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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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:
Lesson page description:
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:
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:
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.
PowerPoint Training Slideshows
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.
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