There are a few special food safety issues to consider when cooking food outdoors. Linnette Goard, OSU Extension field specialist in food safety, selection, and management, offers advice to prevent foodborne illness from making an unwanted appearance at your next barbecue.
Ohio State University Extension Family & Consumer Sciences professionals offer a variety of food safety programming throughout the state. The manner in which people handle and prepare food is a major reason why foodborne illness occurs. People must alter their food handling behavior, but they must first have the knowledge and skills that are known to protect food from contamination with pathogens before they have the capacity to change their behavior. Education provides the knowledge and skills Ohio citizens need to reduce incidence of foodborne illness and to reduce the impact on health care costs.
Healthy People-Food Safety topics vary from county to county around the state, and include programs such as:
Food Safety Training & Certification
ServSafe® is a nationally recognized food safety training and certification program established by the National Restaurant Association. The ServSafe® food safety training and certification program is recognized by more jurisdictions than any other food safety program. Ohio State University Extension offers ServSafe® trainings across the state that fit every organization's needs, in a variety of training methods.
Occasional Quantity Cooks
Ohio State University Extension recognizes the importance of food service/preparation in communities as a way to bring together stakeholders, recognize participants or volunteers, and in some cases serve as fundraisers for programmatic efforts. The events themselves are certainly very important, as is the appropriate handling, preparation, and serving of the food.
Occasional Quantity Cooks training materials are designed to raise your awareness and increase your knowledge regarding food safety.
Home Food Preservation
- Basic food safety principles.
- How to use a water bath canner and a pressure canner.
- Canning tomatoes, pickling, and making jams and jellies.
- Freezing fruits and vegetables.
- Accessing reliable research-backed resources from the U.S. Department of Agriculture, OSU Extension, and others.