More than 10 years ago, the first food safety expert died at a Georgia high school cafeteria.
The death of Dr. David Ochsner, a Georgia Tech medical school professor who was known as “Dr. Death” for his work in nutrition research, was a shock to the school’s medical faculty.
Ochsler died of cardiac arrest, and it wasn’t until after the fact that the school finally recognized that he had a heart condition and that he might have been drinking too much.
That’s when Georgia State University’s food safety experts, who were working in the aftermath of the Ochssner death, decided to create a nutrition program that included a meal plan for all students.
Ozark mountains are a mountain chain in Georgia and are home to one of the world’s highest elevations, which is why you can find a meal of fresh, raw, mountain-dwelling, wild game, goat, or duck, and still feel comfortable.
The Georgia State Food Safety Institute, the state’s food-safety authority, uses the term “food safety” to refer to everything that is safe, edible and in compliance with all laws.
Ochse’s meals are safe, and that’s a good thing, said Mark Ochscher, a food safety program coordinator at the institute.
“What he did was teach the basics of food safety to all of the students at Georgia Tech,” Ochschmer said.
Oochsner worked at Georgia State as a food scientist and nutritionist before becoming a professor of nutrition and health science.
He worked for the school for more than 10 decades, and he was the director of the schools Nutrition Education Center.
He worked on a number of projects related to food safety, including the creation of a meal planner that was widely used around the world.
Oechsner said he wanted to bring students back to their roots and to know how to make a delicious meal.
The food safety institute started to study how to improve the quality of food in Georgia, and the first thing they were focused on was making sure students were eating a healthy diet.
“I thought the best way to do that was by providing them with nutrition education,” Oechscher said.
Students at Georgia Southern College and other schools were also brought into the food safety initiative, and Ochsander said they learned a lot.
“It was very effective,” he said.
“They realized how important nutrition was to our health and the health of our students.
They also recognized that we had to do it together.”
In 2016, the institute partnered with the Georgia Department of Agriculture to develop the first Food Safety Nutrition and Dietetic Education program at Georgia.
The first day students went into the school, they were given a handout that described nutrition and nutrition education, and then they sat in a classroom.
Oscsner’s program was also a part of the new Georgia Agricultural Research Center, which has since expanded to include nutrition research and the food industry.
The institute now has around 200 employees and serves students in Georgia through an online food safety training program.
The new institute is also partnering with other states to develop new programs for food safety and food safety education.
In 2018, the Georgia Agricultural Health and Research Center was created.
The new institute also serves students at all Georgia high schools and has expanded to help students with the food-related needs.
Othschmer credits the Georgia Agriculture and Agricultural Research Institute with helping the state improve food safety.
“We have been very supportive of the food scientists and the people who are developing and testing food safety solutions and have been really supportive of those efforts,” Othschber said.
“At the end of the day, we’re all in this together.
It’s a shared effort.”
The institute also helps schools with nutrition safety training, nutrition education programs, and other nutrition-related initiatives.