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Links:
- CFSAN - Salmonella spp.
By the U.S. Food & Drug Administration, Center for Food Safety & Applied Nutrition, Foodborne Pathogenic Microorganisms
and Natural Toxins Handbook.
http://vm.cfsan.fda.gov/~mow/chap1.html
- Cooking Turkey
By the King County Cooperative Extension Service, Washington.
http://www.metrokc.gov/health/foodsfty/turkey.htm
- Food Safety Facts
By the King County Cooperative Extension Service, Washington.
http://www.metrokc.gov/health/foodsfty/foodfactsheets.htm
- FSIS - Additives in Meat and Poultry Products
This fact sheet contains information regarding the food additive approval process and a glossary of additive terms you may see on a meat or poultry product label. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/additive.htm
- FSIS - Appliance Thermometers
Appliance thermometers help you know if the refrigerator is cold enough, or if the oven is heating at the proper temperature. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Appliance_Thermometers/index.asp
- FSIS - Appliances and Thermometers
Learn the importance of food thermometer use. Discover how other types of appliance thermometers can help you, and get safety tips on use of appliances like slow cookers. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Appliances_&_Thermometers_Fact_Sheets/index.asp
- FSIS - Barbecue Food Safety
Use these simple guidelines for grilling food safely. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Barbecue_Food_Safety/index.asp
- FSIS - Basics for Handling Food Safely
This resource lists safe steps in food handling, cooking, and storage. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Basics_for_Handling_Food_Safely/index.asp
- FSIS - Be Smart. Keep Foods Apart. Don't Cross-Contaminate
By following these simple steps, you can prevent cross-contamination and reduce the risk of foodborne illness. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Be_Smart_Keep_Foods_Apart/index.asp
- FSIS - Beef...from Farm to Table
Safe storage, handling, cooking methods, and approximate cooking times for beef products. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Beef_from_Farm_to_Table/index.asp
- FSIS - Bison
Safe storage, handling and preparing of bison. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/focusbison.htm
- FSIS - Chicken Food Safety Focus
Safe storage, handling, cooking methods, and approximate cooking times for chicken. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Chicken_Food_Safety_Focus/index.asp
- FSIS - Cleanliness Helps Prevent Foodborne Illness
By keeping everything clean that comes in contact with food, consumers can be assured they are helping to do their part to Fight Bacteria. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Cleanliness_Helps_Prevent_Foodborne_Illness/index.asp
- FSIS - Color of Cooked Ground Beef As It Relates to Doneness
The color of cooked ground beef can be quite variable. The only way to be sure a ground beef patty is cooked to a high enough temperature to destroy any harmful bacteria that may be present is to use an accurate instant-read thermometer. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/colortech.htm
- FSIS - Color of Meat and Poultry
Questions and answers about factors affecting the color of meat and poultry. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/oa/pubs/mpcolor.htm
- FSIS - Cooking For Groups
This information will help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/oa/pubs/cfg/cfg.htm
- FSIS - Corned Beef
Safe handling, storage and preparation of corned beef and all the trimmings. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/cornbeef.htm
- FSIS - Countdown To The Holiday
As Thanksgiving approaches, cooking the traditional turkey dinner gives rise to anxieties and questions. What kind of turkey should I buy? Should I buy a frozen turkey or a fresh one? How do I store my turkey? By the Food Safety and Inspection Service,
United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Countdown_to_the_Holiday/index.asp
- FSIS - Do New Products Enhance or Endanger Food?
Facts about thawing trays, solar box cooking, disposable temperature indicators, thermoelectric cooler/warmers. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/oa/pubs/newprod.htm
- FSIS - Does Washing Food Promote Food Safety?
