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Resources - Food Safety
Posters
Defuse Food Poisoning
Don't Give Bugs a Free Ride
Evaluating the Safety of Foods
Guidelines for Evaluating Bagged and Sacked Food Containers
Guidelines for Evaluating Boxed and Dry Packaged Containers
Guidelines for Evaluating Canned Food Containers
Guidelines for Evaluating Glass Food Containers
Guidelines for Storing Refrigerated Foods
Guidelines for Storing Shelf Stable Foods
Guidelines for Storing Frozen Foods
HACCP
Handwashing Fact Sheet
Inspection of Retorted Pouches
Keep It Cold, Keep It Hot, Keep It Clean
Most Wanted: Clostridium perfringens
Most Wanted: E.Coli
Most Wanted: Salmonella
Most Wanted: Staphylococcus aureus
Put the Breaks on Food Poisoning
Serious Can Defects Fact Sheet
Serious Jar Defects Fact Sheet
When in Doubt Throw it Out
Additional Resource Materials
Critical Container Defects Fact Sheet
Dates on Food Packages: What Do They Mean?
Donated Food Checklist
FoodSafety.gov
Food Thermometer Fact Sheet.doc
How Long Can I Keep It?
Maintaining Safe Storage Temperatures.doc
Perishable Food Decision Tables
Safe Cooking Temperature Chart.doc
What Causes Foodborne Illness?
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Attention Food Pantry Organizations
You can now add and update your organization / site information, please
create account
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Email:
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Good news! The newsletter will now be offered bi-monthly with a supplemental insert included in every other newsletter. Please distribute or copy these resources freely and explore our other resources such as
food safety education
and
TEFAP information
.
The current and future newsletters for Indiana's Emergency Food Resource Network will no longer be published in hardcopy but are
available for viewing
and printing online. You may also receive the newsletter electronically via e-mail. To be added to the electronic mailing list, and for all other organizational updates, please send your requests to:
brapp@purdue.edu
.