six posters: $15

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments :  Call for prices for quantities of employee 
                 guide and lapel pins.

    
**************************************************************************



     Title :   Safe Cooking for Safe Eating: Tips on Proper Food 
               Preparation

     Producer name :  The American Dietetic Association
     Contact name :  Mildred McInnes Cody, Mary Keith

     PO Box 97215
     Chicago               IL         60678-7215
     800-877-1600, ext. 1776
     Fax : 

     Internet : 


     Date produced :  1988

     Status : complete

     Format :   Folding brochure- 7 pages
     Partners/funding sources :  n/a

     Description :  Instructs on how to keep a kitchen clean; shopping 
                    tips; safe temperature for foods; how to handle 
                    meat, poultry, fish, and eggs. Geared towards 
                    consumers.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $3.75/each for members of ADA, $4.45 for non-members; 
             $3.75/each for 10-99 copies; $3.55/each for 100-499 copies; 
             $3.15/each for 500-999 copies.

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address. Catalog no. 8913

     Comments : 

    
**************************************************************************



     Title :   Safe Food Backgrounder

     Producer name :  National Live Stock and Meat Board
     Contact name :  Janet Helm, M.S., R.D.     Director of Information

     444 North Michigan Ave.

     Chicago               IL     60611
     800-368-3138
     Fax :  800-368-3136

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Resource file folder with fact sheets

     Partners/funding sources :  n/a
     Description :  A resource for professionals, this file folder 
                    contains fact sheets on various foodborne pathogens,
                    safety tips for consumers, and answers to commonly 
                    asked questions about foodborne illness. Includes 
                    one page fact sheets for Campylobacter jejuni, 
                    Clostridium perfingens, Cryptosporidium, 
                    E.coli/E.coli 0157:H7, Listeria monocytogenes, 
                    Salmonella, Shigella, and Yersinia enterocolitica. 

     Audience : professionals

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  Single copy free; additional copies $2.00 each
     Available in quantity :  yes

     Restrictions on use :  Permission required to reproduce

     How to order :  Order from above address.
     Comments : 


    
**************************************************************************



     Title :   Safe Food Handling Tips

     Producer name :  Cornell Cooperative Extension
     Contact name :  Dr. Robert B. Gravani

     Dept. of Food Science
     11 Stocking Hall
     Ithaca                NY     14853
     607-255-7922
     Fax : 

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Poster- 8-1/2 x 17 inches.
     Partners/funding sources :  Colorado State University, USDA 
                                 Extension Service

     Description :  Two color poster has picture of large thermometer 
                    with proper temperatures for storing, cooking, and 
                    holding food indicated. Black and red type give 
                    explanations.

     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability : 
     Cost :  Sold only is sets of 25 for $7.50 plus shipping and 
             handling.

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from Instructional Materials Service at 
                     Cornell University, Kennedy Hall,  Dept. of 
                     Education, Cornell University, Ithaca, NY, 
                     14853, (607) 255-9252. Item # G805.

     Comments : 

    
**************************************************************************



     Title :   Safe Food Handling for Occasional Quantity Cooks

     Producer name :  Ohio State University Extension Service
     Contact name :  Lydia C. Medeiros     Extension Specialist

     Dept. of Human Nutrition and Food Management, Ohio State 
     University
     1787 Neil Ave., 265 Campbell Hall
     Columbus              OH     43210-1295
     614-292-0827
     Fax :  614-292-7536

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Videotape, fact sheets, overhead transparency masters, 
                trainer's manual, participant's manual, posters.
     Partners/funding sources :  n/a

     Description :  This is a comprehensive curriculum developed to 
                    teach volunteer food handlers. The curriculum 
                    addresses practices and responsibilities of food 
                    handlers, using a critical thinking approach, and 
                    HACCP. Topics include planning and purchasing, 
                    storing food supplies, preparing food, 
                    transporting-storing-and serving cooked food, and 
                    handling leftovers.

     Audience : food handlers, consumers, trainers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Posters and brochures are free; camera-ready masters of fact
             sheets $10.50; videotape $25.50

     Available in quantity : 

     Restrictions on use :  Permission required to reproduce
     How to order :  Order from Ohio State University Extension 
                     Publication Office, 385 Kottman Hall,  2021 
                     Coffey Rd., Columbus, OH 43210-1044.

     Comments :  Ohio residents contact their local Extension 
                 Agent. Also, copies of curriculum may be 
                 available from State Extension Offices.

    
**************************************************************************



     Title :   Safe Food Preparation: It's in Your Hands

     Producer name :  Cornell Cooperative Extension
     Contact name :  Dr. Robert B. Gravani

     Dept. of Food Science
     11 Stocking Hall
     Ithaca                NY     14853
     607-255-7922
     Fax : 

     Internet : 


     Date produced :  1989

     Status : complete

     Format :   Brochure- 6 pages
     Partners/funding sources :  n/a

     Description :  This black and white brochure describes how bacteria
                    grow and shows bacteria growing in petri dishes that
                    have been inoculated with fingertips before and 
                    after washing, fingernails, hair, and a dirty fork.

     Audience : food handlers, consumers
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  1-9 copies $1.50 each; 10-24 copies $1.20 each; 25+ copies 
             $1.05 each

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from Cornell Resource Center, 7 Research 
                     Park, Ithaca, NY 14850, (607) 255-2080. Order 
                     #143S-128.

