Number of volunteers able to demonstrate the ability to reduce the risks of foodborne illness through the application of the FDA’s Fight Bac recommendations to “clean, separate, cook and chill”

Number of volunteers able to demonstrate the correct application of temperatures according to the FDA Food Code for good quality cooked foods such as meat, poultry, seafood, dairy foods, fruits and vegetables, sauces, and grains.

Number of volunteers trained to become a Champion Food Volunteer?

Number of volunteers able to prepare and present a food demonstration using proper techniques.

Number of youth and adults were reached by volunteers

 Number of hours volunteers spent training clients