How to prevent cross-contamination; safe cleaning methods. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Does_Washing_Food_Promote_Food_Safety/index.asp
- FSIS - Doneness Versus Safety
Is "done" the same thing as "safe"? What does it mean to cook to proper temperature? By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Doneness_Versus_Safety/index.asp
- FSIS - Door-to-Door Meat Sales
Consumers must know important information about the dealer and the company before making a decision they might later regret. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/oa/pubs/doordoor.htm
- FSIS - Duck & Goose...from Farm to Table
Safe storage, handling, cooking methods, and approximate cooking times for duck and goose. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Duck_&_Goose_from_Farm_to_Table/index.asp
- FSIS - Egg and Egg Product Safety
Eggs can be a part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. To be safe, they must be properly refrigerated and cooked. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Egg_&_Egg_Product_Safety/index.asp
- FSIS - Egg Products
This Food Safety Focus provides in-depth information on egg products. Liquid, frozen, and dried egg products are widely used by the foodservice industry, and can be found as ingredients in other foods. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/eggprod.htm
- FSIS - Egg Products Preparation
Learn the safest ways to handle, store, and prepare eggs and egg products (eggs that have been removed from their shells for processing). By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Egg_Products_Preparation_Fact_Sheets/index.asp
- FSIS - Egg Safety
Check this page for additional fact sheets from other government food safety agencies, as well as information about national egg safety initiatives. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/topics/eggsafe.htm
- FSIS - Emergency Preparedness
Learn how to keep food safe in an emergency and discuss food security (intentional or unintentional threats to the food supply). By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Emergency_Preparedness_Fact_Sheets/index.asp
- FSIS - Facts About Ground Poultry
Questions and answers to help you handle ground poultry safely. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/grndpoul.htm
- FSIS - Fighting Bacteria by Chilling Out
Cold temperatures keep harmful bacteria from growing. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Fighting_BAC_by_Chilling_Out/index.asp
- FSIS - Focus On: Freezing
How to freeze food safely and how long to keep it. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Freezing/index.asp
- FSIS - Focus On: Slow Cooker Safety
Used correctly, this countertop appliance is safe and convenient. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Slow_Cooker_Safety/index.asp
- FSIS - Food Labeling
Knowing the meaning of labeling terms can make purchasing of meat, poultry and egg products less confusing. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Food_Labeling_Fact_Sheets/index.asp
- FSIS - Food Product Dating
Background information on what dates do and don't tell you about the safety of your food. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Food_Product_Dating/index.asp
- FSIS - Food Safety for Persons with AIDS
Persons with Acquired Immune Deficiency Syndrome (AIDS) are susceptible to many types of infection including illness from foodborne pathogens. They are at higher risk than are otherwise healthy individuals for severe illness or death. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Food_Safety_for_Persons_with_AIDS/index.asp
- FSIS - Food Safety in the Kitchen: A "HACCP" Approach
Think about preventing safety hazard in the kitchen before problems occur. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Food_Safety_in_the_Kitchen/index.asp
- FSIS - Food Safety Of Farm-Raised Game
Venison, antelope, boar, and other exotic species are now farm raised in the United States, and are under voluntary USDA inspection. Learn about the safe handling of these products. By the Food Safety and Inspection Service,
United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/farmgame.htm
- FSIS - Food Safety of Jerky
The scientific background behind drying food to make it safe and the safest procedure to follow when making homemade jerky. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/jerky.htm
- FSIS - Food Safety of Rabbit
Safe storage, handling, cooking methods, and approximate cooking times for rabbit. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/focusrabbit.htm
- FSIS - Food Safety While Hiking, Camping and Boating
Whether you are in your kitchen or enjoying the great outdoors, there are some food safety principles that remain constant. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Food_Safety_While_Hiking_Camping_&_Boating/index.asp
- FSIS - Foodborne Illness and Disease
What is foodborne illness and who is most at risk? Find out more and learn the 4 essential steps everyone should take to prevent illness - Clean, Separate, Cook, Chill. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Foodborne_Illness_&_Disease_Fact_Sheets/index.asp
- FSIS - Foodborne Illness: What Consumers Need to Know
Essential information about causes and prevention. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Foodborne_Illness_What_Consumers_Need_to_Know/index.asp
- FSIS - Giblets
Background information about poultry giblets - inspection, processing, safe handling and cooking. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/giblets.htm
- FSIS - Ground Beef
Here are the most frequently asked questions. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/focusgb.htm
- FSIS - Ham
This Focus on Ham serves to carve up the facts and make them easier to understand. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Ham/index.asp
- FSIS - Handling Food Safely on the Road
Plan ahead and pack safely for the camping trip, boat ride, day at the beach or trip in the RV. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Handling_Food_Safely_on_the_Road/index.asp
- FSIS - Hock Locks and Other Accoutrements
"Say, what's this plastic thing holding the legs together on our turkey? Won't it melt if we put it in the oven?" The answer to this and other questions about functional items producers use on their products. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/hocklock.htm
- FSIS - Holiday or Party Buffets
By the Food Safety and Inspection Service,
United States Department of Agriculture.
http://www.fsis.usda.gov/OA/pubs/buffets.htm
- FSIS - Holiday or Party Buffets
Festive times for giving and sharing should not include sharing foodborne illness. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Focus_On_Holiday_or_Party_Buffets/index.asp
- FSIS - Hot Dogs
By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Hot_Dogs/index.asp
- FSIS - Hotline Answers "Panic Button" Food Safety
During the holidays, people are busy and can sometimes forget that improper handling and cooking can lead to foodborne illness. Here are some questions callers have asked regarding the safety of their holiday foods. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/oa/pubs/panicbut.htm
- FSIS - How Temperatures Affect Food
Keep food out of the Danger Zone between 40 and 140 F. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/How_Temperatures_Affect_Food/index.asp
- FSIS - Inspection and Grading: What Are the Differences?