     Comments :  NAL Call Number TX911.3.S3G7

    
**************************************************************************



     Title :   Safe Food Storage: I Thought It Would Last Forever

     Producer name :  The School Company
     Contact name : 

     P.O. Box 5379
     Vancouver             WA     98668
     206-696-3529
     Fax : 

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Videotape (10 min.)
     Partners/funding sources :  n/a

     Description :  This video discusses safe food storage in the home 
                    kitchen. A chef teaches about safe storage 
                    temperatures and how to monitor temperatures to 
                    avoid the danger zone, washing and storing produce, 
                    freezing foods, rotating foods, proper refrigeration
                    storage, and avoiding cross-contamination.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $39.95

     Available in quantity : 

     Restrictions on use :  Copyrighted
     How to order :  Order from Cambridge Educational, P.O. Box 2153,
                     Charleston, WV, 25328-2153, 800-468-4227, fax 
                     304-744-9351.

     Comments : 

    
**************************************************************************



     Title :   Safe Food at Home

     Producer name :  Rutgers Cooperative Extension
     Contact name :  Daryl L. Eberhardt

     Extension Home Economics
     310 Milltown Rd.
     Bridgewater           NJ     08807
     908-526-6295
     Fax :  908-704-1821

     Internet : 


     Date produced :  1990

     Status : complete

     Format :   Videotape (30 min.), study guide
     Partners/funding sources :  n/a

     Description :  This video and accompanying study guide were 
                    designed to teach consumers how to prevent foodborne
                    illness. Causes and symptoms of foodborne illness, 
                    selecting high quality foods, safe food preparation 
                    and serving, and food storage issues are covered.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Study guide $10; videotape $20

     Available in quantity : 

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Safe Food at Home

     Producer name :  University of Massachusetts Cooperative 
                      Extension
     Contact name :  Rachel Swicker     Food Safety Project Manager

     202 Chenoweth Laboratory
     University of Massachusettes Cooperative Extension
     Amherst               MA     01003
     413-545-0552

     Fax :  413-545-1074
     Internet : 


     Date produced :  1995

     Status : incomplete

     Format :   Poster, wallet cards, magnets, videotape, manual

     Partners/funding sources :  n/a
     Description :  This curriculum is designed to teach safe food 
                    handling techniques to staff at community based 
                    residential homes for the mentally challenged. 
                    Included are materials for four lessons to teach the
                    residents. These materials are low literacy, with 
                    wallet cards, posters, magnets and a videotape to 
                    teach hand washing.

     Audience : food handlers

     Age group :  Mentally challenged
     Educational level :  Low literacy

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability : 

     Cost : 
     Available in quantity : 

     Restrictions on use : 

     How to order :  Order from above address.
     Comments : 


    
**************************************************************************



     Title :   Safe Food for Children

     Producer name :  Kansas State University Cooperative Extension 
                      Service
     Contact name :  Karen Penner, PhD, RD

     Justin Hall
     Kansas State University
     Manhattan             KS     66506-1407
     913-532-5782
     Fax : 

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Videotape for children (46 min.), Videotape for leader 
                (1 hour), 5 leader's guides (one for each lesson), 
                stickers, magnet, certificate of completion.
     Partners/funding sources :  n/a

     Description :  This curriculum is designed for parents, other child
                    care providers and trainers of child care providers.
                    It consists of 5 lessons of 30-45 minutes, each with
                    key lesson concepts, materials needed to teach the 
                    lesson, discussion to accompany video, activities 
                    for adults and for children, questions and answers, 
                    resources, and reproducible masters. The lessons 
                    are: 1) Clean hands for healthy children; 2) On your
                    mark, get set, go grocery shopping; 3) Recipe for 
                    success: Prepare and serve food safely; 4) Microbe 
                    family get away! Storing food smartly and safetly; 
                    5) Clean kitchen savvy.Video is to be used with the 
                    lessons.

     Audience : childcare providers, trainers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Each item available in quantity and separately. Call or 
             write for pricing information.

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from above address.

     Comments :  NAL Call No.: Kit no. 231.

    
**************************************************************************



     Title :   Safe Food for Outfitters

     Producer name :  University of Wyoming, Cooperative Extension 
                      Service
     Contact name :  Linda Melcher

     University of Wyoming, CES
     P.O. Box 3354
     Laramie               WY     82071-3354
     307-766-5375
     Fax :  307-766-3379

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Videotape (26 minutes), manual 20 pages.
     Partners/funding sources :  n/a

     Description :  This program addresses food safety challenges not 
                    faced by typical commercial food services. Packing 
                    foods for trips, keeping perishable foods cold using
                    coolers, meal options, keeping foods away from 
                    animals, avoiding cross contamination while cooking 
                    out, washing dishes in the outdoors, water 
                    purification, and personal hygine in a camping 
                    setting are covered. Growth of bacteria are 
                    explained along with factors necessary for bacteria 
                    to multiply. Proper temperature control, cooking 
                    foods thoroughly, keeping thermometers calibrated, 
                    sanitizing tables and kitchenware are discussed. The
                    concept of HACCP is introduced. Included is a list 
                    of potentially hazardous foods. Video is closed 
                    captioned.

     Audience : consumers, campers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $25

     Available in quantity : 

     Restrictions on use : 
     How to order :  Order from above address.

     Comments :  NAL Call No. Videocassette no. 2005.

    
**************************************************************************



     Title :   Safe Food for the Hungry

     Producer name :  Purdue University Cooperative Extension Service
     Contact name :  April Mason, Ph.D.     Dept. of Foods and Nutrition

     Purdue University
     1264 Stone Hall
     West Lafayette        IN     47901-1264
     317-494-8539

     Fax : 
     Internet : 


     Date produced : 

     Status : incomplete

     Format : 

     Partners/funding sources : 

     Description :  This training material will be targeted towards 
                    not-for-profit food distribution programs.
     Audience : food handlers

     Age group : 

     Educational level : 
     Income level : 

     Cultural applicability :

     Non-English availability : 
     Cost : 

     Available in quantity : 
     Restrictions on use : 

     How to order : 

     Comments : 

    
**************************************************************************



     Title :   Safe Food, Strong Links: Food Editors Tours

     Producer name :  University of Georgia Extension Service
     Contact name :  Janet Rodekohr


     706-542-8960

     Fax : 

     Internet : 

     Date produced :  1992

     Status : complete

     Format :   Notebook with many handouts from trade associations, 
                federal agencies, extension publications.

