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Important Message Regarding COVID-19

Cornell University has closely monitored the ongoing coronavirus (COVID-19) outbreak and has decided to take a series of proactive measures to prevent the spread of COVID-19. The health, safety and well-being of our community is our top priority, and we are working closely with local and state public health officials. All employees will move to remote work effective Wednesday, March 18, 2020 until further notice.

We plan to continue offering our Online GMPs Part 117 Course, but our in-person workshops are postponed until further notice. Assistance or questions for the Online GMPs Part 117 Course can be directed to All other inquiries should be directed to In addition, we recognize the challenges facing the food industry in the coming days, weeks and months. Information and resources will be provided on our website.

Please stay safe, and we will continue to support you to the best of our ability.

2019 Annual Report2019 Annual Report

The Cornell Food Science Extension Programs 2019 Annual Report is now available! Learn more about how Cornell Food Science Extension Programs provide farmers, business owners, and industry partners with support and knowledge essential for growth and success in food production from farm to fork. View a PDF version here.

Food Safety in the News

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UMASS Extension to Host Webinar on Introduction to Preventive Controls (PC)

Aug 17, 2020

UMASS extension is hosting a webinar to provide an overview of the FDA's Food Safety Modernization Act Preventive Controls for Human Food regulation. The webinar will help you learn what it means to be in compliance with these laws and is intended for small and medium sized food processing businesses.


Virtual Office Hours to Address Questions on COVID-19

Aug 3, 2020

The IFS@CU is continuing to host its series of Food Industry Virtual Office Hours to address questions on COVID-19. The sessions are being hosted every other week. Virtual Office Hours are free and open to anyone in the food industry from farm to fork.