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Food Safety and Nutrition

en Español

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  • Number of individuals who learn how to prepare local foods, including through use of home food preservation techniques
  • Number of participants who increase their knowledge of safe home food handling, preservation, or preparation practices
  • Number of school personnel who increase their knowledge of School HACCP principles
  • Number of participants who increase their knowledge of Good Farmers Market Practices
  • Number of participants who increase their knowledge of Growing Safer Gardens
  • Number of food handlers who increase their knowledge and skills in safe food handling practices
  • Number of adults increasing their fruit and vegetables consumption
  • Number of participants increasing their physical activity
  • Number of participants who consume less sodium in their diet
  • Number of participants developing food safety plans
  • Number of new and existing access points for consumers that expand or improve their offering of local fruits and vegetables. Access points include farmers markets, retail stores, school food programs, community gardens, institutions other than schools (e.g. hospitals, universities, etc.), and other systems/access points not noted (e.g. restaurants, etc.)
  • Number of pounds of local food donated for consumption by vulnerable populations