Safety
Safety
Food Safety

Backgrounder on the topic

Minimum food safety requirements for holding a bake sale

Basic elements of a sanitation program for food processing and food handling

Selected readings on the subject

Series of documents related to California food safety inspection guidelines for food processors

Food standards, guidelines and related texts such as codes of practice under the Joint FAO/WHO Food Standards Programme

A series of topics related to equipment cleaning, sanitation, food safety hazards for growers and more

Focus is on refrigerated and frozen foods

Charts of food safety temperatures

Food safety guidelines from the American Egg Board

Outlines the employee hazards and controls to prevent foodborne illness in retail food operations

Online book on the current food safety system in the US

Basic elements of equipment cleaning and sanitizing in food processing and handling operations

FDA retail food protection reference materials

Fish that can be safely eaten at least once per week

When contaminant levels are unsafe, consumption advisories recommend that people limit or avoid eating certain species

State & tribal environmental programs and departments of health issue fish consumption advisories for their waterbodies

General aspects of sanitary construction and design of food equipment

Food irradiation is the process of exposing food to ionizing radiation to destroy microorganisms, bacteria, viruses, etc

History, Background and Status of Labeling of Irradiated Foods

Information and news on food irradiation

FDA requirements

USDA rulemaking, news releases and public statements related to irradiation of meat & poultry

For consumers

Questions and answers about the safety of food irradiation

Answers to common questions on food irradiation

CFR regulations related to food irradiation

To assist food industry in answering questions about food irradiation

FDA information on food labeling requirements

Guidance for restaurants and other retail establishments selling away-from-home foods

FTC guidance documents

General aspects of sanitary construction and design of food processing and handling facilities

Product-specific food safety issues and the steps necessary to avoid or minimize food safety risks

Policies and procedures for handling and preparing fresh fruits and vegetables

A cleaning schedule is a good way to make sure that surfaces & equipment are cleaned when they need to be

Resources & online materials for food safety training from the US federal government

Online food safety tutorial

A compilation of consumer and food worker educational materials

Preventing foodborne illness in child care centers and family child care homes (pdf)

Guidelines on whether to refreeze, refrigerate or discard various foods

What HACCP Means to the Consumer in the Home

Food safety fact sheets and safety signs

Four lessons on food safety for consumers

On food safety standards and sanitation of food service

Reference document for US Air Force food safety operations

Food safety lessons, HACCP & food law, consumer control points

Full text of a large number of fact sheets on food safety from the USDA

A manual for planning and conducting a food product recall

Very large number of articles and documents related to food safety

Recommendations for food service areas

A safety self inspection checklist

Text of a manual

Series of articles on the causes, control and prevention of foodborne illness

Guidance from the FDA on a variety of related topics

Rules for Food Establishment Sanitation

Allergic reactions may be caused from adding protein to food via genetic engineering

A private sector body that sets voluntary standards for the certification of agricultural products around the globe

Guide is intended to assist the produce industry in enhancing the safety of produce

Recommended practices

Exposure to humans is through the consumption of contaminated seafood products

Tips for reducing exposures to pesticide residue on produce

Some plastic chemicals can leach into food and drinks and possibly impact human health

Symptoms of water problems & water treatment guidelines

Promotes retail food excellence & provides a large number of online documents on retail food safety

Tutorial on the different forms of food preservation

Fillet your fish the following way to reduce exposure to PCBs, PBDEs and chlorinated pesticides

Includes the Idaho Food Code

Temperature requirements for potentially hazardous foods in retail food establishments

Information for consumers related to food safety

Series of fact sheets, news releases and backgrounders on meat and poultry safety from AMI

Mercury levels in commercial fish and shellfish

FDA food safety reference materials related to milk

Tips on the proper storage and handling of milk

Covers aspects such as minimizing contamination, worker health and hygiene and more

Reports on microbiological performance standards for various foods

Information on food sanitation

EPA documents on pesticide residue in foods

Tips on preventing pest control problems.

Information on whom to contact in the US federal government for food safety issues

8-page document provides the hazard analysis and controls needed in retail food operations

Download AHRI standards

The Core Four Practices

Safe food handling education materials

40 page manual from the US Dept of Agriculture

FDA Guidance, Compliance & Regulatory Information

FDA sources of information related to seafood safety

Seafood HACCP, food labeling, sanitation, consumer seafood information and more

A training program in safety and sanitation for all levels of food service employees

Minimum safety requirements for the dispensing of food to the public

Example of health and safety guidelines for temporary food service

Board on Agriculture and Natural Resources (BANR) report

A large number of articles on food safety such as HACCP, fruit/vegetable and dairy processing, general food safety

The following training aids are designed to support training in food safety

Provide USDA FSIS inspection program personnel with instructions regarding their inspections

Develops policies on food labeling, food additives, and product identity standards

State requirements related to mobile food units and pushcarts

State requirements related to temporary food stands