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.

• Consumer education in basic sanitation and proper food handling

• Introduction and application of Hazard Analysis Critical Control Point (HACCP) principles to ensure product safety and quality

• Food processors

• Specialty food producers/processors

• Seafood HACCP courses sponsored by Northern New England HACCP

• New England Small Food Processors Project

• Food preservation

• Introduction and application of integrated pest management to promote proper pesticide use

• Biotechnology education to promote effective and non-emotional public debate of often controversial issues associated with such emerging food technology

• Food farm project

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.