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Keep Food Safe Blog

Each year, roughly 1 in 6 people in the United States gets sick from eating contaminated food. Each of those illnesses represents something that went wrong somewhere along the pathway from a farm to our table. Behind these illnesses are familiar culprits (like Salmonella) and causes (...

Posted in: Bacteria/Virus

Some say that April showers bring May flowers. Recently, we've seen that spring and summer storms often have much more serious consequences, such as power outages from wind and water damage.

If your power goes out, knowing what to do with the food in your refrigerator and freezer can help...

Posted in: Kitchen Safety

On May 24, USDA made some important changes in their recommended cooking temperatures for meats. Here’s what you need to know:

  • Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 ºF to 145 ºF with the
  • ...

Taking the handling instructions on food labels seriously can go a long way toward keeping you and your family healthy. By contrast, ignoring the labels can lead to very serious illnesses. Here are some recent examples.

Posted in: Labels

Since 2006, it has been much easier for people allergic to certain foods to avoid packaged products that contain them. This is because a federal law requires that the labels of most packaged foods marketed in the U.S. disclose in simple-to-understand terms when they are made with a major food...

Posted in: Labels
Tagged: Nuts | Ingredients | Milk | Fish | Wheat

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