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| | Food Safety |
 | | This manual is extensive in nature and provides a great foundation for not only food safety, but also other health related topics that are important. | | | Once the materials are acquired, presenting this program would be an effective and economically feasible method of food handling education. | | | There are many activities for the children to reinforce the material as well as to keep interest up, and even information for parents. |
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http://www.foodsafetyweb.biz/NEHA/Reviews/List.asp
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| | Food Safety |
| | Food Allergies and the Role of the Food Industry | | | As many as 25% of your customers may have food allergies. | | | Customer was treated rudely when requesting ingredient information because of food allergies. |
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http://www.geocities.com/RainForest/1246
(1295 words)
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| | MedlinePlus Medical Encyclopedia: Food Safety |
| | Prepare home-canned foods in nearly sterile conditions and with extreme caution. | | | Anderson JB, Shuster TA, Hansen KE, Levy AS, Volk A. A camera's view of consumer food-handling behaviors. | | | Food safety refers to the conditions and practices that preserve the quality of food to prevent contamination and foodborne illnesses. |
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http://www.nlm.nih.gov/medlineplus/ency/article/002434.htm
(591 words)
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| | MedlinePlus: Food Safety |
| | Irradiation: One Tool for Improving Food Safety (Mayo Foundation for Medical Education and Research) | | | FDA Announces Final Decision about Veterinary Medicine (07/28/2005, Food and Drug Administration) | | | FDA Hurricane Katrina Recovery Update: Seafood Availability and Safety (Food and Drug Administration) |
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http://www.nlm.nih.gov/medlineplus/foodsafety.html
(718 words)
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| | International HACCP Alliance Food Safety Information |
| | Best Practices Food Processes and Agency Guidance Documents -- 2003 Versions of Best Practices documents developed through the cooperation of industry associations. | | | What HACCP (Hazard Analysis and Critical Control Point) Really Means | | | Fighting the Problem of Foodborne Illness Consumer information about food safety. |
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http://haccpalliance.org/alliance/foodsafety.html
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| | Food Safety Lessons: Glossary |
| | Food handling practices that prevent foodborne illness are critical at these points. | | | An individual with an existing disease or weakened physical condition who may be more susceptible to becoming ill from foodborne illness. | | | A Consumer Control Point to remind consumers that food can cause foodborne illness when conditions in the environment encourage bacterial growth. |
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http://www.extension.iastate.edu/foodsafety/Lesson/glossary.html
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| | WHO/Europe - Food safety - Home |
| | WHO releases report from study on the implications of GMOs and food products for human health and development | | | Food contamination is very common, even in the most developed countries, and foodborne diseases (e.g. | | | Emerging problems, such as contamination from acrylamide or dioxins, bovine spongiform encephalopathy (BSE), avian flu and genetically modified organisms (GMOs) are creating additional concerns among both the public and decision-makers. |
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http://www.euro.who.int/foodsafety
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| | National Agricultural Library -- Food Safety |
| | The Center provides information about foodborne illness prevention to educators, trainers, and organizations developing education and training materials for food workers and consumers. | | | A resource for the food safety research community, this Web site provides users with program and planning documents, research reports, news, upcoming conferences, and other sites of interest, and more. | | | The highlight of the Web site is a database of more than 1000 research abstracts accessible through the "food safety research" section. |
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http://www.nal.usda.gov/foodsafety
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| | ific.org : Welcome to International Food Information Council Foundation |
| | The IFIC Foundation completed a complementary research project on qualified health claims in 2004. | | | Qualified Health Claims—On September 29, 2005, the Food and Drug Administration (FDA) released the results of its long-awaited consumer research study on qualified health claims. | | | Questions & Answers About Acrylamide Found in Food — Research indicates that acrylamide occurs naturally as a byproduct of cooking certain foods at high temperatures. |
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http://www.ific.org
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| | The Center for Food Safety - Home |
| | Your donation helps us take actions to safeguard our food supply and the environment. | | | Click here to support CFS using our secure, online form. | | | Click here to view more detailed information regarding this threat to the organic standards |
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http://www.centerforfoodsafety.org
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| | E F S A European Food Safety Authority |
| | Call for expressions of interest for a position within EFSA - Medical doctor specialised in public health m/f Grade A*8 - Parma | | | The European Food Safety Authority (EFSA) is responsible for the scientific assessment of the feed additives. | | | Announcement: EFSA Colloquium 4 - Principles of Risk Assessment of Food Producing Animals: Current and future approaches, 1-2 December 2005, Parma, Italy |
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http://www.efsa.eu.int
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| | Food safety music |
