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Home food safety and storage

Photo Credit: Amanda Loman (Cropped from original)

Latest Resources

Dates on Food Products (SP 50-877)

Dates on food labels help you judge how long the product will be at top quality (good flavor, texture, odor and nutritional value). Dates are not an indicator of the product’s safety and are not required by Federal law. More than 20 states have their own food dating regulations.

Nellie Oehler | Apr 2024 | Article Peer reviewed (Gray level)

Summer Food Safety (SP50-814)

Summer is a time for picnics, camping, celebrations and family gatherings. Foodborne illness is common in the summer because warm temperatures promote the rapid growth of microorganisms.

Nellie Oehler | Apr 2024 | Article Peer reviewed (Gray level)

Pickle Fact Sheet (SP 50-466)

The Pickle Fact Sheet provides what you need to know to pickle vegetables and fruits at home, from selecting the best produce to what type of salt, vinegar and spices to use, plus tips for processing and storing.

Nellie Oehler | Apr 2024 | Article Peer reviewed (Gray level)

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USDA and FDA Food Safety Hotlines

USDA Meat and Poultry Hotline at 1-888-674-6854

  • Monday-Friday from 10 a.m. to 6 p.m. ET (English or Spanish).

FDA Food Safety Hotline at 1-888-723-3366

  • 10:00 AM - 4:00 PM EST, closed Thursdays 12:30 PM – 1:30 PM EST
Learn more

Featured Resources

It Must Have Been Something I Ate! (SP 50-784)

Food poisoning is a common cause of illness and is often mistaken for the 24-hour flu. It has many causes with symptoms lasting for a day or a week or more. Here's a primer on food poisoning and how to avoid it.

Carol Raab | Mar 2013 | Article Peer reviewed (Gray level)

Guidelines for Refrigeration of Foods (SP50-677)

Understanding which foods need to be refrigerated and how long they'll keep is crucial to preventing foodborne illness and reducing food waste. Here's a look at what to keep in your refrigerator and for how long.

Nellie Oehler | Mar 2020 | Article Peer reviewed (Gray level)

There are Dangers Lurking in Your Flour

Many don’t realize that raw flour can transmit foodborne illnesses. This publication outlines the risks of flour-based crafts and steps you can take to keep people safe.

Stephanie A. Smith, Rachel Beck | Jan 2022 | Extension Catalog publication Peer reviewed (Orange level)

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Survival Basics: Food — How to Stock Up and Prepare for Natural Disasters

By Glenda Hyde Brenda Marty-Jimenez Lynette Black Patrick Corcoran and Lauren Kraemer

Scientists say that a major earthquake could hit the Pacific Northwest in the next 50 years. When disaster strikes, you will need a variety of healthy foods at hand. Being able to feed yourself and your family will help you keep calm, keep an optimistic outlook and make good survival decisions. This resource will help you gather and store life-saving provisions.

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Photo Credit: Mikhailov Studio - Adobe Stock (Cropped from original)

Latest News

Hybrid Master Food Preservation certification diversifies volunteer program

The 2023 Master Food Preserver certification course was offered in a hybrid format to improve accessibility of the course.

Jared Hibbard-Swanson | Mar 2024 | Impact story

New ‘Library of Things’ food preservation collections benefit Eastern Oregonians

Oregon State University Extension Service faculty in Harney and Wallowa counties partnered with the nonprofit organization Libraries of Eastern Oregon to launch two “Libraries of Things” in the summer of 2023 at libraries in Joseph and Burns.

Jared Hibbard-Swanson | Mar 2024 | Impact story

Value-added rental program targets food insecurity in the Columbia Gorge

The goal for the program was to increase access to free and affordable equipment for home cooks and food preservers, small businesses and small-scale commercial producers to “add value” to their raw market items.

Lauren Kraemer | Feb 2024 | Impact story

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Become a Master Food Preserver!

Master Food Preservers are trained and certified volunteers who assist OSU Extension Service in their efforts to provide up-to-date food safety and preservation information to Oregonians. After a comprehensive, hands-on training, volunteers serve as a local community resource providing food preservation information to community members.

Learn more

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Jam, Jelly, and Pectin Facts

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Pressure Canning Vegetables

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Meet Our Experts

Cindy Brown
4-H/FCH-SNAP Program Coordinator

Contact me for questions on 4-H youth development and healthy living programming in Sherman County as well as healthy living topics such as MyPlate, gardening, food preservation and food storage!

Jared Hibbard-Swanson
Food Security and Safety Manager
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Glenda Hyde
Associate Professor of Practice, Family and Community Health; OSU Extension Service Extension Disaster Education Network Delegate

Contact me with questions about food safety and preservation, managing stress and emergency/disaster preparedness

Buffy Rhoades
Family & Community Health Education Program Assistant

Contact me with questions about food preservation or volunteering in Clackamas County.

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Ask Extension

Have a question? Ask Extension!

Ask Extension is a way for you to get answers from the Oregon State University Extension Service. We have experts in family and health, community development, food and agriculture, coastal issues, forestry, programs for young people, and gardening.

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Is my kimchi safe to eat?

Q: I have made kimchi twice now, and I am concerned if my latest batch is safe to eat. In my first attempt, my kimchi overflowed the sealed jar during fermentation. On my second attempt, I did two and a half times the ...

A: View answer | View all featured questions

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