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Food safety

Food safety


Blog Posts

Pour jam into jar
Read article: Why is open kettle canning unsafe?
Why is open kettle canning unsafe?
Canning food at home has been around since the early 1800s, with the first mason jar designed for canning distributed in 1884. Canning, freezing, and...
Bowl of chocolate chip cookie dough
Read article: Indulge in safe edible cookie dough
Indulge in safe edible cookie dough
Some may say that raw cookie dough is better than the baked cookie itself. However, raw cookie dough eaters are taking a risk with foodborne illness...
Cleaning kitchen, pumpkin season
Read article: Add food safety to your fall recipes!
Add food safety to your fall recipes!
The celebration of Labor Day quickly moves us into the fall season. It's a welcome transition to cooler weather - some even say "sweater weather."...
jars of pickles on a shelf
Read article: The pickle obsession that is sweeping the nation
The pickle obsession that is sweeping the nation
If you hadn’t noticed, we are in the midst of a pickle obsession. Pickled flavored products are sweeping the nation, including pickle potato chips,...

News Releases

Food Protection
Extension offers certified food protection manager course at Heartland
BLOOMINGTON, Ill. – Illinois regulations require food establishments to have at least one Certified Food Protection Manager (CFPM) on staff. University of Illinois Extension offers the Food Protection Manager Certification course and examination, which is required every 5 years. University of...
Diabetes Clinic
Learn to read labels for allergens with Extension’s Diabetes Clinic
EUREKA, Ill. – Need help reading nutrition labels for hidden allergens? Join Nutrition and Wellness Educator and Registered Dietitian, Jenna Smith, to learn how to read labels, identify hidden allergens, and the difference between an allergy, sensitivity, and intolerance. This program will...
U of I Extension logo
Learn how to ferment vegetables at upcoming program
FREEPORT, Ill.-Fermentation, like drying, is one of the oldest methods of preserving food for later use. It is also used in creating other foods, like cheese, yogurt, alcohol, and sourdough bread. Fermentation is a natural process in which microorganisms, such as bacteria or yeast convert...