To complete the safe food chart worksheet given in class, you will utilize the following links:
Ready to eat foods: (# 1-4)
http://www.ctahr.hawaii.edu/oc/freepubs/pdf/fst-14.pdf
Meat, Poultry and Seafood (#5)
http://www.fda.gov/Food/ResourcesForYou/StudentsTeachers/ScienceandTheFoodSupply/ucm216920.htm (look at blue bar to the right)
Meat, Poultry and Seafood (# 6, 8, 9)
http://www.fsis.usda.gov/fact_sheets/be_smart_keep_foods_apart/index.asp
Meat, Poultry and Seafood (# 10, 11, 12)
http://www.fsis.usda.gov/fact_sheets/Ground_Beef_and_Food_Safety/index.asp#7
Pork (# 13, 14)
http://www.fsis.usda.gov/fact_sheets/Pork_From_Farm_to_Table/index.asp
Poultry (# 15-16)
http://www.fsis.usda.gov/fact_sheets/chicken_from_farm_to_table/index.asp#16
Raw Fish and Shellfish (# 17, 18)
http://www.foodsafety.gov/keep/types/seafood/index.html (watch video)
Dairy and Raw Egg Egg Products (#19)
http://www.foodsafety.gov/keep/types/milk/index.html
Dairy and Raw Egg Products (#20-24)
http://www.fsis.usda.gov/fact_sheets/Focus_On_Shell_Eggs/index.asp#4
http://www.foodsafety.gov/keep/basics/mistakes/
http://www.fda.gov/Food/FoodSafety/Product-SpecificInformation/MilkSafety/ucm122062.htm
Fruit, Vegetables, and Juices (# 29-34)
http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm1142993
http://www.fda.gov/Food/ResourcesForYou/Consumers/ucm110526.htm
http://www.foodsafety.gov/keep/types/fruits/tipsfreshprodsafety.html
http://www.ctahr.hawaii.edu/oc/freepubs/pdf/fst-14.pdf
