Programs and resources focus on sources of contamination, and ways to prevent food borne illness through such practices as good personal hygiene, time and temperature control and prevention of cross-contamination.
Some materials are available for non-English speakers.
Collaborators include local, regional and state child and elder care agencies, child nutrition programs, emergency food programs, human service agencies, and local and state regulatory agencies. Target groups include food workers and volunteers in child and elder care, school food service, shelters, pantries and other human service agencies, as well as local and state regulators. This is an official page of the University of Massachusetts Amherst Campus. The Nutrition Education Programs are part of UMass Extension , The College of Food and Natural Resources , The School of Public Health and Health Sciences and the Nutrition Department .