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!
Learn about handling holiday foods safely. These tips apply every day for handling any food.
- Holiday foods: Heeding the labels on food gifts
- Holiday foods: Homemade and mail order gifts are welcome
- Holiday foods: Tips on storage and shelf life
Keep your refrigerator at 40°F or below to keep food cold and safe. Bacteria that can cause foodborne illness grow quickly between the temperatures of 40°F-140°F. Almost half of observed homes have a refrigerator that was too warm. Place a refrigerator thermometer in the refrigerator and freezer to tell you actual temperatures inside the appliance.
Learn more about storing food safely.
Food Pantries and Food Banks
While food pantries and food banks operate year around, they become especially important during the holidays. Food safety is important to give safe food to their consumers. Learn more from the resources below.
- Food Pantries and Food Banks - North Carolina State University
Talking About Juice Safety
FDA has received reports of serious outbreaks of foodborne illness that have been traced to drinking fruit and vegetable juice and cider that has not been treated to kill harmful bacteria.
When fruits and vegetables are fresh-squeezed or used raw, bacteria from the produce can end up in your juice or cider. Unless the produce or the juice has been pasteurized or otherwise treated to destroy any harmful bacteria, the juice could be contaminated.
A K-State consumer food safety specialist and meat specialist speak on safety protocols in place in the meat processing sector and what consumers need to do to follow meat safety practices at home, including handling and proper cooking.
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.
Don't Judge Meat Doneness by its Color - Today Health & Wellness
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.
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.