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Food Safety Resources from A to Z

Today, Americans eat from the safest food supply in the world. However, foodborne illness affects an estimated 76 million Americans each year, with most of those cases resulting from poor food handling and preparing in the home. Food Safety and Consumer Protection not only helps ensure food is produced and sold in a safe manner, but it also provides information to consumers to help them understand ways to avoid foodborne illness when preparing and handling foods.


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ABack to top
Allergies: Food Allergies — What You Need to Know
Allergen Control in the Food Industry


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Buffets: Easy Tips for Food Safety When Entertaining
Bad Bug Book by FDA
Buy/Store/Serve Safe Foods


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Cooking Temperatures
Cooking for Groups
Successful Community Meals
Charts - Food Safety at a Glance


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Dietary Supplements — What You Need to Know


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Egg Safety: What You Need to Know
Emergency Food Facts — Hurricanes, Outages, Floods
Eating Outdoors, Handling Food Safely


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Farmers Markets
Foodborne Illness
Food Facts for Consumers
Food Labeling Facts
Food Safety Facts and Myths
Food Safety Mini-Posters
Food Cooking Temperature Requirements
Foodborne Illnesses - Need to Know


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Gluten and Food Labeling


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Holiday Food Safety Tips


IBack to top
Irradiation — Food Facts


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Juice Safety — Food Facts


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Keeping Food Safe During An Emergency
Keep Listeria Out of Your Kitchen
Keep Food Safe - Check Your Steps


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Labeling — Expiration Dates
Labeling — How to Understand the Nutrition Facts Label
Listeria Prevention for Consumers — Lunchmeat Storage Safety


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Outdoor Eating — Handling Food Safely


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Picnic Food Safety
Produce Safety for Consumers


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Raw Produce: Selecting and Serving It Safely
Ready to Eat Foods Safe Handling
Recalls
Recalls, Market Withdrawals and Safety Alerts
Refrigerator Thermometers — Cold Facts about Food Safety


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Safe Food Handling: What You Need to Know
Seafood Safety
Seafood: Selecting and Serving Safely
Shelf Life
Surplus, Salvaged and Damaged Goods Food Safety Tips


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Tampering — An Era Ounce of Caution


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Washing Hands — Why It Matters