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National Agricultural Library
U.S. Department of Agriculture
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Keep it Hot. Keep it Cold

Objective

This Food Safety educational program will focus on temperature control in food preparation, cooling, reheating and storage. The target audience is Federal Food and Nutrition Program participants, senior citizens, child care/parent educators and Home Health Aids. The train-the-trainer model will be used.Follow-up telephone and mail-in surveys will determine program effectiveness.

Investigators
Oseth, Barbara
Institution
National Food Processors Association Research Foundation
Start date
2000
End date
2000
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
99-41560-0792
Categories
Parasites
Natural Toxins
Viruses and Prions
Bacterial Pathogens
Chemical Contaminants
Food Preparation and Handling
Education and Training