| | For the past eight years, I have combined my previous background as a musician with my scientific and communication training to develop an innovative, humorous, and effective musical approach for food safety education. | | | As a serious food toxicologist with 18 years of experience as a University of California faculty member, I enjoy conducting research and developing food safety educational programs. | | | I also give 25-30 live performances annually throughout the country at gatherings of scientific societies, food professionals, agricultural producers and processors, health professionals, educators, public organizations and students from grade school to college age. |
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http://foodsafe.ucdavis.edu/music.html
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| | Dairy Food Safety Home Page |
| | The University of California at Davis, Veterinary Medicine Teaching and Research Center and the Dairy Food Safety Lab at the U.C. Davis School of Veterinary Medicine are not responsible for the content or claims of Web sites linked to its site and shall be held harmless in any disputes arising from such content or claims. | | | E-mail questions or comments to:Dairy Food Safety Web Site Master | | | This Site was Last Updated March 29, 2005 |
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http://www.vmtrc.ucdavis.edu/dfs/dfs.html
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| | VDACS - Food Safety |
| | And, we haven't forgotten our younger consumers either - Kids, check out our What's Cooking page for helpful information on how you also can become a safe food consumer! | | | Find out why you should care about food safety; get basic facts, tips, fun and more. | | | Important links for guidance on strengthening food security measures, and contacts if you believe that food products have been exposed to nuclear, biological, chemical or physical agents. |
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http://www.vdacs.virginia.gov/foodsafety
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| | Food Safety for Your Family |
| | Proper food preparations are necessary to prevent your family from becoming sick from food-borne illnesses caused by bacteria such as E. coli, Salmonella, Campylobacter and Listeria (which can cause symptoms such as diarrhea, fever, abdominal cramps, nausea, vomiting, and dehydration). | | | For specific medical advice, diagnoses, and treatment, consult your doctor. | | | Your refrigerator should be set for 40 degrees Fahrenheit (5 degrees Celsius), and your freezer should be set to 0 degrees Fahrenheit (-18 degrees Celsius) or lower. |
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http://www.kidshealth.org/parent/firstaid_safe/home/food_safety.html
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| | Food Safety - 5/13/97 |
| | Perishable foods have amounts of moisture, protein, pH, and salts similar to conditions of the human body (human pathogens are well adapted to growing inside the human body). | | | Microorganisms that cause illness (human pathogens) and their sometimes unusual entries into food can be alarming to consumers. | | | Heat treatments do not give assurance that an unsafe food is rendered safe, but it decreases the occurrence of foodborne illnesses from C. |
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http://www.foodpres.com/safety.htm
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| | Food Safety Network |
| | Foodborne illness can be simply an unpleasant experience or can have more serious consequences. | | | Explore our website or contact us to learn more about the safety of food, from farm to fork. | | | General Public Practical information on food safety concerns for day-to-day living. |
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http://www.foodsafetynetwork.ca
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| | Food Safety |
| | Unsafe food can also spread food-borne illnesses like | | | For specific medical advice, diagnoses, and treatment, consult your doctor. | | | Food that hasn't been prepared safely may contain bacteria like E. |
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http://www.kidshealth.org/teen/food_fitness/nutrition/food_safety.html
(848 words)
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| | Meat Safety Begins Here |
| | Many people who gather for family outings can get sick from food poisoning or other illnesses related to poor heating or cooling of food. | | | This test then certifies that the person understands the handling and preparing of food and keeping it safe for the consumer. | | | Basically, cold foods should be held at 41 degrees or less and hot foods should be held at 130 degrees or higher. |
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http://www.azbbqa.com/meat_safety_begins_here.htm
(434 words)
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| | Food Safety: Introduction |
| | In this context, a hazard is defined as a biological, chemical or physical agent in food with the potential to cause an adverse health effect in humans, whether or not it causes disease in animals. | | | The Working Group recognised that the OIE's goals can only be achieved in collaboration with the WHO, the FAO and their subsidiary bodies, particularly the Codex Alimentarius. | | | Due to the demand from consumers worldwide for improved food safety, the OIE is working with other relevant organisations in reducing food-borne risks to human health due to hazards arising from animals. |
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http://www.oie.int/eng/secu_sanitaire/en_introduction.htm
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| | Food Safety - Ask the Dietitian |
| | Failure to take appropriate action at these critical points could result in food borne illness. | | | The most effective means of keeping food safe is to take a HACCP (Hazard Analysis and Critical Control Points) approach advises the U.S. Department of Agriculture Food Safety and Inspection Service (USDA/FSIS). | | | USDA has identified key "control points" at which consumers in the home can help keep food safe. |
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http://www.dietitian.com/foodsafety.html
(976 words)
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| | NOVA Online The Brain Eater Food Safety Tips |
| | You can't see, smell, or taste bacteria which may be on any food. | | | Safe steps in food handling, cooking, and storage are essential to avoiding food borne illness. | | | Hands should be washed thoroughly after using the bathroom or changing diapers, and before preparing or eating food. |