     Partners/funding sources :  Auburn University Extension 
                                 Service, Clemson University 
                                 Extension Service
     Description :  Although the majority of publications in this 
                    notebook do not deal with foodborne illness, but 
                    rather with other topics in food safety, two 
                    sections deal with foodborne illness issues. 
                    Included are reprints from FDA Consumer, USDA-FSIS 
                    Backgrounders, Extension publications, seafood 
                    safety publications, and trade association 
                    publications. Food Editors Tours were conducted in 
                    May and July of 1992. Included with the notebook is 
                    a guide on how to conduct a food editors tour. The 
                    notebook includes resources to contact for more 
                    information.

     Audience : food editors, professionals

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost : 
     Available in quantity : 

     Restrictions on use : 

     How to order : 

     Comments : 

    
**************************************************************************



     Title :   Safe Handling and Preparation of Meat for Foodservice

     Producer name :  National Live Stock and Meat Board
     Contact name :  Janet Helm, M.S., R.D.     Director of Information

     444 North Michigan Ave.

     Chicago               IL     60611
     800-368-3138
     Fax :  800-368-3136

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Poster- 17" x 22"

     Partners/funding sources :  Assoc. of State and Territorial 
                                 Health Officials, Assoc. of 
                                 State and Territiorial Public 
                                 Health Nutrition Directors, Nat.
                                 Assoc. of County Health 
                                 Officials
     Description :  Intended for foodservice kitchens, this poster 
                    outlines important safe food handling guidelines for
                    meat. Based on the HACCP approach, the poster 
                    reminds employees of the steps they need to take 
                    during receiving, storage, and preparation.

     Audience : food handlers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  Single copy free; $ .50 each for 1-9 copies; $ .45 each for 
             10-49 copies; $22.50 per 50 copies
     Available in quantity :  yes

     Restrictions on use :  Copyrighted

     How to order :  Order from above address.
     Comments : 


    
**************************************************************************



     Title :   Safe Handling of Extended Shelf Life Refrigerated Foods- 
               A Model HACCP Training Program

     Producer name :  North Carolina Cooperative Extension Service
     Contact name : 




     Fax : 

     Internet : 

     Date produced :  1994

     Status : complete

     Format :   Videotape (15 minutes), instructor's manual, master 
                copies of teaching resources, slides, lesson plans.

     Partners/funding sources :  n/a
     Description :  This course was developed to confront concerns about
                    the safety of extended shelf life refrigerated 
                    foods; to produce a relevant course on safe handling
                    of the products for managers and line workers at 
                    retail level; and to provide a training vehicle for 
                    the introduction of the HACCP system into retail 
                    food establishments. The 7-lesson course describes 
                    the modern demands being placed on the food industry
                    and the problems inherent in handling cold foods 
                    with a focus on the unique hazards of extended shelf
                    llife refrigerated foods. The various types of 
                    packaging are discussed along with the specific 
                    hazards and care required for each. Basic principles
                    of microbiology are introduced as are the foodborne 
                    illnesses food handlers need to be aware of. Safe 
                    food handling practices, good personal hygiene, and 
                    effective sanitation are covered in detail. The 
                    course also provides an overview of HACCP. The 
                    resources provided include an instructor's manual, 
                    teaching resources, video, recommended course 
                    format, student handouts, slides, pre- and 
                    post-tests, and a certification test. The course 
                    uses two other commercial food safety videos which 
                    may be purchased from the vendor or borrowed from 
                    the North Carolina Extension Service Audiovisual 
                    Library.

     Audience : food handlers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost : 



     Available in quantity : 

     Restrictions on use : 

     How to order : 

     Comments : 

    
**************************************************************************



     Title :   Safe Keeping for Safe Eating: Tips on Proper Food Storage

     Producer name :  The American Dietetic Association
     Contact name :  Mildred McInnes Cody, Mary Keith

     PO Box 97215
     Chicago               IL         60678-7215
     800-877-1600, ext. 1776
     Fax : 

     Internet : 


     Date produced :  1988

     Status : complete

     Format :   Folding brochure- 6 pages
     Partners/funding sources :  n/a

     Description :  Provides tips on refrigerating and freezing foods; 
                    has cold storage guidelines table; discusses storage
                    of foods in cupboard, freezer burn, storing food in 
                    cans, and how to handle partially thawed food.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $3.75/each for members of ADA, $4.45 for non-members; 
             $3.75/each for 10-99 copies; $3.55/each for 100-499 copies; 
             $3.15/each for 500-999 copies.

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address. Catalog no. 8914

     Comments : 

    
**************************************************************************



     Title :   Safe or Sorry: A Statewide Food Safety Training and 
               Education Program for At-Risk Populations

     Producer name :  University of New Hampshire Cooperative 
                      Extension
     Contact name :  Dr. Valerie Long/Debbie Lupold


     603-862-2496

     Fax : 

     Internet : 

     Date produced :  1992

     Status : complete

     Format :   3 folding brochures, leader's guide with lesson plans 
                and script, USDA -A Quick Consumer Guide to Safe Food 
                Handling brochure, FDA Keep Your Food Safe booklet, 3 
                food safety posters.

     Partners/funding sources :  n/a
     Description :  This material was originally designed as an 
                    in-service training program for food handlers who 
                    serve at-risk populations. Although typical 
                    audiences include soup kitchen operators, 
                    residential care providers, and day care providers, 
                    the program can also be tailored for consumer groups
                    such as food pantry supervisors, WIC program 
                    participants, and commodity food recipients. Two 
                    brochures "Foods for Thumbs Up Babies" and "A Thumbs
                    Up Kitchen"; four posters; and one flowchart were 
                    developed for the program. Additional resources used
                    in the program are USDA Food Safety Is No Mystery, 
                    National Restaurant Assoc. SERVSAFE program, Penn 
                    State Learn Your Food Safety I.Q., and USDA A Quick 
                    Consumer Guide to Safe Food Handling. 

