Safe Food For the Hungry -- II

Participant's Workbook: Group Activities

HACCP Worksheet

Critical control points include:
  • Transportation
  • Receiving
  • Storage
  • Preparation and Repackaging
  • Holding and Service
  • Cooling and Reheating
  • Distribution
Identify the Critical Control Point associated with each hazard encountered in Safe Food Safari. What are the appropriate standards? What corrective actions are required if the standard is not met?

Safe Food Safari HACCP Worksheet

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Critical    |   Hazard    |   Standards  |  Corrective Action
Control     |             |              |  if Standard Not
Point       |             |              |  Met
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Preparation |Dirty Hands  |Wash hands    |Request that worker
and Re-     |             |before and    |wash hands. Post
packaging   |             |after working |reminder signs.
            |             |with foods    |
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Making the Most of Foods Worksheet

Menu #_______:

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   Breakfast:     |      Lunch:         |       Dinner:     |
                  |                     |                   |
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Daily Servings: 

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  Food   |  Recommended   |  Serving provided |  Difference
  group  |  servings      |  by menu          |  between
         |                |                   |  recommended
         |                |                   |  and provided
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Bread    |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
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Vegetable|                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
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Fruit    |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
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Milk     |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
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Meat     |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
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Fats,    |                |                   |
Oils,    |                |                   |
and      |                |                   |
Sweets   |                |                   |
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Making the Most of Foods Worksheet 


Menu #_______:

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   Breakfast:     |      Lunch:         |       Dinner:     |
                  |                     |                   |
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Daily Servings: 

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  Food   |  Recommended   |  Serving provided |  Difference
  group  |  servings      |  by menu          |  between
         |                |                   |  recommended
         |                |                   |  and provided
-------------------------------------------------------------
-------------------------------------------------------------
Bread    |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
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Vegetable|                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
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Fruit    |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
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Milk     |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
-------------------------------------------------------------
Meat     |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
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Fats,    |                |                   |
Oils,    |                |                   |
and      |                |                   |
Sweets   |                |                   |
-------------------------------------------------------------


Making the Most of Foods Worksheet 


Menu #_______:

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   Breakfast:     |      Lunch:         |       Dinner:     |
                  |                     |                   |
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                  |                     |                   |
                  |                     |                   |
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Daily Servings: 

-------------------------------------------------------------
  Food   |  Recommended   |  Serving provided |  Difference
  group  |  servings      |  by menu          |  between
         |                |                   |  recommended
         |                |                   |  and provided
-------------------------------------------------------------
-------------------------------------------------------------
Bread    |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
-------------------------------------------------------------
Vegetable|                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
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Fruit    |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
-------------------------------------------------------------
Milk     |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
-------------------------------------------------------------
Meat     |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
-------------------------------------------------------------
Fats,    |                |                   |
Oils,    |                |                   |
and      |                |                   |
Sweets   |                |                   |
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Making the Most of Foods Worksheet 


Menu #_______:

-------------------------------------------------------------
   Breakfast:     |      Lunch:         |       Dinner:     |
                  |                     |                   |
                  |                     |                   |
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                  |                     |                   |
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                  |                     |                   |
                  |                     |                   |
                  |                     |                   |
                  |                     |                   |
                  |                     |                   |
                  |                     |                   |
                  |                     |                   |
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Daily Servings: 

-------------------------------------------------------------
  Food   |  Recommended   |  Serving provided |  Difference
  group  |  servings      |  by menu          |  between
         |                |                   |  recommended
         |                |                   |  and provided
-------------------------------------------------------------
-------------------------------------------------------------
Bread    |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
-------------------------------------------------------------
Vegetable|                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
-------------------------------------------------------------
Fruit    |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
-------------------------------------------------------------
Milk     |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
-------------------------------------------------------------
Meat     |                |                   |
Group    |                |                   |
         |                |                   |
         |                |                   |
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Fats,    |                |                   |
Oils,    |                |                   |
and      |                |                   |
Sweets   |                |                   |
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Job Description Worksheet:

Think of a volunteer role that is vital to your program's success. Use this sheet to develop a job description for that position.

