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Food Safety

Community Dinners and Potlucks

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.

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Grilling Season

Keep Food Safe During Grilling Season - FN658

Keep your grill season safe with the guidelines outlined in this publication.

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Temporary Food Stands

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.

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To Market, To Market

Seniors and Food Safety: To Market, To Market - FN700

This publication provides you with tips to prevent foodborne illness, beginning with the trip to the supermarket and ending with the proper temperatures the food should be cooked.

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Eating During Pregnancy

Safe and Healthy Eating During Pregnancy - FN657

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.

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Becoming a Grill Master

Quick Facts:Becoming the Grill Master - FN1412

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.

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Storing Fresh Fruits and Vegetables

Questions and Answers About Storing Fresh Fruits and Vegetables - FN1467

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.

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My Potatoes Turned Green

From Garden to Table: My Potatoes Turned Green Now What? - A1768

Potato tubers turn green when they are exposed to sunlight during growth or storage. The green comes from the pigment chlorophyll. Potato tubers exposed to light will become green naturally as the plant seeks to harvest the light.

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Bones are Bad in Potato Production

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.

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Boiling Water-bath Canner

Questions and Answers About Using a Boiling Water-bath Canner - FN1425

Water-bath canning is a method of preserving high-acid foods. Fresh foods contain a high percentage of water, which makes them very perishable. High-acid foods can be preserved safely when they reach temperatures provided by a boiling water-bath canner. To kill harmful molds, yeasts and some bacteria, processing using the boiling water-bath method ensures the safety of preserved produce. However, this method does not provide high enough temperatures to destroy botulinum spores in low-acid foods such as vegetables.

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Cereal in Your Cupboard

Pinchin' Pennie$ in the Kitchen: 4 Everyday Uses for the Extra Cereal in Your Cupboard - FN1760

If you find yourself with a number of half-empty cereal boxes in your cupboard, you are not alone. Maybe the members of your household didn’t like a certain variety of cereal, or maybe you bought too many boxes when cereal was on sale. Now you need to know what you can do with the rest of the box before the cereal gets stale. Don’t worry; you have plenty of ways to use all of your cereal while saving money and reducing waste.

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Keep Hot Foods Hot

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.

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Safe Handling of Fresh Fruits and Vegetables

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!

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Handling Food Through Floods

Handling Food Through Floods - FN1549

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.

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Storing Canned and Packaged Food

Questions and Answers About Storing Canned and Packaged Food - FN1468

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.

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Storing Food in the Refrigerator

Questions and Answers About Storing Food in the Refrigerator - FN1466 -

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.

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Choking Dangers

Safe Food For Babies and Children: Choking Dangers - FN664

Every child is at risk of choking: Older infants and children less than 5 years old easily can choke on food, toys and household objects. A single choking incident may result in death, permanent brain damage due to lack of oxygen and other complications associated with airway blockage. This publication provides tips on choking prevention.

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Guide for Babysitters - Parent Edition

Safe Food for Babies and Children: A Guide for Babysitters- Parents Edition - FN663

As a parent, you most likely will need a babysitter to look after your children at some time. Infants and young children are especially vulnerable to foodborne illness, and even a small error in food preparation can cause severe illness. Making sure your babysitter is prepared to provide care safely will assure a positive experience for both you and your sitter.

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Handling Breast MIlk, Formula and Baby Food

Safe Food for Babies: Handling Breast Milk, Formula and Baby Food - FN656

Infants and young children are most at risk for foodborne illness because their immune systems are not fully developed. Follow the tips in this publication to keep breast milk, formula and baby food safe for babies.

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Facililty/Equipment Safety

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.

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