Safe Food

Safe food, from purchasing to preparing to serving, is much more than just washing hands.

Safe Food FAQs Logo

The four basic rules are to:

  • Keep Clean - including your hands, food and everything that touches food
  • Keep Hot - cooking food to a safe temperature and holding it hot enough
  • Keep Cold - chilling cold food to a safe temperature and keeping it cold enough
  • Keep Separate - food that will be cooked from food that won't be cooked

The CDC estimates that 76 million cases of food borne illness occur every year in the US. There's no need for you to be one of them. Check out our FAQs on Food Safety answers, with plenty of resource materials. Look at the list of topics, choose what’s on your mind, and get the facts in 2 minutes or less. They're easy to access day or night, whenever you have a food safety question!

The videos and their scripts, along with additional resources are organized by the following categories:

    BASICS

    CLEAN

    HOT

    COLD

    SEPARATE

    HOLIDAYS AND SPECIAL TOPICS

 

BASICS

Keeping food safe, from buying it to eating it, depends on just a few basic rules. The FAQs in this section give you the essentials, as well as which ones are most commonly ignored.

     SAFE COOKING TEMPERATURES CHART

Videos and Scripts

 

Additional  Resources

CDC: Surveillance for Foodborne Disease Outbreaks — United States, 1998–2008

Fight Bac® Partnership for Food Safety Education

FDA: Foodborne Illnesses: What You Need to Know

FDA: The Bad Bug Book

FDA: Food Recalls, Outbreaks and Emergencies

FDA: Home Page for Recalls

FDA: Safe Food Handling: What You Need to Know

USDA: Basics for Handling Food Safely

USDA: Be Smart. Keep Foods Apart. Don't Cross-Contaminate.

USDA: Food Borne Illness What Customers Need to Know

USDA: Food Product Dating

USDA: Salmonella Questions and Answers

Top of Categories

 

CLEAN

While looking clean is not a guarantee, it's a very good start to keeping your food safe. The FAQ answers in this section help get you up to speed on how to clean, what to clean, and how to handle some foods that depend more on cleanliness to be safe.

Videos and Scripts

Additional Resources

CDC: Hand Washing

CSU: Cleaning & Sanitizing the Kitchen Using inexpensive Household Food-safe Products

FDA: Eating Outdoors, Handling Food Safely

FDA: Raw Produce: Selecting and Serving it Safely

USDA: Barbeque Food Safety

USDA: Cleanliness Helps Prevent Foodborne Illness

USDA:: Cooking Safely in the Microwave Oven

USDA: Cutting Boards and Food Safety

USDA: Keep Hands CLEAN! with Good Hygiene

UW: A Look at Kitchen Cleaners and Sanitizers

Top of Categories

 

HOT

When it comes to food safety, heat is our best friend. Cooking food to a hot enough temperature will kill any bacteria, viruses or parasites lurking in or on it. The trick is - How hot is hot enough? These FAQs cover what the temperatures need to be, and how to be sure - because you can't tell by looking! Keeping food hot after it's been cooked, and reheating previously cooked foods are also covered.

Videos and Scripts

Additional  Resources

FDA: Safe Cooking Temperatures

USDA : The Color of Meat and Poultry

USDA: Is It Done Yet?

USDA: Temperature Danger Zone

Top of Categories

 

COLD

We depend on cold temperatures to keep a great many foods safe. But just cool is not enough. Learn through these FAQs what the safe temperatures are, and how to help your refrigerator do its job of keeping food cold. If you suffer a power outage, you probably don't need to throw away all the food.

Videos and Scripts

Additional  Resources

Fight Bac® Chill! Refrigerate Promptly

Fight Bac  BAC Down! Refrigerate Promptly and Properly

FDA: Refrigerator Thermometers: Cold Facts about Food Safety

USDA  Fighting BAC!® by Chilling Out

UF/IFAS Preserving Foods: Freezing Fruits

UF/IFAS Preserving Foods: Freezing Vegetables

Top of Categories

 

SEPARATE

Just keeping certain foods away from others can go a long way toward keeping it safe. Go beyond separate cutting boards with these FAQs to learn what else you should do to keep foods safely separate.

Videos and Scripts

  • What should go where in the refrigerator?
  • ScriptVideo

  • How do I handle fresh fruit?
  •  ScriptVideo

  • What's the right way to shop in a grocery store?
  • Script

  • Which are safe cutting boards?
  • Script

Additional  Resources

FDA: Fresh and Frozen Seafood: Selecting and Serving it Safely

FDA: Raw Produce: Selecting and Serving it Safely

FDA Special Handling for Ready-to-Eat, Refrigerated Foods

USDA: Be Smart. Keep Foods Apart. Don't Cross-Contaminate

USDA: Refrigeration and Food Safety

Top of Categories

 

HOLIDAYS AND SPECIAL TOPICS

No one wants to sick during or after a holiday.  And there is no need to get stressed out over roasting a turkey.  These FAQs guide  you through choosing and preparing the big bird safely, as well as provide pointers for Easter eggs, picnics and barbeque grilling.  They also cover the special food safety needs for older people, small children, packed lunches and take out meals.

Videos and Scripts

 

 


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