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Food Safety

This section provides a series of bulletins developed to assist families in understanding basic food safety concerns. These bulletins were developed in partnership with Michigan State University Extension and Michigan Department of Agriculture through the Bovine TB Eradication Project.

  • Food Safety Begins on the Farm
    Originally published by the Michigan Department of Agriculture, the Food Safety Begins on the Farm bulletin focuses on strategies to keep dairy beef safe, as well as, what steps dairy beef producers can take to ensure food safety and alleviate consumer concerns.

  • Milk Safety
    A series of Milk Safety fact sheets were developed to focus on diseases associated with raw milk, pasteurization and handling of milk, and the procedure for home pasteurization of milk.

  • Meat Inspection, Handling and Preparation
    This Meat Inspection, Handling, and Preparation bulletin covers meat inspection and the handling and preparation of beef. In addition, it assists the consumer in identification of bovine tuberculosis in venison, and the appropriate food safety steps to take when field dressing a deer.

  • Selling Farm Products Not Inspected to the Consumer
    This fact sheet addresses risks, liabilities, and procedures to take when selling farm products that have not been inspected to the consumer.

  • Use and Importance of Thermometers
    This USDA publication discusses the different types of thermometers, why thermometers are important to use as well as a temperature rules chart. Another temperature rule discusses that all meats not USDA inspected must be heated to 165 degrees F and held for 15 seconds.

  • Michigan Venison 2002
    This fact sheet is an abbreviated form of Extension Bulletin E-657 "Michigan Venison" (2001 revised copy). The focus is on butchering, handling, preparation of venison with food safety in mind.

  • Venison Preservation
    Freezing and canning of venison are the focus of this one-page fact sheet. Reference is made to leaflet "Bovine Tuberculosis in Michigan--Human Health and Food Safety" available through most Extension offices.

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MSU is an affirmative action/equal opportunity institution.
Michigan State University Extension programs and materials are open to all without regard to race, color, national origin, gender, religion, age, disability, political beliefs, sexual orientation, marital status or family status. Issued in furtherance of MSU Extension work, acts of May 8 and June 30, 1914, in cooperation with the U.S. Department of Agriculture. Margaret A. Bethel, Director, MSU Extension, East Lansing, MI 48824. This information is for educational purposes only. Reference to commercial products or trade names does not imply endorsement by MSU Extension or bias against those not mentioned.