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Publication Keep Food Safe at Community Dinners and Potlucks
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 Food & Nutrition
Publication Seniors and Food Safety: Why are Seniors at Risk for Foodborne Illness?
James L. Smith, a microbiologist with the U.S. Department of Agriculture, wanted to find the answer to the question of why seniors are more at risk for foodborne illness. He reviewed data from foodborne outbreaks at nursing homes, and compared the immune and digestive systems of seniors and younger individuals, as well as evaluating the overall physical well-being of seniors.
Located in Food & Nutrition
Publication Troff document Seniors and Food Safety: What’s a Senior to Eat?
Smart food choices can help reduce the risk for chronic diseases, such as heart disease, cancer, diabetes, stroke and osteoporosis. These are the leading cause of death and disability among Americans.
Located in Food & Nutrition
Publication Seniors and Food Safety: What’s Cooking?
Prevent foodborne illness with these four simple steps to prepare food safely at home
Located in Food & Nutrition
Publication Seniors and Food Safety: When Someone Else is the Cook
Let’s face it. Sometimes letting someone else do the cooking is just easier and more enjoyable. And today’s seniors have many eating options. However, all of these options do have food safety implications.
Located in Food & Nutrition
Publication Seniors and Food Safety: When Grandparents Take Care of Grandchildren
Many of the feeding practices you used with your own children may no longer be advocated for today’s infants and toddlers. Let’s take a look at the food safety implications of feeding a special new person in your life.
Located in Food & Nutrition
Publication Quick Facts: Becoming the Grill Master
When done right, grilling can be one of the more healthful ways to prepare food. Preparing meats and poultry on the grill allows excess fat to drip away. Very little fat needs to be added to foods cooked on the grill.
Located in Food & Nutrition
Publication Questions and Answers About Using a Pressure Canner
Pressure canning is recommended for low-acid foods. Low acid foods are not acidic enough to prevent the growth of bacteria and should be processed at temperatures of 240 degrees to 250 degrees, which is attainable with pressure canners. Low-acid foods include; red meats, seafood, poultry, milk, all fresh vegetables except for most tomatoes.
Located in Food & Nutrition
Publication Stop Germs in Their Tracks With Proper Hand-washing
Did you know that proper hand washing is the single most important way to help prevent the spread of illness? Clean your hands thoroughly to help prevent germs from spreading from person to person and throughout a community.
Located in Food & Nutrition
Publication ECMAScript program Keep Hot Foods Hot and Cold Foods Cold: A Foodservice Guide to Thermometers and Safe Temperatures
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 Food & Nutrition
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