The inspection and grading of meat and poultry are two separate programs within USDA. Inspection for wholesomeness is mandatory; grading for quality is voluntary. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Inspection_&_Grading/index.asp
- FSIS - Is Pink Turkey Meat Safe?
By the Food Safety and Inspection Service,
United States Department of Agriculture.
http://www.fsis.usda.gov/OA/pubs/pinkturk.htm
- FSIS - Is Pink Turkey Meat Safe?
The color of cooked meat and poultry is not always a sure sign of its degree of doneness. Only by using a food thermometer can you accurately determine that a meat has reached a safe temperature. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Is_Pink_Turkey_Meat_Safe/index.asp
- FSIS - Keeping "Bag" Lunches Safe
Food brought from home can be kept safe if it is first handled and cooked safely. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Keeping_Bag_Lunches_Safe/index.asp
- FSIS - Kitchen Thermometers
An illustrated guide to these essential tools, which come in several types and styles and vary in level of technology and price. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/thermy/kitchen.htm
- FSIS - Lamb...from Farm to Table
Safe storage, handling, cooking methods, and approximate cooking times for lamb. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/focuslamb.htm
- FSIS - Listeriosis and Food Safety Tips
What at-risk consumers can do to prevent listeriosis and other foodborne illnesses. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/OA/pubs/lmtips.htm
- FSIS - Listeriosis and Pregnancy: What is Your Risk?
Safe food handling for a healthy pregnancy. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/lm_tearsheet.htm
- FSIS - Mail Order Food Safety
By the Food Safety and Inspection Service,
United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/mailorder.htm
- FSIS - Meat & Poultry Labeling Terms
This fact sheet features a glossary of meat and poultry labeling terms. Knowing the meaning of labeling terms can make purchasing of meat and poultry products less confusing. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/lablterm.htm
- FSIS - Meat Packaging Materials
Includes a glossary of packaging terms. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/meatpack.htm
- FSIS - Meat Preparation
Safe storage, preparation and handling of beef, lamb, veal, pork, game, and exotic meats, ground meats, and meat products like ham, sausage, and hot dogs. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Meat_Preparation_Fact_Sheets/index.asp
- FSIS - Molds On Food: Are They Dangerous?
When to Use, When to Discard.
By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Molds_On_Food/index.asp
- FSIS - No-Show Guests Jeopardize Food
When guest encounter emergencies and the meal must be delayed or cancelled, food must be handled "just right" to remain safe. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/noshows.htm
- FSIS - Poultry Preparation
Everything you need to know about safely preparing chicken, turkey, duck, goose, and other poultry products. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Poultry_Preparation_Fact_Sheets/index.asp
- FSIS - Poultry: Basting, Brining, and Marinating
Don't compromise food safety when looking for new and interesting ways to prepare old standards like chicken and turkey. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/bastebrine.htm
- FSIS - Ratites (Emu, Ostrich and Rhea)
Safe storage, handling, cooking methods, and approximate cooking times for these products.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/ratites.htm
- FSIS - Refrigeration and Food Safety
When guests encounter emergencies and the meal must be delayed or cancelled, food must be handled "just right" to remain safe. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Refrigeration_&_Food_Safety/index.asp
- FSIS - Roasting Those "Other" Holiday Meats
Rather than turkey, some families choose a rib roast; others, a ham; and some will have a butcher arrange a crown roast of lamb. For special holiday meals, the cook wants everything perfect -- and perfectly safe. By the Food Safety and Inspection Service,
United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/OA/pubs/holmeats.htm
- FSIS - Safe Food Handling
Learn about basic food safety principles applicable to all foods. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Safe_Food_Handling_Fact_Sheets/index.asp
- FSIS - Safe Handling of Take-Out Foods
Keep take out and delivered foods safe and store leftovers properly. By the Food Safety and Inspection Service,
United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/takeoutfoods.htm
- FSIS - Safety of Fresh Pork
Safe storage, handling, cooking methods, and approximate cooking time for pork. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/pork.htm
- FSIS - Safety of Veal...from Farm to Table
Safe storage, handling, cooking methods, and approximate cooking time for veal. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/veal.htm
- FSIS - Sausages
There are so many varieties of sausage. How long can you store them, and where? Are they fully cooked or not? By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/sausages.htm
