Preventing foodborne illness and ensuring a safer food supply
In 2017, MSU Extension reached over 5,300 people through food safety programming. After attending food safety classes, participants use safer food-handling, preparation, storage and preservation techniques. As a result, consumers can have increased confidence when they receive food from a properly trained professional, whether it is from a food retailer, restaurant, farmers market or an organization serving a community meal.
Cooking for Crowds is a workshop for nonprofit groups that prepare food for fundraisers. Participants will learn how to prevent unsafe conditions that may cause foodborne illness when planning, purchasing, storing, preparing and serving food.
Michigan adopted the Cottage Food Law in 2010, providing guidelines for individuals to prepare non-potentially hazardous foods in a home kitchen. Only certain foods can be prepared and sold directly to the consumer without a license under this law.