Media: Manual
Audience: Food Service Managment
Pub. Date:2002
Description:Reference manual assists school foodservice directors in making decisions about centralizing food production in their districts. Eleven chapters include information on selecting and planning centralized foodservice systems; conducting a feasibility study; financial considerations; food safety; and central, regional, and receiving (satellite) kitchens. Six case studies describe large and small centralized foodservice systems in both urban and rural school districts.
Length: 192 pages
Number of Copies: 1
Source: National Food Service Management Institute

1 Copy

Media: Videotape
Target Audience: Secondary School/Adult
Description: A humorous program that provides important safety tips for purchasing, storing, preparing and serving food. Ask Sofia About Food Safety covers how to reheat leftovers, avoid cross contamination, choose meats, effectively store food, and proper ways of cooking to minimize food borne illness.
Pub. Date:1996
Time/Length: 12 minutes
Number of Copies: 3
Source: KNB Productions

3 Copies

Title:BAC Atack! How Our School Fought BAC for Food Safety
Media: Video Tape with Leader's Manual/Materials, Activities
Audience: Children, Grades 4-6
Description: This hands-on activity kit teaches students about food safety. Each kit includes video, posters, experiments, activities, home survey and take-home BAC-Catchers. The video highlights the appropriate steps for safe food preparation through investigative reporting done by two kids for their school newspaper after a basketball team pinic left kids and coaches sick.
Pub. Date: 1999
Length: 20 minutes
Number of Copies: 1
Source: The Partnership for Food Safety Education

1 Copy

Title: Food Defense: Developing a Biosecurity Management Plan
Media: Video Tape with DVD and CD containing Excel and pdf documents
Audience: School Food Service Employees
Pub. Date: 2004
Description: This comprehensive resource will help your school food service facility become ready to deal with the threat of bioterrorism. Keeping food from being tampered with will keep your employees and customers safe. Biosecurity is an issue that will be at the forefront of issues in the future. Developing a biosecurity management team, plan, and keeping these updated are all discussed in the video/dvd. The included cd contains checklists and forms (as digital files) that can aid in developing a biosecurity plan.
Length: 10 minutes
Number of Copies: 1
Classifications: Food Safety and Sanitation, Food Service Management, Adult, Video Tape with Leader's Manual/Materials, CD-ROM, DVD

1 Copy

Media: DVD
Audience: Food Service Managers
Pub. Date: 2006
Description: The United States has one of the safeest food supplies in the world. However, the threat of terrorism has changed the face of many industries including that of food preparation and service. We have become increasingly aware that a deliberate act to contaminate the food supply coould have catastrophic effects. That's why keeping our food supply safe in a foodservice operation is a top priority. This educational video can help train mangers on: the types of threatening agents, assessing potential risks, writing a plan for emergencies, training employees on the plan, and forming an emergency plan.
Length: 18 minutes
Number of Copies: 1
Source: South Dakota State University Cooperative Extension Service

1 Copy

Title: Food for Fifty-Eleventh Edition
Media: Book, hardcover
Audience: Adult, Food Service Workers, Food Service Management, Dietitians, grades 12+
Pub. Date: 2001
Description: The classic quantity food production resource comes around for an 11th edition. Filled with over 600 pages of recipes for quantity food production and bright, full color photographs, Food for Fifty the 11th Edition is as pleasing to the eye as its contents will be to your customers. Not only does Food for Fifty have recipes, it is full of other useful information, including measurement conversions, how to adjust recipes, discussions of different food service styles, menu planning procedures, college, elementary, secondary, and hospital foodservice, and how to prepare special meals such as banquets. A full set of appendices address evaluating food quality, religious food customs, the use of herbs and spices, potentially hazardous foods, and suggested menu items. A glossary of cooking terms and index that covers every recipe round out the 11th edition.
Length: 766
Number of Copies: 1
Classifications: Adult, Food Service Management, Food Preparation and Presentation, Menu Planning and Production, Purchasing, Food Safety and Sanitation, Food Service Equipment, Elementary, Secondary, Middle School, Special Diets, Nutrition Education, Training Resource, Cookbook
Source: Prentice Hall

Reserve

Title: Hand Washing For Life: The Why, The When, The How
Media: DVD
Audience: Food Service Personnel
Pub. Date: 2004
Description: The easy to watch video shows the why, when, and how of handwashing. No dialogue accompanies the scenes but computer graphic enhanced video is used to show the spread of cross contamination via people's hands in a kitchen. Great for situations in which training may be hampered by a language barrier.
Length: 10 minutes
Number of Copies: 1
Classifications: Food Safety and Sanitation, Training Resource, DVD, Adult
Source: The Handwashing Leadership Forum

