Health and Well Being Programs

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Food Safety

Food safety programming is an integral component of healthy food systems due to new federal food safety legislation, concerns about food safety risks from fresh produce, an emphasis on increased fruit and vegetable consumption, interest in school gardens, farm to school, food preservation, and continuing increases in food consumed that is prepared away from home. In addition, federal, state and industry regulations and standards may require that individuals receive special training or certification regarding worker safety, quality assurance and environmental protection. Educational programs train consumers and food handlers in practices to preserve and serve safe food.

Dairy Education Programs for Health and Nutrition Professionals, Dairy Grocer Case Managers, and Consumers

Participants will learn and understand modern dairy practices and the role they play in assuring animal health and comfort, dairy product quality and safety, environmental stewardship and preservation, and sustainability.

Food Preservation 101

Love that fresh garden produce but have more than you can eat? Preserve it! It’s not difficult, but you do need to follow safe methods. You’ll learn how to can, freeze, and dry foods safely at home.

Food Safety Training for Bulk Commodity Industries

Bulk commodity related industries will be able to create food safety preventive control plans, evaluate food safety plan cost and benefits, assess current gaps, and comply with regulation in an efficient way.

Preserve the Taste of Summer

Preserving your own foods can be a lot quicker and easier than you might think. It’s a great way to have delicious, local food all year long. Four hands-on workshops offer you the opportunity to learn safe food preservation techniques.

Preventative Controls for Human Food

Describe the components of a Preventive Controls Food Safety Plan Understand why a Food Safety Plan is useful Articulate the principles applied to build a Food Safety Plan Recognize the importance of prerequisite programs in a food safety system Articulate the basic requirements of the Good Manufacturing Practices (GMPs) Identify where to find more information on GMPs Describe biological, chemical, radiological, and physical hazards Understand potential controls for these hazards Explain the formation of a food safety team Prepare accurate descriptions of the products and their distribution Prepare a description of the intended use and consumers of the food Create a process flow diagram and describe the process Explain how to verify the flow diagram on-site Conduct hazard analysi


Foodborne illness does happen—and not always to someone else. Be safe, not sorry when you learn and follow the four simple steps to food safety: Clean. Separate. Cook. Chill. You’ll learn best practices to ensure you prepare and serve food safely.

SafeFood for Concession/Food Stand Workers and 4-Hers

Ensure food prepared away from home is prepared safely in a clean and sanitary environment and by workers that follow best practices.

ServSafe® Certified Food Protection Manager Course

Whether you are a food service manager or an employee, using current best practices in safe food handling is essential to keep your food establishment in compliance and protect the health of both customers and staff. You’ll have the opportunity to take an exam to be certified as a Food Protection Manager.