Trainer's Kit: A Resource for Food Safety Educators

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9780130950383: Trainer's Kit: A Resource for Food Safety Educators

This easy to follow, bulleted training and teaching guide is an excellent tool to help educate managers on the topic of food safety and sanitation. The PowerPoint slide presentations, provided on CD-ROM's, are full of effective illustrations and photos that emphasize the importance of proper time and temperature controls, good personal hygiene habits, prevention of cross contamination, and proper cleaning and sanitizing principles. All of the technical testable information about food safety and sanitation is reinforced through sample test questions, real-life scenarios, experiential learning exercises and a five video series. The Trainer's Kit can be customized to fit a group of any size in full day or two-day training sessions.

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About the Author:

David Z. McSwane, H.S.D., REHS, CFSP, is an Associate Professor of Public and Environmental Affairs at Indiana University. He has over 25 years of experience in food safety and sanitation working in state and local regulatory agencies and as a consultant to the food industry. Dr. McSwane has published numerous articles and presented papers on a variety of subjects related to food safety.

Dr. McSwane is a nationally recognized trainer in food safety and sanitation. He has taught courses at the university level and for regulatory agencies, food establishments, food industry trade associations, vocational schools, and environmental health associations throughout the United States. Dr. McSwane is a recipient of the Walter S. Mangold award. This is the highest honor bestowed by the National Environmental Health Association. He has been a correspondent for the Food Protection Report and is a member of the Environmental and Public Health Council at Underwriters Laboratories Inc. and the National Automatic Merchandising Association's Health Industry Council.

Nancy Roberts Rue, Ph.D., R.N., has a background in teaching in technical education. Her doctorate is in educational leadership and curriculum and instruction from the University of Florida. With thirty years of experience in higher education and evaluation at Indiana University and St. Petersburg Junior College, she is dedicated to the task of building educational materials that meet the needs of those who want to learn.

Dr. Rue wrote the Handbook for Safe Food Service Management while serving as director of the Certified Professional Food Manager program at National Assessment Institute. The Handbook was designed to give entry level food managers a single source for study and focused on need-to-know information. She is now an independent writer and consultant on training and development techniques.

Richard Linton, Ph.D., is an Associate Professor of Food Safety at Purdue University. His expertise is in the development and implementation of food safety and food quality programs, specifically in Hazard Analysis Critical Control Point (HACCP) systems. Dr. Linton spent twelve years working in retail food establishments. In recent years, he has educated food workers and managers from all segments of the industry throughout the nation and the world.

Dr. Linton has developed several different types of food safety training programs for retail food managers and workers. He also works closely with the retail food industry on research projects that help improve the quality and safety of the food they serve.

Anna Graf Williams, Ph.D., is a second-generation, born-in-America German who went from being a farmer's daughter to earning a Ph.D. in education. As the co-founder and co-owner of Learnovation®, LLC, she has designed and taught courses in diversity, mentored immigrant students in the hotel and restaurant business, and worked with people to expand their careers.


There are several reference books available in the field of food safety. However, most of these resources are directed toward a particular type of food establishment. The authors of Essentials of Food Safety and Sanitation believe there is need for a text that applies food safety principles to all food establishments, regardless of type. Chapter 4, The Flow of Food, is the focal point. It clearly defines the important strategies for handling food, from receiving until it is placed in the hands of the consumer. Chapter 5 follows with a comprehensive description about how to apply the Hazard Analysis Critical Control Point (HACCP) system to the process.

The authors wish all readers continued success in their food safety and sanitation activities. Regardless of where you work, you must always remember—foodborne illness is a preventable disease. Follow the basic rules of food safety and head for a satisfying career in the food industry.

Excerpt. © Reprinted by permission. All rights reserved.:

Trainer's Kit Manual:

The Trainer's Kit manual consists of 11 training sessions. The information in each training session corresponds directly to chapters in the Retail Best Practices and Guide to Food Safety and Sanitation and to the Retail Best Practices and Supervisor's Guide to Food Safety and Sanitation.

Each training session is comprised of lesson pages. The lesson pages consist of:

  • The slide that is being seen by the learner.
  • The essential information from which you will teach. The slide shows directly correspond to the lesson pages so your learners may follow your lesson.

Lesson page description:

  • The key information to be delivered is displayed on the slide.
  • Additional information to be delivered has been bulleted for easy reference during instruction and reduced preparation time. Much of this information is fundamental to the success of the learner.
  • You will encounter certain words in boldface, underlined print. These words are the Essential Terms from the Retail Best Practices and Guide to Food Safety and Sanitation and are considered to be important words the learners need to fully understand.
  • Slide mapping Page numbers appear at the lower right hand portion of each slide. These numbers correspond to a page, or set of pages in both the Retail Best Practices and Guide to Food Safety and Sanitation and the Retail Best Practices and Supervisor's Guide to Food Safety and Sanitation where the information on the slide can be found.