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http://www.pbs.org/wgbh/nova/madcow/tips.html
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| | The World-Wide Web Virtual Library: Food Safety |
| | The Food Safety Home Page - A resource with basic information for the consumer about the causes and prevention of foodborne illness. | | | The Institute of Food Technologists - IFT is the primary society for food technology and food science. | | | ISUE Food Safety and Quality - From the Iowa State University Extension Service, provides information for consumers and educators, including a list of causes and symptoms of foodborne microbial diseases. |
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http://www.iit.edu/~sgendel/fsvl.htm
(557 words)
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| | WHO Food Safety |
| | Food and waterborne diarrhoeal diseases are leading causes of illness and death in less developed countries, killing approximately 1.8 million people annually, most of whom are children. | | | In particular, WHO works closely with the Food and Agriculture Organization of the United Nations (FAO) to address food safety issues along the entire food production chain--from production to consumption--using new methods of risk analysis. | | | These methods provide efficient, science-based tools to improve food safety, thereby benefiting both public health and economic development. |
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http://www.who.int/foodsafety/en
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| | Barbecue Food Safety |
| | Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grilling, frying, and broiling. | | | Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. | | | Discard any food left out more than 2 hours (1 hour if temperatures are above 90°F). |
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http://www.fsis.usda.gov/Fact_Sheets/Barbecue_Food_Safety/index.asp
(1117 words)
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| | Food Safety Initiative Activity - Home |
| | Many people do not think about food safety until a food-related illness affects them or a family member. | | | Preventing foodborne illness and death remains a major public health challenge. | | | While the food supply in the United States is one of the safest in the world, CDC estimates that 76 million people get sick, more than 300,000 are hospitalized, and 5,000 Americans die each year from foodborne illness. |
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http://www.cdc.gov/foodsafety
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| | Food Safety - Victorian Government Health Information, Australia |
| | As part of its statutory role the Unit is involved in food recalls, investigation of alleged incidents of food borne illness and for responding to public health emergencies. | | | The Food Safety Unit is a section of the Rural and Regional Health and Aged Care Division within the Department of Human Services. | | | It is responsible for food regulation in Victoria through administration of the Food Act (1984) and, as a consequence, the Food Standards Code. |
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http://www.health.vic.gov.au/foodsafety
(223 words)
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| | Keep the Holidays Happy |
| | If food containing harmful bacteria is consumed, it could cause foodborne illness. | | | You can also thaw foods in airtight packaging in cold water (change the water every 30 minutes, so the food continues to thaw). | | | Bacteria often thrive in the moist areas of these items where bits of food may also exist. |
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http://www.fightbac.org/holiday_fact.cfm
(515 words)
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| | Ohioline, Food |
| | Reducing the Risk of Food Borne Illness, SS-124-97-R05 (pdf) | | | Understanding the Recall Concept in the Food Industry | | | All educational programs conducted by Ohio State University College of Food, Agricultural, and Environmental Sciences are available to clientele on a nondiscriminatory basis without regard to race, color, creed, religion, sexual orientation, national origin, gender, age, disability or Vietnam-era veteran status. |
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http://ohioline.osu.edu/lines/food.html
(545 words)
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| | Food Products Association |
| | Newly published research by the Harvard Center for Risk Analysis "underscores the need for understandable health advisories, or people may lose important benefits of fish consumption," said FPA. | | | A consumer Fact Sheet on Acrylamide and Foods. | | | At FPA, it is our mission to provide unmatched service and assistance to food processors...support that no other trade association offers its members. |
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http://www.fpa-food.org
(405 words)
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| | Food Safety First! |
| | program was written by Drexel University to provide the food service proprietor with an effective tool for maintaining sanitary conditions in his place of business. | | | is an economical training approach designed for introducing the new employee to the proper care necessary for safety in the food industry. | | | It will also teach proper refrigeration, freezing, cooking, and reheating methods to prevent loss due to food spoilage and it will provide assistance in complying with governmental regulations, whether they are federal, state, or local regarding cleanliness, storage, cooking and training procedures in the industry. |
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http://www.foodsafetyfirst.com
(236 words)
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| | True Food Now! |
| | We will also be able to take action on food issues the True Food Network has not been able to be involved with in the past. | | | bring you news and information on urgent food safety issues, and simple actions you can take to protect our food and farms and stand up for true food. | | | The Center for Food Safety was established in 1997 to challenge the adoption of harmful food production technologies such as genetic engineering, food irradiation and a host of other new technologies. |
