LINKS OF INTEREST
Foodborne Illness Education Information Center (USDA/FDA) HTML
National Food Safety Programs (USDA, FDA, USEPA, CDC) HTML
Gateway to Government Food Safety Information (USDA, FDA, USEPA, CDC) HTML
The Bad Bug Book (USDA Center for Food Safety and Applied Nutrition) HTML
HACCP Web Pages (USDA Center for Food Safety and Applied Nutrition) HTML
Food Safety for Consumers (Washington State University) HTML
Food Safety Cooperative Extension Service (Washington State University) HTML
Food Safety Throughout the Food System (Pennsylvania State University) HTML
Food Safety Information (Web site with free slides and videos) HTML
Food Safety in the News - News Related to Organic Foods (Center for Food Safety, University of Georgia) HTML
Residue Violators List (USDA FSIS) PDF
FSIS Quarterly Enforcement Reports (USDA FSIS) HTML
- Detection methods for foodborne microorganisms -
Rapid Methods - Information for Food Safety Microbiological Detection Kits HTML
Information on Rapid Method Companies - Europe HTML
AOAC Research Institute Rapid Method Kits HTML
GENERAL INFORMATION
What is Food-Borne Illness? (University of Arizona) PDF
What is Foodborne Illness? - TIP SHEET (University of Arizona) HTML
Reporting a Foodborne Illness (University of Arizona) HTML
Animal Production Food Safety (University of California-Davis) HTML
Food Spoilage: The Truth About What Eats Your Food When You Don't (University of Georgia) HTML
Foodborne Illness (Centers for Disease Control and Prevention, Division of Bacterial and Mycotic Diseases) HTML
Food Safety and Terrorism (USDA Center for Food Safety and Applied Nutrition) HTML
A Proactive Approach to Product Quality and Food Safety (Hybrid) PDF
FOOD CONTAMINANTS - BACTERIA
What are Bacteria, Yeasts and Molds? (University of Georgia) HTML
- Campylobacter -
Campylobacter (University of Arizona) HTML
Campylobacter Questions and Answers (FSIS) HTML
Food Safety Facts on Campylobacter (Canadian Food Inspection Agency) HTML
Campylobacter Infections (Center for Disease Control) HTML
Campylobacter: Low Profile Bug is Food Poisoning Leader (USDA/FDA) HTML
- Clostridium -
Clostridium Botulinum (University of Arizona) HTML
Botulism (Center for Disease Control) HTML
- E. coli -
E. coli (University of Arizona) HTML
E. coli O157:H7 - Concerns and Challenges for the Next Millennium (Purdue University) PDF / HTML
Escherichia coli O157:H7 (Center for Disease Control) HTML
Enterotoxigenic Escherichia coli (ETEC) (Center for Disease Control) HTML
- Hepatitis -
Hepatitis A Virus (University of Arizona) HTML
- Listeria -
Listeria (University of Arizona) HTML
Listeria monocytogenes: Survival of the Fittest (Purdue University) PDF / HTML
Listeriosis (Center for Disease Control) HTML
- Salmonella -
Salmonella (University of Arizona) HTML
Salmonella and Eggs (Kansas State University) PDF
Salmonellosis (Center for Disease Control) HTML
Salmonella Enteritidis (Center for Disease Control) HTML
- Staphylococcus -
Staphylococcus aureus (University of Arizona) HTML
HACCP
Practical Guidelines for Designing and Implementing HACCP (North Carolina State University) HTML
Guidelines for Risk Reduction of Microbial Introduction into Poultry Flocks and Products (University of California-Davis) PDF
HACCP - Hazard Analysis Critical Control Points (University of Arizona) HTML
Controlling Food Safety Using the HACCP Approach and Prerequisite Program (Purdue University) PDF
HACCP Videos HTML
PREVENTING FOODBORNE ILLNESS
Food Safety - It's in Your Hands (Purdue University) HTML
Seguridad Alimentaria: Está en sus Manos (Purdue University) HTML
Preventing Foodborne Illness (University of Georgia) PDF
Preventing Foodborne Illness in Preschoolers and Senior Adults (University of Georgia) PDF
You Can Prevent Foodborne Illness (Washington State University) PDF Package Dating of Food (University of Arizona) HTML
- Proper handling/cooking -
Time and Temperature Make a Difference (University of Arizona) HTML
Cutting Boards (Plastic Versus Wood) (University of Arizona) HTML
Microwave Cooking (University of Arizona) HTML
Summer Food Safety (University of Nebraska) HTML
Barbecue Safety (University of Arizona) HTML
