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, 6:15 am |
| For Objective | Medium-term Show medium-term objectives |
| Impact Report | 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. |