Have you ever gotten sick from something you ate? It's not a pleasant experience, and for at-risk individuals the health consequences can be very serious. Consumers say they practice good food handling, but they actually make many mistakes. Fortunately, people can avoid getting sick or causing illness in others by following simple food handling practices.
|Food Allergies: Ask Before You Eat - That's the advice the New Jersey Department of Health and Senior Services and researchers at Rutgers are giving those with food allergies. This simple step could save their lives!|
|Food Safety Practices on New Jersey Farms - The New Jersey Department of Agriculture, in collaboration with the Rutgers New Jersey Agricultural Experiment Station, developed the first statewide third-party audit system in the country to help growers evaluate their operations for food safety.|
|Is It Done Yet? - You can't tell by looking. Use a food thermometer to be sure. Studies show that using a food thermometer is the only way to tell if harmful bacteria have been destroyed. The USDA revised its recommended cooking temperatures in May 2011.|
|How Food Safe Is Your Home Kitchen? - Food mishandling in home kitchens causes a significant amount of foodborne disease (food poisoning). The Home Kitchen Check-Up can help you identify how to reduce the risk for foodborne disease in your home kitchen.|
|Seafood Safety - Lately, headlines have been full of information about seafood, from new advisories, to the benefits of Omega-3 fatty acids. This website is intended to help consumers make the best personal decision about integrating seafood into their diet.|
Contact your local Family and Community Health Sciences (FCHS) professional in your Rutgers Cooperative Extension county office (part of the New Jersey Agricultural Experiment Station) for more information on how to schedule a program for a group or find out where in the community it's being offered. Workshop topics include:
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