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Food Safety

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University of Maine Students in Food Science Lab, Hitchner Hall; photo by Edwin Remsberg, USDAThe goal of University of Maine Cooperative Extension’s Food Safety programs is to ensure a safe food supply while reducing foodborne illness risks by teaching proper sanitation, food preservation, and food-handling practices. To achieve this goal, UMaine Extension educators, specialists, and professionals conduct a variety of programs for Maine citizens and food businesses:

Programs for the General Public


Programs for Maine Food Businesses

1-Day Seafood HACCP Course

Sanitation

Hazard Analysis Critical Control Point Certification

Better Process Control School

Acidified and low-acid canned food processors are required by the FDA and USDA to obtain Better Process Control School certification. Contact Melissa Libby at melissa.libby1@maine.edu or 207.581.2788.


Additional Food Safety Resources