• Microbiological Hazards
 • Chemical Hazards
 • Physical Hazards
 • Other Curriculm for Non-profit Groups
 • Other Videos
 • Regulatory Contacts
 • Penn State Cooperative Extension County Offices
 • Checklists, Recordkeeping Charts
 • Foodborne Illness Statistics
 • Food Safety Hotlines
 • Additional Training Materials

New: Safe Handling Instructions label
Food Safety Labels
Title: Safe Handling Instructions Label for Take-Out Foods
Author: The Pennsylvania State University
Printing: Labels are designed to be printed on Avery 5163 shipping labels.

 • Microbiological Hazards

The Bad Bug Book

This handbook provides basic facts regarding foodborne pathogenic microorganisms and natural toxins. It brings together in one place information from the Food & Drug Administration, the Centers for Disease Control & Prevention, the USDA Food Safety Inspection Service, and the National Institutes of Health.
http://vm.cfsan.fda.gov/~mow/intro.html

 • Chemical Hazards

Chemical Hazards from the Joint Institute for Food Safety and Applied Nutrition
http://www.foodriskclearinghouse.umd.edu/chemical_hazard.cfm

FDA Pesticides, Metals, Chemical Contaminants & Natural Toxins
http://vm.cfsan.fda.gov/~lrd/pestadd.html

Pesticides, Antimicrobials, Heavy Metals, & Chemical Contaminants
http://www.foodsafety.gov/~fsg/contam.html

 • Physical Hazards

Physical Hazards from the University of Nebraska Cooperative Extension Service
http://foodsafety.unl.edu/haccp/start/physical.html

 • Other Curricula for Non-profit Groups

Cooking for Groups: A Volunteer's Guide to Food Safety

The Foodborne Illness Education Information Center lists the following curricula for a "volunteer" audience
Please access the Foodborne Illness Education Information Center directly for other food safety curricula -

Guidelines for Food Distribution Centers

Serve Food Safely: A Volunteer Training System

Tutorial for Prepared and Perishable Food Rescue Programs

Soup Up Food Safety in Your Kitchen

Reducing Foodborne Illness Risk at Fairs, Festivals, Catered Events

Safe Aid - A Food Safety Training Program for Food Banks

Safe Food Handling for Occasional Quantity Cooks

Keep Food Safe: We Wish You Well

STRETCH Safety Training, Resources, and Education to Combat Hunger

Ken McKan the Food Safety Man

Food, Fundraising and You

Looking for a Safe Harbor: Manual for Volunteer Foodservice Workers

Food Safety for Fundraisers

 • Other Videos

The Foodborne Illness Education Information Center lists the following videos for a "volunteer" audience:
Please access the Foodborne Illness Education Information Center directly for other food safety curricula and video listings -

Serve Food Safely: A Volunteer Training System

Tutorial for Prepared and Perishable Food Rescue Programs

Food Safety for Cooking Demos

Safe Food Handling for Occasional Quantity Cooks

Ken McKan the Food Safety Man

Safe Food for the Hungry-- Videoteleconference Workshop

Safe Food for the Hungry II-- Videoteleconference Workshop

Temporary Food Stands: Short Times, Fast Service and Safe Foods

Getting It Right- Kitchen Practices for Senior Meal Service

Looking for a Safe Harbor: Manual for Volunteer Foodservice Workers

Food Safety for Fundraisers

 • Regulatory Contacts

Pennsylvania Department of Agriculture regional offices
http://www.agriculture.state.pa.us/agriculture/cwp/view.asp?a=3&q=127151

Pennsylvania Department of Heatlh district offices
http://webserver.health.state.pa.us/health/cwp/view.asp?a=191&q=203689

 • Penn State Cooperative Extension County Offices
     http://www.extension.psu.edu/extmap.html

 • Checklists, Recordkeeping Charts

HACCP-Based Standard Operating Procedures (SOPs)
http://sop.nfsmi.org/HACCPBasedSOPs.php

 • Foodborne Illness Statistics

Food –Related Illness and Death in the United States – CDC publication, September 1999
http://www.cdc.gov/ncidod/EID/vol5no5/mead.htm

Surveillance for Foodborne Disease Outbreaks—
United States, 1993-1997--
http://www.cdc.gov/mmwr/preview/mmwrhtml/ss4901a1.htm
United States, 1988-1992--
http://www.cdc.gov/epo/mmwr/preview/mmwrhtml/00044241.htm
United States, 1983-1987--
http://www.cdc.gov/epo/mmwr/preview/mmwrhtml/00001597.htm

