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 The
Food Safety Education program provides training and resources on
safe food handling to food producers and processors, food workers,
regulatory officials, educators and volunteers serving children,
the elderly and other vulnerable groups to:
- increase knowledge about the causes of food-borne
illness and the practices needed to reduce it in high-risk groups
and
- improve safe food practices of food producers,
workers, regulators and high-risk consumers.
Programs and resources focus on sources
of contamination, and ways to prevent food-borne illness. Basic
food safety concepts include good personal hygiene, time and temperature
control and prevention of cross-contamination.
For more information, please contact David Nyachuba
(dgn@nutrition.umass.edu)
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