|Reviewers Comments: ||This complete curriculum covers everything that would need to be taught to a class of home cooks. Lessons include: Planning and Purchasing of Safe Food, Storing Food Supplies Safely, Preparing Food, Serving and Storing Prepared Food, and Handling Leftovers. Each lesson has a clear set of objectives and a thorough lesson outline, including overheads, handouts, activity sheets and time for demonstrations and discussion. Lessons are based on the Hazard Analysis Critical Control Points (HACCP) principles of food safety and temperatures given are in accordance with the current Fight Bac!™ temperature chart. The lessons can be used by themselves or in sequence; however, if used as part of a series some information will be repeated.
While the lesson outline can be vague at times, this could be beneficial in tailoring the class to different audiences, allowing more time to be on different subjects where it is needed. The curriculum is appropriate for a low income audience, and can be adaptable for use with different groups – including children, teens, and those preparing food in a commercial kitchen. Handouts are clear with large, easy to read font and very simple, consistent graphics. An evaluation tool is included specific for each lesson. Also included are discussion questions and activities for after the lesson or if there is extra time. Activities such as “The Case of Maria’s Chorizo” and “Rosa’s Baby” allow participants to apply food safety principles to real life situations, and are likely to be useful in getting the group discussion active. Additional situations could be developed, so there is one for each lesson. During lesson 2, educators may want to review the principles learned by giving or describing a food to participants and asking where they would store it. When discussing thawing food, an educator could spend more time reviewing how to thaw foods properly. In addition, lessons should inform participants not to rinse or wash their meat and poultry, a new recommendation from the 2005 Dietary Guidelines. Materials not included will be necessary for some of the lessons, such as a thermometer, tissue wipes, bleach, measuring cups, teaspoons and spray bottle (to make a sanitizing solution), ice packs and coolers. Overall, the curriculum is well written, well organized and a valuable educational tool.