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Protect Food from Microbial Contamination through Food Safety Education (Bernalillo County)
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Plan Goal
To offer research based food preservation written materials and hands on classes to interested residents of Bernalillo County.
Situation Statement
Food preservation education in Bernalillo County has grown in interest and many people for the first time are seeking classes that teach the basics of food preservation. The number of hands on lab,food preservation classes have increased yearly since 2008. The county has seen an increase in home gardens and there were many questions on what to do with all the produce once it was harvested. Using Cooperative Extension curriculum and handouts good research based education was share with many through these classes and through numerous phone consultations
Target Audience and Actions
Hands on classes on food preservation topics, these classes focused on safe practices in making jam and jelly, salsa and pickels, water bath and pressure canning. The audience are residents of Bernalillo County who are interested in learning how to can, freeze and dry food.
Short-Term Objectives
Adoption of safe food handling and storage practices by home food preservation processors.
Incidences of food-borne diseases in New Mexico reduced as a result of training received from NMSU CES.
Interested residents of Bernalillo County learn safe food preservation techniques.
Medium-Term Objectives
Adoption of safe food handling and storage practices by home food preservation processors.
Incidences of food-borne diseases in New Mexico reduced as a result of training received from NMSU CES.
Interested residents of Bernalillo County learn safe food preservation techniques.
Long-Term Objectives
Adoption of safe food handling and storage practices by home food preservation processors.
Incidences of food-borne diseases in New Mexico reduced as a result of training received from NMSU CES.
Interested residents of Bernalillo County learn safe food preservation techniques.
Evaluation Plan
Written evaluation at the end of each food preservation class.