FoodNet - A foodborne illness surveillance program sponsored by the Centers for Disease Control
http://www.cdc.gov/ncidod/dbmd/foodnet/

 • Food Safety Hotlines

USDA Meat and Poultry Hotline
http://www.fsis.usda.gov/Food_Safety_Education/USDA_Meat_&_Poultry_Hotline/index.asp
This toll-free telephone service, which began July 1, 1985, helps prevent foodborne illness specifically by answering questions about the safe storage, handling, and preparation of meat, poultry, and egg products. The Hotline is staffed by food safety specialists with backgrounds in home economics, nutrition, and food technology.
You may speak with a food safety specialist -- in English or Spanish -- from 10:00 a.m. to 4:00 p.m. Eastern time on weekdays year round. An extensive menu of recorded food safety messages may be heard 24 hours a day. Dial the nationwide toll-free number, 1-800-535-4555. The toll-free number for the hearing impaired (TTY) is 1-800-256-7072.

(The Hotline is closed on Federal government holidays, with the exception of Thanksgiving Day. Hours of operation on Thanksgiving are 8:00 a.m. to 2:00 p.m., Eastern Time.)

FDA Food Safety Information Hotline,
1-888-SAFEFOOD (1-888-723-3366) 24 hr
Can answer questions about safe handling of seafood, fruits and vegetables, as well as rules that govern food safety in restaurants and grocery stores.

 • Additional Training Materials

Gateway to Government Food Safety Information
http://www.foodsafety.gov

Penn State University Food Safety Website
http://foodsafety.cas.psu.edu

Food Safety Educational Materials for food service workers
http://www.foodsafety.gov/~dms/hp2010ed.html

Food Safety Educational Materials for child care providers
http://foodsafety.nal.usda.gov/fsic/fseddb/fseddbexcerpts.php?Focus=Childcare

Food Safety Educational Materials in languages other than English
http://www.foodsafety.gov/~fsg/fsglang.html

Title: Foodservice Food Safety Posters
http://foodsafety.cas.psu.edu/tools_poster-FS.html
Author: Penn State University
Summary: Four food safety posters that emphasize the importance of handwashing, preventing cross-contamination, controlling food temperatures, and cooling foods quickly

Ordering information:
Size: 8 1/2"x14"
Cost: Free
PSU College of Agriculture Publication Office
Telephone: (814) 865-6713
or toll free: (877) 345-0691
Fax: (814) 863-556

Poster Title:	English Version (order code):	Spanish Version (order code):	Chinese Version (order code):
Wash Hands After	UK061	UK092	UK099
Prevent Cross-contamination	UK062	UK091	UK098
Control Food Temperatures	UK063	UK090	UK097
Cool Foods Quickly	UK064	UK089	UK096

Food Safety Poster: Clean and Sanitize 8.5 x 11 inch poster gives steps for properly cleaning and sanitizing equipment, containers, utensils, and food-contact surfaces. Note: Available only in PDF; not available in hard copy from the Publications Distribution Center. Click on image to view and save PDF file to your computer ---> Catalog Number: XK0001
Food Safety Poster: Control Food Temperatures--Cooling and Refrigeration 8.5 x 11 inch poster provides recommended steps for safely cooling foods. Note: Available in PDF only; not available in hard copy from the Publications Distribution Center. Click on image to view and save PDF file to your computer ---> Catalog Number: XK0001
Food Safety Poster: Control Food Temperatures--Heating 8.5 x 11 poster explains how to cook food to its proper internal temperature. Note: Available in PDF only; not available in hard copy from the Publications Distribution Center. Click on image to view and save PDF file to your computer ---> Catalog Number: XK0003
Food Safety Poster: Prevent Cross-Contamination 8.5 x 11 poster provides steps for avoiding cross-contamination. Note: Available in PDF only; not available in hard copy from the Publications Distribution Center. Click on image to view and save PDF file to your computer ---> Catalog Number: XK0004
Food Safety Poster: Keep Hands Clean 8.5 x 11 inch poster explains how and when food handlers should wash their hands. Note: Available in PDF only; not available in hard copy from the Publications Distribution Center. Click on image to view and save PDF file to your computer ---> Catalog Number: XK0005

Glitterbug kits:

Glitter Bug
Brevis Corp.
1 800 383 3377
www.brevis.com