Science of Safe Food

Meat being cooked in a water bath
Special Processes for Food Service

This course focuses on the microbiology of various forms of food processing at retail, specific concerns for each process, and necessary controls for the hazards associated with these foods. Particular emphasis is placed on sous vide, cook/chill, acidification to prolong shelf life and sanitation in retail settings.

This training combines lectures and demonstrations by experts in food safety and regulations.

Lectures

Lab Demonstrations

Farmer's market stand
Food Safety for Farmer's Markets

This course focuses on food safety related to Farmer’s Market products and necessary controls for the microbiological hazards associated with these foods. Particular emphasis will be placed on low water activity foods such as baked goods and jellies, acid and low acid foods, and sanitation. A special presentation on mushrooms and mushroom safety will be included.

 This training combines lectures and demonstrations by experts in food safety and regulations..

Lectures

Lab Demonstrations

Questions? Please contact the Food Processing Center at fpc@unl.edu