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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
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
It's Clean, But Is It Sanitized? - FN1350
Find out the difference between cleaning and sanitizing.
Located in Landing Pages / Food and Nutrition
Poster-Food Safety Guidelines for Emergency Mass Feeding Shelters-Safe Food Handling - DE1544
This poster gives the guidelines for emergency mass feeding shelters.
Located in Landing Pages / Food and Nutrition
Poster-Food Safety Guidelines for Emergency Mass Feeding Shelters-Facility/Equipment Safety - 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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