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, 6:16 am
For Objective Long-term Show long-term objectives
Impact Report 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.