An Instructor's guide to safety and sanitation
1982
Abstract: "Safety and Sanitation" is 1 of 7 modules included in the first level of a sequential 5 level series designed for Child Nutrition Program staff and personnel. Basic principles of food safety and first aid and sanitation techniques are stressed in 10 lesson plans providing 20 contact hours. Lesson topics include: food-borne illness, personal hygiene, sanitary food handling from buying through service, refuse disposal and pest control, first aid, safe equipment use and fire safety. Each lesson outlines the lecture or discussion content, activities and resources needed to meet stated objectives. Other resources include instructor's background information, bibliographies, worksheets, transparency masters and student handouts. (js).
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Библиографическая информация
Эту запись предоставил National Agricultural Library