Huron County ensuring safe and secure food

MSU Extension efforts in ensuring safe and secure food lead to a healthy population, which in turn helps keep health care costs in check and our communities viable.

When you support MSU Extension’s efforts to enhance residents’ access to an adequate supply of safe, affordable food, program participants will focus on food safety measures in the field and at harvest, learn proper food preparation and food preservation techniques, and bring community partners together to strengthen access to healthy food supplies. This leads to a healthy population, which in turn helps keep health care costs in check and our communities viable.

Food Safety is a global issue from farm to table. Its impact on our health and well-being is significant across the life span. Food-borne illness outbreaks occur on an ongoing basis crossing all socioeconomic lines from production, consumption and preservation of foods. Overall health is impacted by the safety of the food supply and foodborne illness.

To educate consumers about keeping their food safe, MSU Extension provides programing in the areas of Food Preservation, Cooking for Crowds, Safe Food = Healthy Kids and ServSafe Manager Training for adults. Food safety educational presentations for youth and adults groups are held upon request and online education is also an option for some programs.

Results of programming in Huron County include:

ServSafe Manager Training

ServSafe Manager Training — Manager certification and education was provided for 60 foodservice employees representing local schools, churches and restaurants. This course provides education for the ServSafe Food Protection Manager course and proctoring of the certification exam. Through ServSafe, participants learn how to help prevent foodborne illness throughout the flow of food and set up food safety management systems.

Food Safety Education and Presentations

Food Safety Education and Presentations — 155 youth engaged in a food safety presentation and information to learn about staying healthy by keeping germ free. Handwashing was the focus for the students. 43 adults attended food safety presentations on topics to help them stay healthy and fight foodborne illness.

Michigan FACT Sheets

Michigan Fact Sheets — These resources provide valuable information on the safe use, storage and preservation of Michigan grown fruits and vegetables. They were available at four local farm markets as well as the MSU Extension office and food safety programs.

Cooking for Crowds

Cooking for Crowds — Classes were held for 35 volunteers at three local organizations. Cooking for Crowds is designed for non-profit groups that run food fundraisers and events such as meals, bake sales, sub sales and dinners. There are a range of food safety risks that develop when cooking large volumes of food and participants learn to reduce those risks and help prevent the conditions that may lead to a foodborne illness.

Safe Food = Healthy Kids

Safe Food = Healthy Kids — is a new pilot program funded through a Michigan Health Endowment Fund grant which focuses on providing food safety education for childcare providers. The goal of the program is to reduce the incidence of foodborne illness in young children. In Huron County, 16 childcare providers attended this new, innovative training which incorporates hands-on learning with an educational texting campaign to enhance learning after attending the program.

TEXT: SafeFood to 797979 to sign up and receive food safety tips every week.

What they said:

Cooking for Crowds participants:

  • “I learned a lot of new information about calibrating a thermometer and preventing cross contamination.”
  • “Class was very helpful in knowing requirements for ensuring safe food safety while cooking. Great resources and presentation.”
  • “It was helpful to fully understand the dangers of improper cooking, etc. This will help me pass on the knowledge to other volunteers.”

Safe Food = Healthy Kids participants:

  • “I learned I need to calibrate my thermometer, and I liked getting the chart with cooking temperatures.”
  • “It helped with proper glove use.”
  • “Taught me about foodborne pathogens and the right cooking temperatures to use for safe food.”
  • “It showed me ways to cook food safely and helped me learn if you don’t have and use proper sanitizer, people can get sick.”
  • “I will be more diligent about temping meats with a thermometer.”

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