Food Safety Education Program

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.
• Teach foodservice workers about the control of food-related hazards and the prevention of foodborne illness through the UMass Extension Food Safety and Sanitation Certification Program.
• Through courses such as the online Food Safety for Family Day Care Providers, train professionals and volunteers who care for at-risk individuals about safe food handling practices and risks due to foodborne illness.
• Teach teachers and students the principles of food safety.
• Provide consumer information about the home prevention of foodborne illness to the Massachusetts general public, particularly people who are especially vulnerable.
• Teach Massachusetts residents about potential hazards such as food allergens, pesticides, and antibiotics.
• 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:

David Nyachuba, Ph.D.
Program Leader for Food Safety
(413) 545-0552
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