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This website, provided by the U.S. Food and Drug Administration, Center for Food Safety and Applied Nutrition, offers information on foodborne illness, safe food preparation, eating safely away from home, storing food properly, and what those food labels really mean.
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The World Health Organization provides information on a wide variety of food safety issues along the entire food production chain, including public health hazards in food, standards for food safety.
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Authoritative information from the United States agency responsible for the safety and security of our food supply.
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The Iowa State University Extension has created the Food Safety Project, whose goal is to provide the public with the information they need to minimize their risk of foodborne illness.
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This consumer website provides home food safety statistics, information about foodborne illness, and tips on safe food handlng. The American Dietetic Association and ConAgra Foods Foundation have joined together to produce this website for consumers.
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The basics of how to buy safe food and keep it safe at home.
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Guidelines from the Food Safety and Inspection Service on how to determine if the perishable foods delivered to your home have been handled properly.
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If you think you or others became ill from eating the same food, please report this outbreak to your local (city or county) health department via this webpage from the Centers for Disease Control.
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This website contains a wide range of food safety fact sheets to help you answer such questions as, "does a change in color of meat indicate spoilage? If my milk has a sell by Feb. 14th date stamp, does that mean I can't drink it on Feb. 15th? Does freezer burn make my food unsafe?" Just about any question you might have about safe food handling can be answered through these brief fact sheets, compiled by the USDA's Food Safety and Inspection Service.
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Advice from the Food Safety and Inspection Service on the safe handling of take-Out and delivered foods.
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From the United States Environmental Protection Agency, recommendations for selecting and eating fish or shellfish and reducing exposure to the harmful effects of mercury.