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Are you checking your steps? These 4 simple steps are essential to preventing foodborne illness when preparing food in your home: 1. Clean — Wash hands and surfaces often. 2. Separate — Don't cross-contaminate. 3. Cook — Cook to the right temperature. 4. Chill — Refrigerate promptly. | FoodSafety.gov
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Are you checking your steps? These 4 simple steps are essential to preventing foodborne illness when preparing food in your home: 1. Clean — Wash hands and surfaces often. 2. Separate — Don't cross-contaminate. 3. Cook — Cook to the right temperature. 4. Chill — Refrigerate promptly. | FoodSafety.gov
1.5K viewsMar 17, 2020
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Two ways to thaw, safe and sound – fridge or cold water, don’t mess around! Check out USDA's interactive thawing calculator! https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/happy-thanksgiving | FoodSafety.gov
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Two ways to thaw, safe and sound – fridge or cold water, don’t mess around! Check out USDA's interactive thawing calculator! https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/happy-thanksgiving | FoodSafety.gov
1.4K viewsNov 21, 2024
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FACT: Salmonella can be on present on eggshells. Always wash your hands with soap and water after handling eggs to prevent spreading bacteria to other foods (like Mother’s Day brunch), surfaces, or people. Learn more: https://bit.ly/4bvxjD7 | FoodSafety.gov
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FACT: Salmonella can be on present on eggshells. Always wash your hands with soap and water after handling eggs to prevent spreading bacteria to other foods (like Mother’s Day brunch), surfaces, or people. Learn more: https://bit.ly/4bvxjD7 | FoodSafety.gov
1.7K viewsMay 10, 2024
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When you rinse raw meat or poultry, you’re likely spreading bacteria across kitchen surfaces. Failure to clean these contaminated areas can lead to foodborne illness. Clean and sanitize surfaces, and always cook to the safe bacteria-killing internal temperature – that's 165 F for poultry! Learn more: https://bit.ly/4djMUqr | FoodSafety.gov
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When you rinse raw meat or poultry, you’re likely spreading bacteria across kitchen surfaces. Failure to clean these contaminated areas can lead to foodborne illness. Clean and sanitize surfaces, and always cook to the safe bacteria-killing internal temperature – that's 165 F for poultry! Learn more: https://bit.ly/4djMUqr | FoodSafety.gov
1.8K viewsJul 30, 2024
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The FDA and CDC, in collaboration with state and local partners, are investigating illnesses in a multistate outbreak of Shiga toxin-producing E. coli O121:H19 infections linked to organic whole and baby #carrots supplied by Grimmway Farms of Bakersfield, California. Grimmway Farms has initiated a voluntary #recall and these products are no longer available in retail stores. ⚠️ ⚠️ Check your refrigerator and freezer; do not eat or serve the recalled products. Organic whole carrots were available
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The FDA and CDC, in collaboration with state and local partners, are investigating illnesses in a multistate outbreak of Shiga toxin-producing E. coli O121:H19 infections linked to organic whole and baby #carrots supplied by Grimmway Farms of Bakersfield, California. Grimmway Farms has initiated a voluntary #recall and these products are no longer available in retail stores. ⚠️ ⚠️ Check your refrigerator and freezer; do not eat or serve the recalled products. Organic whole carrots were available
1.3K viewsNov 18, 2024
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Don’t be haunted by foodborne pathogens – practice the 4 steps to food safety and ALWAYS cook food to the safe minimum internal temperature. More food safety basics: https://bit.ly/3rubRxh | FoodSafety.gov
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Don’t be haunted by foodborne pathogens – practice the 4 steps to food safety and ALWAYS cook food to the safe minimum internal temperature. More food safety basics: https://bit.ly/3rubRxh | FoodSafety.gov
571 viewsOct 30, 2023
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Parents & Caregivers: Keep your children safe from foodborne illness this holiday season by avoiding these foods. #FoodSafeHoliday | FoodSafety.gov
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Parents & Caregivers: Keep your children safe from foodborne illness this holiday season by avoiding these foods. #FoodSafeHoliday | FoodSafety.gov
594 viewsDec 17, 2024
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Already dreaming of Thanksgiving leftovers? PLAN AHEAD ▶ Store them in the fridge in smaller portions within 2 hours of cooking. When reheating, aim for an internal temperature of 165 F. Stir and rotate to banish those chilly bits! #ThanksgivingFoodSafety 🦃 https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/poultry/happy-thanksgiving | FoodSafety.gov
816 viewsNov 22, 2024
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Tip of the week: Safety is the ingredient that keeps the celebration going. Let’s keep our holidays memorable for the right reasons! Invite the four steps: clean, separate, cook, and chill! Learn more: https://bit.ly/3V7lJcI #Easter #Eid #Passover #FoodSafety | FoodSafety.gov
488 viewsMar 26, 2024
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These non-perishable foods stay safe and fresh from the kitchen to the bus, through a 7-hour school day, and onto the practice field. Keep these items on hand for a #FoodSafe #SchoolLunch. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/shelf-stable-food | FoodSafety.gov
771 viewsJul 31, 2024
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In the temperature danger zone (40 F – 140 F), bacteria can grow quickly. In the summer heat, perishable foods are safe outside of the cooler for only one hour if it’s 90 F or above. https://www.fsis.usda.gov/food-safety/safe-food-handling-and-preparation/food-safety-basics/how-temperatures-affect-food#1 #SummerServedSafe | FoodSafety.gov
655 viewsJul 12, 2024
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