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University of Wyoming Extension

 

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Farm to Table: The Food Safety Spectrum-- Consumers Its Time for the Facts cover

Farm to Table: The Food Safety Spectrum-- Consumers Its Time for the Facts

PDF

Publication #: B-1036
Date Published: 06/01/1996

Publication Author(s):
Amy Virden
Nancy Mather
Doug Hixon

Description:
Outbreaks of foodborne illness may cause consumers to question the safety of the United States food supply. The good news is that consumers can prevent most foodborne illnesses by using proper food-handling techniques. Farm to table: The food safety spectrum identifies the Hazard Analysis Critical Control Points (HACCP) recommendations for preparing and eating food. According to the authors, ""By identifying these critical control points and modifying food-handling behaviors, food handlers will decrease the chance of contamination and reduce conditions that promote bacterial growth."" This three-page bulletin gives additional steps to reduce food borne illness while shopping, storing food, defrosting, microwave cooking, and even eating out.


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University of Wyoming Extension

Department #3354

1000 E. University Ave.

Laramie, WY 82071

Phone: (307) 766-5124

Email: uwext@uwyo.edu

Find us on Facebook (Link opens a new window) Find us on Twitter (Link opens a new window) Find us on YouTube (Link opens a new window) Find us on Pinterest (Link opens a new window)

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