Educators from Family and Consumer Sciences and 4-H, plus a food safety field specialist, met in Columbus to prepare for the rollout of a new, updated version of the Occasional Quantity Cooks (OQC) curriculum. The program supports Ohio State University Extension volunteers and employees who oversee the preparation and/or service of food at events.
The updated curriculum is designed to strengthen participants’ knowledge of safe food-handling practices. As part of the revision process, this team worked with the Extension Learning and Organizational Development team to:
- Refresh lesson content and handouts
- Create new assessments
- Condense material into a 1-hour traini
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These curriculum updates will support the launch of both a new online self-paced course and expanded in-person training opportunities for presentation by Extension personnel. The online material will be more portable and therefore will be accessible to more audiences. The refreshed curriculum is expected to be rolled out in early 2027.
Details regarding FCS food safety programs are available at fcs.osu.edu/programs/healthy-people/food-safety
