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Food handling Cooking for Crowds 
 "The Cooking for Crowds curriculum offers practical food safety strategies for nonprofit organizations. This website offers all the tools necessary to carry out a Cooking for Crowds workshop." In addition to food safety advice, and teaching and evaluation materials, find recommendations for "a variety of low-cost food safety equipment resources." From Penn State University. http://www.cookingforcrowds.psu.edu/ Topics: Charity & Nonprofit Resources, Consumer Research & Advocacy, Nutrition & Food Safety Last updated Aug 19, 2003 Food Protection Programs: Melons and Foodborne Illness
Brief details about the safe handling of melons. Topics include washing melons before cutting them, refrigeration of cut melons, and storage temperatures. "Cut melons may be served without refrigeration for a maximum of 4 hours. ... At the end of that time, any leftover melon must be thrown away. Other fruits ... are higher in acid and not as potentially dangerous." From Public Health, Seattle and King County, Washington. http://www.kingcounty.gov/healthservices/health/ehs/foodsafety/factsheets/melons.aspx Topics: Consumer Research & Advocacy, Fruits & Vegetables, Infectious Diseases, Nutrition & Food Safety Last updated Sep 9, 2009 FoodSafety.gov: Holidays
This site presents links to holiday food safety information from federal and state government agencies. Covers topics such as safe food handling and storage to prevent foodborne illness. Listen to podcasts on topics such as safe preparation of eggnog and preventing foodborne illness from food on the buffet table. Website maintained by the U.S. Department of Health and Human Services. http://www.foodsafety.gov/keep/events/holidays/ Topics: Consumer Research & Advocacy, Diseases & Conditions, Holiday Foods, Beverages, and Recipes, Holidays & Observances, Infectious Diseases, Nutrition & Food Safety Last updated Oct 27, 2009 Home Food Safety
The American Dietetic Association explains how to cook and store food safely as well as keep food preparation areas clean. The site offers a video and interactive kitchen with a quiz about food safety, a FAQ, a chance to ask experts questions, and a glossary of terms. Includes links to government and organization sites with further information about food safety. Interested users may subscribe to an electronic newsletter. Some information is available in Spanish. http://www.homefoodsafety.org/ Topics: Consumer Research & Advocacy, Nutrition & Food Safety Last updated Jan 5, 2007 Safe Food Handling: Barbecue Food Safety
Tips for safe outdoor grilling of meat and poultry. Topics include defrosting, marinating, transporting, keeping cold food cold and hot food hot, cleanliness, precooking, thorough cooking, reheating, serving, leftovers, safe smoking, pit roasting, and cancer risks from high-heat grilling. From the Food Safety and Inspection Service (FSIS), U.S. Department of Agriculture (USDA). http://www.fsis.usda.gov/Fact_Sheets/Barbecue_Food_Safety/ Topics: Nutrition & Food Safety, Recipes & Food Preparation Last updated May 9, 2006 Safety of Duck and Goose: From Farm to Table
Questions and answers about ducks and geese, covering terminology of types of duck and goose meat, how ducks and geese are raised, inspection and grading, cuts of duck and goose meat, and safe handling, storage, defrosting, and cooking of the meat. From the Food Safety and Inspection Service of the U.S. Department of Agriculture (USDA). http://www.fsis.usda.gov/oa/pubs/duckgoos.htm Topics: Agriculture, Consumer Research & Advocacy, Livestock, Nutrition & Food Safety Last updated Oct 11, 2004 |
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