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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.
Basic Steps of Food Safety
Following good food safety habits can help protect you and your family from food illness. To keep your family safe from food illness, follow these four simple steps: clean, separate, cook, and chill:
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.
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.
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.