MSU ExtensionFood Policy

News

• Hazard Analysis and Critical Control Point trainings offered

  Published on August 31, 2016

  Training for food industry professionals needing HACCP certification will be offered in September 2016 and January 2017.

• Handle your raw dough with care

  Published on July 6, 2016

  Whether you eat it or craft with it, re-think your habits of handling raw dough.

• New food product labels can lead to better informed consumers

  Published on June 23, 2016

  Understanding the new nutrition fact labels will assist in healthy eating/

• Inorganic arsenic levels in infant rice cereals: Action by the Food and Drug Administration

  Published on June 23, 2016

  What you need to know now about inorganic arsenic.

• Salt in prepackaged foods

  Published on June 7, 2016

  Being conscious of our salt intake is an important part of a healthy lifestyle.

• Getting Ready for Market – Part 2

  Published on May 25, 2016

  Treat your booth as your storefront.

• Getting Ready for Market – Part 1

  Published on May 25, 2016

  Food safety considerations in preparing to sell at a farmers market.

• Is GroupGAP right for you?

  Published on May 25, 2016

  What are the benefits of pursuing GAP certification as part of a group?

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  The last federally sponsored meal program undergoes nutrition standard changes

  Published on May 19, 2016

  The Child and Adult Care Food Program meal pattern changes have been announced.

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  Seeking input from Upper Peninsula livestock producers

  Published on April 28, 2016

  Input being sought from Upper Peninsula livestock producers for USDA Multi-Species Processing Feasibility Study.