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Posts tagged: Food Safety

How to NOT Give Your Office Food Poisoning at the Holiday Party

Most offices host some sort of get-together this time of year and you may be asked to bring a dish. If you’re not bringing food to the office, you may be bringing something to another get-together with family or friends. Follow these tips to be sure your diners remember your nice contribution, instead of a naughty case of food poisoning. Read more »

The Other Holiday Shopping: Grocery Shopping

During the holiday season, it seems that all we do is shop, shop, shop. While not paying attention when you purchase holiday gifts places your wallet at risk, not paying attention when you purchase groceries can place your health at risk.

If you don’t take certain safety steps while grocery shopping, you can risk food poisoning. Grocery shopping is where safe food handling should start, by following these recommendations you can make sure the food you bring home is safe. Read more »

Turkey Tips Step 4: Loving Your Leftovers

It’s over.

All of your guests have scraped their Thanksgiving dinner plates clean and have migrated from the dinner table to the couch.

While you may want to immediately relax and celebrate after preparing a successful meal, it’s important that you first refrigerate any leftovers within two hours. Prompt storage can prevent pathogenic bacteria that cause foodborne illness from growing on your leftovers. These bacteria can’t be smelled or tasted. Read more »

Turkey Tips Step 3: Let’s (Finally) Get Cooking

Drawing of fully cooked Thanksgiving turkey set on the dinner table.

It’s here. You’ve been planning for this since the moment you packed away your summer flip-flops – Thanksgiving Day. After safely handling and preparing your turkey, you’ve got hungry guests headed your way expecting a grand feast, so it’s time to start cooking. Read more »

Streamlined Approach for Including a “Non-Genetically Engineered” Statement on Certified Organic Meat and Poultry Products

This is the twenty-first installment of the Organic 101 series that explores different aspects of the USDA organic regulations.

Organic meat and poultry producers can now use a streamlined process to get approval for labels verifying that their products do not include genetically engineered (GE) ingredients.

USDA’s Food Safety and Inspection Service (FSIS) released new procedures for including a “non-genetically engineered” statement on the label of organic meat and poultry products.  This is consistent with organic regulations, which have always prohibited the use of GE in all organic products.  Now, with the new process, it will be easier for certified organic entities to add these claims to existing FSIS-approved products, speeding up the label review process. Read more »

USDA Committee Gives Produce Industry a Powerful Voice

The USDA Fruit and Vegetable Industry Advisory Committee had its first meeting Sept. 29-30 in Crystal City, Va. USDA Photo Courtesy of Bob Nichols.

The USDA Fruit and Vegetable Industry Advisory Committee had its first meeting Sept. 29-30 in Crystal City, Va. USDA Photo Courtesy of Bob Nichols.

The fall harvest is upon us, and people all over the world are enjoying the abundance of quality fruits, vegetables and other specialty crops.  The specialty crop industry is important to USDA and plays a crucial role in the country’s economy, generating $65 billion in sales and creating more than 900,000 jobs. We recently met with the leaders of this key sector during last week’s session of the USDA Fruit and Vegetable Industry Advisory Committee (FVIAC).

As part of our mission to facilitate the efficient and fair marketing of U.S. agricultural products, my agency – USDA’s Agricultural Marketing Service (AMS) – oversees the FVIAC, which meets approximately twice a year to develop recommendations on how USDA can better support the fruit and vegetable industry. Read more »