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Importance of good manufacturing practices for food safety
Good manufacturing practices (GMPs) are a key part of ensuring food safety, quality and regulatory compliance in the food industry. They guide food manufacturers in maintaining hygienic conditions, preventing contamination and consistently producing safe food products.
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Flood-related resources from MU Extension
Access practical tips and guides to stay safe, protect property, and recover after floods.
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Key considerations for canning food safely
Canning is an effective way to preserve foods, but it requires care to prevent foodborne illness, particularly botulism.
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Free workshop on growing safe produce set for June 8 at Happy Hollow Farm, Jamestown
JAMESTOWN, Mo. – A free workshop on food safety and conservation on diversified vegetable farms is set for 9 a.m.-2 p.m. Monday, June 8, at Happy Hollow Farm in Jamestown.
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Alpha-gal syndrome changes how we socialize
The rising number of Missourians diagnosed with alpha-gal syndrome (AGS) is changing how individuals and families eat and socialize. Alpha-gal syndrome causes allergic reactions to red meat and other mammal-derived products.
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Safe cooking and reheating during cold weather
COLUMBIA, Mo. – During cold weather, people often prepare warm, comforting meals and store leftovers for later. While this is convenient, improper cooking, storage and reheating can increase the risk of foodborne illness. Following safe food handling practices helps ensure that meals remain both nutritious and safe to eat, says Kantha Channaiah, a University of Missouri Extension food scientist.
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Planning can ease holiday stress for those with allergies, health conditions
Holiday celebrations can be stressful for people managing food allergies or chronic health conditions. Travel can also add stress. MU Extension state specialist Karen Funkenbusch says that planning and open communication can reduce anxiety and help everyone enjoy the season.
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Holiday food safety tips
Amid all the excitement of the holidays, food safety can often be overlooked, turning a joyful gathering into an unpleasant experience. But by following a few key food safety practices, you can keep holiday meals both delicious and safe for everyone at the table.
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Safe food relies on Good Manufacturing Practices
Safe food depends on Good Manufacturing Practices, ensuring hygiene, proper handling, and risk reduction in food production.
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Missouri farmer adjusts to life with alpha-gal syndrome
Life changed dramatically for Ted DeVault of Mexico, Mo., in 2023, when he was diagnosed with alpha-gal syndrome, a serious allergic condition triggered by the lone star tick, which is common in Missouri.
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Food safety tips for picnics
Keep your picnic safe with tips on proper food storage, handling, and avoiding contamination outdoors.
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Expert tips on smart shopping and reducing food waste
With prices on the rise, families are looking to cut their food bills. Meal planning and smart shopping can help, but you can also make sure to use the more of the food you do pay for, says Tammy Roberts, a registered dietitian and a health and human sciences specialist at University of Missouri Extension. The USDA reports that as much as 40% of edible food in the U.S. currently goes to waste, and the average family of four loses an…
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MU Extension offers feed safety plan assistance
Help for Missouri firms to create and maintain FSMA-compliant feed safety plans and proper documentation.
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Experts urge biosecurity in poultry flocks
Missouri urges poultry producers to enhance biosecurity to combat HPAI; public health risk remains low.
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Food safety tips for Super Bowl parties
Refrigerate perishable foods promptly and avoid leaving them out for more than two hours. Wash hands, use gloves, and sanitize surfaces regularly.
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FDA finalizes the preharvest water rule: What does it mean for produce growers?
Understand how the new FDA preharvest water rule shifts compliance steps and deadlines for produce growers.
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Holiday food safety tips
KANSAS CITY, Mo. – If you’re hosting a holiday meal, make food safety a priority or you might end up with ungrateful guests. “Hosting a holiday meal often means having more people at the table, serving a wider variety of dishes and perhaps tackling some unfamiliar recipes. If you’re not careful, all those ingredients can add up to foodborne illness,” says Londa Nwadike, food safety specialist for University of Missouri Extension and…
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Keep safety in mind when donating food
KANSAS CITY, Mo. – Donating to food pantries, food banks and soup kitchens this time of year is a way to reduce food waste and aid families in need. But be mindful of what you donate and who will eventually receive the donated items.
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Cook and freeze now to avoid holiday stress
INDEPENDENCE, Mo. – One way to reduce holiday stress is to prepare some of the food ahead of time and freeze it. From casseroles to cookies, you can have a large portion of your holiday food ready before the actual day arrives.
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Turkey tips: Buying and thawing
INDEPENDENCE, Mo. – Don’t get stuck with a turkey that’s too small for the feast or one that’s still frozen solid on Thanksgiving morning. Buying the right size turkey and planning for defrost time can prevent Thanksgiving Day disasters. “If you want to have leftovers after Thanksgiving, make sure you buy 1 pound of whole turkey per person,” said Tammy Roberts, nutrition specialist for University of Missouri Extension.
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Safe travels for holiday food gifts
Get practical tips to safely pack, ship, and deliver holiday food gifts — so your treats arrive fresh, cold, and delicious.
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MU experts offer HACCP training for food processors
COLUMBIA, Mo. – University of Missouri will hold food safety training for food processors March 29-31 on the MU campus in Columbia.Lakshmikantha “Kantha” Channaiah, MU Extension state specialist in food processing, and Andrew Clarke, MU Food Science program coordinator, will lead the Hazard Analysis and Critical Control Points (HACCP) training.
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Hannibal startup shines during sunflower oil shortage
Hannibal farm produces cold-pressed sunflower oil to meet demand during the global shortage.
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New MU lab helps food businesses ensure safety
COLUMBIA, Mo. – The University of Missouri’s new Food Processing and Safety Lab helps people who make and sell processed foods ensure they are safe. “Our new lab gives agri-entrepreneurs and food businesses a qualified testing facility to ensure their products meet safety standards,” said Rob Kallenbach, associate dean of extension in the MU College of Agriculture, Food and Natural Resources.
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Consider food safety when donating to pantries
Avoid home-prepared, opened, dented or expired foods; donate shelf-stable items like canned vegetables, dried fruit, grains, protein, and dairy.