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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.
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.
This factsheet provides guidance to Extension agents on best practices when dealing with media like newspapers, magazines, or local news.
This factsheet provides guidance on how to ensure foods are safe when preparing large amounts for gatherings.
This factsheet describes how to safely thaw frozen foods.
