This section of FOODSAFETY.ORG provides a wealth of information from reputable source about food safety for consumers – from basic food handling principles to what to do in the event of disasters and new food technologies. Also, this section points you to places in your community where you can seek additional information.
Note – If you compare food-handling information in this section with that for businesses, you may notice some differences. In many countries, food safety recommendations (such as cooking temperatures) recommended by health authorities are more conservative for consumers than for commercial operators. For example, the USDA recommends that consumers leave potentially hazardous foods no longer than 2 hours in the danger zone, versus a recommendation of 4 hours for commercial operations. Although the reason for this is not always clear, there is an implied assumption that consumers are less careful than commercial food handlers.
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