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- Safe Food Handling and Preparation - Food Safety and Inspection Service
Cook, clean, chill, and separate - these are the four vital rules for handling and preparing foods safely Use the collections of factsheets below to learn how to put these rules into practice when preparing, storing or cooking your favorite proteins
- Shelf-Stable Food Safety - Food Safety and Inspection Service
Foods that can be safely stored at room temperature, or “on the shelf,” are called “shelf stable ” These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not require refrigeration until after opening Not all canned goods are shelf stable
- Public Service Loan Forgiveness (PSLF) Program Fact Sheet
Congress created the Public Service Loan Forgiveness Program (PSLF) in 2007 to encourage individuals to enter and continue to work full time in public service jobs Under this program, borrowers may qualify for forgiveness of the remaining balance due on their eligible federal student loans after they have made 120 payments on those loans under certain repayment plans while employed full time
- Food Safety Brochures Publications - Food Safety and Inspection Service
Food Safety Brochures Publications Kitchen Companion: Your Safe Food Handbook USDA Inspection in Shared Spaces, including Commercial Kitchens Let Me Tell You How My Dad Got Sick Food Safety A Need-To-Know Guide for Those at Risk Food Safe Families Brochure (English and Spanish) Let’s Talk Turkey Brochure A Consumer’s Guide to Severe Storms and Hurricanes (English and Spanish) Food Safe
- Kitchen Companion: Your Safe Food Handbook
That’s what Kitchen Companion: Your Safe Food Handbook is all about This food safety handbook contains all the basic information you need to know about food safety: some old and some new and all in one place
- OHR FACT SHEET: NON-COMPETITIVE HIRING AUTHORITIES
Commonly Used Non-Competitive Hiring Authorities Eligibilities Reassignment or Transfer – Current federal employee eligible for non-competitive placement Employee previously held or currently holds a same grade or higher graded position on a permanent basis
- Beef From Farm to Table | Food Safety and Inspection Service
Over the past 100 years, Americans have been eating an average of 56 pounds of beef yearly About 33 million cattle are inspected yearly by USDA's Food Safety and Inspection Service In 2012, this translated into more than 54 5 pounds of beef per person In calls to the USDA Meat and Poultry Hotline, beef is the second food category (behind turkey) callers most ask about The following
- Listeria Monocytogenes - Food Safety and Inspection Service
Listeria Monocytogenes Listeriosis is a serious infection usually caused by eating food contaminated with the bacterium Listeria monocytogenes An estimated 1,600 people get listeriosis each year, and about 260 die The infection is most likely to sicken pregnant women and their newborns, adults aged 65 or older, and people with weakened immune systems FSIS Recalls and Public Health Alerts
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