environmental-scientist

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.

Are you and your family totally prepared for destructive effects of a tropical storm or a hurricane? Disasters don’t plan ahead. But you can. Before weather emergencies, it is important to have a plan in place for emergency supplies, food, and water.

Bacteria are a member of a large group of unicellular microorganisms - some of which can cause human disease. Although most bacteria are harmless or often beneficial, some bacteria are pathogenic, or those that can pose a threat to human health or cause illness. Bacteria and viruses are responsible for most foodborne illnesses and are the biggest threat to 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:

Found a problem with your food? If you suspect that a food product is contaminated or has made you or someone that you know sick, follow these guidelines to report it.