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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
	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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