- FSIS - Seasonal Food Safety
Look here for help when planning special events and celebrations of any sort. Whether you're having a summer barbecue, cooking a Thanksgiving feast for a crowd, or sending a food gift for a special occasion, make sure foodborne illness doesn't spoil the fun! By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Seasonal_Food_Safety_Fact_Sheets/index.asp
- FSIS - Seniors Need Wisdom on Food Safety
Knowledge of safe food handling is needed to help seniors stay healthy. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/seniors.htm
- FSIS - Shell Eggs
This Food Safety Focus includes information regarding inspection and grading, Easter egg safety and egg storage. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/shelleggs.htm
- FSIS - Smoking Meat and Poultry
Where there's smoke, there's well flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/facts_smoking.htm
- FSIS - The Big Thaw - Safe Defrosting Methods for Consumers
Learn about the three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Big_Thaw/index.asp
- FSIS - The Poultry Label Says "Fresh"
For consumers, "fresh" means whole poultry and cuts have never been below 26°F. The fact sheet provides background information on this labeling rule. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/freshlabel.htm
- FSIS - Top Ten Reasons to Handle Your Food Safely
Published in honor of the Meat and Poultry Hotline's 10th year of operation. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/topten.htm
- FSIS - Turkey - From Farm To Freezer
Information about turkeys, from the time they are hatched on the farm until they make it home to the freezer. By the Food Safety and Inspection Service,
United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/OA/pubs/farmfreeze.htm
- FSIS - Turkey Basics: Handling Precooked Dinners
Recommendations for take-out, deli-prepared, or convenience turkey dinners. By the Food Safety and Inspection Service,
United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/tbtakeout.htm
- FSIS - Turkey Basics: Safe Cooking
Roasting instructions and approximate cooking times. By the Food Safety and Inspection Service
United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/tbcook.htm
- FSIS - Turkey Basics: Safe Thawing
A turkey must be kept at a safe temperature during thawing. Learn three safe methods. By the Food Safety and Inspection Service,
United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/tbthaw.htm
- FSIS - Turkey Basics: Stuffing
For safety, prepare stuffing or dressing for the turkey according to these directions. By the Food Safety and Inspection Service,
United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Turkey_Basics_Stuffing/index.asp
- FSIS - Turkey...from Farm to Table
Safe storage, handling, cooking methods and approximate cooking times (traditional and microwave) for turkey products. Information about inspection and labeling is included. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/focustky.htm
- FSIS - Turkey: Alternative Routes to the Table
The conventional oven is not the only way to get the big bird done and beautiful. The following methods suggested by the USDA Meat and Poultry Hotline are alternate routes for cooking a turkey safely. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/altroute.htm
- FSIS - Use a Food Thermometer
Using a food thermometer is the only way to be sure food is cooked safely. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/thermy/bro_text.htm
- FSIS - Water in Meats
Answers to questions that consumers have asked about water in packages of fresh meat and poultry. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Frame/FrameRedirect.asp?main=http://www.fsis.usda.gov/oa/pubs/watrmeat.htm
- FSIS -Cooking Safely in the Microwave Oven
To make sure foods are prepared safely, special care must be taken when cooking or reheating in the microwave. By the Food Safety and Inspection Service, United States Department of Agriculture.
http://www.fsis.usda.gov/Fact_Sheets/Cooking_Safely_in_the_Microwave/index.asp
- Get a Leg Up on Thanksgiving
Recipes, menu ideas, cooking hints and planning tips to make Thanksgiving stress-free. By Allrecipes.com.
http://holiday.allrecipes.com/thanksgiving/home.asp
- Happy Thanksgiving
Remember to prepare your feasts safely!
http://www.suite101.com/article.cfm/microbiology/29161
- Is the Turkey Done Yet?
You cooked your holiday turkey according to the directions, but the meat is still pink near the bone. Is it safe? By Tami Donnelly, RD, CD. The Medical College of Wisconsin.
http://healthlink.mcw.edu/article/943023999.html
- Tips for a Salmonella-free Thanksgiving
Don't let Salmonella ruin your holiday. Click away and find out how to have a safer Thanksgiving season.
http://www.suite101.com/article.cfm/microbiology/85443
- Turkey Cooking Techniques
Turkey for the holidays. By the University of Illinois Extension.
http://www.urbanext.uiuc.edu/turkey/techniques.html
- Turkey Topics
Answers to some common questions about buying, thawing, cooking and storing turkey. By the Medical College of Wisconsin.
http://healthlink.mcw.edu/article/973893213.html
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