Fact Sheets, Brochures/Books
General Consumer Information
Although the process of irradiation eliminates many pathogenic organisms from meats and poultry, these products still must be handled properly to ensure food safety. This six-panel publication explains the steps consumers should follow to ensure a safe product.
This eight-panel publication explains the concept and process of food irradiation in plain language, and explores how irradiation is done, why it is done, how to identify irradiated products, what irradiation changes, and who might benefit the most from using irradiated food.
Your electricity was off overnight--again! Should you keep or throw away that container of cottage cheese in the refrigerator? Let this publication be your guide. Tips on monitoring cold-storage temperatures are here, along with the latest information on when to refreeze, cook, or discard once-frozen items.
The number-one cause of foodborne illness in the home is food that is held at improper tem- peratures. Remember to purchase, store, and prepare food “by the numbers.” Always keep hot foods hot and cold foods cold, and use food thermometers such as the ones shown below to verify that your and your family’s food is safe. You also should wash hands often and avoid cross-contamination by keeping raw and cooked foods separate.
Game Meats
Hunters and anglers who handle animals, fish, and birds in the field are sometimes unaware of the potential risks involved in contaminating the meat or fish while dressing, handling, and transporting it. This 12-page, illustrated publication describes the importance of temperature control and gives detailed instructions for safe field dressing and transporting of deer, small animals, and game birds.
This 12-panel publication, designed and folded to fit into a shirt pocket, explains how to safely field dress a deer. Extensively illustrated in full color, it explains the process of field dressing and also covers important food safety information for hunters.
A companion piece to Proper Field Dressing and Handling of Wild Game and Fish, this 20-page publication describes safe processing techniques for wild game and fish. Aging, cutting, curing, smoking, canning, and jerky and sausage making are all detailed. The importance of temperature control is discussed, and various types of meat thermometers are identified. A final section includes recipes for game birds, fish, and venison.
To reduce the risk of foodborne illness, hunters need to handle, process, and prepare deer properly, being careful to prevent contamination from the field to the table. This publication contains guidelines and helpful hints to help you make sure that the food you're providing is safe. This is a four-panel publication on two PDF pages; to view properly, place both printed pages back-to-back and fold lengthwise.
To reduce the risk of foodborne illness, hunters need to handle, process, and prepare game birds properly, being careful to prevent contamination from the field to the table. This publication contains guidelines and helpful hints to help you make sure that the food you're providing is safe. This is a four-panel publication on two PDF pages; to view properly, place both printed pages back-to-back and fold lengthwise.
To reduce the risk of foodborne illness, people who fish need to handle, process, and prepare their catch properly, being careful to prevent contamination from the field to the table. This publication contains guidelines and helpful hints to help you make sure that the food you're providing is safe. This is a four-panel publication on two PDF pages; to view properly, place both printed pages back-to-back and fold lengthwise.
Eggs
This manual provides educational support for enhancing food safety in the table egg industry. Those who want to improve the safety of the eggs they produce are encouraged to adopt the practices outlined in this manual. The 35-page publication has extensive illustrations, photographs, and sample forms and procedures.
Fruits & Vegetables
Why are sprouts more susceptible to microbial contamination than other foods?
Let's Preserve Series
Apples, Blueberries, Cherries, Fruit Pie Filling, etc.
Petting Zoo and On-farm Precautions
6. You do not feel like eating What should you do if you feel sick? 1. At home, tell your parents how you feel, tell them all you did for the last two days. Most important, tell them what you ate and where you have been on a trip or visit. 2. At school, tell your teacher or nurse how you feel and tell them what you did for the past Like humans, animals such as dogs, cats and farm animals may carry germs that can make you sick. Some people, mainly pre-schoolers and young children in the elementary grades, have become sick after petting farm animals.
The informamtion in this sheet is intended to provide advice for animal owners and animal caretakers whose animals may be accessible to the public.
Healthy farm animals can be carriers of microorganisms that occasionally cause illness in people.
Other Resources
USDA Complete Canning Guide plus information on drying, freezing, curing and smoking, fermenting, pickling, jams and jellies and storing.
