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Cook Chicken to a Safe Temperature

Cook Food to a Food Safe Temperature

Foodborne pathogens grow well at room temperatures, but are destroyed by heat above 135 degrees F. For an extra margin of food safety, USDA recommends extra cooking time to be sure the food is at an even safer temperature before consumption.

BY Jaime Foster | March 3, 2015

Washing hands before or after touching food

Wash Your Hands!

The most effective way to prevent foodborne illness is to wash your hands both before you begin food preparation and after you have touched foods known to be sources of foodborne pathogens, like raw meats, poultry, or fish.

BY Jaime Foster | February 27, 2015

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Stamp Out Disease – Free Resources [PDFs]

Infections caused by bacteria, viruses and parasites are a major cause of illness and death around the globe. Even in developed countries, illnesses transmitted through contaminated foods and by contact with animals and their environment pose a significant burden on public health.

BY Jeff LeJeune | September 4, 2014

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Food Safety Training Now Available from Ohio State University Extension

We are proud to announce food safety training programs through OSU Extension! Here’s more info about them.

BY Lydia Medeiros,Linnette Goard | July 24, 2014

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