Spring is coming!
When you’re shaking off the winter with spring cleaning, it’s a great time to target harmful bacteria that can lurk on kitchen surfaces and even in your refrigerator. Salmonella, Staphylococcus, E. coli and Listeria are just some of the bacteria that may be hanging out in your kitchen. While you can’t see or smell BAC! — short for bacteria– they are everywhere, and they especially like moist environments. A clean and dry kitchen helps Fight BAC!® and protect you and your family from food borne illness.
Safe Minimum Internal Temperature Chart
National Center for Home Food Preservation
USDA Food Safety and Inspection Service
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FSMA
Food Safety Modernization Act
Produce Safety
The FSMA Produce Safety rule was made final on January 26, 2016, and establishes science-based minimum standards for the safe growing, harvesting, packing, and holding of fruits and vegetables grown for human consumption.
For more complete information on all of the rules, go to FDA FSMA Regulations.
Preventive Controls for Human Foods – FSPCA
If you manufacture, process, pack, hold, and/or transport any other kinds of food for human or animal consumption, you may be subject to additional FSMA rules that cover those products or practices.
These may include the following rules:
Preventive Controls for Human Food Final Rule (PDF: 156KB)
Sanitary Transportation of Human and Animal Food Final Rule (PDF: 113KB).
Food Safety at WSU