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National Agricultural Library
U.S. Department of Agriculture
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Providing Safe Food for the Homeless and Destitute

Objective

The purpose of this project is to develop and conduct a comprehensive, practical and easy-to-understand education and training program on safe food preparation practices for soup kitchen workers (mangers, cooks, volunteers, and others) who prepare meals for homeless and destitute people.

More information

Many of the homeless and destitute are immuno-compromised which makes them especially vulnerable to the microorganisms that cause food-borne illnesses. The overall goal of this program is to reduce the risk of food-borne illness for people who eat in soup kitchens.

Investigators
Gravani, Robert
Institution
Cornell University
Start date
2000
End date
2000
Funding Source
Nat'l. Inst. of Food and Agriculture
Project number
XX-EFSF-0-3200
Categories
Education and Training