Food Safety & Nutrition



Basket of grapesClemson Extension agents with primary food safety & nutrition responsibilities work closely with state extension specialists and researchers located on campus and at the various research and education centers located across the state. They provide expertise in topics ranging from safe food-handling training for individuals, restaurants and commercial food processors to prevent outbreaks of food-borne illnesses to nutrition, obesity prevention, chronic disease risk reduction, and special dietary considerations for individuals and families throughout the lifespan.

In addition, 20 EFNEP Nutrition Educator Assistants (NEAs) deliver education programs that help children, youth and young families with limited resources develop the knowledge, skills, attitudes, and behavior needed to improve their diet, physical activity levels, and become better managers of their food dollars. Food Safety, nutrition, diet and health information can be found at Clemson University’s Home and Garden Information Center and the Nutrition Information and Resource Center.

Local Agent

Christine J. Patrick, MS, 803-943-3621 Ext 116,


The mission of South Carolina Family and Community Leaders is to improve the quality of life for individuals, families, and communities through fellowship, education, and service.

FCL Clubs in Hampton County:

Hampton FCL Club - meets 1st Thursday in each month at 9:30 a.m

Officers for FCL Club are:

Evelyn Griner, President                                          (803) 625-4122

Martha Ann Gooding, Vice President/Programs           (803) 943-2713

Louise McAlhaney, Vice President/Public Relations      (803) 943-2685

Betty Prince, Secretary/Treasurer                              (803) 943-3603


Educational programming for groups, on nutrition and food safety.


ServSafe® is a food safety program developed by the National Restaurant Association and taught by certified instructors.  In Allendale, the ServSafe® program is taught by the Clemson University Extension Service.  Programs can be taught at an employer’s facility or at the local Extension office.  Class times can be scheduled to accommodate the employer’s request.

ServSafe® covers these topics as related to food service establishments:

  • Personal Hygiene and Proper Handwashing Procedures
  • Using Thermometers Properly
  • Receiving and Storing Food Shipments
  • Preparing and Serving Safe Food
  • Cleaning and Sanitizing Your Facility
  • Each person enrolled in the program receives:
  • Employee Course Manual
  • Digital Read Thermometer
  • Class Handouts and Materials
  • Certificate suitable for framing upon successful completion of the post test

Need more information?  Email Christine Patrick at

Visit the state-wide Food Safety & Nutrition website.