Food Safety Fact Sheets

Food safety fact sheets are a 1-2 page information sheet that provides timely information on food safety topics.

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Biological Hazards
Learn the facts about three types of hazards that can cause food to be unsafe. Revised 2013.
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Calibrating Thermometers
Since food temperatures must be checked throughout the food preparation process, the thermometers used must be accurate. Learn the facts about accurate thermometer calibration. Revised 2013.
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Chemical Hazards
Learn to identify and minimize chemical hazards in your foodservice operation. Revised 2013.
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Cleaning and Sanitizing
Learn how to follow proper cleaning and sanitizing practices to reduce the risk of cross contamination that can lead to foodborne illness. Revised 2013.
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Complex Process
Learn how the process approach simplifies developing a food safety program by placing menu items into three broad preparation processes based on the number of times the food passes through the temperature danger zone. Revised 2013.
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Controlling Time and Temperature During Preparation
Learn good food handling practices during food preparation to ensure that food temperatures are controlled and the time that foods are in the temperature danger zone is minimized. Revised 2013.
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Cooking Foods
Learn the proper temperatures for cooking food, how to monitor end-point cooking temperatures, and how to record cooking temperatures. Revised 2013.
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Cooling Foods
Learn the proper temperatures for cooling food, how to monitor the temperature of food as it cools, and how to record cooling temperatures. Revised 2013.
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Cutting Boards
Learn how to properly clean cutting boards. Published 2010.
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Food Safety and School Gardens
Good food safety practices to use when working with school gardens. Published 2010.
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Handwashing
Learn to improve the safety of the food you serve by washing hands frequently, correctly, and at the appropriate times. Revised 2013.
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Holding Cold Foods
Learn the proper temperature for holding food, how to monitor the holding process, and how to record temperatures of food during holding. Revised 2013.
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Holding Hot Foods
Learn how holding is a critical control point and the proper temperature for holding food, monitor the holding process, and record temperatures of foods during holding. Revised 2013.
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Manual Dishwashing
Learn the proper manual dishwashing procedures and how to monitor to ensure that sanitizing is done. Revised 2013.
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Mechanical Dishwashing
Learn to use the dishmachine properly and monitor that the machine is working properly to ensure proper sanitation. Revised 2013.
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No Cook Process
Menu items in the no cook process do not make a complete trip through the temperature danger zone. Learn to monitor these foods and how to control temperatures to ensure food safety. Revised 2013.
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Personal Hygiene
Learn the standard operating procedures for personal hygiene that are written for your foodservice operation. Revised 2013.
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Physical Hazards
Physical hazards occur when a foreign object accidentally gets into food. Learn about physical contaminants and how to prevent them. Revised 2013.
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Preparing, Storing, and Serving Fresh Tomatoes
When consumed raw, specific steps must be taken to handle tomatoes properly. Published 2010.
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Preventing Contamination During Food Preparation
One of the most common causes of foodborne illness is cross contamination. Learn how to minimize or eliminate cross contamination during food preparation. Revised 2013.
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Preventing Contamination in Food Bars
Learn how food used for food bars can become contaminated and how to prevent this from occurring in your foodservice operation. Revised 2013.
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Preventing Cross Contamination During Food Storage
Learn proper food storage to help prevent food contamination. Updated 2009.
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The Process Approach
Learn to monitor foods at various steps in the flow of food for each process and to control temperatures to ensure food safety. Revised 2013.
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Receiving Deliveries
Use this fact sheet to learn good practices for keeping foods safe during the receiving process. Revised 2013.
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Reheating Foods
Learn the proper temperature for reheating food, monitor the reheating process, and record temperatures of reheated food. Revised 2013.
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Reopening Your School Kitchen After a Flood
Guidelines for school nutrition personnel on how to properly reopen their school kitchen after a flood. Published 2011.
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Salvaging Food After a Flood
Proper guidelines for school nutrition personnel on how to properly salvage food after a flood. Published 2011.
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Same Day Service Process
Learn the points at which temperature control is very important and points at which monitoring and recordkeeping are needed in the same day service process. Revised 2013.
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Serving Safe Foods
Use this fact sheet to learn good practices for serving safe foods. Revised 2013.
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Storing and Using Chemicals
Learn to use and store chemicals properly to minimize the risk of food contamination. Revised 2013.
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Storing Foods
Learn the proper storing practices to maintain food quality and safety. Revised 2013.
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Temperature Danger Zone
The temperature danger zone is the temperature range in which microorganisms grow quickly and can reach levels that make people ill. Learn appropriate temperatures throughout the food process. Revised 2013.
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Thawing Foods
Learn appropriate methods for thawing foods safely. Revised 2013.
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Transporting Foods
Learn to transport food correctly to ensure temperature maintenance and to minimize cross contamination. Revised 2013.
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Using Food Thermometers
Learn to use thermometers to check food temperatures. Revised 2013.
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Using Suitable Utensils When Handling Ready-to-Eat Foods
Learn to handle ready-to-eat foods properly to keep them safe. Revised 2013.
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Washing Fruits and Vegetables
Learn to thoroughly wash fruits and vegetables to minimize the risk of serving a contaminated product to customers. Revised 2013.
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Norovirus Fact Sheet
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Typhoid Fever Fact Sheet
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E. coli Fact Sheet
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Shigellosis Fact Sheet
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Hepatitis Fact Sheet
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Salmonellosis Fact Sheet
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