Our mission is to help prevent foodborne illness in Massachusetts through educational programs that address control of foodborne pathogens throughout the food chain from farm to table.
Through our programs our goal is to:
- Train food producers, especially fruit and vegetable growers and other fresh produce handlers about Good Agricultural Practices (GAP) and good handling practices (GHP).
- Conduct Hazard Analysis and Critical Control Points (HACCP) seminars, and help very small and small food processors to develop and implement HACCP plans.
- Provide consumer information about the prevention of foodborne illness.
- Work with the Massachusetts Partnership for Food Safety Education (MPFSE) and state and regional partners to help reduce foodborne illness in Massachusetts through improved food safety knowledge and skills.
For more information about the Food Safety Education Program, contact:
Richard Bonanno, Ph.D.