Summer is coming!
You can reduce your risk of getting food-borne illnesses by following the Food Safety Guidelines, and by remembering that prevention of food-borne illnesses starts when you buy food, and continues when you store, prepare, cook and serve food at home.
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