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http://www.truefoodnow.org
(364 words)
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| | Food Safety |
| | However, foodborne illness affects an estimated 76 million Americans each year, with most of those cases resulting from poor food handling and preparing in the home. | | | That's why the Minnesota Department of Agriculture not only helps ensure food is produced and sold in a safe manner, but it also provides information to consumers to help them understand ways to avoid foodborne illness when preparing and handling foods. | | | Retail Food Establishments' Guide for Managing Food Allergen Risks |
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http://www.mda.state.mn.us/foodsafe.htm
(324 words)
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| | International Association for Food Protection |
| | The International Association for Food Protection, founded in 1911, is a non-profit association of food safety professionals. | | | Through the Association, Members are able to keep informed of the latest scientific, technical, and practical developments in food safety and sanitation. | | | , its educational Annual Meeting, and interaction with other food safety professionals. |
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http://www.foodprotection.org
(146 words)
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| | Welcome to the Food Safety Project - Iowa State University Extension |
| | The goal of the Food Safety Project is to develop educational materials that give the public the tools they need to minimize their risk of foodborne illness. | | | Groundbreaking report finds consumer awareness of food safety issues "high!" | | | Iowa State University Extension believes that resources are needed for consumers, educators and students to access research-based, unbiased information on food safety and quality. |
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http://www.extension.iastate.edu/foodsafety
(143 words)
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| | Hot Topics in Food Safety |
| | This section consists of any food safety information that is not commodity specific. |
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http://www.ces.ncsu.edu/depts/foodsci/agentinfo/hot
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| | Public Citizen Food & Agriculture - Food & Agriculture |
| | These organizations include consumer, health, environmental, food sovereignty and social justice groups; government and quasi-governmental agencies; nutrition and health care practitioners; and individuals who share our concerns about the current state and the future of food production. | | | Public Citizen is engaged with a wide range of organizations throughout the United States and the world in an effort to ensure the safety and wholesomeness of our food supply, to maintain the integrity of regional and local economies, and to encourage environmentally, economically and socially sustainable agricultural practices. | | | If you would like to help us in our fight, click here. |
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http://www.citizen.org/cmep/foodsafety
(230 words)
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| | Home |
| | Natural disasters can have significant effects on environmental systems and infrastructure that can jeopardize public health. | | | This fact sheet will help you make the right decisions for keeping your family safe during and after an emergency. | | | FSIS Technical Guidance Documents identify possible food safety factors meat, poultry, egg products, and retail and foodservice establishments should consider as they resume operations after being affected by a natural disaster. |
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http://www.fsis.usda.gov
(401 words)
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| | Food-Safety.com.au |
| | Suitable for all forms and techniques of food preparation | | | Our personalised Food Safety Plans will assist you to meet these requirements and to have an easily implemented system for all facets of your operation including procedures for food recalls, safe cooking, personal hygiene, supplier arrangements, etc. | | | Our Food Safety Plan provides eleven procedures and sixteen worksheets covering all critical safety areas. |
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http://www.food-safety.com.au
(178 words)
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| | Foodlink: A-Z of Food Safety |
| | Food manufacturers and retailers work hard to keep food safe during processing and distribution. | | | This information is also brought together in the four Factfiles. | | | This A-Z provides an alphabetical guide to storing, handling and preparing food safely in the home as well as important advice on personal and kitchen hygiene. |
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http://www.foodlink.org.uk/azlist.asp
(72 words)
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| | Florida Division of Food Safety - Home Page |
| | The Division of Food Safety is responsible for assuring the public of a safe, wholesome and properly represented food supply through permitting and inspection of food establishments, inspection of food products, and performance of specialized laboratory analyses on a variety of food products sold or produced in the State. | | | The Division monitors food from farm gate through processing and distribution to the retail point of purchase. | | | The Division of Food Safety is comprised of three bureaus, the Bureau of Food and Meat Inspection, the Bureau of Food Laboratories, and the Bureau of Chemical Residue Laboratories. |
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http://www.doacs.state.fl.us/fs
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| | food safety test - safe food handling, clean kitchen safety survey. |
| | To see how well you're doing in each, take this quiz, and then read on to learn how you can make the meals and snacks from your kitchen the safest possible. | | | This questionnaire is take from: U.S. Food and Drug Administration, FDA Consumer magazine, October 1995, Publication No. (FDA) 02-1229 | | | Put in the refriderator immediately after the food was served |
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http://www.ecommercedealers.com/food-handling/food-safety-survey.htm
(405 words)
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