K-State Extension Food Safety

Food Safety>PlateWelcome to Extension Food Safety at Kansas State University.  We are a leading institution in the area of food safety in teaching, research, and extension.  The goals of this program include educating consumers on safe food handling with food preparation, food preservation, food service and more.  Many topics are highlighted on this site to help you learn how to safely handle food from the farm to your table.
 

In the News
A Reality Check for Farmers Markets
Vendors at local farmers markets are not immune to food safety issues. In some cases the safety of those foods is less than the same foods in stores. In fact, foodborne illness outbreaks from farmers markets are more common than you may think.
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Implementing Your Company's HACCP Plan
The University of Nebraska coordinates registration for HACCP courses offered by the University of Nebraska, Kansas State University, South Dakota State University and the University of Missouri. USDA and FDA have established regulations based on HACCP principles. This course meets USDA HACCP training requirements under federal and state meat inspection and is accredited by the International HACCP Alliance. A certificate with an International HACCP Alliance seal will be presented to participants upon completion of the course.
 
Join us October 15-17, 2014 at K-State Olathe campus.
 
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September is National Food Safety Education Month
National Food Safety Education MonthFood safety is important at home as well as other locations. September is the time to reinforce food safety practices to prevent foodborne illness. The theme for 2014 is "20 Tips for 20 Years of National Food Safety Month."
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Allergies to Legume Lupin
lupin
What is “lupin” and why should you care?
 
The answers to those two questions could have an important impact on your health, or the health of someone in your family.
 
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KSRE Food and Fitness Blog
Follow our blog! Learn more about food safety, nutrition and fitness.
 
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The Dangers of Drinking Raw Milk are Real
milkThe risks of consuming raw milk or other dairy products made from raw milk are high. Yet, some consumers feel getting "back to nature" by consuming these products are making them healthier. However, severe health risks can occur and sometimes lead to death.
 
From 2007 to 2012, the Centers for Disease Control and Prevention reported that 81 percent of outbreaks from raw milk sales occurred in states where it is legal to sell raw milk. Of these, 59 percent involved at least one person below five years of age. For every outbreak and illness reported, many others occur that are never reported.
 
Most outbreaks were caused by Campylobacter, Shiga toxin-producing E. coli, or Salmonella bacteria.
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Food Safety Professional Development

Are you interested in advancing your education in Food Science or maybe getting a degree in Public Health?  How about just learning about food preservation or other food safety topics?  Here are some ideas to help you further your education.

Test Your Food Safety Knowledge!

Food Safety Game

This game is designed to enhance your food safety education.  The game is based on a popular game shw.  This Powerpoint file can be downloaded to your computer.  Have fun!

(updated and revised July 2009)

The Importance of Food Safety
Shugart Lecture Series

General>video

"The Economics and Emotional Burden of Foodborne Illness"
April 19, 2007
Presented by Barbara Kowalcyk

What's New in Food Safety!
Upcoming Events

plateLooking for ServSafe classes?  Check out our upcoming classes here! 

 

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Boomers and Beyond

Media Program>Boomer Ad 4

Food Safety Recalls