Educational Materials

Kitchen Consumer Control Point Kitchen

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.

Online Learning Food Safety Lessons

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.

post it notes with numbers Ten Steps to a Safe Kitchen

10 steps for consumers to take in their home to prevent foodborne illness.

Whole Leafy Greens Poster Leafy Greens Safe Handling Poster Set

Poster set focused on the proper care and handling of fresh leafy greens in retail foodservices. Set includes nine full-color, downloadable posters available in English, Spanish, and Mandarin Chinese.

SafeFood Logo Hazard Analysis Critical Control Point (HACCP)

Resources for the development of HACCP programs in foodservice establishments - schoolschild careassisted living, and restaurants.

Video Graphic Foodservice Employee Training Videos

Videos focused on employee health and hygiene, time and temperature, and cleaning and sanitizing that can be used as training so each employee is familiar with policies proper procedures.

Person with Gloves Glove Use

Learn the ins and outs of glove use, how to share guidelines with your employees, and how to improve safe food handling practices in your operation. Also available in Spanish. Animation below does not have audio associated with it.

Microorganisms YUCK Photos

View our gallery of photos that show growth of microorganisms on food contact surfaces.

Consumer Control Point Kitchen - Spanish

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.

Glove Use - Spanish

Learn the ins and outs of glove use, how to share guidelines with your employees, and how to improve safe food handling practices in your operation.