Food Safety for You
Welcome 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.
Hot Off the Press!
Consumers expect fresh ground beef to be bright-red, but at times it may appear brown, mottled red and brown, or even purplish. Color variations can be confusing and may lead to the rejection of acceptable ground beef.
Chances are you worry more about whether your children will eat the food in their lunch boxes than about whether that food will be safe to eat. But children are the most vulnerable to food poisoning, so it makes sense to take extra precautions when preparing the lunches they take to school.
The 2016 Urban Food System Symposium will be held June 23-26 at the Kansas State University Olathe campus in the metropolitan region of Kansas City. Our goal is to bring together a national and international audience of academic and research-oriented professionals to share and gain knowledge on urban food systems and the role they play in global food security. This symposium includes knowledge on: urban agricultural production, local food systems distribution, urban farmer education, urban ag policy, planning and development, food access and justice, and food sovereignty.
The 2016 Symposium is a partnership between the Kansas State University Global Food Systems Initiative and Cultivate Kansas City, a non-for-profit dedicated organization that grows food, farms, and community in support of a sustainable, healthy, and local food system in greater Kansas City.
Avian Flu Puts Stop to Poultry Exhibits at Fairs
The Kansas Department of Agriculture's move to protect the Kansas poultry industry from avian flu by issuing a stop movement order was an important biosecurity step, but it means more than 2,000 Kansas 4-H members will have to be creative with how they complete their poultry projects.
A church potluck luncheon has been the source of a botulism foodborne illness outbreak in Ohio. The likely source is home canned potatoes used to make potato salad. Sadly, this could have been prevented.
Regulations and food safety best practices for vendors and farmers market managers.This includes information from the Kansas Department of Agriculture and K-State Research and Extension.