#DYK? If the label on a leafy greens package says any of the following, you don’t need to wash the greens.
Ready-to-eat
Triple washed
No washing necessary
If the package does not say any of these on the label, you DO need to rinse the greens. https://bit.ly/3S6QQB3 Even grill masters can’t tell when meats are safely cooked just by looking at them. Use a food thermometer to be sure meats reach an internal temperature hot enough to kill germs. https://bit.ly/3SkoraW #FoodSafety Check for and follow local shellfish and fish advisories before eating any fish or shellfish you collect yourself. You can’t taste or smell algal and cyanobacterial toxins in fish or shellfish. https://bit.ly/3STxW0Y E. COLI OUTBREAK: At least 29 people sick from E. coli in Michigan & Ohio. If you have symptoms of E. coli, write down what you ate the week before you got sick, report your illness to health department, & answer questions about your illness if they call. https://bit.ly/3Ptzmwb The "smell test" doesn't tell you if food is safe to eat. Use this chart to know how long foods really last. It may not be as long as you think. These limits will help keep refrigerated food from spoiling or becoming dangerous to eat: https://go.usa.gov/xfnaP If you’re canning food at home, follow proper canning techniques and use the right equipment to protect yourself and others from botulism. https://bit.ly/3Sbh5pW
#FoodSafety Going on an end of summer road trip? Keep these tips in mind:
Keep cold foods cold with frozen gel packs & coolers
Keep raw meat wrapped separately from cooked food & fresh produce
Consider packing shelf-stable snacks like dried or canned foods
https://bit.ly/3zTaf1s Another great weekend for grilling! Prevent cross-contamination by using a CLEAN platter and utensils when taking food off the grill—NOT the same platter that held raw meat or poultry. Find more grilling tips: https://go.usa.gov/xuAH2 #FoodSafety Wash or scrub #fruits and #vegetables under running water – even if you don’t plan to eat the peel. Germs on the peel or skin can get inside fruits and vegetables when you cut them. 
https://bit.ly/3zEyYpW Heading to college soon and learning to cook for yourself? Follow these four steps to prevent food poisoning.
1. Clean 
2. Separate 
3. Cook 
4. Chill 
Learn more about food safety: https://bit.ly/3SdoeX4 Which came first: the chicken or the egg? For us, safety comes before both! Eggs are perishable, so they should be handled safely, refrigerated promptly, and cooked until both the yolk and white are firm. #FoodSafety
https://bit.ly/3oOs3Ep There’s nothing like the joy of cooking over a fire. In honor of #NationalCampfireDay, follow these tips to stay food safe:
Use a food thermometer
Use different plates for raw & cooked food
Clean grates & utensils after each use
See more: https://bit.ly/3BvuDXA Eating raw oysters can make you sick, so fully cook them before eating & only order fully cooked oysters at restaurants. Hot sauce, lemon juice, & alcohol don’t kill bacteria. https://bit.ly/3cQjVk7 #NationalOysterDay It’s the season for #hurricanes and summer storms. Make sure food safety is part of your preparedness plan! Start taking the necessary steps to prepare for possible emergencies → https://go.usa.gov/xwbba Don’t pack your child’s lunch in a brown paper bag. Perishable food will be unsafe by lunchtime. Use an insulated lunch bag & add a frozen gel pack or a frozen water bottle with the lunch to keep it cold. More tips: https://bit.ly/3Q1nP7Z #BacktoSchool Don’t spread germs when you cook. Use separate utensils for ready-to-eat food and for raw meat, chicken, seafood, and eggs. Wash utensils with hot, soapy water or dishwasher after each use. https://bit.ly/3cpRlpx #foodsafety 
