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|Title:||Kid Chef and the Clean Kitchen Crew|
|Alt. Title:||Food Safety for Young Children|
|Pub. date: ||2001|
|Includes: ||Web site|
|Audience: ||Children, Elementary School, Middle School|
|Description:||An interactive, multimedia food safety education program that addresses food handling in the home.
Content is divided into 4 chapters including:
- Chapter One: Introduction to food safety: "What is food safety and why should you learn it?"
- Chapter Two: Hand washing: "Its importance and getting really clean hands".
- Chapter Three: Bacteria Meanies "Meet the bad guys that make you sick".
- Chapter Four: Doing it Right "Guidelines for proper food handling in your own kitchen".
Feedback is provided for all answers.
|Funding Source: ||Kansas State University Family Nutrition Program, USDA and Social Rehabilitation Services|
|Developer: ||Kansas State University Cooperative Extension, Toni Bryant and Gerry Snyder|
|Length: ||4 chapters|
|Pilot Testing: ||Beta test for content accuracy with food safety, multimedia, education and technology experts. Feedback obtained and changes were made. Beta test with target audience for acceptability.|
|Use Restrictions: ||Permission needed to copy.|
|Reviewers Comments: ||The program addresses common food safety concerns like "double dippin" and more complex issues such as the importance and process of calibrating a thermometer and defining pathogens. Practical suggestions encourage behavior change. Frequent questions and summaries after each segment reinforce the learning of key concepts.
A discrepancy is found in chapter four, "Serving Food Safely," when the statement is made that the maximum time that food can remain in the temperature danger zone is four hours. This differs from the USDA recommendation which is not to leave food in the "danger zone" more than 2 hours; 1 hour in temperatures above 90 °F.
|Borrow it from the National Agricultural Library (NAL)|
SNAP staff/SNAP-Ed providers can borrow materials from NAL through interlibrary loan.
| NAL Call No.: ||TX537 .B79 2001|
| Go to Request Library Materials|
|View/download files:|| |
|Interactive online program: http://www.kidsacookin.org/kidschef/|
|Contact the Distributor:|
| Distributor: ||Kansas State University Family Nutrition Program|
| Contact: ||Shelly Burklund|
| Mail: ||205 Justin Hall|
Manhattan, Kansas 66506
| Phone: ||(785) 532-1670 |
| E-mail: ||firstname.lastname@example.org|
| Avail. in Qty:|| Yes|