1 Copy

Title: Managing Child Nutrition Programs: Leadership for Excellence
Media: Book, hardcover
Audience: Food Service Professionals, Educators, Dietitians, Students grades 12% 2B
Pub. Date: 1999
Description: A definitive treatsie on child nutrition program management, Managing Child Nutrition Programs presents all you need to know about supplying nutritious meals to children on a grand scale. The book is broken into six parts.
Part I, the Introduction, presents a historical overview of child nutrition programs and outlines federal legislation. Part II, Administration, discusses the history of nutrition integrity, managing human resources, new uses and developments in computer technology, the ins and outs of financial management, and, finally, a convenient section on how to survive an external review. Part III, Nutrition, presents the topics of nutrition education in schools, how to plan a healthy menu using numerous methods, and management of special nutrition needs such as food allergies. Of note, this edition does not present the most current version of the Dietary Guidelines for Americans, but the methods given to meet such criteria are still applicable. In Part IV, Operations, the nuts and bolts of quantity food production in a school setting are examined. Topics include procurement, food production systems, food preparation and presentation to encourage student selection, managing employees, customer service, food safety, sanitation, wates management, and energy conservation. Part V, Communications and Marketing, outlines the place of marketing in child nutrition programs, how to communicate with students and school officials alike, and also the community. Finally, Part VI, Anticipating the Future in Child Nutrition Programs, sketches the future of nutrition in schools with topics like developing a mission, cultivating respect, becoming business savvy, and meeting strategic outcomes.
With a total of 27 chapters and 16 case studies written by 38 professionals, Managing Child Nutrition Programs: Leadership for Excellence is a exhaustive resource for professionals with moderate to lengthy experience managing child nutrition programs.
Length: 738 pages
Number of Copies: 1
Classifications: Food Service Management, Marketing, Food Preparation and Presentation, Menu Planning and Production, Food Analysis, Food Safety and Sanitation, Human Resource Management, Food Service Equipment, Special Diets, USDA and Federal Programs Regulations, Financial, Secondary, Elementary, Middle School, Food Service Management, Purchasing, Nutrition Education
Source: Aspen Publishers

1 Copy

Media: Book
Target Audience: Preschoolers, Adults, Educators
Pub. Date: 2006
Description: Mealtime Solutions for Your Baby, Toddler and Preschooler blends parent anecdotes with the information that every nutrition-conscious parent wants to know. Written with behind-the-scenes help from a dietitian, as well as tips and advice from a panel of more than 150 parents, the book also features mom-tested food suggestions, handy shopping lists, food substitution and cooking conversion charts, and a comprehensive directory that includes both Canadian and American resources.
Time/length: 286 pages
Number of Copies: 1
Classifications: Early Childhood, Elementary, Cookbook, Food Preparation and Presentation, Food Safety and Sanitation, Menu Planning and Production, Nutrition Education, Book, Adult
Source: John Wiley and Sons Canada, Ltd.

1 Copy

Media: Manual
Audience: School Food Service Personnel and Managers
Pub. Date: 1998
Description: A follow-up set from the original 10-Minute Lessons for training food service staff about the importance of safety and sanitation. This program was designed for busy cafeteria managers who don't have a lot of time to spend on training employees. This set of materials contains 15 lessons that are divided into three categories: Safety, Foodborne Illness, and HACCP. Each lesson has a content overview, behavioral objectives, estimate of time needed, materials list, and script. Several lessons have handouts, which can be copied and distributed or made into transparencies.
Length: 3, approx. 40 page Sections
Number of Copies: 4
Source: 5 Star Child Nutrition Task Force

4 Copies

Media: Manual/ Instructer's Guide
Audience: Food Service Workers, Food Service Management
Pub. Date: 2010
Description: This instructor's manual features activities for teaching food safety to workers. Includes materials needed list for each activity as well as a detailed breakdown of time required for each activity during each session. Handouts and answers are given. Manual describes why food safety is important and gives guidance on how foodservice personnel can assure the preparation and service of safe foods. Provides information based on the 2001 Food Code. Revised 2004. Covers microorganisms, clean vs. sanitary, preventing foodborne illness, and HACCP.
Length:5 sessions, 1-3 hours in length, 101 pages
Number of Copies: 1
Source: National Food Service Management Institute

2 Copies

Media: Video
Target Audience: Educators, Grades 3-8, Adult
Pub. Date: 2005
Description: This is a case of food safety murder! Two teen 'investigators" happen on the scene of a terrible food safety crime and must discover what went wrong to make the victims so ill. Presented in a fast-paced, informative, teen-friendly format, this DVD on food safety highlights the basics of food-borne illness and how to handle food properly. The guidelines to clean, separate, cook, and chill are covered by the team of teen food-safety 'experts". Students will enjoy the drama and will come away with what they need to know about keeping food safe and avoiding food-borne illnesses.
Time/length: 16 minutes
Number of Copies: 1
Source: Learning ZoneXpress

1 Copy

Title: Wash Those Hands!
Media: Video Tape with Leader's Manual/Materials
Audience: Elementary School, High School, and Middle School Students
Pub. Date: 1996
Description: Includes VHS tape and a teacher's guide with a script of the video and discussion questions. This upbeat video explains how hand washing can help prevent the speread of baterial and viral illness. It is narrated by a teenage girl who presents concise, stratightforward information about the benefits of hand washing for everyone, the nature of germs and how they make people sick, and when and how to wash away the germs that can cause sickness.
Length: 10 minutes
Number of Copies: 1
Classifications: Food Safety and Sanitation, Elementary School, Secondary School, Middle School, Video Tape and Leader's Manual/Materials
Source: Marsh Film Enterprises, Inc.

1 Copy

Title: Wash Your Hands
Media: Video Tape
Audience: School Food Service Workers
Pub. Date: 2004
Description: This short video shows several examples of when to wash hands and how to do it properly when working in school food service.
Length: 5 minutes
Number of Copies: 1
Classifications: Video Tape, Adult, Food Safety and Sanitation
Source: National Food Service Management Institute

3 Copies