- Your Gateway to Federal Food Safety Information (foodsafety.gov)
- Fight BAC! (Partners for Food Education) - Fight BAC! is a partnership of organizations interested in education related to food safety. Visit the Fight BAC! website for information on food safety and access to camera-ready copies of educational materials.
Pets, as well as animals used for the production of meat or eggs, can carry diseases that may infect humans. Links provide information and guidelines for hygiene and safe handling of domesticated animals in and around your home.
Information about Bisphenol-A (BPA), a chemical used in the production of plastics and resins, such as some water bottles and the coatings of some food cans.
Information about genetically modified foods.
Ensure food safety during power outages, hurricanes, fires, floods, and earthquakes with guidelines for food and water storage preparedness and water purification.
Food additive history, regulation, safety, and function in a variety of processed foods.
Food allergies are caused by an adverse immune reaction towards an ingested food protein. Information about the common food allergens (milk, eggs, fish, crustacean shellfish, nuts, wheat and soybeans) and the symptoms associated with food allergies are discussed.
A comprehensive summary of foodborne pathogens and the diseases they cause, which can cause foodborne illness in both healthy and immune compromised individuals.
A concise guide to the agencies that regulate foods in the United States; an often-confusing topic.
Addresses food safety questions pertaining to specific foods such as unpasteurized milk, seafood, produce, frozen foods and juices.
Definitions and tips pertaining to shelf life, product dating and long term storage of various foods.
Proper handwashing technique is an integral part of maintaining healthy hygiene. Instructions for handwashing, teaching resources and references.
Improper hygiene, cross-contamination, inadequate heating or cooling, and temperature abuse can lead to the introduction and multiplication of foodborne pathogens in foods.
Some consumers are more susceptible to foodborne illness and may experience more severe symptoms. This group of consumers includes young children, older adults, pregnant women, and persons with illnesses that affect the immune system. Information given on reducing foodborne illness in at-risk populations and on microorganisms that are more likely to affect at-risk groups.