     Audience : food handlers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  $10 for notebook
     Available in quantity : 

     Restrictions on use : 

     How to order : 
     Comments : 



    
**************************************************************************



     Title :   Safe: Safety Awareness in the Food Environment

     Producer name :  University of New Hampshire
     Contact name :  Dr. Catherine Violette     Extension Specialist

     219 Kendall Hall
     University of New Hampshire
     Durham                NH     03824
     603-862-2496

     Fax : 
     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Leader's guide, teaching outline, overhead masters, case
                studies, post-test, certificate of completion, fact 
                sheets, Risky Business newsletters.

     Partners/funding sources :  University of Vermont Extension 
                                 System
     Description :  The Safety Awareness in the Food Environment project
                    was a multi-state project designed to increase the 
                    knowledge and understanding of food managers about 
                    the scientific and policy issues for the risk 
                    management decisions they make. The SAFE project 
                    included the development and testing of two 
                    education methods designed specifically for this 
                    audience. Five Risky Business newsletters as well as
                    a two hour program for food managers were developed.

     Audience : food managers, trainers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost : 
     Available in quantity : 

     Restrictions on use : 

     How to order : 

     Comments : 

    
**************************************************************************



     Title :   Safeguarding Your Food

     Producer name :  New York State Dept. of Agriculture and Markets
     Contact name : 

     Consumer Information/Public Affairs
     1 Winners Circle
     Albany                NY     12235
     518-457-4427
     Fax : 

     Internet : 


     Date produced : 

     Status : complete

     Format :   Booklet- 34 pages
     Partners/funding sources :  n/a

     Description :  This guide to safe food storage, handling, and 
                    preparation at home provides information about food 
                    labels, safe cooking temperatures, recommended 
                    refrigerator/freezer storage periods, and foodborne 
                    illness. Also included are procedures to follow if 
                    illness due to food is suspected and a list of 
                    resources for more information.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  Spanish
     Cost :  Free, but supply is limited.

     Available in quantity :  no

     Restrictions on use :  Reproducible
     How to order :  Order from above address.

     Comments :  Organizations associated with food, health, 
                 or education are welcome to reprint the 
                 booklet and distribute it to clients or 
                 members as a public service. The Department 
                 will provide reproducible (ready for the 
                 printer) copies free of charge to these 
                 organizations and permit them to add their 
                 own logo and short message.

    
**************************************************************************



     Title :   Salmonella and Egg Safety

     Producer name :  American Egg Board
     Contact name : 

     1460 Renaissance Dr.
     Park Ridge            IL     60068
     708-296-7043
     Fax :  708-296-7007

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Brochure- 7 pages
     Partners/funding sources :  n/a

     Description :  This brochure discusses the origin and growth of 
                    Salmonella enteritidis and the symptoms of 
                    salmonellosis. General rules for safe food handling 
                    in a foodservice setting and in the home are listed.
                    Other sections are: using cooked whites and yolks 
                    instead of raw, oven temperatures, acid ingredients,
                    special occasions, tips for foodservice, special 
                    risk populations, and egg products.

     Audience : consumers, food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Single copy free; $.15 each for 1-499 copies; $.13 each for 
             500 + copies

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Salmonella enteritidis Infection

     Producer name :  Center for Disease Control and Prevention
     Contact name : 




     Fax : 

     Internet : 

     Date produced :  1992

     Status : complete

     Format :   Brochure- 6 pages

     Partners/funding sources :  n/a
     Description :  This brochure describes the Salmonella enteritidis 
                    infection, how eggs become contaminated, who can be 
                    infected, what is the risk of infection, what can be
                    done to decrease that risk, and what is being done 
                    by the government. 

     Audience : consumers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost : 
     Available in quantity : 

     Restrictions on use : 

     How to order : 

     Comments : 

    
**************************************************************************



     Title :   Sanitation Course

     Producer name :  Connecticut Nutrition Education and Training 
                      Program
     Contact name :  Susan Fiore     NET Program Coordinator

     Child Nutrition Programs, CT State Dept. of Education
     25 Industrial Park Rd.
     Middletown            CT     06457-1543
     203-638-4236

     Fax :  203-638-4218
     Internet : 


     Date produced : 

     Status : incomplete

     Format : 

     Partners/funding sources : 

     Description :  Course is designed for school food service 
                    personnel. Will offer certification to participants 
                    who complete course.
     Audience : food handlers, school food service

     Age group : 

     Educational level : 
     Income level : 

     Cultural applicability :

     Non-English availability : 
     Cost : 

     Available in quantity : 
     Restrictions on use : 

     How to order : 

     Comments :  Course is being updated, incorporating new 
                 Food Code guidelines. 

    
**************************************************************************



     Title :   Sanitation...Is Not an Option

     Producer name :  The Culinary Institute of America
     Contact name :  Video Sales Office     .

     1433 Albany Post Rd.

     Hyde Park             NY     12538-1499
     800-285-8280
     Fax :  914-451-1078

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Videotape (35 min.) plus accompanying workbook for 
                students

     Partners/funding sources :  n/a
     Description :  Covers personal hygiene; bacteria, fungi, viruses 
                    and worms that cause foodborne illnesses; 
                    purchasing, receiving, preparing, serving, and 
                    storing of food; cleaning and sanitizing; pest 
                    control; and facility maintenance. Workbook has  
                    exercises for students. Video is geared towards food
                    service managers and workers.

