Food and Nutrition

Accessibility


Food Safety Icons vertical 2

| Share

Spanish

Food safety fact sheets, handouts and posters for consumers, educators and foodservice personnel.

Consumers:

Barbecue and Food Safety - USDA

Basics for Handling Food Safely - USDA

The Big Thaw - Safe Defrosting Methods for Consumers - USDA

Color of Meat and Poultry - USDA

Cooking Safely in the Microwave - USDA

Danger Zone (40 F - 140 F) - USDA

The Dangers of Raw Milk: Unpasteurized Milk Can Pose a Serious Health Risk - FDA

Doneness versus Safety - USDA

Door-to-Door Meat Sales - USDA

Food Allergies: What You Need to Know - FDA

Food Product Dating - USDA

Food Safety After School - USDA

Food Safety for Moms-to-Be: At a Glance - FDA

Food Safety while Hiking, Camping and Boating - USDA

Freezing and Food Safety- USDA

Handling Food Safely on the Road - USDA

High Altitude Cooking - USDA

Mail Order Food Safety - USDA

Molds on Food: Are They Dangerous? - USDA

Playing It Safe with Eggs - FDA

Recalls and Public Health Alert Notices - USDA

Refrigerator Thermometers: Cold Facts About Food Safety - FDA

Safe Cooking Temperature Chart - FDA

Safe Food Handling: What You Need to Know - FDA

Safe Handling of Take-out Foods - USDA

Serving Up Safe Buffets - FDA

Slow Cookers and Food Safety - USDA

Smoking Meat and Poultry - USDA

Specialty Devices and Food Safety - USDA

Top Ten Reasons to Handle Your Food Safely - USDA

Your Family is First, Keep them Safe - USDA

 

Educators:

Keep Hands Clean - Food Safety Message Card - USDA

Preventing Listeriosis in Pregnant Hispanic Women in the U.S.: A Community Educator's Guide to a Serious Foodborne Risk - FDA

Wash Hands After......(Poster) - Penn State Extension

 

Foodservice Personnel:

Bare-hand Contact with Ready-to-Eat Foods - Wisconsin DATCP

Cooking For Groups - USDA

Date Marking of Potentially Hazardous, Ready-to-Eat Foods- Wisconsin DATCP

Employee Hygiene- Wisconsin DATCP

Fight BAC- Partnership for Food Safety Education

Fight BAC Six Steps to Safe Handling of Fresh Fruits and Vegetables - Partnership for Food Safety Education

Glove Use- Wisconsin DATCP

Hand Sanitizers- Wisconsin DATCP

Hand Washing- Wisconsin DATCP

Preparing and Holding Potentially Hazardous Foods- Wisconsin DATCP

Recommended Cooling Procedures - Wisconsin DATCP

Safe Handling of Fresh Fruits and Vegetables - Partnership for Food Safety Education

Safe Handling of Fresh Fruits and Vegetables: Recommendations to Help Reduce the Risk of Foodborne Diseases - Partnership for Food Safety Education

Thermometer Calibration- Wisconsin DATCP

Creative Commons License
Feel free to use and share this content, but please do so under the conditions of our Creative Commons license and our Rules for Use. Thanks.