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Judy Kay Flohr EdD,RD,LDN , Rita Brennan Olson, 1MS , Kathleen Millet, LDN ,Lynne2 Thompson, MS and Stephanie
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Lally
University of Massachusetts-Amherst, Department of Hospitality & Tourism Management ,Massachusetts Department of Education and University of Massachusetts Extension Nutrition Education Program
TRAINING MODULE AND TEACHING TIPS
BACKGROUND
The Massachusetts Department of Education collaborated with the University of
Massachusetts Amherst, Department of Hospitality and Tourism and members of the
MA Food Equipment And Safety Training (FEAST) advisory committee to assess training
needs and develop easy-to-read fact sheets for operating and cleaning equipment
safely. Teaching Tips were designed to be used with the fact sheets as a guide for food
service supervisors to explain and demonstrate the safe operation of food equipment
and to reinforce food sanitation principles with individuals or small groups of workers.
FEAST materials are designed specifically for school nutrition managers or supervisors
to use with groups or individual training. FEAST training materials will be accessible
via mafoodsafetyeducation.info and doe.mass.edu/cnp.
APPLICATION
Massachusetts school nutrition personnel were introduced to the fact sheets and
training packet at a statewide Massachusetts Department of Education conference in
June 2006.
School nutrition directors were surveyed to assess food equipment safety training
needs. Fact sheets and teaching tips were developed.
The FEAST Training Module and Teaching Tips includes:
• An outline of teaching tips to use with each food service equipment type
fact sheet.
A follow-up survey indicated that fact sheets were
• “very important” in teaching basic equipment operation, cleaning and sanitation
• improved operation knowledge and safe operation and equipment sanitation
practices
PURPOSE/OBJECTIVES
Evaluations were used to develop a supplemental training CD-Rom featuring equipment
demonstrations with USDA recipes. These training materials will be pilot-tested in
Summer/Fall 2007.
FEAST is a collaborative project between the Massachusetts Department of Education
and the University of Massachusetts Amherst to help school nutrition program personnel
improve food and equipment safety practices through enhancing food sanitation and
safety education.
CONCLUSIONS
Objectives:
• Assess training needs of district food service personnel
- Convene FEAST Advisory Group.
-Survey training needs on safe food handling and equipment safety practices
• The easy to read training materials are needed for school nutrition personnel and
their supervisors
The FEAST Fact Sheets include 14 types of equipment in three food service
categories. Each defined and describes
• Develop training modules to help food service workers
-Increase knowledge of proper equipment operation and cleaning procedures.
-Improve safe food handling and equipment safety practices
•
•
•
•
• The limited training materials that were available were not formatted in the
languages native to many of the school food service employees.
Equipment type and purpose
Important safety and sanitation principles
Safe operating and cleaning directions
Key terms and important equipment parts
• By designing the FEAST Fact Sheets and companion DVD, we will be giving the
school food service employees access to materials in order to become better trained
in the area of equipment operation and cleaning safety.
SURVEY RESULTS
FEAST Teaching Tips include:
Survey data collected from school nutrition directors about food worker training needs in Massachusetts
revealed that:
• Food equipment safety training was needed.
• Most school food service kitchens use the conventional or ready-prepared production method.
• The languages most requested for translating the training materials were Portuguese, Spanish, Italian and
Chinese.
Production Types
Percent of Respondents
86.4
A.
Resources – websites for additional food service related safety materials
ACKNOWLEDGMENTS
Basic Food Safety
Advisory Group: Rose Goddard, Andrew Stratton, Diane Sylvia, Julie
Dougal, Diane Bernazzani, Ann Pitzen, Sonia Carter, Shane Varnum and
Michael Grey.
Allergies
60
SOPs
30.3
40
18.2
IPM
20
HACCP
Equipment Safety
0
Conventional
Skills Inventory – a sample form to document training and demonstration of competency
Food Mgr Certification
63.6
80
Lesson Outline – suggested points for discussion, demonstration and review or assessment
.
100
Very Important Topics
Learning Objectives – what the learner will know and do as a result of this training
Ready Prepared
Commissary
Assembly Serve
Food Security
0
20
40
60
Percent of Respondents
80
100
Food Equipment And Safety Training (FEAST) is a collaborative food safety education project funded
by the Massachusetts Department of Education Nutrition Health and Safety with the University of
Massachusetts Department of Hospitality and Tourism Management, University of Massachusetts
Extension Nutrition Education Program
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