     Audience : food handlers, trainers

     Age group :  All ages/non-specific
     Educational level :  Post-secondary

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  $125 for videotape and workbook; 30% discount if used for 
             educational purposes
     Available in quantity :  yes

     Restrictions on use :  Copyrighted

     How to order :  Order from above address.
     Comments :  NAL Call Number Videocassette no. 1638

    
**************************************************************************



     Title :   Scombroid Poisoning

     Producer name :  University of Florida, Food Science Dept.
     Contact name :  Dr. Steven Otwell     Seafood Specialist

     U. of Florida, Food Science Dept.
     P.O. Box 110370
     Gainesville           FL     32611
     904-392-1991

     Fax : 
     Internet : 


     Date produced :  1989

     Status : complete

     Format :   Folding brochure- 4 pages.

     Partners/funding sources :  Florida Sea Grant Program
     Description :  This brochure is intended to assist the seafood 
                    industry and health professionals in addressing 
                    scomboid poisoning. Topics covered are: what is 
                    scombroid poisoning?, where does scombroid poisoning
                    occur?, how can one identify scombroid poisoning?, 
                    what should one do to avoid scombroid poisoning?

     Audience : professionals, food handlers, seafood

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  Free.
     Available in quantity :  yes

     Restrictions on use : 

     How to order :  Order from above address.
     Comments : 


    
**************************************************************************



     Title :   Seafood Handlers Manual

     Producer name :  New England Fisheries Development Association, 
                      Inc.
     Contact name :  George Nardi

     451 "D" St.
     Boston                MA     02210
     617-443-9494
     Fax :  617-443-9499

     Internet : 


     Date produced :  1993

     Status : complete

     Format :   Binder- 190 pages
     Partners/funding sources :  n/a

     Description :  Intended for use as a training manual at the retail 
                    and restaurant level, this manual teaches ways to 
                    improve the quality and sanitation of a seafood 
                    operation. Labeling, grading, and general good 
                    handling practices are covered.

     Audience : trainers, seafood handlers, food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $20

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Seafood Safety- An Update

     Producer name :  National Fisheries Institute
     Contact name : 

     1525 Wilson Blvd. Suite 500
     Arlington             VA     22209
     703-524-8881
     Fax :  703-524-4619

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Brochure- 8 pages
     Partners/funding sources :  n/a

     Description :  Topics covered in this brochure include how seafood 
                    is inspected, an short overview of HACCP, foodborne 
                    illness from seafood, and seafood safety guidelines.
                    A seafood storage chart is included.

     Audience : food handlers, seafood
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Free for single copies, which can be photocopied

     Available in quantity :  no

     Restrictions on use :  Not copyrighted
     How to order :  Write or fax the National Fisheries Institute at
                     above address.

     Comments :  NAL Call No.: RA602.F5S44

    
**************************************************************************



     Title :   Seafood Savvy

     Producer name :  New York Sea Grant Extension Program
     Contact name :  Ken Gall     Specialist in Seafood Safety

     125 Nassau Hall
     SUNY at Stony Brook
     Stony Brook           NY     11794
     516-632-8730

     Fax : 
     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Booklet- 34 pages.

     Partners/funding sources :  n/a
     Description :  The food safety section of this consumer level 
                    seafood booklet discusses handling of seafood, raw 
                    seafood, seafood toxins, chemical contaminants, 
                    seafood inspection, evaluating the quality of 
                    seafood, and storage of seafood. Tips for handling 
                    seafood, for procedures to reduce health risks of 
                    eating raw bivalve molluscan shellfish, and for 
                    reducing the risks of potential chemical 
                    contamination are included. The booklet also 
                    contains a seafood storage guide.

     Audience : consumers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  $4.95. Discounts available for quantity orders.
     Available in quantity :  yes

     Restrictions on use :  Copyrighted

     How to order :  Order from Cornell University Resource Center, 7
                     Business and Technology Park, Cornell 
                     University, Ithaca, NY, 14850; 607-255-2080.
     Comments : 


    
**************************************************************************



     Title :   Seafood and Health: Risks and Prevention of Seafood-Borne
               Illness

     Producer name :  New England Fisheries Development Association, 
                      Inc.
     Contact name :  George Nardi

     451 "D" St.
     Boston                MA     02210
     617-443-9494
     Fax :  617-443-9499

     Internet : 


     Date produced :  1991

     Status : complete

     Format :   Textbook-  96 pages
     Partners/funding sources :  n/a

     Description :  This textbook provides an overview of issues related
                    to seafood safety. Chapters cover molluscan 
                    shellfish, bacteria, viruses, shellfish toxins, 
                    finfish toxins, and parasites. 

     Audience : trainers, professionals
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $25

     Available in quantity :  yes

     Restrictions on use :  Copyrighted, Permission required to reproduce
     How to order :  Order from above address.

     Comments : 

    
**************************************************************************



     Title :   Shellfish Handling for Retailers

     Producer name :  New England Fisheries Development Association, 
                      Inc.
     Contact name :  George Nardi

     451 "D" St.
     Boston                MA     02210
     617-443-9494
     Fax :  617-443-9499

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Videotape (15 min.) and manual
     Partners/funding sources :  n/a

     Description :  Covers shipping, receiving, regulations for tagging,
                    storage, and handling for retail shellfish 
                    establishments.

     Audience : trainers, seafood handlers, food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $20

     Available in quantity :  yes

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments :  Also comes in an edition targeted more 
                 towards wholesalers.

    
**************************************************************************



     Title :   So Long, Sunny Side Up: Preventing Food-borne Illness in 
               Nursing Homes

     Producer name :  Food and Drug Administration
     Contact name : 

     200 C St. SW
     HFS-555
     Washington            DC        20204
     Fax :  202-401-3532


     Internet : 


     Date produced :  1991

     Status : complete

     Format :   4 page Dec. 1991 FDA Consumer reprint.
     Partners/funding sources :  n/a

     Description :  This FDA Consumer reprint explains why extra caution
                    with food preparation is needed in nursing homes, 
                    describes recent foodborne illness outbreaks in 
                    nursing homes, and lists questions to ask nursing 
                    home kitchen staff for choosing a food-safe 
                    facility.  

