MSU Extension Commercial Food Safety

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  Commercial Food Safety

  Food safety is critical for food producers, processors, distributors and restaurateurs to produce safe and wholesome food. MSU Extension offers several resources, trainings and certifications related to food safety for individuals in the food industry.

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  Processed Meat Training

  This training is designed for owners, employees, regulators, and anyone looking for education on how to safely make processed meats and meet regulatory requirements at a small processors.

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  HACCP Overview for Employees in Meat and Poultry Establishments

  This training is for employees working in meat and poultry establishments that are responsible for monitoring activities. It provides an overview of meat and poultry inspection and the components of a HACCP plan. Participants will learn what biological, chemical, and physical hazards are, the elements of a hazard analysis, examples of critical limits and important monitoring requirements. There are interactive knowledge checks throughout the training and once finished a certificate of completion is issued for the participant. This certificate can serve as documentation of needed training for regulatory or third-party audit purposes.

• Dec 13

  Investigating Food with Science - Dec. 13th

  December 13, 2021 4:00PM – 4:30PM Zoom

  Learn interesting facts about food, where it comes from, the science behind it, and food safety tips with a fun, kid-friendly recipe or food experiment demonstrated each week.

• Nov 8

  Investigating Food with Science - Nov. 8th

  November 8, 2021 4:00PM – 4:30PM Zoom

  Learn interesting facts about food, where it comes from, the science behind it, and food safety tips with a fun, kid-friendly recipe or food experiment demonstrated each week.

• Nov 15

  Investigating Food with Science - Nov. 15th

  November 15, 2021 4:00PM – 4:30PM Zoom

  Learn interesting facts about food, where it comes from, the science behind it, and food safety tips with a fun, kid-friendly recipe or food experiment demonstrated each week.

• Nov 1

  Investigating Food with Science - Nov. 1st

  November 1, 2021 4:00PM – 4:30PM Zoom

  Learn interesting facts about food, where it comes from, the science behind it, and food safety tips with a fun, kid-friendly recipe or food experiment demonstrated each week.

• Oct 25

  Investigating Food with Science - Oct. 25th

  October 25, 2021 4:00PM – 4:30PM Zoom

  Learn interesting facts about food, where it comes from, the science behind it, and food safety tips with a fun, kid-friendly recipe or food experiment demonstrated each week.

• Nov 29

  Investigating Food with Science - Nov. 29th

  November 29, 2021 4:00PM – 4:30PM Zoom

  Learn interesting facts about food, where it comes from, the science behind it, and food safety tips with a fun, kid-friendly recipe or food experiment demonstrated each week.

• Oct 18

  Investigating Food with Science - Oct. 18th

  October 18, 2021 4:00PM – 4:30PM Zoom

  Learn interesting facts about food, where it comes from, the science behind it, and food safety tips with a fun, kid-friendly recipe or food experiment demonstrated each week.

• Dec 6

  Investigating Food with Science - Dec. 6th

  December 6, 2021 4:00PM – 4:30PM Zoom

  Learn interesting facts about food, where it comes from, the science behind it, and food safety tips with a fun, kid-friendly recipe or food experiment demonstrated each week.

• Oct 18

  Investigating Food with Science - Fall 2021

  October 18, 2021 – December 13, 2021 Zoom

  Learn interesting facts about food, where it comes from, the science behind it, and food safety tips with a fun, kid-friendly recipe or food experiment demonstrated each week.

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  Jeannine Schweihofer, PhD

  Senior Meat Quality Extension Educator
  grobbelj@msu.edu
  810-989-6935
  

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  Kirk D. Dolan

  Professor
  dolank@msu.edu
  517-353-3333
  

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  Leslie D. Bourquin

  Professor and Chairperson
  bourqui1@msu.edu
  517-353-3329
  

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  Tina Conklin

  Associate Director, MSU Product Center and Director, Food Processing and Innovation Center
  conkli74@msu.edu
  517-580-3404
  

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  Sanitizing Surfaces Record Keeping Form

  Published on March 17, 2020
  This is a sample of a form used to keep track of surfaces being sanitized in food processing facilities.

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  Meat Processor Deer/Venison Processing Protocol to Prevent the Spread of Chronic Wasting Disease

  Published on November 13, 2018
  Wear rubber or latex gloves when accepting and handling deer and venison. Change gloves between different animals/carcasses.

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  Meat Processor Deer/Venison Intake Protocol to Prevent the Spread of Chronic Wasting Disease

  Published on September 1, 2020
  Wear rubber or latex gloves when accepting and handling deer.

• Sanitation guidance vary by regulatory agency for small and very small meat and poultry establishments

  Published on November 20, 2019
  Areas of overlap exist among regulatory agencies for facility sanitation guidance in ready-to-eat facilities, but some are more stringent.

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  Several food fears that influence consumer purchasing decisions

  Published on January 3, 2019
  GMOs are less of a consumer concern than other aspects of foods.