Connecticut POW Food Safety Project

Objective

Educational materials and programs will be developed for English- and non-English speaking persons, individuals with low-literacy skills, 4-H and youth development staff, state food inspectors, food service operators, and specialty food businesses. Programs and educational materials developed will relate to food safety and preservation and will include HACCP training, fact sheets, a self-study course, and a video.

Investigators

Hirsch, Diane

Institution

University of Connecticut

Start date

2000

End date

2000

Funding Source

Nat'l. Inst. of Food and Agriculture

Project number

XX-EFSF-0-0700