Food Safety
Everybody loves food, but nobody loves food-borne illnesses. Improperly handling, storing, cooking, or serving food can turn a tasty treat into a nasty nightmare. The MSU Extension Service provides the latest science-based information about food safety issues, from the right temperatures for cooking your favorite cut of meat to how long it’s safe to leave your potluck dishes out on the table.
Extension also trains our state’s food service personnel in best practices, so whenever your kids get lunch at the school cafeteria or your family dines out at a local restaurant, the employees are certified so you can enjoy your meal.
Food service personnel who work in school cafeterias, restaurants, or food-related businesses should take the ServSafe training.
Child-care center employees should take the TummySafe training.
Publications
News
A Mississippi State University Extension Service food safety specialist has been selected to serve on the Executive Advisory Board of the Food Safety Preventive Controls Alliance.
During your outdoor outings, you'll want to take some steps to ensure your food doesn't spoil in the cooler.
STARKVILLE, Miss. -- Food supplies in the U.S. are abundant and safe, despite some challenges in packaging and distribution related to COVID-19.
Robert Johannson, chief economist for the U.S. Department of Agriculture, acknowledged “widespread worries that the disease could threaten the nation’s food production and supply systems and stoke inflation” in a statement issued April 16.
An April 24 webinar with experts from the Mississippi State University Extension Service will address pressing questions about the effects of the novel coronavirus pandemic on food production in the U.S.
As cases of COVID-19 grow around the country, many families are practicing social distancing to protect themselves and others.
This likely means people will be making fewer trips to the grocery store, cooking at home and using their freezers.
Success Stories
See what's new in Extension: Gather for First Extension Beef-Production Workshop, the Food Factor Goes Digital, Extension Professionals Share Expertise, and Extension Offers New HappyHealthy Program.
