AMES — Extension meals security specialists from a number of land-grant universities will present background data and reply questions in a free webinar sequence for educators and extension volunteers all through the United States. Summer School for Consumer Food Safety Education is about for midday to 1 p.m. June 29, July 13 and July 27.
This sequence is made attainable by a meals security outreach grant supported by USDA and the North Central Region Food Safety Extension Network. Register on-line to take part in a number of of the three webinars.
• June 29: Safely donating produce and different meals to meals pantries – Londa Nwadike, extension meals security specialist with Kansas State University and University of Missouri, and Shannon Coleman, meals security and shopper manufacturing state extension specialist with Iowa State University Extension and Outreach. Increased meals insecurity amongst U.S. households has resulted in better use of meals pantries. Food donations function a method to help households whereas decreasing meals waste. To guarantee donated meals are secure for consumption, donors must be educated on finest meals security practices.
• July 13: Summer meals security on the street – Pei Liu, assistant professor in hospitality administration with University of Missouri, and Julie Garden-Robinson, extension meals and diet specialist with North Dakota State University. Every summer time, households and people are off on street journeys, tenting and touring cities. To benefit from the full expertise with out concern of contracting a meals borne sickness, shoppers want to know meals security practices they need to comply with when they’re “on the road.”
• July 27: Food security implications of soaked nuts – Linda J. Harris, professor of Cooperative Extension with University of California, Davis, and Yaohua “Betty” Feng, meals security extension specialist with Purdue University. Consumers often don’t affiliate foodborne pathogens with low-moisture meals. With latest outbreaks of salmonellosis being recorded from the consumption of dried meals, shoppers want to pay attention to the expansion and survival of foodborne pathogens in dried meals resembling nuts and seeds, significantly if they’re soaking or rehydrating these meals, which might help the expansion of microorganisms.