What Are Egg Products?
Of the 76 billion eggs consumed in 2004, more than 30 percent were in the form of egg products (eggs removed from their shells). Liquid, frozen, and dried egg products are widely used by the foodservice industry and as ingredients in other foods, ... [... 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 |
From the Store: Home First
This page contains information about how to safely prepare food outdoors. Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the ... [... more]
Food Safety & Inspection Service |
Cooking Safely in the Microwave Oven Fact Sheet
Microwave ovens can play an important role at mealtime, but special care must be taken when cooking or reheating meat, poultry, fish, and eggs to make sure they are prepared safely. Microwave ovens can cook unevenly and leave "cold spots," [... more]
Food Safety & Inspection Service |
What is Dating?
This page contains information about the methods and terminology used in food dating as well as information about safe time lengths for food storage. Except for infant formula and some baby food (see below), product dating is not generally ... [... more]
Food Safety & Inspection Service |
What Can You Freeze?
This fact sheet, formerly called Focus on Freezing, contains information about freezing, how to safely freeze food, and the effects of freezing on food. Foods in the freezer -- are they safe? Every year, thousands of callers to the USDA Meat and ... [... more]
Food Safety & Inspection Service |
Plan Ahead...
This page contains information about how to keep food safe when traveling, camping, boating or going to the beach. V-A-C-A-T-I-O-N! Oh, how we long for that eight letter word every summer, when millions of us eagerly get away from school and ... [... 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 |
Is A Slow Cooker Safe?
This page contains information about the benefits and use of slow cookers, as well as information about how to safely use them. Opening the front door on a cold winter evening and being greeted by the inviting smells of beef stew or chicken ... [... more]
Food Safety & Inspection Service |
Focus on Ground Beef
Questions about ground meat or hamburger have always been in the top five food topics of calls to the USDA's Meat and Poultry Hotline. Here are the most frequently asked questions. Questions about "ground meat" or "hamburger" have [... more]
Food Safety & Inspection Service |
Foodborne Illness Peaks in the Summer - Why?
Year after year, we hear and read the same advice: Handle food carefully in the summer because foodborne illness - also known as "food poisoning" - is more prevalent in warmer weather. Do foodborne illnesses increase during the summer months? [... 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 |
