Alcohol Safety Articles

Alcohol Safety Articles

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Food Safety for Camping and Hiking

Camping and hiking are great ways to exercise and appreciate nature. But they also create hunger - and food that is not packed properly and handled safely can create foodborne illness.
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Norovirus Prevention

Norovirus is a highly contagious virus and the most common viral foodborne illness. Norovirus infection is acquired by consuming produce (fruit and vegetables) irrigated with contaminated water contaminated with human or animal feces - or shellfish farmed or harvested in water contaminated with human sewage. Because only a few norovirus particles can make people sick, infection can also occur by consuming food handled by a person infected with the virus - or being in direct contact with an object, surface, or person that has been infected.

Safe Cooling of Food

TCS (Time/Temperature Control for Safety) food is a high risk food that requires specific time and temperature controls to remain safe for consumption. When cooling this type of food, the temperature must be reduced from 135°F to 41°F or lower - within 6 hours.
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Food Safety for Raw Oysters

Raw shellfish (e.g. oysters, clams, mussels) can pose an increased risk to be contaminated - as they are filter feeders and become contaminated when their waters are polluted with raw sewage and bacteria.
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What are food recalls and alerts?

A food recall occurs when there is reason to believe that a food may cause consumers to become ill. Get the latest food recall alerts from the FDA.