Research shows that improper handling, preparation and storage of food at home can cause foodborne illness. Cleaning properly, thawing correctly, separating raw and cooked foods, cooking foods to proper temperatures and chilling food down quickly are important steps. Consumers can reduce the risk of foodborne illness by following the easy steps of Clean, Separate, Cook and Chill.

Check out these resources for useful fact sheets and information to keep your food safe:

http://www.fightbac.org/

http://www.mafoodsafetyeducation.info/home/

http://www.foodsafety.gov/

http://www.fsis.usda.gov/wps/portal/informational/askkaren

Food Safety in an Emergency

Temperature of food is important. Keeping a thermometer in the refrigerator is an important step to keeping food safe. When the power goes out, keep the freezer or refrigerator closed as much as possible to keep the food in cold temperatures. Check out these links for more info.

Keeping Your Family Fed if the Power Goes Out

Keeping Your Food Safe if the Power Goes Out

Food Preservation

Learn how to can, freeze and dry foods safely by using up to date methods. Recipes and canning guides prior to 1994 may not be based on the latest science. Using tested recipes will help ensure a safe food product. Here are some good resources for recipes, proper methods, etc.

http://nchfp.uga.edu/index.html

http://extension.psu.edu/food/preservation

http://extension.unh.edu/Food-Preservation/Publications-and-Resources-Tested-Recipes

http://www.freshpreserving.com/

Have questions about canning, preserving, or general food safety in your home?