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  • good-manufacturing-practice

    I would like to get Videos on GMP training.

  • Safe storage of shelf-stable non-dairy milks

    Hello, I’m leading a project to offer information on the length of safe storage guidelines for foods that we receive donations to our food bank. In particular, our seeking guidance on the length of time of shelf-stable varieties of non-dairy kinds of milk – UHT – soy, almond, oat, and now coconut – would be. Product dates are confusing as they often are for purposes of inventory management and quality vs food safety. Our food banks often receive food products that are very close or just past product dates and we often have to educate our recipients they are safe to consume. I’m seeking guidance and resources. USDA sites/gov site is limited.

  • norovirus

  • canning-homemade-salsa

    This is a compound question as I am very green to canning? If you are making homemade salsa that you plan to can, can it be done as long as the overall PH of the salsa is below 4.6? Also, does the mixture absolutely have to be cooked before cooking? And finally, can I make my own recipe, without having to follow someone else\’s, I haven\’t been able to find basic information concerning salsa canning without coming across specific recipes.

  • beef-stew-not

    I bought a new slow cooker which was defective.  I left all the ingredients for beef stew in it for 9 hours at cool room temperature (64 degrees ish.)  I then refrigerated the crock over night and cooked it in a traditional oven the next day.  Is it safe to eat? (Meat was seared before putting in crock pot.)  

  • how-do-i-safely-thaw-food

    Dear Mark, I am in desperate need of advice. I need to know how to properly thaw food and the steps I must take to properly thaw any food safely. Thank you very much, Mark.