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Food Safety for Transplant Recipients
Transplant recipients are more susceptible to foodborne illnesses. Learn the precautions this group can take to lower
the risk of contracting a foodborne illness.
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Running Time: 6:46 |
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Food Safety for Older Adults
Learn the food safety precautions that older adults should take to lower their risk of contracting foodborne illness.
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Running Time: 6:28 |
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Food Safety for People with Cancer
Learn the food safety precautions that people with cancer should take to lower their risk of contracting foodborne illness.
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Running Time: 6:31 |
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Food Safety for People with Diabetes
Learn the food safety precautions that people with diabetes should take to lower their risk of contracting foodborne illness.
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Running Time: 6:37 |
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Food Safety at the Super Bowl
Avoid food safety penalties at your Super Bowl gathering. The USDA Meat and Poultry Hotline lays out the game
plan to lower the risk you or your guests get sidelined by a foodborne illness.
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Running Time: 7:08 |
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Mail Order Food Safety
These handy tips will help you make sure that the foods you send or receive through the mail are safe to eat.
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Running Time: 8:20 |
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Safe Use of Slow Cookers
Planning ahead and using a slow cooker not only saves you time in the long run, it also saves you money since it
takes less electricity to use a slow cooker rather than an oven.
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Running Time: 6:45 |
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New Year's Be Food Safe Resolutions
Making out your list of New Year's resolutions? Protect yourself and your loved ones in 2009 with these 12 Be Food Safe resolutions.
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Running Time: 7:28 |
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Other Holiday Meats
Turkey isn't the only meat served during the holidays. The USDA Meat and Poultry Hotline gives tips on how to cook
other meats that may be part of your holiday meal.
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Running Time: 6:13 |
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Keeping Food Safe on the Buffet Table
The USDA Meat and Poultry Hotline offers guidance on keeping food for your holiday or party buffet safe to eat.
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Running Time: 7:16 |
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Holiday Eggnog
Eggnog is a delicious part of the holidays. These tips from the USDA Meat and Poultry Hotline
will keep you food safe when buying and preparing this traditional beverage.
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Running Time: 5:13 |
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Holiday Cooking
The USDA Meat & Poultry Hotline reminds us about the safe way to prepare holiday feasts.
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Running Time: 5:04 |
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Turkey Basics
This episode provides expert guidelines for safely storing, handling, and preparing your holiday turkey.
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Running Time: 4:24 |
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Let's Talk Turkey
This episode provides answers to questions on how to safely plan, select, thaw, and prepare a turkey.
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Running Time: 11:29 |
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Using Food Thermometers
Learn more about the different types of food thermometers and how to use them to make sure your food is cooked to a safe minimum internal temperature.
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Running Time: 8:03 |
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Introducing Ms. Elizabeth Johnson
Meet Elizabeth Johnson, USDA's new acting Under Secretary for food safety.
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Running Time: 5:54 |
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The Safe Use of Cutting Boards
Diane Van, manager of the USDA Meat and Poultry Hotline, provides tips on the safe use of cutting boards.
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Running Time: 5:15 |
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Halloween Food Safety
Diane Van, manager of the USDA Meat and Poultry Hotline, gives helpful pointers on having a food safe Halloween.
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Running Time: 5:00 |
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Taking the Mystery Out of Food Labels
This episode provides information on food labels and explains what they mean for food safety in the home.
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Running Time: 6:58 |
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Teens Talk About Food Safety: School Lunches and After School Snacks
Two high school teenagers participate in a lively dialog with the host on
how to Be Food Safe when preparing lunches for school and after school snacks.
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Running Time: 8:53 |
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Tailgating
In this episode, Robert Tuverson, Director of the Food Safety Education Staff at FSIS, tells you everything you need
to know to be food safe and avoid foodborne illness when having a tailgating event.
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Running Time: 4:15 |
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Food Recalls
This episode provides valuable information about recalls of meat, poultry or processed egg products. |
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Running Time: 5:22 |
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Food Safety for the At Risk Population
This episode presents practical information to help reduce the risk of foodborne illness for those who are at risk. |
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Running Time: 6:56 |
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Questions from the Hotline: Food Safety for College Students
In this episode, a specialist from the USDA Meat and Poultry Hotline answers an assortment of food safety questions called in by college students and their parents. |
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Running Time: 8:49 |
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Back to School Food Safety
In this episode, listen to a discussion about the Partnership for Food Safety's Back to School Food Safety Program. |
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Running Time: 6:18 |
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Filing a Consumer Complaint Part 2
In this episode learn about how a consumer complaint is processed and what outcome can be expected. |
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Running Time: 5:05 |
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Filing a Consumer Complaint Part 1
Learn what to do if you have a consumer complaint about meat, poultry, or processed egg products. |
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Running Time: 7:14 |
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Food Safety During Floods
In this episode learn what you need to do to keep your food safe during and after a flood. |
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Running Time: 8:35 |
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Safe Handling of Leftovers
This episode features a discussion on the safe handling, storage, and reheating of leftover
food.
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Running Time: 6:20 |
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Cooking for Family Gatherings
This episode presents helpful information on the selection, handling, and preparation
of meat and poultry products to reduce the risk of foodborne illness at family gatherings.
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Running Time: 5:56 |
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Barbecue and Grilling
This episode provides helpful guidelines for the safe handling, preparation, and cooking
of meat and poultry when barbecuing and grilling.
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Running Time: 4:45 |
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Be Food Safe: Chill
- Part 4
Part 4 in our series of be food safe handling messages, discusses the importance of chilling
and thawing food properly and checking that your refrigerator and freezer are at recommended
temperature settings to reduce the risk of foodborne illness.
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Running Time: 3:30 |
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Be Food Safe: Cook
- Part 3
Part 3 in our series of be food safe handling messages, discusses using a food thermometer
to safely prepare meat, poultry, and egg products to ensure that the food has reached
a safe minimum internal temperature.
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Running Time: 4:19 |
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Be Food Safe: Separate - Part 2
Part 2 in our series of be food safe handling messages, discusses the importance of keeping
raw foods separate from cooked food to prevent cross-contamination and help to eliminate
foodborne illness.
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Running Time: 4:07 |
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Be Food Safe: Clean - Part 1
In part 1 of our series of be food safe handling messages, learn the importance of keeping
everything that comes in contact with food clean.
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Running Time: 3:47 |
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Safe Storage of Food
This episode features a discussion on the safe storage of food which is essential in the
prevention of foodborne illness.
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Running Time: 5:18 |
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Food Safety During a Power Outage
Learn helpful tips on what you can do to keep your food safe during a power outage.
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Running Time: 5:29 |
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Questions from the Hotline: Spoilage Bacteria
This episode provides information on different types of spoilage bacteria that affect
food.
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Running Time: 5:41 |
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Is It Done Yet?
Learn about the Is It Done Yet? food safety education campaign to promote
the use of food thermometers when cooking meat and poultry.
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Running Time: 5:26 |
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Last Modified: March 4, 2009
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