Nutrition and Food Science: Be Part of the Solution

Food Safety

Extension programs in food safety focus on consumers as well as on food industry and food service personnel. Special efforts are made to reach volunteer and occasional food handlers who often do not have formal training in principles of sanitation and good personal hygiene. Using such resources as the national Fight BAC educational materials, Extension programs emphasize practical steps that consumers can take to avoid foodborne illness during the handling, storage, and preparation of foods. Because the elderly, young children, pregnant women, and immunocompromised individuals are at a greater risk for foodborne illness than the general population, some programs are directed to nursing home staff or to day care providers.

Extension educators also provide advice to consumers about home canning and other forms of food preservation to assure that safe, recommended procedures are followed. The Extension specialists help dispel misinformation about such topics as pesticide residues, irradiation, and food additives, and they alert county educators via electronic mail to immediate food safety issues, helping them to respond to questions or concerns from the public.

Programs for food industry personnel emphasize the concept of Hazard Analysis and Critical Control Point (HACCP) as well as safe food handling practices outlined in Good Manufacturing Practices and Standard Sanitation Operating Practices as a means of preventing foodborne illness. Some Extension food safety education programs also are designed to assist food processors, distributors, retailers and handlers in restaurants and other food service settings. Extension specialists provide support to small business incubators and also administer the FDA-certified Better Process Control School for low-acid thermal food processors.

For more information, contact nfscinfo@umd.edu

Last updated: 09/13/2007