Title: _____________________________________________________

Purpose: ___________________________________________________

____________________________________________________________

____________________________________________________________

Responsibilities: __________________________________________

____________________________________________________________

____________________________________________________________

Contact Person: ____________________________________________

Address: ___________________________________________________

____________________________________________________________

____________________________________________________________

Phone: _____________________________________________________

Resources Available:________________________________________

____________________________________________________________

____________________________________________________________

Qualifications: ____________________________________________

____________________________________________________________

____________________________________________________________

Time Required: _____________________________________________

____________________________________________________________

How Much is Your Program "Gambling" with Volunteer-Related Risks?*

First, consider each of the following statements carefully. Then decide, for your volunteer program, if the statement is ALWAYS TRUE, SOMETIMES TRUE, or NEVER TRUE, or if you DON'T KNOW. Finally, circle the most appropriate answer.

1. A written job description exists for each type of
   volunteer position.

Always True    Sometimes True    Never True    Don't Know


2. All volunteers receive equal recognition opportunities.

Always True    Sometimes True    Never True    Don't Know


3. Written job descriptions should only include a broad
   description of a volunteer's responsibilities.

Always True    Sometimes True    Never True    Don't Know


4. The program helps volunteers understand that they assume
   some personal risks as a volunteer.

Always True    Sometimes True    Never True    Don't Know


5. The program uses separate volunteer applications for
   different volunteer positions.

Always True    Sometimes True    Never True    Don't Know


6. Volunteer training opportunities are provided on a regular
   basis.

Always True    Sometimes True    Never True    Don't Know


7. An immediate supervisor should document not only a
   volunteer's strengths but weaknesses/problems as well.

Always True    Sometimes True    Never True    Don't Know


8. Individualized volunteer training is available.

Always True    Sometimes True    Never True    Don't Know


9. Questions asked in a volunteer interview should vary from
   applicant to applicant.

Always True    Sometimes True    Never True    Don't Know


10. Each volunteer is evaluated on a periodic basis.

Always True    Sometimes True    Never True    Don't Know


11. A volunteer should be encouraged to do more than
    identified in the job description.

Always True    Sometimes True    Never True    Don't Know


12. Volunteers should never have the opportunity to evaluate
    paid program staff.

Always True    Sometimes True    Never True    Don't Know


13. Although required of all volunteer applicants, references
    may sometimes be waved.

Always True    Sometimes True    Never True    Don't Know


14. Paid program staff review written job descriptions with
    volunteers.

Always True    Sometimes True    Never True    Don't Know


15. It is not necessary to interview every volunteer
    applicant.

Always True    Sometimes True    Never True    Don't Know


16. Evaluations should only be used to praise a volunteer's
    work.

Always True    Sometimes True    Never True    Don't Know


17. When volunteers are given expanded responsibilities,
    additional training is not necessary.

Always True    Sometimes True    Never True    Don't Know


18. All written job descriptions identify the paid staff to
    whom the volunteer is responsible.

Always True    Sometimes True    Never True    Don't Know


19. The program provides all volunteers with supplemental
    personal liability insurance.

Always True    Sometimes True    Never True    Don't Know


20. Specific limitations/qualifications required for a
    volunteer position should never be included in the job
    description.

Always True    Sometimes True    Never True    Don't Know


*Developed by R. Dale Safrit, Mary Merrill, and Niki Nestor 
McNeely for A High Stakes Affair, March 1995.

Calculating Your Score

Score your response to each separate question using the key below. Add the twenty individual scores to calculate your total score.

     Always True   Sometimes True   Never True   Don't Know

1.        1             2              3             3
2.        1             2              3             3
3.        3             2              1             3
4.        1             2              3             3
5.        3             2              1             3
6.        1             2              3             3
7.        1             2              3             3
8.        1             2              3             3
9.        3             2              1             3
10.       1             2              3             3
11.       3             2              1             3
12.       3             2              1             3
13.       3             2              1             3
14.       1             2              3             3
15.       3             2              1             3
16.       3             2              1             3
17.       3             2              1             3
18.       1             2              3             3
19.       1             2              3             3
20.       3             2              1             3

Interpreting Your Score

20-29 Jackpot Winner!!
Yours is an ideal program! You are well aware of the risks involved with working with your volunteers and you have designed effective strategies to address the risks.

30-50 A Good Bluffer Luck has been on your side!
Although some cards are in your favor, it may only be a matter of time before you are dealt a bad hand. And, it only takes one bad hand to loose the game. Are you always certain which cards are wild?

51-60 High Stakes Gambler
Presently your program has little to win but much to lose! You hold a lot of wild cards in your hand, and losses could be enormous. Better learn to stack the deck a little better.

Attention Emergency Food Organizations

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Indiana’s Emergency Food Resource Network has added a new feature to the food assistance directory! You can now view emergency food provider locations on a map by clicking "View with Google Maps". More information about each location can be found by searching by county, city, or zip code.

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