Protect Food from Microbial Contamination through Food Safety Education (McKinley County)

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.