After a Fire, Is the Food Safe? (1996)
U.S. Department of Agriculture
Safe handling of food in case of a fire.
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21 KB
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At Home Safe Food Handling: It's in Your Hands (2000)
Kansas State University, Agricultural Experiment Station and Cooperative Extension Service
This four-page publication provides information on cross-contamination, food preparation, food storage, hand washing, refrigerated storage guidelines, foodborne illness, and cooking temperature guidelines.
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248 KB
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Bacteria That Cause Foodborne Illness (1997)
U.S. Department of Agriculture
How bacteria can cause foodborne illness, and how to prevent it.
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44 KB
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Barbecue Food Safety (1997)
U.S. Department of Agriculture
Tips for safe barbecuing.
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32 KB
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Basics for Handling Food Safely (1997)
U.S. Department of Agriculture
Tips for food handling, cooking, and storage to prevent foodborne illness.
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38 KB
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Combata a BAC! (Spanish) (1998)
Partnership for Food Safety Education
Brochure (in Spanish) describing four tools to fight bacteria: washing hands and surfaces often, avoiding cross-contamination, cooking to proper temperatures, and refrigerating promptly.
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495 KB
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Egg and Egg Product Safety (1996)
U.S. Department of Agriculture
Recommendations for proper refrigeration, cooking, and handling of eggs.
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30 KB
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Enjoy Five-a-Day Variety: Broccoli (1994)
College of Agricultural Sciences, Cooperative Extension, Penn State University
This brochure explores how broccoli can fit into the recommended five servings of fruits and vegetables per day. It includes nutrition information, selection and storage tips, food safety tips, and recipes. (This publication is an eight-panel brochure. For easiest reading, print both PDF pages on legal-size paper, put them together with printing facing out, then make three folds to put the panels into the original brochure configuration.) (1994)
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66 KB
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Enjoy Five-a-Day Variety: Carrots (1994)
College of Agricultural Sciences, Cooperative Extension, Penn State University
This brochure explores how carrots can fit into in the recommended five servings of fruits and vegetables per day. It includes nutrition information, storage tips, food safety tips, and recipes. (This publication is an eight-panel brochure. For easiest reading, print both PDF pages on legal-size paper, put them together with printing facing out, then make three folds to put the panels into the original brochure configuration.) (1994)
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230 KB
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Enjoy Five-a-Day Variety: Spinach (1994)
College of Agricultural Sciences, Cooperative Extension, Penn State University
This brochure explores how spinach can fit into the recommended five servings of fruits and vegetables per day. It includes nutrition information, selection and storage tips, food safety tips, and recipes. (This publication is an eight-panel brochure. For easiest reading, print both PDF pages on legal-size paper, put them together with printing facing out, then make three folds to put the panels into the original brochure configuration.) (1994)
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71 KB
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Enjoy Five-a-Day Variety: Squash/Pumpkin (1994)
College of Agricultural Sciences, Cooperative Extension, Penn State University
This brochure explores how squash and pumpkin can fit into the recommended five servings of fruits and vegetables per day. It includes nutrition information, storage tips, food safety tips, and recipes. (This publication is an eight-panel brochure. For easiest reading, print both PDF pages on legal-size paper, put them together with printing facing out, then make three folds to put the panels into the original brochure configuration.) (1994)
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111 KB
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Fight BAC! Brochure (1998)
Partnership for Food Safety Education
Brochure describing four tools to fight bacteria: washing hands and surfaces often, avoiding cross-contamination, cooking to proper temperatures, and refrigerating promptly.
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535 KB
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Food Irradiation: A Global Food Safety Tool (2002)
International Food Information Council Foundation
This brochure covers how food irradiation works, benefits, foodborne illness, regulations, and safety of irradiation.
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453 KB
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Food Product Dating and Storage Times (1999)
The University of Arizona, College of Agriculture and Life Sciences
This two-page publications covers types of dates on food products, dating of infant formula and baby food, can codes, dates on egg cartons, and storage times of meats and processed products.
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31 KB
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Food Safety True/False Test (1998)
Partnership for Food Safety Education
Brief true-false test on food safety.
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59 KB
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Food Safety Word Match Sheet (1998)
Partnership for Food Safety Education
Brief test matching food safety terms to their definitions.
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21 KB
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Food Storage for Safety and Quality (2000)
Colorado State University, Cooperative Extension
Provided is information on food selection and storage including a safe food storage table that provideds recommended time limits for storing food.
