With half of foodborne illness outbreaks associated with restaurant food, improvement of food safety practices and behaviors are critical to reduce risk for customers.
Cell-culture based production of meat is expanding in the food industry. Understand the potential impacts to your herd to prepare for this new frontier in meat production.
When tailgating or homegating be sure safe food handling practices are part of your game plan!
Educators are available to consult with growers on their farm operations at no-cost to the grower and help them to see how close they are to meeting the new regulatory requirements.
Penn State Extension provides online and on-site education on home food preservation techniques.
The Food Safety Modernization Act (FSMA) is the most sweeping reform of food safety laws in more than 70 years. The focus has shifted away from merely responding to contamination events toward establishing systems to prevent them from occurring.
A little know-how can go a long way in keeping you and your family safe from foodborne illness, advises a food safety educator with Penn State Extension.
Penn State Extension sets up kiosks at produce auctions across the state to provide growers with timely information on disease and pest identification and management, invasive species alerts, and food safety.
The Penn State Grape and Wine Team is supporting the blooming grape and wine industry.
Small business owners rely on Penn State Extension for help with food safety and research and development
The Penn State Dairy Products Evaluation Team takes 1st place in yogurt at the 95th Collegiate Dairy Products Evaluation Contest in Madison, Wisconsin.