Milk safety has greatly improved since the implementation of pasteurization, which continues to safeguard public health.

We do not always have exact answers about whether food is “safe," but there are some best practices to keep in mind regarding food safety.

Whenever we move food preparation and serving outdoors, the risk for foodborne illness tends to increase.

Staying alert and keeping things that can catch fire away from heat sources are two ways to stay safe in the kitchen.

If you are donating produce, be sure to check with a local food pantry or other donation site ahead of time.

Foodborne illness cases tend to increase as we move food preparation outside.

In general, experts recommend using plain, cold water from your tap for rinsing produce.

Canning lids have become a hot commodity.

Flour technically is a “raw” food and it should be heated prior to eating.

Fruits and vegetables add color, texture, flavor and nutrition to menus without adding a lot of calories.