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.
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The Mississippi State University Extension Service has hired two new community wellness planners.
STARKVILLE, Miss. -- Experts from the Mississippi State University Extension Service will offer a workshop designed to help food-related business owners prepare for disasters.
“Food as a Business: Disaster Preparedness for Food Businesses” is for anyone who currently operates or is interested in operating an agriculture-based food business, including retail, cottage food or food processing operations.
Topics include financial preparedness, risk management, record keeping, crisis communication planning, emergency-action planning and food recall and traceability planning.
A few, simple preparations can mean the difference between achieving a healthy success or suffering a major disaster during the traditional biggest meal of the year.
The Alliance of Sustainable Farms will host a field day at the Truck Crops Branch Experiment Station July 19.
Ketchup and maple syrup often sit on the table at your favorite local restaurant. But at home, these items – and many others you might not think about – really belong in the refrigerator.
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.
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