Food & Food Safety

Food is any nourishing substance that is eaten, drunk, or otherwise taken into the body to sustain life, provide energy, and promote growth.

Food safety involves the safe handling of food from the time it is grown, packaged, distributed, and prepared to prevent foodborne illnesses. Food safety is the responsibility of those who handle and prepare food commercially for delivery to consumers, and of consumers who prepare and eat food in their homes. Foodborne illness, or food poisoning, may be caused by bacteria that grow on food or by viruses that are spread because food is not cleaned, stored, or handled properly.

Food safety concerns continue to be important in US agriculture. Many farmers use pesticides to control insect pests to obtain increased yield and high quality fruits and vegetables. Pesticide residues may still be present on produce on sale, and this has raised widespread concerns about food safety.The SU Ag Center encourages organic and sustainable gardening to reduce this pesticide load on produce. Food safety training is also offered to private and commercial businesses in the proper handling of food to reduce food-borne illnesses. The goal of food safety training in the Center is to demonstrate the impact that training can improve the sanitation and handling of food products in general and particularly meat.

Please View Related Downloadable Documents Below

  • How to Store Leftovers: After everyone has eaten and it has been within 2 hours after cooking, storage is the last stage of a safe meal.
  • Safe Microwave Oven Cooking: Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat,poultry, fish, and eggs to make sure they are prepared safely.

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