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.
Protect Food from Microbial Contamination through Food Safety Education
Plan Goals
Work on pathogenic foodborne microorganisms and parasites in raw, minimally processed, or inadequately processed and preserved foods distributed through retailers,food service or consumers.
- Owner
- Nancy Flores
- Related Plans
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Protect Food from Microbial Contamination through Food Safety Education
Protect Food from Microbial Contamination through Food Safety Education (Bernalillo County)
Protect Food from Microbial Contamination through Food Safety Education (Bernalillo County)
Protect Food from Microbial Contamination through Food Safety Education (McKinley County)
Impact Reports
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.
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.
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.
Patricia Aaron has signed on to support Protect Food from Microbial Contamination through Food Safety Education within Bernalillo County.
Marie I. Cardenas has signed on to support Protect Food from Microbial Contamination through Food Safety Education within Luna County.