K-State Research and Extension

Food Safety

The Basics of Food Safety

     Fight BAC!

1. CLEAN: Wash hands and surfaces often
2. SEPARATE:Don't cross-contaminate!
3. COOK:Cook to proper temperature
4. CHILL:Refrigerate promptly

Disasters and Power Outages- Salvaging and handling food after power outages, floods and other disasters may raise questions and present challenges. Refer to this resource to help recover food from a disaster.

• http://www.k-state.edu/foodsafety/topics/disaster.html 

Food Storage 

• The Cupboard
• The Refrigerator or Freezer

Meat Safety

          Beef:

• A Consumer Guide to Ground Beef
• Beef from Farm to Table
• Beef Products

          Pork:

• Pork from Farm to Table
• Pork Products

          Turkey, Chicken and Eggs

• Turkey, Chicken and Egg Products

          Avian Influenza

• http://www.k-state.edu/foodsafety/topics/animal.html#poultry 

         Wild Game and Birds

• http://www.k-state.edu/foodsafety/topics/animal.html#wild

Serv Safe®- The ServSafe® program is a national certification program designed to teach safe handling practices to food service employees and others who handle and serve food to the public. The ServSafe® program in Kansas is provided by K-State Research and Extension in partnership with the Kansas Restaurant and Hospitality Association. Call 620-583-7455 for more information about classes in or around Greenwood County.

Farmer's Market Safety

• For Consumers and Vendors