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Related Publications Available from the FSIS Web site:
Thermy TM says “It’s Safe to Bite When the Temperature is Right!” Use a Food Thermometer
Take the Guesswork Out of Roasting a Turkey
Roasting Those “Other” Holiday Meats
Slow Cooker Safety
Barbecue Food Safety
Cooking Safely in the Microwave Oven
Safe Handling of Complete Meals to Go
Food Safety Information is also Available on the Following Web sites:
Food Safety and Inspection Service
www.fsis.usda.gov
Government Food Safety Information
www.foodsafety.gov
Food and Drug Administration
www.cfsan.fda.gov
Centers for Disease Control and Prevention
www.cdc.gov/foodsafety
Partnership for Food Safety Education (Fight BAC!™ )
www.fightbac.org
USDA/ FDA Foodborne Illness Education Information Center at the National
Agricultural Library
www.nal.usda.gov/fnic/foodborne/foodborn.htm
For Additional Food Safety Information, Contact:
USDA’s Meat and Poultry Hotline 1- 800- 535- 4555;
Washington,
DC 202- 720- 3333; TTY 1- 800- 256- 7072
FDA’s Outreach and Information Center 1- 888- SAFEFOOD
County/ State Cooperative Extension Service, or your County/ State Health Department. The telephone number is listed in the Blue Pages of Government Listings in your local phone directory.
Introduction --
Foodborne Illness: What You Need To Know -- What Is Foodborne Illness?
How Bacteria
Get in Food -- In Case of Suspected Foodborne Illness
-- Fight BAC! ™ -- When You Plan
When You Shop -- When You Store
Food -- When You Prepare Food
When
You Cook -- Internal Cooking Temperatures --
Danger Zone -- When You Chill
Food
When You Transport Food -- When You Reheat Food -- When You Keep Food
Hot
When You Keep Food Cold -- When You Serve Food -- Keep It Cold --
Keep It Hot -- When You Finish
Up
Cold Storage Chart -- Foods
Purchased Refrigerated -- Shelf- Stable Storage Chart
-- Additional Resources
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