Food and Nutrition

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Food Safety

Safe Food for Babies and Children: Making Homemade Baby Food for Babies 6 Months and Older (FN1848)

This handout provides general guidance for making pureed foods at home, which can be a money-saving option or a personal preference. Making your own baby food has several advantages. You will expose your baby to more flavors, which could allow for a more adventurous eater. You also can limit sugar and salt to provide good nutrition for your baby.

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Pickle Buckets Can Cause Foodborne Illness! FN1381 (Revised)

Using five-gallon pickle buckets and other types of large deep containers for cooling hot foods should be avoided at all costs. While convenient for storage, these containers are much too large to be used for cooling food safely. Food may be stored in these buckets only after it has been properly cooled to refrigeration temperatures.

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Food Safety Basics

Food Safety Basics: A Reference Guide for Foodservice Operators - FN572

This manual for foodservice operators reviews basic aspects of food sanitation throughout a foodservice operation and provides reference materials on food storage and other aspects of food safety.

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Cooking for Groups

Cooking for Groups: A Volunteer's Guide to Food Safety - FN585

The goal of this publication is to help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings — whether the food is prepared at the volunteer's home and brought to the event, or prepared and served at the gathering.

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Wild Side of the Menu No. 2 - Field to Freezer - FN125

Each year, hunting of animals and birds is increasingly popular, but often the game is wasted because of improper handling in the field. Nutritionally, game meats rate as well as domestic animals and may prove to be a healthier source of nutrition. Wild game that is properly treated in the field and correctly cooked to enhance its distinctive flavors holds a special place for many gourmets. The purpose of this publication is to describe how to properly handle your game from harvesting through processing.

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Is Food in my Kitchen a Safety Hazard

Is Food In My Kitchen a Safety Hazard? - FN492

Follow these food handling guidelines to prevent foodborne illness.

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Food Storage Guide Answers the Question . . . (FN579 Revised)

This publication provides handling tips and recommendations for storing food in your cupboards, refrigerator or freezer.

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Fight Bac!

Fight BAC! Fight Foodborne Bacteria- FN582

Be a BAC Fighter and Fight BAC! Clean, separate, cook and chill.

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Safe Handling of Fresh Fruits and Vegetables

Fight BAC! Safe Handling of Fresh Fruits and Vegetables - FN608

Handling fruits and vegetables safely is easy. Although an invisible enemy may be in your kitchen, by practicing the recommendations here you can Fight BAC!

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Keep Cold Foods Cold

BAC Down! Keep Cold Foods Cold - FN612

Give bacteria the cold shoulder. Find the Chill challenge, the chill solution and the cool rules in this brochure.

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Keep Food Safe from Store to Storage; Shopping Food Safety Facts - FN717

Prevent foodborne illness every step of the way from store to storage by following the suggestions in this publication.

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Keep Foods Hot and Cold

Keep Hot Foods Hot and Cold Foods Cold: A Consumer Guide to Thermometers and Safe Temperatures - FN1348

Cooks should not depend on their instincts, cooking time, oven temperature or product appearance to determine when a product is done. Use this guide for thermometers and safe temperatures.

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Brown Baggin' It

Brown Baggin' It: A Guide to Lunches on the Go - FN1416

Follow the tips here to pack a safe and nutritious lunch.

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Wash Your Hands!

Wash Your Hands! - FN1444

No matter the language, hand washing is an important step in the fight against germs. Follow these guidelines for proper hand-washing practices.

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Handling Food Through Floods

Handling Food Through Floods - FN1549

Flood water may carry silt, raw sewage, oil or chemical waste. If foods have been in contact with flood waters, use this information to determine their safety.

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Community Dinners and Potlucks

Keep Food Safe at Community Dinners and Potlucks - FN619

Safe food handling is important, especially when groups of people are fed at community events. Temperature control is a critical issue for volunteer food handlers. keep food safe when preparing and serving food to large groups.

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Keep Hot Foods Hot

Keep Hot Foods Hot and Cold Foods Cold: A Foodservice Guide to Thermometers and Safe Temperatures - FN712

Chef's should not depend on their instincts, cooking time, oven temperature or product appearance to determine when a product is done: thermometers are important tools for protecting foods.

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It's Clean, But Is It Sanitized?

It's Clean, But Is It Sanitized? - FN1350

Find out the difference between cleaning and sanitizing.

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Facililty/Equipment Safety

Food Safety Guidelines for Emergency Mass Feeding Shelters-Facility/Equipment Safety Poster - DE1545

This poster gives the guidelines for facility/equipment used in emergency mass feeding shelters.

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