Food safety fact sheets are a 1-2 page information sheet that provides timely information on food safety topics.
Biological HazardsLearn the facts about three types of hazards that can cause food to be unsafe. Revised 2013.
View or DownloadCalibrating ThermometersSince 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.
View or DownloadChemical HazardsLearn to identify and minimize chemical hazards in your foodservice operation. Revised 2013.
View or DownloadCleaning and SanitizingLearn how to follow proper cleaning and sanitizing practices to reduce the risk of cross contamination that can lead to foodborne illness. Revised 2013.
View or DownloadComplex ProcessLearn 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.
View or DownloadControlling Time and Temperature During PreparationLearn 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.
View or DownloadCooking FoodsLearn the proper temperatures for cooking food, how to monitor end-point cooking temperatures, and how to record cooking temperatures. Revised 2013.
View or DownloadCooling FoodsLearn the proper temperatures for cooling food, how to monitor the temperature of food as it cools, and how to record cooling temperatures. Revised 2013.
View or DownloadCutting BoardsLearn how to properly clean cutting boards. Published 2010.
View or DownloadFood Safety and School GardensGood food safety practices to use when working with school gardens. Published 2010.
View or DownloadHandwashingLearn to improve the safety of the food you serve by washing hands frequently, correctly, and at the appropriate times. Revised 2013.
View or DownloadHolding Cold FoodsLearn the proper temperature for holding food, how to monitor the holding process, and how to record temperatures of food during holding. Revised 2013.
View or DownloadHolding Hot FoodsLearn 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.
View or DownloadManual DishwashingLearn the proper manual dishwashing procedures and how to monitor to ensure that sanitizing is done. Revised 2013.
View or DownloadMechanical DishwashingLearn to use the dishmachine properly and monitor that the machine is working properly to ensure proper sanitation. Revised 2013.
View or DownloadNo Cook ProcessMenu 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.
View or DownloadPersonal HygieneLearn the standard operating procedures for personal hygiene that are written for your foodservice operation. Revised 2013.
View or DownloadPhysical HazardsPhysical hazards occur when a foreign object accidentally gets into food. Learn about physical contaminants and how to prevent them. Revised 2013.
View or DownloadPreparing, Storing, and Serving Fresh TomatoesWhen consumed raw, specific steps must be taken to handle tomatoes properly. Published 2010.
View or DownloadPreventing Contamination During Food PreparationOne of the most common causes of foodborne illness is cross contamination. Learn how to minimize or eliminate cross contamination during food preparation. Revised 2013.
View or DownloadPreventing Contamination in Food BarsLearn how food used for food bars can become contaminated and how to prevent this from occurring in your foodservice operation. Revised 2013.
View or DownloadPreventing Cross Contamination During Food StorageLearn proper food storage to help prevent food contamination. Updated 2009.
View or DownloadThe Process ApproachLearn to monitor foods at various steps in the flow of food for each process and to control temperatures to ensure food safety. Revised 2013.
View or DownloadReceiving DeliveriesUse this fact sheet to learn good practices for keeping foods safe during the receiving process. Revised 2013.
View or DownloadReheating FoodsLearn the proper temperature for reheating food, monitor the reheating process, and record temperatures of reheated food. Revised 2013.
View or DownloadReopening Your School Kitchen After a FloodGuidelines for school nutrition personnel on how to properly reopen their school kitchen after a flood. Published 2011.
View or DownloadSalvaging Food After a FloodProper guidelines for school nutrition personnel on how to properly salvage food after a flood. Published 2011.
View or DownloadSame Day Service ProcessLearn 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.
View or DownloadServing Safe FoodsUse this fact sheet to learn good practices for serving safe foods. Revised 2013.
View or DownloadStoring and Using ChemicalsLearn to use and store chemicals properly to minimize the risk of food contamination. Revised 2013.
View or DownloadStoring FoodsLearn the proper storing practices to maintain food quality and safety. Revised 2013.
View or DownloadTemperature Danger ZoneThe 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.
View or DownloadThawing FoodsLearn appropriate methods for thawing foods safely. Revised 2013.
View or DownloadTransporting FoodsLearn to transport food correctly to ensure temperature maintenance and to minimize cross contamination. Revised 2013.
View or DownloadUsing Food ThermometersLearn to use thermometers to check food temperatures. Revised 2013.
View or DownloadUsing Suitable Utensils When Handling Ready-to-Eat FoodsLearn to handle ready-to-eat foods properly to keep them safe. Revised 2013.
View or DownloadWashing Fruits and VegetablesLearn to thoroughly wash fruits and vegetables to minimize the risk of serving a contaminated product to customers. Revised 2013.
View or DownloadNorovirus Fact SheetView or DownloadTyphoid Fever Fact SheetView or DownloadE. coli Fact SheetView or DownloadShigellosis Fact SheetView or DownloadHepatitis Fact SheetView or DownloadSalmonellosis Fact SheetView or Download