Southwestern foods have grown in popularity, providing opportunities for small-scale operators to produce, process and market regional favorites. Learn how to prevent your product from causing foodborne illness by applying the food safety system known as Hazard Analysis Critical Control Points (HACCP).
For more information contact mmedia@nmsu.edu.
The College of Agricultural, Consumer, and Environmental Sciences (ACES) is an engine for economic and community development in New Mexico, improving the lives of New Mexicans through research, academic programs, and extension.
Learn more about our mission and programs.
NMSU and USDA are equal opportunity/affirmative action employers and educators: Read the full non-discrimination and accommodation statements.
https://aces-about.nmsu.edu/nondiscrimination.html
