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What does the instruction cover?
The program covers safe food handling and hygiene practices
to prevent foodborne illnesses. Instruction is delivered in
an entertaining format to get workers thinking about food safety.
Images reinforce the messages and are presented in simple, everyday
language that makes them easy to understand.
There are seven modules:
Sources of food-borne disease microorganisms
• “You mean there are things on my hands that can make people
sick?”
Factors affecting growth of microorganisms
• “So what if the meat sat out at room temperature for two hours!”
Personal hygiene for food handlers
• “Why is washing my hands for 20 seconds such a big deal?”
Cross contamination and how to prevent it
• "Why can't I open the side door to let some air in?"
Food Allergens
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"What's the big deal about peanuts?
Sanitation
• "What? Rinsing off the fresh meat tray isn't enough?"
Food Defense
• "Could a terrorist really try to harm the food
we produce?"
What are the program formats?
Each of the seven training modules is APPROXIMATELY one-hour
long. They can be presented in one day or spread out over two
or more days, depending on your needs and the availability of
our instructors.
What will your business receive?
• Training conducted by Cooperative Extension Educators trained
by the Penn State Department of Food Science
• Training customized to meet the needs of your processing plant
• Certificates of participation
• Posters for in-house advertising of the training
• Sets of food safetytraining posters
• Leave-behind training aids to reinforce messages
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