Resources

  • Thawing Foods Safely (E3259)

    Published on October 20, 2016
    You can thaw frozen foods safely in three ways: refrigerator thawing, cold water thawing and microwave thawing.

  • Cooking Safely with a Slow Cooker (E3255)

    Published on October 20, 2016
    A slow cooker saves time. With a slow cooker, you can have a meal ready to eat when you return from work or errands.

  • Fight Lead Effects with Learning and Play - Arabic

    Published on August 4, 2016
    An Arabic resource regarding how positive early childhood experiences can help limit the effects of lead on kids.

  • Solving the Mystery of Food Product Dating (E3258)

    Published on July 27, 2016
    When out grocery shopping, you’ve more than likely noticed numbers stamped on product packages. These numbers can cause confusion, and often deciphering them can be like solving a mystery.

  • Keeping Food Safe in the Kitchen (E3263)

    Published on July 27, 2016
    If food isn’t prepared correctly, people can become ill with food poisoning. This fact sheet gives tips on cleaning, handling, cooking and storing food that will keep you and your family safe.

  • Handling Take-Out Foods Safely (E3257)

    Published on June 8, 2016
    Safe handling procedures will help keep your take-out food safe to eat.

  • Enjoying Produce Safely (E3256)

    Published on June 8, 2016
    Tips to help reduce the risk of harmful bacteria contaminating your delicious produce.

  • Preventing Potluck Paranoia (E3246)

    Published on May 18, 2016
    A potluck can be an opportunity to socialize and to taste a wide variety of foods. This bulletin gives tips on organizing a safe potluck and serving food safely to avoid illness, on handling leftovers safely, and hints to make your potluck special.

  • Thawing Foods Safely

    Published on May 10, 2016
    You can thaw frozen foods safely in three ways: refrigerator thawing, cold water thawing and microwave thawing.

  • Keeping Foods Out of the Temperature Danger Zone

    Published on May 10, 2016
    Keeping perishable foods safe means keeping them out of the “Temperature Danger Zone.” This danger zone is the range of temperatures between 40 °F and 140 °F.