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 Programs
UMass Extension offers workshops
on basic food safety principles to staff who prepare and/or serve
food in high risk settings such as child and elder care, school
food service, shelters, and pantries. Each workshop can be adapted
to fit a one- or two-hour session. Certificates of completion are
mailed to the participants.
Extension staff is available to conduct the workshop on a fee for
basic service. Training manuals and resource materials are also
available on request.
Food Handling is a Risky Business
This training focuses on basic concepts of bacterial growth and
contamination, and ways to prevent food-borne illness through personal
hygiene, time and temperature control and prevention of cross-contamination.
Participants receive a 4-page pamphlet highlighting these principles,
guidelines for sanitizing with chlorine, and posters on safe food
handling.
Cooking, Cooling, Contamination, and Kids
This workshop describes how food-borne illness occurs and ways to
prevent it by following the FightBAC!™ messages of clean,
cook, chill and separate.
Participants receive posters and activity sheets featuring FightBAC!™,
Wash Hands and the Ten Least Wanted Pathogens. FightBAC!™
activity sheets are available in English, Spanish, Chinese, Vietnamese,
Portugese, Haitian and Russian.
Safe Food at Home
This training is designed for dietitians, staff development trainers,
and direct care staff working with community-based homes for people
with developmental disabilities.
Lessons help consumers learn how to apply and adopt recommended
food safety practices such as proper hand-washing and packing safe
lunches.
Participants receive a posters on hand washing, packing safe lunches
and other materials to reinforce basic food safety message.
For more information, please contact David
Nyachuba (dgn@nutrition.umass.edu)
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