Judy%20Kay%20Flohr%20EdD,RD,LDN1,%20Rita%20Brennan%20Olson,%20MS2,%20Kathleen%20Millet,%20LDN2,,Lynne%20Thompson,%20MS3%20and%20Stephanie%20Lally1

1

Judy Kay Flohr EdD,RD,LDN1, Rita Brennan Olson,
MS2, Kathleen Millet, LDN2,,Lynne Thompson, MS3
and Stephanie Lally1 University of
Massachusetts-Amherst, Department of Hospitality
Tourism Management1,Massachusetts Department of
Education2 and University of Massachusetts
Extension Nutrition Education Program3
TRAINING MODULE AND TEACHING TIPS
APPLICATION
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.
School nutrition directors were surveyed to
assess food equipment safety training needs.
Fact sheets and teaching tips were developed.

• Massachusetts school nutrition personnel were
  introduced to the fact sheets and training packet
  at a statewide Massachusetts Department of
  Education conference in June 2006.
• 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
• 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.

• The FEAST Training Module and Teaching Tips
  includes
• An outline of teaching tips to use with each
  food service equipment type fact sheet.

PURPOSE/OBJECTIVES

• 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.
• Objectives
• Assess training needs of district food service
  personnel
• - Convene FEAST Advisory Group.
• -Survey training needs on safe food handling
  and equipment safety practices
• 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

CONCLUSIONS

• The easy to read training materials are needed
  for school nutrition personnel and their
  supervisors
• The limited training materials that were
  available were not formatted in the languages
  native to many of the school food service
  employees.
• 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.

• The FEAST Fact Sheets include 14 types of
  equipment in three food service categories. Each
  defined and describes
• Equipment type and purpose
• Important safety and sanitation principles
• Safe operating and cleaning directions
• Key terms and important equipment parts

 
SURVEY RESULTS
FEAST Teaching Tips include Learning Objectives
what the learner will know and do as a result
of this training Lesson Outline suggested
points for discussion, demonstration and review
or assessment Skills Inventory a sample form
to document training and demonstration of
competency Resources websites for additional
food service related safety materials

• 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.

A.

ACKNOWLEDGMENTS
.
Advisory Group Rose Goddard, Andrew Stratton,
Diane Sylvia, Julie Dougal, Diane Bernazzani, Ann
Pitzen, Sonia Carter, Shane Varnum and Michael
Grey. 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