     Audience : food handlers, nursing home workers
     Age group :  Seniors

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  Up to 100 copies free, masters available for if need more 
             than 100 copies

     Available in quantity :  yes

     Restrictions on use :  Not copyrighted
     How to order :  For single copies call the FDA Seafood Hotline 
                     at 1-800-FDA-4010 or the FDA Office of Consumer 
                     Inquiries at (301) 443-3170.

     Comments :  For multiple copies contact FDA 
                 Communications Office at 5600 Fishers Lane, 
                 room 15A19, Rockville, MD 20857, (301) 
                 443-3220, fax (301) 443-99057.

    
**************************************************************************



     Title :   Take Aim at Sanitation

     Producer name :  Foodservice & Packaging Institute, Inc.
     Contact name :  Michael Pells     Communication Manager

     1901 North Moore St., Suite 1111

     Arlington             VA     22209
     703-527-7505
     Fax :  703-527-7512

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   videotape (9 minutes) and brochure.

     Partners/funding sources :  Food and Drug Administration
     Description :  This training video focuses on how to properly store
                    and handle foodservice disposables. The video 
                    demonstrates how foodborne illness is transmitted, 
                    the manufacturing process of foodservice 
                    disposables, tips for storing disposable products, 
                    guidelines for serving meals and maintaining proper 
                    sanitation. Throughout the video it is emphasized 
                    that workers are responsible for sanitation and 
                    serving safe foods. The accompanying brochure 
                    reinforces the ideas presented in the video.

     Audience : food handlers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  Spanish

     Cost :  $12, includes copy of brochure and shipping; extra brochures
             $.30 each
     Available in quantity :  yes

     Restrictions on use :  Copyrighted

     How to order :  Order from above address.
     Comments :  English version call number: Videocassette 
                 no.1948; Spanish version call number: 
                 Videocassette no. 1949. 

    
**************************************************************************



     Title :   Talking About Turkey: How to Buy, Store, Thaw, Stuff, and
               Prepare Your Holiday Bird

     Producer name :  USDA, Food Safety and Inspection Service
     Contact name : 

     14th St. and Independence Ave.
     Room 1180 South Building
     Washington            DC     20250
     202-720-9113
     Fax :  202-720-9063

     Internet : 


     Date produced :  1987

     Status : complete

     Format :   20 page 3-color booklet
     Partners/funding sources :  n/a

     Description :  This booklet contains all the information a person 
                    would need to roast a turkey. Topics include fresh 
                    vs. frozen turkeys, what size to buy, timetables for
                    thawing, stuffing a turkey, a roasting chart, using 
                    an oven cooking bag, outdoor cooking, rotisserie 
                    cooking, carving a turkey, buffet entertaining, 
                    storing leftovers, and recipes.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity : 

     Restrictions on use :  Not copyrighted

     How to order : 
     Comments :  NAL Call Number 1 Ag84Hg no. 243 1987

    
**************************************************************************



     Title :   The Danger Zone

     Producer name :  Modern Talking Picture Service
     Contact name : 

     5000 Park St. North
     St. Petersburg        FL     33709
     813-541-7571
     Fax : 

     Internet : 


     Date produced : 

     Status : complete

     Format :   Videotape (25 min.), teacher's guide with reproducible 
                learning activities, colorful poster, post-test
     Partners/funding sources :  USDA, Food Safety and Inspection
                                 Service

     Description :  This video teaching package is designed for science,
                    health, and home economics teachers at the secondary
                    level.  Students join a class that encounters 
                    Fester, a villain who encourages them to eat food 
                    that has been in the Danger Zone too long. Upon 
                    completion of the program students will be able to 
                    describe the role of bacteria in contaminating food;
                    demonstrate how time, temperature, and cleanliness 
                    affect bacterial growth; identify the four major 
                    types of bacteria that cause foodborne illness and 
                    in what foods they are commonly found; and discuss 
                    how to control growth of bacteria to prevent 
                    foodborne illness.

     Audience : children
     Age group :  Adolescents, Youth

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability : 
     Cost :  $28.50

     Available in quantity :  no

     Restrictions on use :  Copyrighted
     How to order :  Order from above address.

     Comments :  NAL Call Number Videocassette no. 1168

    
**************************************************************************



     Title :   The Food Code Program

     Producer name :  Food Marketing Institute
     Contact name :  Publications Sales

     Food Marketing Institute
     800 Connecticut Ave., NW, Suite 500
     Washington            DC     20006-2701
     202-429-8298
     Fax :  202-429-4529

     Internet : 


     Date produced :  1994

     Status : complete

     Format :   2 videotapes (17 min. and 14 min.), leader's manual, 
                participant's manual.
     Partners/funding sources :  n/a

     Description : 

     Audience : 

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  n/a

     Cost :  $250 for members; $500 for nonmembers.
     Available in quantity : 

     Restrictions on use :  Copyrighted

     How to order :  Order from above address.
     Comments : 


    
**************************************************************************



     Title :   The Food Keeper

     Producer name :  Food Marketing Institute
     Contact name :  Publications Sales

     Food Marketing Institute
     800 Connecticut Ave., NW, Suite 500
     Washington            DC     20006-2701
     202-429-8298
     Fax :  202-429-4529

     Internet : 


     Date produced :  unknown

     Status : complete

     Format :   Folding brochure- 6 pages plus chart
     Partners/funding sources :  Institute of Food Science, 
                                 Cornell University

     Description :  Lists tips for refrigerator and freezer storage, 
                    pantry or dry storage, and foods that need special 
                    care. Opens up into a chart of food storage times 
                    and special handling procedures.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  Post-secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $ .50 each for up to 100 copies. Call for prices for bulk 
             orders.

