A train-the-trainer curriculum that addresses key messages about food safety. The lessons and handouts incorporate the four Fight Bac! messages: Clean, Separate, Cook and Chill. Other topics discussed include: sources of foodborne illness, prevention, symptoms and what to do if you think you have a foodborne illness.
- Pilot Tested
Informal field testing included a peer review of written materials and a review of handouts by the target audience.
Temperature chart (cited as being from the Fight Bac!™ campaign) has minor deviations from the current Fight Bac!™ temperature chart available. For instance, the minimum temperature for rare fresh beef is listed as 140°F in the curriculum verses 145°F on the Fight Bac! chart. The minimum temperature for ground chicken, turkey is listed as 170°F verses 16°F on the current Fight Bac! chart.