Protect Food from Microbial Contamination through Food Safety Education (Bernalillo County)

Impact Reports | Plan Details

Plan Goals:

Inform Bernalillo County residents about food borne illnesses and how to adopt practices to prevent these illnesses.

Owner
Cindy Davies (Schlenker)
Related Plans
Protect Food from Microbial Contamination through Food Safety Education

Impact Reports

1 - 5 of 13   First | « Prev | Next » | Last
Food Safety Education: Artisan Cheese Making Course,
Objective: Hands-on training to make cheese at home or as a small business.
Why is this program important? Cheese products made in class include Asadero, Farmhouse, Feta and Mozzarella. Basic business concepts and cost formulation will also be discussed.
Annual Accomplishments: Trained 20 participants.
Actual or Anticipated Impacts: Several participants have started small cheese making facilities.
Program Products: 3-day workshop includes all materials, books for participants.
Agent/Specialist Interaction: Refer clients to course.
(January 2011 - December 2011).
Food safety education: Better Process Control Schools,
Objective: Provide the food industry with Better Process Control School course on a regular basis.
Why is this program important? Ensure food safety market viability of commercially processed foods by providing certification courses reviewing processing steps, ingredients and thermal processes of acidified and low acid foods. Without this certification course these products are not allowed by US FDA to be sold. This service is not provided in all states.
Annual Accomplishments: Presented Better Process Control Schools for: Acidified: 3/24-25 6 students completed course Full course: 5/10-14 12 students completed course Spanish course: presented every other year on campus however program taught in Guatemala City, Guatemala 11/07 to 11/11/2011 to 20 students on a AgroCAFTA grant.
Program Products: Updated power point presentations Translated powerpoint presentations into Spanish.
Agent/Specialist Interaction: Agents refer clients to EFT courses
(January 2011 - December 2011).


Food safety education: GAPS Food Safety,
Objective: Seminars and display presentation have been done throughout the state to increase awareness of food safety issues associated with fresh produce and farming practices.
Why is this program important? In response to the increase in fruit and vegetable associated food borne illnesses, the goal of this project is to provide educational materials to food producers and educational professionals associated with agriculture in order to reduce microbial risks in fruits and vegetables through good agricultural practices (GAPs) education.
Annual Accomplishments: Food safety/ Food Defense Seminar 1/26 Rio Grande Conservation Group Albuquerque, NM Quay County Annual Ag Seminar 1/27 Tucumcari, NM Pecan conference 2/12-15 Las Cruces, NM NM organic conference 2/18-20 Albuquerque, NM Apple grower meeting 3/16-17
Program Products: Power point presentations Several food producers develop and implement GAP food safety plan.
Agent/Specialist Interaction: Agents provide feedback on food safety program development for food producers. Agents refer clients to EFT services.
(January 2011 - April 2011).


Food safety education: HACCP plan development and review,
Objective: Provide the food industry with review of their HACCP food safety plans.
Why is this program important? HACCP is a management system in which food safety is addressed through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Annual Accomplishments: Provided review and HACCP plan development for two food processors: Fiesta Canning 4/1/2011 to 7/27/2011 McNeil, AZ Mesilla Valley Chili 7/6/2011 to 8/26/2011 Arrey, NM
Program Products: Effective HACCP plans at each facility
Agent/Specialist Interaction: Agents refer clients to EFT training programs.
(January 2011 - December 2011).

Food safety education: HACCP training,
Objective: Provide training to the food industry on HACCP principles and implementation of a food safety plan.
Why is this program important? HACCP is a management tool used by food processors to address food safety issues through the analysis and control of biological, chemical, and physical hazards from raw material production, procurement and handling, to manufacturing, distribution and consumption of the finished product.
Annual Accomplishments: Provided one on one training for two food processors: Fiesta Canning 4/1 to 4/9/2011 Mc Neil, AZ Mesilla Valley Chili 7/6 to 7/7/2011 Arrey, NM
Actual or Anticipated Impacts: trained 110 employees at Fiesta Canning Trained 5 employees at Mesilla Valley chili.
Program Products: By having trained workforce each operation can fully Implement an effective HACCP plan.
Agent/Specialist Interaction: Agents refer clients to EFT training programs.
(January 2011 - December 2011).


Food safety education: NM food protection alliance,
Objective: Alliance is a group of food producers, local, state, and federal agencies, as well as tribal governments to discuss important food safety issues and enhance food safety programs in NM.
Why is this program important? The alliance conferences will focus on four major areas of food safety: response, intervention, innovation, and prevention.
Annual Accomplishments: Member of planning committee for annual conference
Actual or Anticipated Impacts: Networking of agencies allow for strong infrastructure for easier collaborations.
Program Products: 11/08-09/2011 Annual conference in Albuquerque, NM with national speakers.
Agent/Specialist Interaction: Agents attend annual conference and participate in alliance
(January 2011 - December 2011).

Food safety education: Produce Safety Alliance,
Objective: Produce Safety Alliance is a group of farmers, researchers, state officials, produce industry experts and others, working on several committees developing a nationwide curriculum to increase understanding of the principles of Good Agricultural Practices (GAPs) and to facilitate the implementation of food safety practices on fresh fruit and vegetable farms and in packinghouses.
Why is this program important? Experts from various fields are collaborating to review existing GAPs educational and instructional materials, seek to identify and fill any areas where information is lacking to have comprehensive educational programs on food safety for food production.
Annual Accomplishments: Produce research report and planning meeting in Orlando Fla 6/27-30 Monthly collaborative conference calls Review of food safety materials dealing with fruit and produce
Actual or Anticipated Impacts: Accurate food safety material for food producers.
Program Products: first year of ongoing project
Agent/Specialist Interaction: Agents provide feedback on food safety program development for food producers.
(January 2011 - Present).