     Available in quantity :  yes

     Restrictions on use :  Not copyrighted
     How to order :  Order from above address.

     Comments :  There are plans to update this publication.

    
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     Title :   The Incredible Journey from Hen to Home

     Producer name :  American Egg Board
     Contact name : 

     1460 Renaissance Dr.
     Park Ridge            IL     60068
     708-296-7043
     Fax :  708-296-7007

     Internet : 


     Date produced :  1991

     Status : complete

     Format :   Game, book marks, teacher's guide with plans for 7 
                lessons, activities, reading list
     Partners/funding sources :  n/a

     Description :  This cross-curricular educational unit has been 
                    designed for youth in grades four through six. 
                    Lessons include real-life problems which help teach 
                    not only the basic skills of language arts, math, 
                    science, nutrition, food safety, and consumer 
                    education, but also enrichment skills using logic 
                    puzzles, cooking, economic decision-making and 
                    creativity. Throughout the 30- to 40-minute lessons,
                    the class or group will be learning how to learn by 
                    comparing, contrasting, analyzing and evaluating. 
                    Each lesson is designed to encourage active 
                    participation in the learning process.

     Audience : teachers
     Age group :  Youth

     Educational level :  Elementary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $9, extra bookmarks can be ordered for $3.50; for quantity 
             copies kits are $4.50 each

     Available in quantity :  yes

     Restrictions on use : 
     How to order :  Order from above address.

     Comments : 

    
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     Title :   The Mystery of the Poisoned Panther Picnic

     Producer name :  Purdue University Cooperative Extension Service
     Contact name :  April Mason, Ph.D.     Dept. of Foods and Nutrition

     Purdue University
     1264 Stone Hall
     West Lafayette        IN     47901-1264
     317-494-8539

     Fax : 
     Internet : 


     Date produced :  1992

     Status : complete

     Format :   Videotape, overhead transparency masters, game cutout 
                sheets, background fact sheets.

     Partners/funding sources :  n/a
     Description :  This curriculum was developed to help fourth, fifth,
                    and sixth graders see how they fit into the food 
                    safety system. The curriculum consists of five 
                    sequential lessons along with an optional field trip
                    activity. 

     Audience : children

     Age group :  Children, Youth
     Educational level :  Elementary

     Income level :   All levels, low literacy versi

     Cultural applicability : General public
     Non-English availability :  Spanish version is in the 
                                 works.

     Cost : 
     Available in quantity : 

     Restrictions on use : 

     How to order : 

     Comments : 

    
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     Title :   The Rockin' Hand Washin' Report

     Producer name :  Portland Public Schools Television Services
     Contact name :  Joanne Hatch

     Television Services
     5210 North Kerby
     Portland              OR     97217
     503-280-5838
     Fax : 

     Internet : 


     Date produced :  1991

     Status : complete

     Format :   Videotape (9 minutes)
     Partners/funding sources :  n/a

     Description :  "The Spy Cam doesn't lie, Man!" is what two 
                    teenagers discover when they are confronted with 
                    roving Rock and Roll Reporter Jim-bo-Dee, in the 
                    rest room of their local high school. Jim-bo-Dee, 
                    along with his collection of offbeat medical 
                    professionals (Dr. Dude and Nurse Ann) teach the 
                    importance of washing their hands to prevent the 
                    spread of disease. Although aimed at high school and
                    middle school aged students, The Rockin' Hand 
                    Washin' Report video has proven effective with all 
                    ages and gets across the important message: WASH 
                    YOUR HANDS TO PREVENT SPREADING DISEASE.

     Audience : adolescents
     Age group :  All ages/non-specific, Adolescents

     Educational level :  Secondary

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $40

     Available in quantity :  yes

     Restrictions on use :  Copyrighted, permission required to reproduce
     How to order :  Order from above address.

     Comments : 

    
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     Title :   The Unwelcome Dinner Guest: Preventing Food-Borne Illness

     Producer name :  Food and Drug Administration
     Contact name : 

     200 C St. SW
     HFS-555
     Washington            DC        20204
     Fax :  202-401-3532


     Internet : 


     Date produced :  1991

     Status : complete

     Format :   7 page reprint from Jan/Feb 1991 FDA Conumer.
     Partners/funding sources :  n/a

     Description :  The consumer level article discusses symptoms of 
                    food-borne illness, prevention tips, safe storage, 
                    cleanliness, and temperature control. It contains a 
                    chart of food storage guidelines and a table 
                    describing each of the major foodborne pathogens.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  Spanish
     Cost :  Up to 100 copies free, masters available for if need more 
             than 100 copies

     Available in quantity :  yes

     Restrictions on use :  Not copyrighted
     How to order :  For single copies call the FDA Seafood Hotline 
                     at 1-800-FDA-4010 or the FDA Office of Consumer 
                     Inquiries at (301) 443-3170. Publication No. 
                     91-2244 or 91-2244S for Spanish version.

     Comments : 

    
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     Title :   Turkey FUNdamentals

     Producer name :  USDA, Food Safety and Inspection Service
     Contact name : 

     14th St. and Independence Ave.
     Room 1180 South Building
     Washington            DC     20250
     202-720-9113
     Fax :  202-720-9063

     Internet : 


     Date produced :  1992

     Status : complete

     Format :   6 page reprint from Food News for Consumers, Holidays 
                1992
     Partners/funding sources :  n/a

     Description :  In addition to the basics of buying, thawing, 
                    stuffing, roasting, and storing a turkey, this 
                    reprint also instructs on how to prepare a turkey 
                    dinner using the microwave and using convenience 
                    foods to serve a Thanksgiving dinner.

