Frequently Asked Questions

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• Labeling & Nutrition: Food Labeling and Nutrition Overview

• How Safe is Safe? (Cooperative Extension Service, Minnesota)

• Reporting Food Problems (FSIS)

• Disaster Assistance
  • What Consumers Need to Know About Food and Water Safety During Hurricanes, Power Outages, and Floods (FDA)
  • Flood Waters (FSIS)
  • Food Safety after a Fire (Cooperative Extension Service, Mississippi)
  • Food Safety after a Flood (Cooperative Extension Service, Mississippi)
  • Freezer Stopped Working (Cooperative Extension Service, Mississippi)
  • Power Outages; Keeping Food Safe During An Emergency (FSIS)
  • Protecting Foods from Power Failures (Department of Public Health, Seattle-King County, Washington)
• Eggs & Dairy
  • All About Shell Eggs (FSIS)
  • Egg Products and Food Safety (FSIS)
  • Egg Questions and Answers (Benton-Franklin Health District, Washington)
  • Handling Eggs and Egg Dishes (Cooperative Extension Service, Mississippi)
  • Incompletely Cooked Eggs (Cooperative Extension Service, Mississippi)
  • Visiting a Dairy (Cooperative Extension Service, Mississippi)
• Food Additives
  • Additives in Meat and Poultry Products (FSIS)
  • Food and Color Additives (FDA)
• Food Preparation and Storage
  • Bulging Cans (Cooperative Extension Service, Mississippi)
  • Canning (Cooperative Extension Service, North Dakota)
  • Baby Food (Cooperative Extension Service, Mississippi)
    • Baby Bottles
    • Baby Food Jars
    • Baby Feeding
    • Breast Milk
    • Microwaving
    • Storing Formula
  • Cookie Dough (Cooperative Extension Service, Mississippi)
  • Cookware and Equipment (FSIS)
  • Cutting Board Safety (Cooperative Extension Service, Mississippi)
  • Defrosting (Cooperative Extension Service, Mississippi)
  • Disposing Waste in the Kitchen (Cooperative Extension Service, North Dakota)
  • Doneness Versus Safety (FSIS)
  • Freezing and Food Safety (FSIS)
  • Freezing Food (Cooperative Extension Service, North Dakota)
  • Food Preparation (FDA)
  • Food Storage (Cooperative Extension Service, North Dakota)
  • Food Storage, Preparation and Handling (FSIS)
  • Food Thermometer Education Campaign (Thermy^TM) (FSIS)
  • Leftovers (Cooperative Extension Service, Mississippi)
  • Microwaving (Cooperative Extension Service, Mississippi)
    • Cooking
    • Defrosting
    • Utensils
  • Refrigeration (Cooperative Extension Service, Mississippi)
  • Slow Cooker Safety (FSIS)
  • Washing Food (FSIS)
  • Washing Hands (Cooperative Extension Service, Mississippi)

Foodborne Illness and Infection

• Avian Influenza (FDA)
• Bacteria and Spoilage (FSIS)
• Foodborne Illness (FDA)
• Foodborne Infections (CDC)
• Botulism (CDC)
• BSE (Bovine Spongiform Encephalopathy) & vCJD (Variant Creutzfeldt-Jakob Disease) (CDC)
• BSE (CFSAN)
• Campylobacter (CDC)
• Cholera (CDC)
• Escherichia coli O157:H7 (CDC)
• Listeriosis (CDC)
• Salmonella enteritidis (CDC)
• Shigella/Shigellosis (CDC)
• Typhoid (CDC)
• Vibrio vulnificus (CDC)

 

Additional FAQ Resources

• Fruits and Vegetables
  • Fruits (Cooperative Extension Service, North Dakota)
  • Jams and Jellies (Cooperative Extension Service, North Dakota)
  • Pickles and Relishes (Cooperative Extension Service, North Dakota)
  • Produce (Rhode Island Cooperative Extension)
  • Vegetables (Cooperative Extension Service, North Dakota)
• Meat
  • Beef (FSIS)
  • Bison (FSIS)
  • Corned Beef (FSIS)
  • Fresh Pork (FSIS)
  • Ground Beef (FSIS)
  • Ham (FSIS)
  • Hot Dogs (FSIS)
  • Irradiation (FSIS)
  • Lamb (FSIS)
  • Meat and Poultry Hotline & Inspections
  • Meat Packaging Materials (FSIS)
  • Meat and Poultry Labeling Terms (FSIS)
  • Natural Flavorings on Meat and Poultry Labels (FSIS)
  • Veal (FSIS)
• Poultry
  • Duck and Goose (FSIS)
  • Fresh Poultry (FSIS)
  • Giblets (FSIS)
  • Ground Poultry (FSIS)
  • Is Pink Turkey Safe? (FSIS)
  • Turkey (FSIS)
  • Is there a risk for becoming infected with avian influenza by eating poultry? (PandemicFlu.gov)
• Seafood
  • Fish (USA.gov)
  • Seafood (FDA)
  • Transgenic Fish (FDA)
  • Marine Toxins (CDC)
  • Methylmercury: What You Need to Know About Mercury in Fish and Shellfish (DHHS/EPA)
• Other Topics
  • At-Risk Groups(USA.gov)
  • Biotechnology (USDA)
  • Biotechnology (NBII)
  • Bringing Food into the U.S. (fruit, cheese, meat, etc) (U.S. Customs)
  • Child's Class Field Trip (Cooperative Extension Service, Mississippi)
  • Day Care (Cooperative Extension Service, Mississippi)
    • Diaper Changing
    • Spread of Germs
  • Dietary Supplements (FDA)
  • Dioxins (HHS/USDA/DVA/EPA/DOD/Dept. of State/EOP)
  • Farm-Raised Game (FSIS)
  • Food Allergies (Cooperative Extension Service, North Dakota)
  • Food Irradiation (CDC)
  • Food Product Dating (FSIS)
  • Food Safety and Terrorism
    • Food Supply (FDA)
    • Water Supply (EPA)
  • Ground Water & Drinking Water (EPA)
  • Jerky (FSIS)
  • Kitchen Counters & Drains (Cooperative Extension Service, Mississippi)
    • Cleaning Counters
    • Sanitizing Drains
  • Persons with AIDS (FSIS)
  • Pesticides (EPA)
  • Pregnancy (Cooperative Extension Service, Mississippi)
  • Product Recalls (FSIS)
  • Ratites (Emu, Ostrich and Rhea) (FSIS)
  • Recalls (FSIS)
  • Restaurant Complaints (USA.gov)
  • Sending Store Bought Foods as Gifts into the USA (USA.gov)
  • Seniors and Food Safety (FDA)

  FAQ's for Business and Industry

  • Making Food Products at Home for Sale (Department of Public Health, California)
  • Developing a Food Business (Cooperative Extension Service, North Carolina)
  • FDA Requirements of Food Manufacturers (FDA)
  • Food Establishment Inspections (Fairfax Department of Health, Virginia)
  • Handwashing & Glove Use for Food Workers (Department of Health, New York)
  • Hepatitis A and Food Service Workers (Department of Health, NY)
  • Importing Food Products for Resale (USA.gov)