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.
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.Excerpt. © Reprinted by permission. All rights reserved.:
In order for this food safety training to be effective, it is highly recommended all the learners in your class have a copy of Retail Best Practices and Quick Reference Guide to Food Safety and Sanitation (ISBN 0-536-72740-6). Much of the information in the slides directly corresponds to the book. Each slide is mapped in the bottom right-hand corner to the corresponding page in the book. Your learners will also find the quizzes at the end of each lesson, and a final, tear-out summary quiz in the back of the book.
The trainer's manual and the PowerPoint training slide shows consist of four training lessons. The information in each training lesson corresponds directly to sections in Retail Best Practices and Quick Reference Guide to Food Safety and Sanitation.
The trainer's manual text is made up of lesson pages. Each lesson page has the corresponding PowerPoint slide at the top of the page. The slides contain the essential information the learner needs to understand. Below the slide, you will find the information found in the slide, as well as additional information on the topic being discussed.
Types of Slides
The PowerPoint 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
2) Things to Think About slide
3) Lesson slides
4) Summary slide
5) Test Your Knowledge slide
6) Health Inspector Highlights slide
CD1: PowerPoint Training Slide Shows
The first CD contains the Microsoft PowerPoint slide shows you will be showing to your learners. The CD includes four PowerPoint slide shows. Each slide show is an individual lesson. The lessons are:
In order to view and customize the slide shows, you must own a copy of Microsoft® PowerPoint© and have it installed on your computer. See Appendix B for installation and customization procedures.
The second CD contains 11 easily printable food safety posters. The posters can be viewed through the "Explore" menu (found by "right clicking" over the "Start" button) on your Microsoft Windows-based computer after you have inserted the poster CD into your computer.
CD3: Image Bank
The third CD contains photos and illustrations that can be used to customize or create additional slides. Simply open the Trainer Lesson file you have installed onto your computer that you want to change and use the steps outlined in Appendix B to customize your slide shows.
Use all these tools—the PowerPoint slide shows, the trainer's manual, the food safety posters, and the image bank—to make your training sessions fun, educational, and effective. Only you know the education level, the timelines, and the individual needs of your learners. Use only the tools you need to best impact food safety and sanitation in your employees' environment.
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