     Audience : consumers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity : 

     Restrictions on use :  Not copyrighted

     How to order : 
     Comments : 


    
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     Title :   Wide World of Food Service Brushes

     Producer name :  Sparta Brush Company
     Contact name : 

     P.O. Box 317
     Sparta                WI     54656-0317
     800-356-8366
     Fax :  608-269-3293

     Internet : 


     Date produced :  1989

     Status : complete

     Format :   Videotape (19 min.), manual and  study guide 
     Partners/funding sources :  n/a

     Description :  This video and accompanying manual describe the 
                    different types of brushes used in food service 
                    operations and how to store, care for, and clean 
                    brushes. Cleaning and sanitizing other food service 
                    equipment is also included.



     Audience : food handlers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost :  $49.95 for video, $2.50 for manual

     Available in quantity :  yes

     Restrictions on use : 
     How to order : 

     Comments : 


    
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     Title :   Working Healthy: Your "Health Card" Manual. Food & 
               Beverage Worker's Manual

     Producer name :  Seattle King County Department of Health
     Contact name :  Morgan Barry     Public Health Educator

     Environmental Health Division, Smith Tower
     506 Second Avenue, Room 201
     Seattle               WA     98104-2311
     206-296-4722

     Fax :  206-296-0189
     Internet : 


     Date produced :  1994

     Status : complete

     Format :   Softcover book- 31 pages

     Partners/funding sources :  n/a
     Description :  Adapted from the State of Washington Food and 
                    Beverage Workers' Manual and translated into an easy
                    to read format, this manual covers basic food 
                    safety, sanitation, and first aid for food handlers.
                    Not only does the manual give basic general advice, 
                    it also follows up on the how-to in detail. For 
                    example, after teaching about proper food 
                    temperatures and advising employees to use a 
                    thermometer, the book teaches about what kind of 
                    thermometer to use and how to insert it into food. 
                    Very straight forward, easy to understand 
                    definitions for common terms appear in the margins.

     Audience : food handlers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  Spanish, Chinese, Korean, 
                                 Vietnamese, Russian will be 
                                 available in June, 1995

     Cost :  $2.25 or English and Spanish versions; $2.50 for Russian, 
             Korean, Vietnamese, Chinese versions
     Available in quantity : 

     Restrictions on use :  Copyrighted

     How to order :  Order from above address.
     Comments :  Upon request, the information in this booklet
                 can be made available in alternative formats,
                 such as large-print and audio-tape.



    
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     Title :   You Can Prevent Food Poisoning

     Producer name :  Washington State University
     Contact name :  Val Hillers     Extension Food Specialist

     Washington State University

     Pullman               WA     99164-6376
     509-335-2970
     Fax :  509-335-4815

     Internet : hillers@coopext.cahe.wsu.edu


     Date produced :  1993

     Status : complete

     Format :   Booklet- 10 pages.

     Partners/funding sources :  n/a
     Description :  Written on the consumer level, this publication has 
                    sections on causes of foodborne poisoning; cooking 
                    foods adequately; keeping food clean; proper 
                    temperature control; safe handling of eggs and 
                    egg-rich foods, meat, poultry, and fish; honey; 
                    leftovers; and canned foods. There is a table of 
                    internal temperatures for meat and poultry, a food 
                    poisoning chart, and a thermometer showing 
                    temperature control of bacteria. A short quiz 
                    concludes the material.

     Audience : consumers

     Age group :  All ages/non-specific
     Educational level :  All levels

     Income level :   All levels

     Cultural applicability : General public
     Non-English availability :  Spanish

     Cost :  $1, 25% discount for orders of 100+.
     Available in quantity :  yes

     Restrictions on use : 

     How to order :  Order from Bulletins Office, Cooperative 
                     Extension, Cooper Publications Bldg., WSU, 
                     Pullman, WA 99164-5912. Bulletin number is 
                     EB1785 Spanish version, PNW250 for English 
                     version.
     Comments :  Spanish version was written from scratch in 
                 Spanish, is not just a translation of the 
                 English version. Written by Olga Fuste.

    
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     Title :   You're Part of the Process- How to Handle Frozen Further 
               Processed Products

     Producer name :  Tyson Foods, Inc.
     Contact name :  Food Service Marketing

     P.O. Box 2020
     Springdale            AR     72765-2020
     800-424-4253
     Fax : 

     Internet : 


     Date produced :  1990

     Status : complete

     Format :   Videotape (33 min.), presenter's guide, pre/post-test, 
                wallet-size certificates (masters for tests and 
                certificates included).
     Partners/funding sources :  n/a

     Description :  This training series is designed to help foodservice
                    personnel to understand correct receiving and 
                    storage procedures, preparation techniques and safe 
                    holding precedures for further processed products. 
                    The video consists of five parts with a break for 
                    discussion at the end of each part. Part 1 defines 
                    the range of products discussed in the video and 
                    establishes the important role foodservice personnel
                    play in the process of handling further processed 
                    products. Part 2 walks the participants through 
                    correct procedures for receiving and storing further
                    processed products. Part 3 stresses the need to 
                    properly cook or reheat ready-to-cook and fully 
                    cooked products. It provides the correct internal 
                    product temperatures for preparing different 
                    products. Part 4 presents guidelines for baking and 
                    frying further processed products. Part 5 
                    demonstrates the guidelines for holding and storing 
                    further processed products within the established 
                    requirements for handling potentially hazardous 
                    foods. 

     Audience : food handlers, trainers
     Age group :  All ages/non-specific

     Educational level :  All levels

     Income level :   All levels
     Cultural applicability : General public

     Non-English availability :  n/a
     Cost : 

     Available in quantity : 

     Restrictions on use : 




     How to order : 
     Comments : 


    
**************************************************************************
.
