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The goal of the pilot project is to create a comprehensive training package entitled “Good Kitchen Practices (GKP)” for at-risk and underserved populations. The project will build on other “good practice” programs in food safety by establishing a multi-disciplinary alliance to bridge current gaps in (or to advocate) food safety education to consumers. It will deliver validated training tools for future GKP promotion in Virginia and/or nationally.
Virginia Cooperative Extension materials are available for public use, reprint, or citation without further permission, provided the use includes credit to the author and to Virginia Cooperative Extension, Virginia Tech, and Virginia State University.
Issued in furtherance of Cooperative Extension work, Virginia Polytechnic Institute and State University, Virginia State University, and the U.S. Department of Agriculture cooperating. Edwin J. Jones, Director, Virginia Cooperative Extension, Virginia Tech, Blacksburg; M. Ray McKinnie, Administrator, 1890 Extension Program, Virginia State University, Petersburg.
July 10, 2013