The goal of University of Maine Cooperative
Extension’s Food Safety and Quality Program is to reduce the risk of
foodborne illness by teaching proper
sanitation and food-handling practices. To
achieve this goal, UMaine Extension educators,
specialists, and professionals conduct a
variety of programs.
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Consumer education in basic sanitation
and proper food handling
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Introduction and application of
Hazard
Analysis Critical Control Point (HACCP) principles to ensure
product safety and quality
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Food processors
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Specialty food
producers/processors
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Seafood HACCP courses
sponsored by Northern New England HACCP
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New England Small Food
Processors Project
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Introduction and application of
integrated pest
management to promote proper pesticide use
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Biotechnology education to promote
effective and non-emotional public debate of often controversial
issues associated with such emerging food technology
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Food farm project
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Good Agricultural Practices (GAP)
Programs are provided to Maine citizens
through workshops, Interactive Television (ITV), newsletters, radio and
television interviews, newspaper articles, and
individual contacts. Program participants include
UMaine Extension educators and nutrition aides, consumers,
volunteer cooks, social workers, food pantry personnel,
and food service workers. Programs are also available for farmers,
gardeners, food processing personnel, and
seafood, poultry, and dairy producers. |
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Last
Modified:
08/19/09
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