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Emergency Preparedness

Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This information will help you make the right decisions for keeping your family safe during an emergency.

Tailgate Safety

Are you planning a tailgate party? If you are, a few well-planned steps may mean the difference between a food-safety nightmare and sure success.

Marinade Safety

Meat, poultry and fish are sometimes soaked in a mixture of vinegar or wine and oil with various spices and herbs before cooking. The uncooked meat in the marinade is highly perishable.

Slow Cookers

To qualify as a safe slow cooker, the appliance must be able to cook slow enough for unattended cooking, yet fast enough to keep food above the danger zone.

HACCP - Assisted Living

While HACCP is an ideal in the foodservice industry, individuals must adapt plans to their individual operation. The sample plans, Standard Operating Procedures, and prerequisite programs documents are provided for information purposes only to assist in developing HACCP-based systems in foodservice operations.