Food safety education: Wild Farm Alliance,
Objective: Wild Farm Alliance is a group of farmers, researchers, state officials, produce industry experts and others, working on materials to promote a healthy, viable agriculture that helps protect and restore wild Nature. Farmers can use risk assessment strategies for management of their operation that include conservation measures, farming practices to ensure safe food production.
Why is this program important? Food-borne illness linked to pathogens in meat, processed food, and produce has led to increased attention to food safety issues at all points along the supply chain, including the farm.
Annual Accomplishments: Research report and planning meeting in Orlando Fla 6/27-30 Monthly collaborative conference calls Review of food safety materials dealing with organic production methods
Actual or Anticipated Impacts: Accurate food safety materials for food producers.
Program Products: First year of ongoing project
Agent/Specialist Interaction: Agents provide feedback on food safety program development for food producers.
(January 2011 - December 2011).


Food safety education: Taos Food Sector Training,
Objective: The training is a weeklong course offered by the Taos Economic development corporation where students attend 30 hours of classes on food product development, marketing and business management. The food technologist presents material on food safety, food microbiology and food labeling.
Why is this program important? This course is designed to provide answers and information to people in all phases of food production. This class covers anything from recipe development and food safety issues to marketing of a food product
Annual Accomplishments: 3/9-11 food safety training 9/29-30 food safety training
Program Products: Powerpoint presentations for course training materials demonstrating the dynamics heating and cooling of food products.
Agent/Specialist Interaction: Agents refer clients to EFT training programs.
(January 2011 - December 2011).
(Progress towards the long-term objectives.)
Permalink - Posted January 23, 2012, 2:52 pm
(From Protect Food from Microbial Contamination through Food Safety Education)
Food Safety
Food safety classes are a regular part of the Home Economists work in Bernalillo County. This past year food safety classes were offered to a number or church groups, senior citizen groups, at community centers, foster parent groups and a number of health fairs. Calls on food safety topics are handled daily and information shared via email and educational materials are mailed throughout the county. In the summer of 2011 the Bernalillo County Food Safety Alliance meeting was formed by the Home Economist after being encouraged to do so by the NMSU AGRO GUARD staff.
(Administrative message.)
Permalink - Posted October 31, 2011, 7:53 am
Food Preservation
Food preservation education in Bernalillo County has grown in interest and many people for the first time are seeking classes that teach the basics of food preservation. ACES FCS specialist offered a three day training in Las Cruces so all the Home Economist around the state to learn best practices in food preservation. NMSU AGRO GUARD funded this training and continues to provide the Home Economist with any helpful tools and research based information to share with students on safe food preservation practices. The summer of 2011 the Home Economist taught 12 hands on lab food preservation classes in the county using the 4H building and a community center. The topic of these classes which were attended by some 130 people were; water bath and pressure canning, jam and jelly making, pickling and freezing and drying. In addition to the adult audiences during the summer the Home Economist did 2 food preservation classes for Bernalillo Ct. 4H clubs. Another 5 classes were given to a variety of audiences, church groups, garden clubs and community centers where food preservation techniques and safety practices were shared. The county has seen an increase in home gardens and there were many questions on what to do with all the produce once it was harvested. Using Cooperative Extension curriculum and handouts good research based education was share with many through these classes and through numerous phone consultations. During the summer months the Home Economist sat up an information table at all of the Grower’s Markets in the county (attending each market one time). In addition to food preservation class information many ACES publications were shared and questions answered. The Bernalillo County Home Economist was a guest speaker for the Valencia Ct. Home and Garden Show in March 2011 presenting on safe practices in food preservation.
(Administrative message.)
Permalink - Posted October 31, 2011, 7:51 am
Food safety classes are a regular part of the Home Economists work in Bernalillo County. This past year food safety classes were offered to the ICAN/EFNEP educators, senior citizen groups, at community centers and with church groups. Calls on food safety topics are handled daily and information shared and educational materials are mailed throughout the county.
(Progress towards the short-term objectives.)
Permalink - Posted October 16, 2010, 1:30 pm
Food preservation education in Bernalillo County has grown in interest and many people for the first time ever are seeking classes that teach how to preserve food first of all safely, and economically. NMSU AGRO GUARD provided the Home Economist with any helpful tools and research based information to share with students on safe food preservation practices. The summer of 2010 the Home Economist taught 12 food preservation classes in the county and 6 were lab hands on classes at the Cooperative Extension facilities. These classes which were attended by some 120 people were; canning, jam and jelly making, pickling and freezing and drying. Another six classes were given to a variety of audiences, church groups, master gardeners, and various clubs and community centers where food preservation techniques and safety practices were shared. The county has seen an increase in home gardens and there were many questions on what to do with all the produce once it was harvested. Using Cooperative Extension curriculum and handouts good research based education was share with many through these classes and through numerous phone consultations.
(Progress towards the short-term objectives.)
Permalink - Posted October 16, 2010, 1:27 pm
1 - 5 of 13   First | « Prev | Next » | Last