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Be Food Safe! Curriculum Unit for Nutrition Education Assistants

(Historical Entry)

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Developer
University of California, Davis.
Year
2000

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.

Historical Document
Yes
Funding Source
Jointly funded by the Food Stamp Nutrition Education Program. the Expanded Food and Nutrition Education Program and the Food and Drug Administration.
Free Material
No
Evidence
  • Pilot Tested
Evaluation Information

Informal field testing included a peer review of written materials and a review of handouts by the target audience.

SNAP-Ed Connection Comments

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.