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Cooperative Extension: Food & Health


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Food Safety

The goal of University of Maine Cooperative Extension’s Food Safety programs is to ensure a safe food supply while reducing foodborne illness risks by teaching proper sanitation, food preservation, and food-handling practices. To achieve this goal, UMaine Extension educators, specialists, and professionals conduct a variety of programs for Maine citizens and food businesses:

Programs for the General Public


Programs for Maine Food Businesses

Sanitation and Meat & Poultry HACCP Workshops

Sanitation

Hazard Analysis Critical Control Point Certification

Better Process Control School

Acidified and low-acid canned food processors are required by the FDA and USDA to obtain Better Process Control School certification. Contact Melissa Libby at melissa.libby1@maine.edu or 207.581.2788.


Additional Food Safety Resources

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Image Description: University of Maine Students in Food Science Lab, Hitchner Hall; photo by Edwin Remsberg, USDA


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University of Maine Cooperative Extension


Contact Information

Cooperative Extension: Food & Health
5741 Libby Hall
Orono, Maine 04469-5741
Phone: 207.581.3188, 800.287.0274 (in Maine) or 800.287.8957 (TDD)E-mail: extension@maine.edu
The University of Maine
Orono, Maine 04469
207.581.1110
A Member of the University of Maine System