Handout offering tips for food safety when the power goes out. Also includes a section on egg safety with three egg recipes. 1 page.

Handout providing tips for safely cooking with a crock pot. Also includes a recipe section. 1 page.

Poster providing tips on how to choose safe ciders and juices, and tips on how to properly cook a turkey to minimize the risk for food-related illnesses. 1 page.

Handout providing tips on the safe handling and cooking of turkey. Also includes a recipe section. 1 page.

MSU Extension Service
Michigan State University
Extension Bulletin e2366


Mary Harvey, Editor, Food Safety Task Force, MSU Cooperative Extension
Issued Spring 1992 12 pages (Fil. 1)

Archive copy of bulletin. Do not use for current recommendations.

The importance of food safety cannot be emphasized enough. This document offers valuable information in the form of an illustrated story, with text written in both English and Spanish. Information on the freshness and safety of individual foods is also included. Illustrated. Archive copy of bulletin, do not use for current recommendations. 6pp.

Handout explaining how regular hand washing helps to prevent the spread of illness. Also includes a section on the safe handling of hamburger with a BBQ turkey burger recipe. 1 page.

The food handling practices described on this poster are important to prevent or control the "dinner plate" microbial contamination that causes foodborne illness. These food handling practices are under your control from the time you buy food through the use of leftovers. Safe food handling also prevents losses from food spoilage. The recommendations based on A Margin of Safety: The HACCP Approach to Food Safety Education, Project Report, FSIS-USDA June 1989.
6 Pages

How to understand the regulations for non-profits when selling food. Food handling practices for non-profits, and risks related to foodborne illnesses.

Who needs a license?
Who does not need a license?
Food-borne illness
Safe food-handling practices
What you need to handle food safely

Checklist to determine if you have everything neede to operate a safe and clean temporary food service operation

4 pages

The world of convenience and "designer" foods has brought many easy and tasty changes to our lives. Now we can purchase meat and vegetable entrees that can be stored on the cupboard shelf instead of the freezer. If we do not have the time to prepare a meal, many pre-prepared foods, such as pasta salad, seafoods, egg rolls and hot soups await us in the deli case. With the availability of new foods, pre-prepared foods and designer foods comes the need to properly handle and store these foods to assure their maximum safety, quality, and acceptability. Archive copy of publication, do not use for current recommendations. 7pp.

Poster providing tips on how to enjoy summer meals safely and tips on how to know when a hamburger is safely cooked. 1 page.

Poster providing tips for safe handling of hard-cooked eggs and tips on what to do when the power goes out to ensure food safety. 1 page.

Poster providing tips on how to safely send food as a gift and tips for having a safe holiday party of buffet. 1 page.