From purchase of food through use of leftovers, when it comes to food safety YOU control these points! Work your way through the consumer control point kitchen and learn when foods are susceptible to contamination from foodborne pathogens.
Four self-paced lessons to help consumers understand how knowledge about pathogen reduction, time and temperature abuse, and cleanliness will help decrease their incidence of foodborne illness. Take the quiz at the end of each lesson to test what you've learned.
Access to the Preserve the Taste of Summer series focused on canning fruits, vegetables, fruit spreads, pickled products, meat, poultry, wild game and fish, tomatoes, and freezing fruits and vegetables.
Food allergies are an immune system response. They affect two to four percent of adults and six to eight percent of children. Get more information about food allergens for consumers, parents, and foodservice.