Beef Safety
Ten Common Food Safety Mistakes At Home
- Countertop thawing
- Leftovers left on the counter
- Unclean cutting board
- Room-temperature marinating
- Store-to-refrigerator lag time
- Same platter for raw and cooked meats
- Restaurant "doggie-bag" delay
- Stirring-and-tasting spoon
- Shared knife for raw meat and vegetables
- Hide-and-eat Easter eggs
At The Store Food Safety Checklist
- Everything
in the store is clean.
- Workers wear plastic gloves when working with raw or fresh food.
- Frozen foods are frozen solid.
- "Sell by" dates on milk and dairy products are current.
- Packages of raw meat, fish and poultry are kept in very cold cases.
- Fresh fruits and vegetables look fresh, are not bruised, and have good
color.
- Foods with labels that say "Keep Refrigerated" are in cold
cases.
- Cans of foods are not dented or cracked.
America's Meat Temperature IQ
A vast majority of Americans do not use the best line of defense in
safeguarding against foodborne bacteria – instant-read thermometers, according
to a nationwide survey. Review the Survey
Results or Press
Release in addition to The Dos and Don'ts To
Safely Prepare Meat.
The Irradiation of Beef Products
Keeping our food supply safe and abundant is a challenging task. For
centuries, great efforts have been devoted to finding ways of preserving food
and protecting it against microbial contamination and spoilage. Drying was one
of the first techniques developed. Heating, fermenting, salting and smoking also
have long histories of use in food preservation. Later innovations include the
use of preservatives other than salt, canning, freezing, refrigeration and the
use of crop-protecting chemicals. Now, the technique of irradiation has joined
the array of food protection methods.
View It Now! -- Updated in June,
1999 (Adobe Help)
Food Safety Information Resource
It is important for everyone to understand the steps they can take to
minimize their risk of contracting a foodborne illness, particularly in the
home. These materials discuss safe food handling, preparation and storage.
America has one of the world's safest food supplies. The efforts of the food
industry and the U.S. government combined with consumers' use of safe food
handling procedures will help ensure that we can all continue to enjoy a wide
variety of healthful, safe foods in our diets.
View It Now! -- Updated in June, 1999 (Adobe
Help)
Progress In Food Safety: Toward A Safer Beef Supply
Since tens of millions of pounds of beef are sold
in this country every day, each segment of the beef
production and marketing chain has an
enormous responsibility to consumers. This responsibility
includes not just a direct role in producing
safe food, but in providing the assurances to consumers
that this role is taken seriously.
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Resources
Factsheets
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