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Direct linkShaw, Angela; Strohbehn, Catherine; Naeve, Linda; Domoto, Paul; Wilson, Lester – Journal of Extension, 2015
Food safety education from farm to end user is essential in the mitigation of food safety concerns associated with fresh produce. Iowa State University developed a multi-disciplinary three-level sequential program ("Know," "Show," "Go") to provide a holistic approach to food safety education. This program provides…
Descriptors: Safety Education, Food Standards, Food Processing Occupations, Interdisciplinary Approach
Shaw, Angela; Mendonca, Aubrey; Daraba, Aura – Journal of Extension, 2015
Hazard Analysis Critical Control Points (HACCP) is a systematic approach to food safety education for the food industry. To receive a HACCP certificate, participants must receive an 80% or higher on the final examination. Language barriers, educational levels, and age have been noted as primary reasons for not passing the final examination.…
Descriptors: Food Standards, Foods Instruction, Food Processing Occupations, Safety Education
