Foodsafety.gov

Food Safety Charts FoodSafety.gov

Food Safety Charts. The keys to basic food safety are cooking it to the right temperature and storing it properly. Foods are properly cooked when they are heated for a …

Actived: 5 days ago

URL: https://www.foodsafety.gov/food-safety-charts

Keep Food Safe FoodSafety.gov

Keep Food Safe. Healthy eating means more than managing calories or choosing a balanced diet of nutrient-rich foods. The best healthy eating plans also involve safe food …

Category:  Food Go Health

Cold Food Storage Chart FoodSafety.gov

Cold Food Storage Chart. Follow the guidelines below for storing food in the refrigerator and freezer. The short time limits for home-refrigerated foods will help keep them …

Category:  Food Go Health

Wash Your Hands for Health FoodSafety.gov

Follow the five steps for effective handwashing to help prevent the spread of germs and keep you and others healthy. Wet your hands with clean, running water (warm or cold), turn off the …

Category:  Health Go Health

4 Steps to Food Safety FoodSafety.gov

Rinse fruits and vegetables under running water without soap, bleach, or commercial produce washes. Rinse fruits and vegetables before peeling, removing skin, or …

Category:  Health Go Health

The Importance of Food Safety for Older Adults FoodSafety.gov

The Importance of Food Safety for Older Adults. Beginning around age 60, the immune system begins to decline. A network of cells, tissues, and organs spread throughout the body, the …

Category:  Food Go Health

Food Safety by Type of Food FoodSafety.gov

Eggs are one of nature's most nutritious and economical foods, but fresh eggs must be handled carefully. Even eggs with clean, uncracked shells may occasionally contain Salmonella. To …

Category:  Food Go Health

Bacteria and Viruses FoodSafety.gov

Bacteria and viruses are the most common cause of food poisoning. The symptoms and severity of food poisoning vary, depending on which bacteria or virus has …

Category:  Food Go Health

Salmonella and Food FoodSafety.gov

Salmonella and Food. You may know that Salmonella can contaminate poultry and eggs, but it also sneaks its way into many other foods. It can contaminate ground beef, tuna, pork, …

Category:  Food Go Health

Food Poisoning FoodSafety.gov

Learn from FoodSafety.gov about the causes, symptoms, and long-term effects of food poisoning, and find out what you need to know about foodborne illnesses. Access resources …

Category:  Food Go Health

About FoodSafety.gov FoodSafety.gov

200 Independence Avenue, S.W. Washington, D.C. 20201. Follow us on social media: Follow us on Twitter or like our page on Facebook to stay up to date on food recalls …

Category:  Food Go Health

Report a Problem with Food FoodSafety.gov

Phone the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or report the complaint online. For details, see Problems with Food Products (USDA). Food …

Category:  Food Go Health

Food Safety Tips for the Holidays FoodSafety.gov

Feasting with family and friends is part of many holiday celebrations. Follow these simple tips to keep safe from food poisoning, or foodborne illness, during the holidays.

Category:  Food Go Health

People at Risk: Older Adults FoodSafety.gov

People at Risk: Older Adults. Adults aged 65 and older are more likely to be hospitalized or die from foodborne illness. This increased risk of foodborne illness is …

Category:  Food Go Health

Fruit and Vegetable Safety FoodSafety.gov

FoodSafety.gov. A federal government website managed by the. U.S. Department of Health & Human Services. 200 Independence Avenue, S.W. - Washington, D.C. 20201. Stay …

Category:  Food Go Health

Recalls and Outbreaks FoodSafety.gov

Real-time notices of recalls and public health alerts from the U.S. Department of Agriculture (USDA) and U.S. Food and Drug Administration (FDA) are listed in the widget. To …

Category:  Food Go Health

Safe Selection and Handling of Fish and Shellfish

Whole fish should have firm flesh and red gills with no odor. Fresh fillets should have firm flesh and red blood lines, or red flesh if fresh tuna. The flesh should spring back when pressed. Fish …

Category:  Health Go Health

Cook to a Safe Minimum Internal Temperature FoodSafety.gov

160°F (71°C) Seafood. Fish (whole or filet), such as salmon, tuna, tilapia, pollock, bass, cod, catfish, trout, etc. 145°F (63°C) or cook until flesh is no longer translucent and …

Category:  Food Go Health