Note: This site is for reviewing legacy plan of work data from 2007-2011. If you are looking for the current plan of work interface, visit pow.nmsu.edu.

Impact Report

For plan Protect Food from Microbial Contamination through Food Safety Education
Date November 29, 2007, 6:13 am
For Objective Short-term Show short-term objectives
Impact Report 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.