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. Read more about Emergency Preparedness
All microorganisms must have an abundant supply of water to grow. Perishability of a food is related to the moisture content, and the water activity level. Read more about Lesson 4g - M is for Moisture
This lesson focuses on the application of Hazard Analysis Critical Control Point (HACCP) principles to prevent foodborne illness. You will be introduced to "Consumer Control Points," from purchase through use of leftovers, and work your way through the Consumer Control Point Kitchen. Read more about Lesson 2 - Where are Consumer Control Points?
There are always ants at a picnic. While you can see ants and avoid them, it's not always possible to see, taste or smell dangerous bacteria that may cause illness if food is mishandled. Before having a picnic, be sure you pack safety in your basket: prepare and store food safely, then pack it safely for traveling. Read more about Picnic Safety