IRRADIATION
Consumer Acceptance of Irradiated Meat and Poultry Products (USDA) PDF / HTML
Food Irradiation (University of Arizona) PDF
Food Irradiation Tip Sheet (University of Arizona) HTML
Irradiation of Raw Poultry (Texas A&M) PDF
Questions and Answers About the Irradiation of Meats (Pennsylvania State University) PDF
Frequently Asked Questions About Food Irradiation (Center for Disease Control) HTML
Food Irradiation (Center for Infectious Disease, University of Minnesota) PDF
FOOD ALLERGIES
Food Allergies (University of Arizona) PDF
Additives in Meat and Poultry Products (FSIS) HTML
Information About Food Allergens (USDA Center for Food Safety and Applied Nutrition) HTML
EGGS
Enjoy Easter Eggs Safely (Texas A&M) PDF
Proper Handling of Eggs: From Hen to Consumption (Virginia Tech) HTML
Tips for Egg Safety from Farm to Table (University Maine) HTML
Good Management Practices for Salmonella Risk Reduction in the Production of Eggs (University of Minnesota) HTML
Designing a HACCP Plan for Shell Egg Processing Plants (North Carolina State University) PDF
Cooking Temperatures for Meat and Eggs / Also in SPANISH: Temperaturas de Cocción para Carnes y Huevos (Kansas State University) PDF
Kansas Food*A*Syst: Production of Eggs and Home-Raised, Home-Butchered Broilers and Turkeys (Kansas State University) PDF
Salmonella and Eggs (Kansas State University) PDF
Facts About Eggs and Food Safety (University of Arizona) HTML
Egg and Egg Product Safety and Quality (University of Arizona) PDF
Food Safety Risk Management in Different Egg Production Systems (Rural Industries Research and Development Corporation, Australia) PDF
POULTRY MEAT
Microbiological Control in Poultry Meat Processing (Texas A&M) PDF
Safe Handling of Wild Game Birds (Clemson University) HTML
Poultry Safety (University of Arizona) HTML
Ground Meat and Poultry Food Safety (University of Arizona) HTML
- Dressing -
Kansas Food*A*Syst: Production of Eggs and Home-Raised, Home-Butchered Broilers and Turkeys (Kansas State University) PDF
Proper Processing of Wild Game and Fish (Pennsylvania State University) PDF
Proper Care and Handling of Game Birds from Field to Table (Pennsylvania State University) PDF
Wild Game: From Field to Table (University of Kentucky) PDF
- Storage -
Store It, Don't Ignore It! (University of Nebraska) PDF
Buying and Storing a Turkey (University of Arizona) HTML
Thawing a Turkey (University of Arizona) HTML
Storing Leftover Turkey (University of Arizona) HTML
- Processing -
Irradiation of Raw Poultry (Texas A&M) PDF
Care and Handling of Game Birds from Field to Table (Kansas State University) PDF
- Cooking -
Cooking Temperatures for Meat and Eggs / Also in SPANISH: Temperaturas de Cocción para Carnes y Huevos (Kansas State University) PDF
Prepare Meat and Poultry Safely (Texas A&M) PDF
Enjoy Poultry Meat Safely (Texas A&M) PDF
Grilling Outdoors Safely (Texas A&M) PDF
T-U-R-K-E-Y Tips (University of Nebraska) HTML
Talking Turkey: To Stuff or Not to Stuff (University of Arizona) PDF
Stuffing a Turkey (University of Arizona) HTML
Additional Turkey Cooking Methods (University of Arizona) HTML
Product Safety Tips: Turkey Fryers (Underwriters Laboratories, Inc.) HTML
USDA/FSIS (FOOD SAFETY & INSPECTION SERVICE) FACTSHEETS
SignFSIS video-casts in American Sign Language featuring text-captioning designed to inform deaf and hard-of-hearing consumers about foodborne illness and raise the level of awareness of the dangers associated with improper handling and undercooking of food HTML
FSIS Security Guidelines for Food Processors Spanish / Vietnamese / Korean / Mandarin / PDF
Basics for Handling Food Safely HTML
Foodborne Illness: What Consumers Need to Know PDF / HTML
Intoxicacion Alimentaria: lo que Deben Saber Los Consumidores HTML
Top 10 Reasons to Handle Your Food Safely HTML
Barbecue and Food Safety HTML
Cooking Safely in the Microwave Oven HTML
La Coccion sin Riesgos en el Horno de Microondas PDF / HTML
Egg Products and Food Safety PDF / HTML
Inocuidad de Los Huevos y de Los Productos de Huevo HTML
Focus On: Egg Products HTML
Door-to-Door Meat Sales HTML
The Color of Meat and Poultry HTML
