The purpose of these programs is to help prevent foodborne illness in Massachusetts through education that addresses control of foodborne pathogens throughout the food chain from farm to table.
Preventing and controlling the contamination of fresh farm produce is the key to producing wholesome, healthy products.
Improper operation and cleaning of food service equipment can jeopardize the safety of food employees. Information and education are key to improving food and equipment safety practices from farm to table.
Manufacturing a safe product needs to be observed at each part of the development stage all the way to the customer.
Learn about safe food handling, clean kitchen surfaces, good personal hygiene, and certain foods that pose special risks.