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Food Safety

Food safety rules

Is it safe?

Each year, 1 in 6 Americans get sick from eating contaminated food. Use these resources to be a responsible grower and an informed consumer.

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Irrigation system spraying water on field of crops

Technical assistance for produce growers

MU Extension offers trainings (including online options jointly with Kansas State University), free water testing and GAPS cost share funding to MO produce growers to help them expand their markets and sell safer produce.

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Blessing box or little food pantry

Food safety in blessing boxes

MU Extension State Food Safety Specialist, Londa Nwadike, provides food safety and nutrition guidelines for items donated to outdoor blessing boxes or little free pantries.

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Water droplet

Water testing decision tree

Use this decision tree to determine what kind of water testing is needed and where/how to get it done.

Water testing (PDF)

GAPs cost share funds available to MO produce growers

  • For a limited time, MU Extension has GAPs cost share funding available for Missouri produce growers, which will pay for up to half the cost of USDA, Quality Fresh, Primus, GlobalGAP or other GAP certification, up to a total of $800/farm/year.
  • Can be used for GAPs audits occurring between November 1, 2019 and August 30, 2024.
  • MU Extension can also provide technical assistance to farmers in preparing for the GAPs audit.

Learn more (PDF)

The goals of this program include educating consumers on safe food handling in food preparation and food preservation, and educating farmers and farmers market vendors on food safety and regulatory compliance. Many topics are highlighted on this site to help you learn how to safely handle food from the farm to your table. The University of Missouri Extension provides food safety resources and training on a variety of topics, including the following:

  • Produce safety for produce growers
  • Food labeling and regulations for Missouri food producers and processors
  • Selling and sampling foods safely for both producers and consumers
  • Good Agricultural Practices (GAPs)
  • Good manufacturing processes
  • Home food preservation
  • Food safety for pregnant women

Publications

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Preserve It Fresh, Preserve It Safe: 2023, No. 1 (January/February)

Publication date: Jan. 1, 2023

Burning Issue: Canning Homemade SoupsThe winter season means soup season! Enjoying a warm bowl of homemade canned soup is a great way to stay warm and cozy in these cold months. The key to canning a safe, high-quality soup is to follow directions ...

Preserve It Fresh, Preserve It Safe: 2022, No. 6 (November/December)

Publication date: Nov. 1, 2022

Holiday Food Preserved GiftsThe holidays are a common time for food items to be used for gift exchanges. However, is this really a good idea for a gift? What should you do if you receive a home-processed food item?It is always best to err on the side ...

Preserve It Fresh, Preserve It Safe: 2022, No. 5 (September/October)

Publication date: Aug. 31, 2022

Best Practices for Storing Canned GoodsResearch-tested recipes are available from Extension programs nationwide. After the effort of growing and/or preserving food, handle the jars of food according to these recommendations. These best practices can ...

Preserve It Fresh, Preserve It Safe: 2022, No. 4 (July/August)

Publication date: July 1, 2022

Test your Dial Gauge Canners Each YearSummer is here, which means canning season is right around the corner. It is time to take inventory of your canning equipment.Ensuring your pressure canner is in good condition and working properly is critical to ...

5 Steps to Buying Meat Direct From the Farm

Publication date: May 1, 2022

To access and purchase local meat, consumers have choices. One option is to buy a live animal from a livestock producer and have that animal processed at a custom-exempt, state-inspected or federally inspected facility. Rather than purchase a whole ...

Preserve It Fresh, Preserve It Safe: 2022, No. 3 (May/June)

Publication date: May 1, 2022

Making Sweet Spreads and Canning FruitFruits contain natural sugar known as fructose. When we make canned jellies or sauces, we may add more sugar to help preserve, sweeten and maintain the quality of the fruit. Many people are paying more attention ...

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