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.
Connecticut POW Food Safety Project
Objective
Investigators
Hirsch, Diane
Institution
University of Connecticut
Start date
2000
End date
2000
Funding Source
Project number
XX-EFSF-0-0700