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Browse by Series: For Safety's Sake
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Measuring the Heat

By: Sally McNeill R.D. , L.D.N. For Safety's Sake

Temperature control is essential to food safety, and a thermometer is integral to temperature control. Every food handler should know how to use and calibrate a thermometer. This fact sheet will help you select, use, and calibrate several food service thermometers.

Pickle and Pickle Product Problems

By: Judy Henderson, Rose Massey, Lillie Tunstall, Carrie Thompson For Safety's Sake

This guide lists the problems that can arise in making sweet gherkin pickles and describes how to prevent them by taking precautions during each step in the process, from preparing the cucumbers to making the brine and packing the pickles.

Thawing Food Safely

By: Alice Pettitt For Safety's Sake

This factsheet describes how to safely thaw frozen foods.

Food Safety Tips for Large Gatherings

For Safety's Sake

This factsheet provides guidance on how to ensure foods are safe when preparing large amounts for gatherings.

Cool Hot Foods

By: Sandra Woodard For Safety's Sake

Instructions for safely handling cooled hot foods.

Meeting the Press: An Agent's Guide to Media Relations

By: Celia Beauchamp M.S., R.D., LDN For Safety's Sake

This factsheet provides guidance to Extension agents on best practices when dealing with media like newspapers, magazines, or local news.