Food and Nutrition


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


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



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

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