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Bones are Bad in Potato Production - A1772
The goal of potato growers is to produce a high-yielding, high-quality crop that is safe for consumption. Animal bones, a foreign material, are a food safety risk, and fields that have bones in the soil are not suitable for potato production.
Located in Landing Pages / Crops
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.
Located in Landing Pages / Food and Nutrition
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.
Located in Landing Pages / Food and Nutrition
Keep Food Safe in Temporary Food Stands - FN618
Safe food handling is important, especially when serving food to the public at temporary food stands. This publication includes information to help keep food prepared and offered for sale safe for the consumer.
Located in Landing Pages / Food and Nutrition
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!
Located in Landing Pages / Food and Nutrition
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.
Located in Landing Pages / Food and Nutrition
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.
Located in Landing Pages / Food and Nutrition
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.
Located in Landing Pages / Food and Nutrition
Food Safety Guidelines for Emergency Mass Feeding Shelters-Safe Food Handling Poster - DE1544
This poster gives the guidelines for emergency mass feeding shelters.
Located in Landing Pages / Food and Nutrition
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.
Located in Landing Pages / Food and Nutrition
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