AMES — Extension food safety specialists from several land-grant universities will provide background information and answer questions in a free webinar series for educators and extension volunteers throughout the United States. Summer School for Consumer Food Safety Education is set for noon to 1 p.m. June 29, July 13 and July 27.

This series is made possible through a food safety outreach grant supported by USDA and the North Central Region Food Safety Extension Network. Register online to participate in one or more of the three webinars.

• June 29: Safely donating produce and other foods to food pantries – Londa Nwadike, extension food safety specialist with Kansas State University and University of Missouri, and Shannon Coleman, food safety and consumer production state extension specialist with Iowa State University Extension and Outreach. Increased food insecurity among U.S. households has resulted in greater use of food pantries. Food donations serve as a means to support families while reducing food waste. To ensure donated foods are safe for consumption, donors need to be educated on best food safety practices.

• July 13: Summer food safety on the road – Pei Liu, assistant professor in hospitality management with University of Missouri, and Julie Garden-Robinson, extension food and nutrition specialist with North Dakota State University. Every summer, families and individuals are off on road trips, camping and touring cities. To enjoy the full experience without fear of contracting a food borne illness, consumers need to understand food safety practices they should follow when they are “on the road.”

• July 27: Food safety implications of soaked nuts – Linda J. Harris, professor of Cooperative Extension with University of California, Davis, and Yaohua “Betty” Feng, food safety extension specialist with Purdue University. Consumers usually do not associate foodborne pathogens with low-moisture foods. With recent outbreaks of salmonellosis being recorded from the consumption of dried foods, consumers need to be aware of the growth and survival of foodborne pathogens in dried foods such as nuts and seeds, particularly if they are soaking or rehydrating these foods, which could support the growth of microorganisms.