Your Gateway to Food Safety Information
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Spotlight
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People At Risk
Anyone can get food poisoning (foodborne illness), but certain groups of people are more likely to get seriously ill. Are you or your loved ones in one of those groups?
- Outbreak: Salmonella and ground beef
- Outbreak: E. coli O157 and romaine lettuce
- Food Safety by Type of Food
- Bacteria and Viruses
- Severe Weather Food Safety
- FoodKeeper App
Tips
SOS on Turkey Day - My Turkey Isn't Ready, What do I Do Now?
What should you do if the turkey isn't ready in time? Tips here!
Whether Donating or Receiving Food this Thanksgiving, Everyone Can be Thankful for Food Safety
Food Safety tips when helping to prepare foods for others or donating foods this holiday.
November is National Diabetes Month in the U.S.
Learn about safe selection and preparation of foods for people with diabetes.
Preparing Chitlins Safely
If you’re getting ready to cook chitlins, sometimes called chitterlings, it’s important to handle and cook these pork intestines the right way.
4 Simple Steps to Food Safety
Separate
Raw meat, poultry, seafood, and eggs can spread illness-causing bacteria to ready-to-eat foods, so keep them separate.
Cook
Cook to the right temperature. Ensure that foods are cooked safely by always using a food thermometer.
Chill
Refrigerate promptly. Bacteria that cause food poisoning multiply quickest between 40°F and 140°F.