RESOURCE NAME

  Kid Chef And The Clean Kitchen Crew

DATE CREATED/REVISED

2001

BRIEF DESCRIPTION (include major objectives)

This is a comprehensive food safety education program presented in an interactive, multimedia, CD format.  Kid Chef was developed for 9 to 12 year olds but may be challenging enough for use with teens and young adults.  The program is divided into four chapters.  Chapter 1 is an explanation of the importance of food safety, how food is contaminated, and conditions necessary for bacterial growth.  Chapter 2 covers handwashing, Chapter 3 discusses common foodborne pathogens, and Chapter 4 covers practical everyday measures for proper food handling.  Interactive components with immediate feedback are provided throughout the program.

Visit on the web at: http://www.kidsacookin.org/kidschef/mainmenu.htm

LONG-TERM INTENDED OUTCOMES

Safe, Secure, High-Quality, Food Supply

TIME COMMITMENT

Fewer than 5 hours per week

 DURATION

Less than 1 week

DIFFICULTY

 Introductory

READING LEVEL

6^th grade

AUDIENCE

Food handlers

Low income

Grade school students

Youth organizations

Young adults

Young families

Food stamp recipients

Teachers

SUBJECT

Food handling practices

Food safety

Consumer skills

Helping skills

Decision making

Life skill building

COMPONENTS

AUDIENCE PARTICIPATION

CD Rom

Community event

Peer interaction

Face to face

Personal contact with agents

Group meetings

Home Visits

Learn on their own

SKILL EMPHASIS

LEADER TRAINING REQUIRED?

SPECIALIST SUPPORT

 Consultation with agents

 Single county visits

 Multi county visits

Knowledge

Attitudes/values

Behavior change

No

LEADER TRAINING LEVEL

 FREQUENCY OF LEADER TRAINING

Not applicable

Not applicable

PROGRAM RESOURCES LIST      

CD Rom

CONTACT PERSON/ADDRESS/PHONE

Toni Jo Bryant

Assistant Family Nutrition Coordinator

Department of Human Nutrition

K-State Research and Extension

208 Justin Hall

Manhattan, KS

785-532-1666

E-mail: tjbryant@humec.ksu.edu

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Use stated contact information