Food Safety References

What Causes Foodborne Illness?

Posters:


Most Wanted: E.Coli
Most Wanted: Salmonella
Most Wanted: Clostridium perfringens
Most Wanted: Staphylococcus aureus
Defuse Food Poisoning
Handwashing Fact Sheet

Evaluating the Safety of Foods

Posters:

HACCP
Serious Can Defects Fact Sheet
Serious Jar Defects Fact Sheet
Guidelines for Storing Frozen Foods
Guidelines for Storing Refrigerated Foods
Guidelines for Storing Shelf Stable Foods
When in Doubt Throw it Out
Keep It Cold, Keep It Hot, Keep It Clean
Don't Give Bugs a Free Ride
Guidelines for Evaluating Canned Food Containers
Guidelines for Evaluating Boxed and Dry Packaged Containers
Guidelines for Evaluating Glass Food Containers
Guidelines for Evaluating Bagged and Sacked Food Containers
Inspection of Retorted Pouches


Additional Resource Materials:

Dates on Food Packages: What Do They Mean?
Perishable Food Decision Tables
Donated Food Checklist
Critical Container Defects Fact Sheet

The Food Thermometer-An Essential Tool for Keeping Food Safe

Posters:
Put the Breaks on Food Poisoning


Additional Resource Materials:
Cooking Temperature Chart
Food Thermometer Fact Sheet
How Long Can I Keep It?