Publications

Accessibility


Food Safety

Seniors and Food Safety: Why are Seniors at Risk for Foodborne Illness?

Seniors and Food Safety: Why are Seniors at Risk for Foodborne Illness? - FN698

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.

Read More…

Seniors and Food Safety: What's a Senior to Eat?

Seniors and Food Safety: What's a Senior to Eat? - FN699

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.

Read More…

Seniors and Food Safety: What's Cooking?

Seniors and Food Safety: What's Cooking? - FN701

Prevent foodborne illness with these four simple steps to prepare food safely at home.

Read More…

Seniors and Food Safety: When Someone Else is the Cook

Seniors and Food Safety: When Someone Else is the Cook - FN702

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.

Read More…

Seniors and Food Safety: When Grandparents Take Care of Grandchildren

Seniors and Food Safety: When Grandparents Take Care of Grandchildren - FN703

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.

Read More…

Pickle Buckets Can Cause Foodborne Illness! FN1381 (Revised)

Using five-gallon pickle buckets and other types of large deep containers for cooling hot foods should be avoided at all costs. While convenient for storage, these containers are much too large to be used for cooling food safely. Food may be stored in these buckets only after it has been properly cooled to refrigeration temperatures.

Read More…

Safe Food for Babies and Children: Making Homemade Baby Food for Babies 6 Months and Older (FN1848)

This handout provides general guidance for making pureed foods at home, which can be a money-saving option or a personal preference. Making your own baby food has several advantages. You will expose your baby to more flavors, which could allow for a more adventurous eater. You also can limit sugar and salt to provide good nutrition for your baby.

Read More…

Safe Food for Babies and Children: Introducing Table Foods to Children Ages 8 Months to 1 Year (FN1842)

This publication provides general guidance for adding table foods to the diet of your growing baby.

Read More…

All About Food Allergens: Shellfish (FN1832)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

Read More…

All About Food Allergens: Milk (FN1831)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

Read More…

All About Food Allergens: Soy (FN1830)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

Read More…

All About Food Allergens: Wheat (FN1829)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

Read More…

Home Canning Meat Poultry, Red Meats, Game and Seafood (FN188 (Revised))

Poultry, red meats, game and seafoods are low-acid foods and must be processed in a pressure canner to assure their safety. This publications provides general tips for high-quality products, general procedures and recipes.

Read More…

All About Food Allergens: Peanuts (FN1828)

This publication about food allergies is intended to be used in parent education programs and by high school teachers.

Read More…

All About Food Allergens: Eggs (FN1827)

This publication deals with food allergies and is intended for the use in parent education programs and by high school teachers.

Read More…

Safe Food for Babies and Children: Introducing Solid Foods to Your Baby (FN1835)

This handout provides general guidance for adding solid foods to the diet of your growing baby. Be sure to consult with your child’s health-care provider for additional information.

Read More…

Food Safety Basics

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.

Read More…

Brown Baggin' It

Brown Baggin' It; A Guide to Lunches on the Go - FN1416

Follow the tips here to pack a safe and nutritious lunch.

Read More…

Lean Beef!

Now Serving Lean Beef - FN711

Beef is a versatile menu item whether you’re cooking for one, two or a crowd. Beef provides protein, vitamins and minerals. A typical serving size for beef and other meat is 3 ounces, which is about the size of a deck of cards. A 3-ounce serving of lean ground beef has about 180 calories, 10 grams of fat and 15 percent of the daily recommendation for iron.

Read More…

Is Food in my Kitchen a Safety Hazard

Is Food In My Kitchen a Safety Hazard? - FN492

Follow these food handling guidelines to prevent foodborne illness.

Read More…

Document Actions

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.