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.
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.
Microorganisms that need oxygen (air) to grow are called aerobic.
Microorganisms grow and reproduce quickly between the temperatures of 41° and 135°F (5° to 57° c).
This lesson presents a hypothetical situation using cartoon characters to explain the importance of time and temperature in keeping food safe.
Read these tips about taking food home.
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.
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.
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.