| In her
position, Elizabeth provides leadership to Extension food
safety education programs for consumers and foodservice workers,
with an emphasis on preventing foodborne illness and training
in foodservice Hazard Analysis and Critical Control Point
(HACCP) systems.
She also provides continuing education for foodservice workers
in personal care homes, schools and other organized situations,
and has coordinated and taught the National Restaurant Association
Educational Foundation’s ServSafe® program for the
past six years.
She is project director for the USDA-funded National Center
for Home Food Preservation, a multi-institutional research,
education and extension endeavor, and is coordinating a new
educational effort in food safety for food banks in Georgia.
She is also co-author of USDA’s Complete Guide
to Home Canning and numerous state Extension publications
and curricula on food safety.
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