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56 KB
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For Food Safety … Chill (1998)
Partnership for Food Safety Education
Food safety puzzle for children on keeping foods cold to fight bacteria.
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46 KB
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For Food Safety … Keep It Clean (1998)
Partnership for Food Safety Education
Food safety puzzle for children on cleaning hands and surfaces to fight bacteria.
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30 KB
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Handle With Care: Keeping Your Child's Food Safe (1999)
Rutger's Cooperative Extension, New Jersey Agricultural Experiment Station
Covered is information on hand washing, cross-contamination, cook temperatures, chilling foods, and tips for babies and young children.
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485 KB
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Hurricane & Flood Food Safety (1996)
U.S. Department of Agriculture
Safe handling of food in case of a flood or hurricane.
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28 KB
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Keep It Safe - Don't Cross-Contaminate! (1998)
Partnership for Food Safety Education
Info-graphic on how to avoid cross-contamination from one food to another.
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188 KB
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Kitchen Thermometers (1997)
U.S. Department of Agriculture
On the importance of using a thermometer when cooking meat and poultry to prevent foodborne illness.
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157 KB
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Listeriosis and Food Safety Tips (1999)
U.S. Department of Agriculture
What to do if you have food that is recalled.
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341 KB
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Listeriosis and Pregnancy: What is Your Risk? (2001)
International Food Information Council Foundation
This two-page publication covers why listeriosis is dangerous, symptoms, treatment, and steps to prevent it.
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79 KB
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Microwave Food Safety (1996)
U.S. Department of Agriculture
Tips for safely microwaving food.
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38 KB
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Organisms That Can Bug You (1998)
U.S. Department of Agriculture
The major causes of foodborne illness.
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24 KB
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Proper Care and Handling of Fruits and Vegetables: From Purchase to Preparation (2000)
Pennsylvania State University
This brochure provides tips on handling, storing, and preparing fresh fruits and vegetables to reduce risk of foodborne illness.
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297 KB
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Questions and Answers About Irradiation of Meats (2000)
Pennsylvania State University
Provided in this brochure are answers to common questions such as when, why, and how irradiation is used.
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23 KB
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Safe Handling of Complete Meals to Go (1998)
U.S. Department of Agriculture
Tips for safe handling of leftovers.
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29 KB
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Summer Food Handling (1996)
U.S. Department of Agriculture
Tips for safe food handling during the summer.
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32 KB
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Super Fruit Friends Teaching You About Clean Kitchens (1998)
Clemson University
Lesson plan for grades K-5 on kitchen cleanliness, with links to other pdf files containing suggested activities.
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636 KB
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Super Fruit Friends Teaching You About Hand Washing (1998)
Clemson University
Lesson plan for grades K-5 on hand washing, with links to other pdf files containing suggested activities.
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1767 KB
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Super Fruit Friends Teaching You About Preparing Food (1998)
Clemson University
Lesson plan for grades K-5 on preparing food safely, with links to other pdf files containing suggested activities.
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636 KB
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Super Fruit Friends Teaching You About Selecting Food (1998)
Clemson University
Lesson plan for grades K-5 on selecting safe food while shopping, with links to other pdf files containing suggested activities.
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630 KB
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Super Fruit Friends Teaching You About Storing Food (1998)
Clemson University
Lesson plan for grades K-5 on storing food safely, with links to other pdf files containing suggested activities.
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621 KB
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Ten Least Wanted Food-Borne Pathogens (1998)
Partnership for Food Safety Education
The ten microorganisms that are the leading cause of foodborne illness.
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277 KB
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Tornado Food Safety (1996)
U.S. Department of Agriculture
Safe handling of food in case of a tornado.
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30 KB
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Turkey Basics: Handling Cooked Dinners (1998)
U.S. Department of Agriculture
How to safely serve a turkey and refrigerate and serve leftovers.
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23 KB
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Turkey Basics: Safe Cooking (1998)
U.S. Department of Agriculture
How to safely cook a turkey.
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32 KB
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Turkey Basics: Safe Defrosting (1998)
U.S. Department of Agriculture
How to safely defrost a turkey prior to cooking.
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31 KB
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Turkey Basics: Stuffing (1998)
U.S. Department of Agriculture
How to safely stuff a turkey and cook a stuffed turkey.
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24 KB
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Use a Food Thermometer (2000)
USDA
This brochure covers why to use a thermometer, digital thermometers, and recommended internal temperatures of foods.
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442 KB
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