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    Food Safety, Everyone’s Business: The Impact of the COVID-19 Pandemic on Food Safety Systems

    May 29, 2020

    World Food Safety Day Webinar June 5, 2020 12 – 1 pm Eastern Daylight  Join us for a discussion about the challenges that have faced state and local food safety systems as a result of the COVID-19 pandemic. Panelists are: ▪    Jamie Higley, RS, REHS, Administrator, Food Safety Program, Ohio Department of Health
    ▪    Terri Gerhardt, Chief, Division of Food Safety, Ohio Department of Agriculture
    ▪    Laura Morrison, Managing Director of Membership and Employer/Food Safety, Ohio Restaurant Association
    ▪    Garrett Guillozet, MPA, RS/REHS, AEMT, Division Manager, Environmental Health, Franklin County Public Health Department Register at https://go.osu.edu/worldfoodsafetyday. Attendance is free but space is limited.

In the Spotlight

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By: Allison Howell

I was home with my family for Spring Break when Ohio State first announced a transition to online learning for the rest of Spring Semester. As a graduating senior, I didn’t know how to feel. I was sad that I wouldn’t get to see my classmates or teachers anymore. I was confused as to how my lab courses would be transitioned into an online format. But as a microbiology major, I understood the threat that COVID-19 posed and why these decisions had been made. Soon, more announcements were made. Spring Break would be extended an extra week for students to move out of university housing, gyms and dining facilities would be shut down, students on study abroad would have to return home, and the Class of 2020’s graduation ceremony would be cancelled. All of these cancellations and postponements put a damper on the last few weeks of my undergraduate experience, but I adapted to the situation and finished my coursework to earn my undergraduate degree.