Information for Consumers
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FOOD SAFETY EDUCATION FOR CONSUMERS
| "IS IT DONE YET?" - MSU - USDA Michigan Food Thermometer Campaign |
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In 2004, the USDA and MSU engaged in a statewide food thermometer
social marketing campaign aimed at increasing thermometer use among
the "Boomburb" population of Michigan.| Food Safety Education Grant Program |
Three dollars from the sale of every food license in Michigan
is committed toward food safety education for Michigan consumers.
Since 2002, more than 23 grants have been awarded to organizations
to educate consumers. |
Food Safety Newsletters
 JAN
03' "Pathogens are having a party in your sink," warns expert; Roscommon and Crawford residents prepare to FightBac! |
 FEB
03' ACCESS giving the official word on safe fish consumption.. |
 MAR/APRIL
03' Food Gatherers delivering education to those in need. |
 MAY/JUN
03' Second round of MDA mini-grant recipients announced: Food safety tool kits, food and fun top the agenda. |
 JUL/AUG
03' Free thermometers and education for seniors the focus of health campaign. |
 NOV/DEC
03' Motown learns that food safety can be as "Easy as 1, 2, 3, 4" |
 JAN/FEB
04' Food safety message reaching across the state: Second round of mini-grants concludes. |
 MAR/APR
04' Diversity and reach the focus of new round of mini-grants. |
 MAY/JUN
04' Food safety task forces reaching consumers in unique ways. |
 SEP
04' Two weeks of success for "Is It Done Yet?" food thermometer campaign. |
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The management of this project features a collaboration of the:
Michigan State University Department of Food Science and Human Nutrition
Dr. Les Bourquin, Associate ProfessorMSU Extension
Gayle Coleman, Family and Consumer Sciences specialist
Paul McConaughy, Program Leader, Communication Design & Social MarketingThe National Food Safety and Toxicology Center
Dr. Ed Mather, Deputy Directory of NFSTC
Trent Wakenight, Educational Program Coordinator
Foodborne Illness
Of the estimated 76 million cases of foodborne illness that occur each year in the United States (according to the CDC), 300,000 Americans are hospitalized and 5,000 die. Most of these illnesses could have been prevented through safe food handling, cooking and storage at home.
