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Developed with the assistance of registered dietician Michele Tuttle, M.P.H., R.D., offers consumers and the media quick and easy nutrition information for meat and poultry. The site includes sections on dietary fat, protein, weight loss and portion size with scientific references, recipes and frequently asked questions.

Center for Nutrition Policy and Promotion (CNPP) works to improve the health and well being of Americans by developing and promoting dietary guidance that links scientific research to the nutrition needs of consumers.

Beef This Web site has nutrition information for health professionals, nutrition communicators and media. It also offers information for consumers on nutrition outreach programs, child nutrition and educational materials. The National Cattlemen's Beef Association manages this site. This Web site offer nutrition education materials with regard to pork as part of a balanced diet. Also find tool kits and factsheets for healthful eating. Tips for children as well as certain health issues are included. The National Pork Board manages this site. The American Council on Fitness and Nutrition (ACFN) is a non-profit association and is guided by an Advisory Board of experts in the fields of nutrition, physical activity and behavior change. Formed in Jan. 2003, ACFN works toward comprehensive and achievable solutions to the nation's obesity epidemic. The International Food Information Council (IFIC) communicates science-based information on food safety and nutrition to health and nutrition professionals, educators, journalists, government officials and others providing information to consumers. Find information for students, consumers, journalists and educators.

New Year's Resolutions to Keep You Safe USDA Checklist for Family Cooks and "Take-Out" Consumers New Year's resolutions often begin with "I will lose five pounds" or "I promise to exercise." But there are other resolutions that could save you a trip to the doctor or, worse, the hospital. These resolutions may be easier to keep - for yourself and your family.

Multitasking while cooking could lead to poor food safety
September 8, 2004
Institute of Food Technologists
If you watch TV, play with your children or your pet, work on the computer, or talk on the phone while cooking, you could be compromising the safety of your food. A survey conducted by the American Dietetic Association (ADA) and the ConAgra Foods Foundation found that 90% of Americans say they multitask while preparing meals, and 62% are too busy to even sit down and eat most or some of the time. The survey was conducted in honor of September National Food Safety Month.

The most common mistake made by multitasking cooks was unclean hands. Nearly a third of home cooks do not consistently wash their hands when multitasking while preparing food, the survey found. And 77% of drivers do not wash their hands after pumping gas.

Safe meat handling procedures are also compromised during multitasking, including undercooking meat and cross-contamination between raw meats and ready-to-eat foods. Poor refrigeration was also cited as a common food safety error, at least in the office. Nine out of ten respondents allowed perishable foods to sit out for as long as four hours before refrigeration or consumption.

A recipe for disaster on your kitchen counter April 13, 2004


Irradiation and Food Safety



Food safety errors abound in TV cooking shows, study says



Common Choking Hazards

The Fight BAC! campaign was developed by the Partnership for Food Safety Education (PFSE), in conjunction with the President's National Food Safety Initiative. PFSE was formed in 1997, is dedicated to educating the public about safe food handling to help reduce foodborne illness.


The campaign theme is: "It's Safe to Bite When the Temperature is Right!" The food thermometer campaign is an education program of the Food Safety and Inspection Service, USDA. For more information about "Thermy" and the food thermometer campaign, call the nationwide, toll-free USDA Meat and Poultry Hotline at 1-800-535-4555 (TTY: 1-800-256-7072). In addition, food safety information is available on the FSIS Web site.

You can't tell by looking. Use a food thermometer to be sure.

These days, food thermometers aren't just for your holiday roasts - they're for all cuts and sizes of meat and poultry, including hamburgers, chicken breasts, and pork chops. This campaign is a partnership of USDA and Michigan State University.

The Food Detectives Fight BAC! game gives kids a fun way to learn about foodborne illness. More and more, foodborne illness is making news headlines. According to the Center for Disease Control and Prevention (CDC), foodborne illnesses in the United States affect millions of people and cause thousands of deaths every year. The CDC says 300,000 people are hospitalized every year.


Food Safety at Home, School and When Eating Out USDA/Food Safety and Inspection Service The Chef and the Child Foundation FDA/Center for Food Safety & Applied Nutrition.


Food Safety Mobile The USDA Food Safety Mobile is grassroots education at its best. We're traveling the nation with food safety education, reaching millions of people right where they live.


Food Safety and Security: What Consumers Need to Know





Food Safety World Health Organization: Five Keys to Safer Food





You Can Keep it Safe




Safety Tips for Temporary Events



Chicken: Consumer's Guide: provides the latest cooking and handling tips, nutrition information, and much more!







Food Safety Publications


Summer Facts
Partnership for Food Safety Education

"Seven Super Steps for Safe Food In The Summertime" During the summer months, it is especially important to take extra precautions and practice safe food handling when preparing perishable foods such as meat, poultry, seafood and egg products. The warmer weather conditions may be ideal for outdoor picnics and barbecues but they also provide a perfect environment for bacteria and other pathogens in food to multiply rapidly and cause foodborne illness. Follow the suggestions below to Fight BAC! (foodborne bacteria) and reduce the risk of foodborne illness this summer.


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