Protect Food from Microbial Contamination through Food Safety Education

Impact Reports | Plan Details

Plan Goals

Provide food safety educational information to the community of Dona Ana County.

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Protect Food from Microbial Contamination through Food Safety Education

Impact Reports

1 - 5 of 5
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)
30% of participants, including county agents, will have sustained use of adopted safe food handling practices 3 years after program completion. 30% of participants will decrease their rates of food born illness. 80% of NM food service operators will use NMSU for some part of their food product development including chemical and microbial laboratory analyses and technical support. 30% of participants will implement some type of food safety or HACCP plan 3 years after program completion.
(Progress towards the long-term objectives.)
Permalink - Posted November 28, 2007, 11:16 pm
(From Protect Food from Microbial Contamination through Food Safety Education)
80% of participants of educational programming, including county agents, have changed their behavior related to food safety including keeping hands and surfaces clean, proper cooling, preventing cross contamination.

40% of NM food service operators have used NMSU for some part of their food product development including chemical and microbial laboratory analyses and technical support.

80% of participants of educational programming have used information of food safety, HACCP and required regulations to produce safe food products.

15% of participants have implemented a HACCP plan in their operation.


(Progress towards the medium-term objectives.)
Permalink - Posted November 28, 2007, 11:15 pm
(From Protect Food from Microbial Contamination through Food Safety Education)
80% of participants of educational programming, including county agents, have increased their knowledge of food safety: keeping hands and surfaces clean, proper cooling, preventing cross contamination; HACCP and required regulations concerning commercial food processing and food service.

20% of NM food service operators have used NMSU for some part of their food product development including chemical and microbial laboratory analyses and technical support.



(Progress towards the short-term objectives.)
Permalink - Posted November 28, 2007, 11:13 pm
(From Protect Food from Microbial Contamination through Food Safety Education)
Marie I. Cardenas has signed on to support Protect Food from Microbial Contamination through Food Safety Education within Luna County.
(Administrative message.)
Permalink - Posted July 13, 2006, 8:54 am
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