USDA. NAL. Food Safety Research Information Office.
Collects, organizes, and disseminates resources to support the research community.
Food Safety
USDA. Food Safety and Inspection Service.
Offers fact sheets on topics including cross-contamination, microwave cooking, defrosting methods, cooking for large groups, and special populations such as diabetics.
Partnership for Food Safety Education.
Supplies fact sheets, reports, brochures, and other materials for health and food safety professionals to educate people about safe food handling and hygiene.
DHHS. Food and Drug Administration.
Presents current information about the major known agents that cause foodborne illness.
DHHS. Food and Drug Administration.
Provides food safety information and guidance for people who fall within an “at-risk” category for foodborne illness, such as older adults or pregnant women.
DHHS. Food and Drug Administration.
Lists guidelines and best practices to the consumer, organized by food group, method of preservation, and occasion (e.g., picnic).
U.S. Department of Agriculture; DHHS. Food Safety Inspection Service.
Offers tools for the consumer and retailer that teach basic safe food handling and prevention of foodborne illness.
DHHS. Centers for Disease Control and Prevention.
Collates resources on recent outbreaks of foodborne diseases and offers tools to report a suspected case.
U.S. Department of Health and Human Services.
Gives an overview of the most common food poisoning issues and best preventative measures.
The White House.
Contains materials generated by a presidential initiative to create a new, public health-focused approach to food safety based on three core principles: prioritizing prevention, strengthening surveillance and enforcement, and improving response and recovery.