Fact Sheets for At-Risk and Underserved Populations
You may also want to watch In Their Own Words: Discussions with At-Risk Patients and Their Caregivers, a For American Indians and Alaskan Natives (PDF Only) / Large Print PDF Persons with Acquired Immune Deficiency Syndrome (AIDS) are susceptible ... [... more]
Food Safety & Inspection Service |
What is Beef?
Since 1910, the first year that statistics were compiled, Americans have been eating an average of 60 pounds of beef yearly. About 36 million cattle were inspected in 1997 alone by USDA's Food Safety and Inspection Service. This translates into ... [... more]
Food Safety & Inspection Service |
What Are Giblets?
Giblets are defined as the heart, liver, and gizzard of a poultry carcass. Although often packaged with them, the neck of the bird is not a giblet. All poultry found in retail stores is either inspected by USDA or by state systems which have ... [... more]
Food Safety & Inspection Service |
Use A Food Thermometer
Brochure featuring Thermy that explains the importance of using food thermometers. People all over the country are taking Thermy's™ advice. They're using a food thermometer to check the temperature of everyday foods - like hamburgers, pork chops, ... [... more]
Food Safety & Inspection Service |
What is the History of the Egg?
This Food Safety Focus includes information regarding inspection and grading, Easter egg safety and an egg storage chart. Eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable just like ... [... more]
Food Safety & Inspection Service |
Food Safety of Turkey...from Farm to Table
In calls to the hotline, turkey is the most-often-asked-about food category by consumers. Some frequently asked questions: "Are antibiotics and hormones used in raising turkeys? What does self-basted mean? How long can you keep a turkey in the ... [... more]
Food Safety & Inspection Service |
ABCD’s of Keeping Food Safe in an Emergency
In an emergency, knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. Always keep meat, poultry, fish, and eggs refrigerated at or below 40 °F ... [... more]
Food Safety & Inspection Service |
TAKE-OUT AND DELIVERED FOODS
Proper handling of take-out food and the leftovers is essential to ensure the food is safe for you to eat. In today's busy world, take-out and delivered foods are experiencing runaway popularity. Some foods are hot and some are cold when ... [... more]
Food Safety & Inspection Service |
Avoid Cross-Contamination
Food safety considerations in choosing and maintaining a cutting board for the home kitchen. Which is better, wooden or plastic cutting boards? Consumers may choose either wood or a nonporous surface cutting board such as plastic, marble, glass, ... [... more]
Food Safety & Inspection Service |
Do not consume the food. Do not even taste suspect food.
Food safety tips to help the purchaser and recipient determine if their perishable foods have been handled properly. Convenience means many things to many people, but anything that helps save time is always high on everyone's list of ... [... more]
Food Safety & Inspection Service |
Refrigerator-
Brochure tells how to follow the four Fight BAC! guidelines of clean, separate, cook and chill. Includes a cold storage chart. Cook to proper temperatures, checking with a food thermometer. The refrigerator allows slow, safe thawing. Make sure ... [... more]
Food Safety & Inspection Service |
Fires and Food Safety
Generally, saving food that's been in a fire is not a good idea. Fact sheet provides details. Fire! Few words can strike such terror. Residential fires are, unfortunately, a common occurrence. Some 2 million American homes are in flames yearly. ... [... more]
Food Safety & Inspection Service |
