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.

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.

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.

Marie I. Cardenas has signed on to support Protect Food from Microbial Contamination through Food Safety Education within Luna County.