National Hamburger Day – Food Safety

National Hamburger Day is observed each year on May 28. When cooking a hamburger, make sure you handle the meat safely. Keep the meat cold until you cook it to 160 °F and keep the work surfaces clean.

Memorial Day Grilling – Food Safety Tips

Grilling this Memorial Day weekend? Here are some food safety tips to keep your family safe when cooking with outdoor grills. Remember to always clean, separate, cook, and chill to avoid foodborne illness.

Dangers of Norovirus in Raw Shellfish

Shellfish (oysters, clams, mussels) pose the greatest risk to be contaminated with norovirus. Because shellfish are filter feeders, they become contaminated when their waters are polluted with raw sewage. To ensure proper food safety, raw shellfish must be cooked to an internal temperature of at least 145°F or 15 seconds.

Summer BBQ & Grilling Food Safety

Food poisoning peaks in the summer months when warmer temperatures cause foodborne germs to flourish. Follow these steps for a food safe and enjoyable summer grilling season:

National Hamburger Month and Food Safety

Did you know May is National Hamburger Month? There are many ways to make a hamburger, but there is only one way to make it safe! Remember, using a food thermometer is the only way to make sure your burgers are safe. Cook to 160°F or above!

Road Trip Food Safety

Time for a family vacation! Going on a road trip? Don’t forget to pack your food safety knowledge so your experience can be memorable for the right reasons.

National Shrimp Day – Food Safety and Buying Tips

Happy National Shrimp Day! Observed annually on May 10, Americans eat more shrimp than any other seafood. Follow simple food safety guidelines to ensure your shrimp are properly selected, prepared and cooked to be enjoyed safely

Food Safety for Hurricane Preparedness Week

Hurricane Preparedness Week is May 6-12. Are you and your family prepared for a natural disaster caused by a hurricane or flooding? It’s important to know how to keep your food safe before, during, and after a power outage to help prevent food waste and spoilage.