Types of Slides

The Microsoft® PowerPoint© 2000 slide shows consist of six different types of slides you will use to deliver and review the necessary information. These slides include:

1) Session Introduction Slide

The first lesson page in every session contains an introduction slide and information you may use to set up your session. The information on the first lesson page is designed to help you customize the content of the training program to effectively meet the needs of your learners. The introductory information includes:

  • An overview of the topics to be discussed in the session.
  • A brief description of the Safety Stop! slides (see page 4) found within the session, including the number of:
    • Safety Stop! slides included in the session
    • Sample Test Questions included in the session
    • Real-life scenarios included in the session
    • Making it Real practical exercises included in the session.
  • Timelines for the 16-hour and 8-hour training courses. A suggested sample agenda for both the 8-hour and 16-hour trainings can be found in Appendix B.
    • In the 16-hour course, it is suggested you review all the slides and further develop the training with the Sample Test Questions, Real-life, and Making it Real review exercises provided at each Safety Stop! The Sample Test Questions and Making it Real exercises allow the learner to become more involved. The Real-life examples will drive it all home.
    • The 8-hour course allows enough time to review the information contained in the 8-hour slide show. Specific slides have been "hidden" in the slide show to allow for a shortened version of the training that is still effective. A full list of the hidden slides in the 8-hour set can be found in Appendix A. The 8-hour slide set is a suggested set of slides for the 8-hour training; however, you can customize them to fit your specific training needs. If time allows, you may choose to incorporate some of the training exercises found on the Safety Stop! slides in the 16-hour session.
  • Suggestions for videos, posters, and additional references have been provided which can be used to enhance your training session.

2) Points to Ponder Slides

The next slide(s) you encounter will be the session's Points to Ponder. The Points to Ponder stem from the Learning Objectives in the Retail Best Practices and Guide to Food Safety and Sanitation, and they complement the Learn How To's in the Retail Best Practices and Supervisor's Guide to Food Safety and Sanitation as well. They have been written in question form to allow you to break the ice with your learners and to better understand how much time you will need to spend on the session. Space has been left between each point allowing you to make notes on the answers you are seeking for each question. The answers to the questions are found in the information throughout the session.

If your learners can answer the questions with ease, you may choose to spend less time on the session; however, if they struggle with the questions, you may choose to spend more time on the session. These questions are written as an introduction to each session; however, they are equally as effective as a review of each session.

3) Lesson Slides

Lesson slides contain the core information from which you will teach (see page 1 of "How to Use the Trainer's Kit" for information on "Lesson page description"). The information has been broken down into short phrases or bulleted lists allowing you easy access to the key points. Your learners will only see the information contained on the slide. It is up to you to get the additional information contained on the lesson page across to your learner.

4) Safety Stop! Slides

Throughout each session, you will encounter Safety Stop! slides. The number of Safety Stop! slides varies in each session. These slides provide you with logical break points during longer sessions, as well as the opportunity to summarize and review the important information that was just covered.

For 8-hour training courses, all the Safety Stop! slides have been "hidden." However, you may choose to utilize some of the practical exercises at each Safety Stop! It is suggested all the practical exercises be used for the 16-hour training courses. This information is vital to first-time learners and will help reinforce key concepts from the session to even the most experienced food safety employees.

Each Safety Stop! slide includes three different types of practical exercises:

  • Sample Test Questions
    • The Sample Test Questions offer sample test questions on the lesson.
    • Utilize Sample Test Questions to facilitate class discussions on individual topics or to quiz knowledge.
  • Real-life Exercises
    • Short stories that describe a potential real-life occurrence in the work environment.
    • Directly links the topic being discussed to an everyday experience of your learners.
    • Real-life helps your learners relate more closely to the topic.
    • Real-life can enhance the important information.
    • Ask learners to share similar real-life experiences related to the topic to encourage further discussions.
  • Making it Real (Classroom Activities)
    • These require a little pre-planning. Many of these require you to bring supplies with you into class.
    • These exercises provide learners the opportunity to learn through the sensory evaluation techniques of sight, sound, smell, and touch.
    • Many exercises allow the learners to physically perform an activity (such as calibrating the dial-faced bi-metallic thermometer).
    • Some exercises involve allowing the learner to see, touch, and sometimes experiment with important food safety utensils.

5) Concepts to Keep Slides

The Concepts to Keep slides highlight some of the most important concepts taught in the lesson. These should be used to review the entire session. Some larger lessons may have two to three Concepts to Keep slides. This information is extremely important when it comes to keeping food safe in retail food establishments.

6) Take This Back To Your Team! Slides

This slide contains any information reviewed in the session that would be helpful for the learner to take back to their operation. The information contained here should be shared with employees who may not be certified in food safety in order to communicate and emphasize good food safety and sanitation practices.

Compact Disks

PowerPoint Training Slideshows

  • CD1: 16-Hour PowerPoint Slideshow
  • CD2: 8-Hour PowerPoint Slideshow

The first two CDs contain the 16-hour and 8-hour Microsoft® PowerPoint© 2000 slide shows you will be showing to your learners. The CDs include a self-executing PowerPoint© slide show viewer, which will allow you to run and view the PowerPoint© slides on your computer without having Microsoft® PowerPoint© 2000 installed on the computer. In order to customize the slide shows, you must own a copy of Microsoft® PowerPoint© and have it installed on your computer.

  • The Microsoft® PowerPoint© 2000 slide show is organized by sessions. Each session has a variety of slide types including:
    • Introduction Slide (1 slide) This slide allows you to do any classroom management or setup for the upcoming session.
    • Points to Ponder (1 to 3 slides) These are your learning objectives. Some larger lessons may have two to three Points to Ponder slides.
    • Lesson Pages (multiple slides) These are the slides that contain the core of the information for the session.
    • Safety Stop! (Varies depending upon session) Filled with sample test questions and practical exercises you can use to review key points and to customize your training.
    • Concepts to Keep (1 to 3 slides) Here i...

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