According to estimates from the Centers for Disease Control (CDC) an estimated 48 million Americans become ill and 3,000 die as a result of eating food contaminated by harmful microbes.  Delaware Cooperative Extension provides educational programs to help growers, processers, supermarkets, food service operations, and consumers handle food in a manner to reduce foodborne illness.

• Would Your Kitchen Pass a Food Safety Inspection? – a general food safety program for consumers of any age.

• Don’t Bug Me! – fun, interactive music-based food safety lessons for 8 to 12 year olds.

• Don’t Give Your Kids a Tummy Ache – food safety training designed for childcare providers, afterschool educators and day camp staff.

• ServSafe®- nationally recognized food safety certification program from the National Restaurant Association Educational Foundation.

• Dine Safe – basic food safety training for quantity food workers.

• Cooking for Crowds – program is designed for volunteer quantity food preparers who prepare food as fundraisers and for community events.

• Food Safety for Entrepreneurs – an eight (8) hour program to provide basic food safety information for individuals considering developing and selling a product to the public.

• Good Agricultural Practices/Good Handling Practices (GAP/GHP) – Food safety program for produce growers.

• Safe Food Depends on You – a training manual for food processing personnel to use with line employees.

• Foodborne Illness Outbreak Investigations – novel educational materials for high school science.

• Food Preservation – program presents preservation principles to produce high quality, safe home preserved food.