The Centers for Disease Control and Prevention (CDC) estimates that each year roughly 1 in 6 Americans (or 48 million people) gets sick, 128,000 are hospitalized, and 3,000 die of foodborne diseases. Anyone can get sick from eating contaminated food.

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The scope of food safety at The Ohio State University (OSU) is spread out across multiple disciplines, colleges, and even campuses. We have conveniently compiled together the various food safety resources, trainings, fact sheets and learning partnerships relevant to the education and equipment of practical knowledge and skills for growers, consumers, educators, retail food services, cottage food and home bakeries, and children.

This food safety website is designed to highlight food safety teaching and learning resources, from farm to fork, some resulting in certification and others in Continuing Education Units (CEUs)—made available through OSU and affiliate/partner organizations. Our mission is to better equip you all with the tools and trainings to prevent foodborne illness attributed to the handling, preparation, and storage of food; support best practices, teach proper food handling behaviors, and promote a positive food safety culture that starts with us!