BAC DOWN! Keep Cold Foods Cold GIVE BACTERIA THE COLD SHOULDER. Keep the temperature in your fridge at 40 F or below.
Give bacteria the cold shoulder. Find the Chill challenge, the chill solution and the cool rules in this brochure.
Food Safety
Cooking for Groups: A Volunteer’s Guide to Food Safety
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.
Facility/Equipment Safety
This poster gives the guidelines for facility/equipment used in emergency mass feeding shelters.
FIGHT BAC! Safe Handling of Fresh Fruits and Vegetables
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!
Fight BAC! Fight Foodborne Bacteria
Be a BAC Fighter and Fight BAC! Clean, separate, cook and chill.
Fight BAC! Keep Food Safe This Holiday Season: Let’s Talk Turkey
Turkey anyone? Who can resist the smell of turkey roasting in the oven, growing ever more golden brown almost by the minute, its gravy-making juices crackling and sizzling in the bottom of the roaster pan.
Food Freezing Guide
Freezing is one of the easiest, quickest, most versatile and most convenient methods of preserving foods. Properly frozen foods maintain more of their original color, flavor and texture and generally more of their nutrients than foods preserved by other methods.
Food Preservation: Making Pickled Products
Pickling is one of the oldest known methods of food preservation. Pickled foods add a special touch to many snacks and meals.
Food Safety Basics: A Reference Guide for Foodservice Operators
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.
Food Storage Guide Answers the Question . . .
This publication provides handling tips and recommendations for storing food in your cupboards, refrigerator or freezer.
From field to table . . .a pocket guide for the care and handling of DEER and ELK
A 3½-ounce portion (before cooking) of game meat provides about half of the daily adult protein requirement and 130 to 150 calories. Game meats are usually slightly lower in total fat but higher in polyunsaturated fats than grain-fed beef.
Handling Food through Floods
Flood water may carry silt, raw sewage, oil or chemical waste. If foods have been in contact with flood waters, use this information to determine their safety.
Increasing Food Safety on the Farm with Good Agricultural Practices
This manual assists specialty crop growers who have an interest in increasing food safety on their farm, documenting good agricultural practices, or becoming certified through the USDA’s Good Agricultural Practices and Good Handling Practices (GAP&GHP) audit verification program.
Is Food In My Kitchen a Safety Hazard?
Follow these food handling guidelines to prevent foodborne illness.
It’s Clean, But Is It Sanitized?
Find out the difference between cleaning and sanitizing.
Keep Food Safe During Grilling Season
Keep your grill season safe with the guidelines outlined in this publication.
Keep Food Safe During Summer Picnics
Although mosquitoes and flies can be annoying pests at picnics, the "bugs" you can't see, such as harmful bacteria, are a bigger problem. Use these tips to beat bacteria at your summer picnic.
Keep Food Safe from Store to Storage: Shopping Food Safety Facts
Plan your trip around the grocery store, and make it the last stop before going home. Use a shopping list. Shop for nonperishable foods first, followed by frozen and refrigerated items such as meats, fish, eggs, dairy products and deli meats.
Keep Food Safe in Temporary Food Stands
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.
Keep Food Safe when Camping and Hiking
Summer is a great time to enjoy the outdoors. Follow these tips to keep food safe while you're enjoying the great outdoors.
Keep Hot Foods Hot and Cold Foods Cold: A Consumer Guide to Thermometers and Safe Temperatures
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.
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.
Pickle Buckets Can Cause Foodborne Illness!
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.
Questions and Answers About Storing Food in the Refrigerator
A food safety study was conducted with 58 international students from 30 different countries at North Dakota State University. Participants indicated the kind of food safety information they would like to get to help them safely handle new and unfamiliar foods they encountered in the U.S. Many of the participants asked for information about food storage, preserving leftovers, proper handling of salads and fresh vegetables, and the safety of processed and frozen foods.
Questions and Answers About Storing Food in the Freezer
A food safety study was conducted with 58 international students from 30 different countries at North Dakota State University. Participants indicated the kind of food safety information they would like to get to help them safely handle new and unfamiliar foods they encountered in the U.S. many of the participants asked for information about food storage, preserving leftovers, proper handling of salads and fresh vegetables, and the safety of processed and frozen foods.
Questions and Answers About Storing Canned and Packaged Food
A food safety study was conducted with 58 international students from 30 different countries at North Dakota State University. Participants indicated the kind of food safety information they would like to get to help them safely handle new and unfamiliar foods they encountered in the U.S. Many of the participants asked for information about food storage, preserving leftovers, proper handling of salads and fresh vegetables, and the safety of processed and frozen foods
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.
Questions and Answers About Storing Fresh Fruits and Vegetables
A food safety study was conducted with 58 international students from 30 different countries at North Dakota State University. Participants indicated the kind of food safety information they would like to get to help them safely handle new and unfamiliar foods they encountered in the U.S. Many of the participants asked for information about food storage, preserving leftovers, proper handling of salads and fresh vegetables, and the safety of processed and frozen foods
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.
Safe and Healthy Eating During Pregnancy
During pregnancy, women are more vulnerable to food-borne illness because of hormone changes that lower immunity. Fortunately, most cases of food-borne illness can be prevented by following the guidelines provided in this publication.