Facts About Ground Poultry HTML
Meat and Poultry Labeling Terms HTML
The Poultry Label Says "Fresh" HTML
Water in Meats HTML
Irradiation and Food Safety: Answers to Frequently Asked Questions HTML
Turkey Basics: Stuffing PDF / HTML
Principios Básicos de la Preparación del Pavo: El Relleno PDF / HTML
Turkey Basics: Safe Thawing PDF / HTML
Principios Básicos de la Preparación del Pavo: Descongelación Adecuada PDF / HTML
Turkey Basics: Handling Cooked Dinners PDF / HTML
Principios Básicos de la Preparación del Pavo: Manejo de las Comidas Cocidas PDF / HTML
Turkey Basics: Safe Cooking PDF / HTML
Principios Básicos de la Preparación del Pavo: Para una Cocción Adecuada PDF / HTML
Turkey Alternate Routes to the Table HTML
Turkey - From Farm to Freezer HTML
Is Pink Turkey Meat Safe? HTML
Poultry: Basting, Brining, and Marinating HTML
The Big Thaw -- Safe Defrosting Methods for Consumers HTML
Additives in Meat and Poultry Products HTML
Food Safety of Turkey... From Farm to Table HTML
Focus On: Chicken PDF / HTML
Safety of Duck and Goose... From Farm to Table HTML Focus On: Ratites (Emu, Ostrich and Rhea) HTML
Food Safety of Farm-Raised Game HTML
Be Smart. Keep Foods Apart-Don't Cross-Contaminate HTML
Frozen, Fully-Cooked Products and Botulism - Food Safety Advisory HTML
Smoking Meat and Poultry HTML
Washing Food: Does it Promote Food Safety? HTML
Safety of Giblets HTML
Keep Children Safe From Foodborne Illness During the Holidays HTML
Cooking Turkey is a Family Affair... With the Right Food Safety Tools HTML
FSIS Offers Food Safety Fundamentals for Safe and Festive Holiday Meals HTML
USDA's Meat and Poultry Hotline Gives Advice on Sending Food Gifts to U.S. Military HTML
USDA Teaches Turkey Basics for Safe Holiday Cooking HTML
Cooking for Groups: A Volunteer's Guide to Food Safety HTML
Additional FSIS Publications on Food Safety
MATERIAL FOR CHILDREN
Food Safety at Home, School and When Eating Out: An Activity Book for you to Color (foodsafety.gov) HTML
For Food Safety... Chill (FSIS) PDF
For Food Safety, Keep It... Clean (FSIS) PDF
Separate, Don't Cross-Contaminate (FSIS) PDF
Teacher's Bulletin: Bring Food Science into Your Middle and High School Classrooms HTML
Kids World - Food Safety (North Carolina Department of Agriculture) HTML
GOVERNMENT FOOD SAFETY INFORMATION
Foreign Language Documents
Due to the heightened interest in Severe Acute Respiratory Syndrome (SARS) and the concerns regarding the public health, the FDA is informing the public that there is no information that suggests food is unsafe for consumption and can transmit SARS.
SARS appears to be a respiratory disease spread by a coronavirus. There is information that indicates that SARS may remain on hands and surfaces for several hours. Based on this knowledge, FDA recommends strict hand-hygiene be enforced among food handlers and within the food processing industry. Strict hand-hygiene, includes washing hands with soap and water after using the restroom and after sneezing or coughing. In addition, food workers should not handle ready-to-eat foods, such as sandwiches, vegetables and cut fruits, with bare hands, but should use gloves or utensils for an extra level of protection. Strict hand-hygiene should be followed when preparing the food in individual homes as well.
The importance of hand washing cannot be overstated as a prevention method for SARS and other diseases. Proper hand washing, as described in the FDA Food Code continues to serve as a vital and necessary public health practice to eliminate the spread of food borne illnesses in retail food stores and food service. Contamination factors common in retail and food service environments inhibit the effectiveness of alcohol-based hand sanitizers when used in place of hand washing. They can be used as an additional safeguard following hand washing.
FDA is working closely with national and international public health and agricultural organizations to ensure that foods consumed in the United States remain safe as well as wholesome. As more information is acquired, the FDA will update its advice accordingly.
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