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 2016.
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Agentes biológicos
Spanish version of Biological Hazards fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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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 2016.
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Calibrando termómetros
Spanish version of Calibrating Thermometers fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Chemical Hazards
Learn to identify and minimize chemical hazards in your school nutrition operation. Revised 2016.
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Agentes químicos
Spanish version of Chemical Hazards fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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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 2016.
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Limpiando y desinfectando
Spanish version of Cleaning and Sanitizing fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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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 2016.
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Proceso de preparación complejo de alimentos
Spanish version of Complex Process fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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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 2016.
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Controlando el tiempo y la temperatura durante la preparación de alimentos
Spanish version of Controlling Time and Temperature During Preparation fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Cooking Foods
Learn the proper temperatures for cooking food, how to monitor internal cooking temperatures, and how to record cooking temperatures. Revised 2016.
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Cocción de los alimentos
Spanish version of Cooking Foods fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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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 2016.
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Enfriamiento de los alimentos
Spanish version of Cooling Foods fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Preventing Contamination When Using Cutting Boards
Learn how to properly use cutting boards. Published 2016.
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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 2016.
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Lavado de manos
Spanish version of Handwashing fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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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 2016.
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Mantenimiento de los alimentos fríos
Spanish version of Holding Cold Foods fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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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 2016.
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Mantenimiento de alimentos calientes
Spanish version of Holding Hot Foods fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Manual Dishwashing
Learn the proper manual dishwashing procedures and how to monitor to ensure that sanitizing is done. Revised 2016.
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Lavado manual de las vajillas
Spanish version of Manual Dishwashing fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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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 2016.
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Lavado mecánico de las vajillas
Spanish version of Mechanical Dishwashing fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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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 2016.
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Proceso de preparación de alimentos sin cocción
Spanish version of No Cook Process fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Personal Hygiene
Learn Standard Operating Procedures for personal hygiene that are written for your school nutrition operation. Revised 2016.
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Higiene personal
Spanish version of Personal Hygiene fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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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 2016.
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Agentes físicos
Spanish version of Physical Hazards fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Preparing, Storing, and Serving Fresh Tomatoes
When consumed raw, specific steps must be taken to handle tomatoes properly. Revised 2016.
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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 2016.
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Previniendo la contaminación durante la preparación de los alimentos
Spanish version of Preventing Contamination During Food Preparation fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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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 school nutrition operation. Revised 2016.
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Previniendo la contaminación en las barras de alimentos
Spanish version of Preventing Contamination in Food Bars fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Preventing Cross Contamination During Food Storage
Learn proper food storage to help prevent food contamination. Revised 2016.
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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 2016.
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El enfoque en el proceso
Spanish version of The Process Approach fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Receiving Deliveries
Use this fact sheet to learn good practices for keeping foods safe during the receiving process. Revised 2016.
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Recepción de entregas
Spanish version of Receiving Deliveries fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Reheating Foods
Learn the proper temperature for reheating food, monitor the reheating process, and record temperatures of reheated food. Revised 2016.
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Recalentamiento de alimentos
Spanish version of Reheating Foods fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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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. Revised 2016.
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Salvaging Food After a Flood
Proper guidelines for school nutrition personnel on how to properly salvage food after a flood. Revised 2016..
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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 2016.
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Proceso de preparación de alimentos para servicio del mismo día
Spanish version of Same Day Service Process fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Serving Safe Foods
Use this fact sheet to learn good practices for serving safe foods. Revised 2016.
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Sirviendo alimentos con seguridad
Spanish version of Serving Safe Foods fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Storing and Using Chemicals
Learn to use and store chemicals properly to minimize the risk of food contamination. Revised 2016.
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Almacenamiento y uso de químicos
Spanish version of Storing and Using Chemicals fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Storing Foods
Learn the proper storing practices to maintain food quality and safety. Revised 2016.
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Almacenamiento de alimentos
Spanish version of Storing Foods fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016
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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 2016.
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Zona de peligro
Spanish version of Temperature Danger Zone fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Thawing Foods
Learn appropriate methods for thawing foods safely. Revised 2016.
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Descongelamiento de alimentos
Spanish version of Thawing Foods fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Transporting Foods
Learn to transport food correctly to ensure temperature maintenance and to minimize cross contamination. Revised 2016.
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Transportación de alimentos
Spanish version of Transporting Foods fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Using Food Thermometers
Learn to use thermometers to check food temperatures. Revised 2016.
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Usando termómetros para alimentos
Spanish version of Using Food Thermometers fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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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 2016.
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Usando utensilios adecuados durante el manejo de alimentos listos para consumo
Spanish version of Using Suitable Utensils When Handling Ready-to-eat Foods fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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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 2016.
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Lavando frutas y vegetales
Spanish version of Washing Fruits and Vegetables fact sheet. Ficha técnica sobre seguridad de los alimentos. 2016.
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Norovirus Fact Sheet
June 30, 2016.
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Typhoid Fever Fact Sheet
June 30, 2016.
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E. coli Fact Sheet
June 30, 2016.
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Shigellosis Fact Sheet
June 30, 2016.
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Hepatitis Fact Sheet
June 30, 2016.
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Salmonellosis Fact Sheet
June 30, 2016.
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