Advertisement
YOU ARE HERE: HeraldMail HomeCollectionsFood Safety
IN THE NEWS

Food Safety

RELATED KEYWORDS:
NEWS
by Christine L. Moats | July 1, 2002
Health Q&A Q: What are some summer food safety tips I can follow when cooking or grilling outside? A: Heat fresh meat, fish or poultry to at least 160 degrees Fahrenheit. It should be served at 140 degrees F or higher. Cheese and milk-based products should be stored below 40 degrees. Wash your hands before and after preparing food, and before moving on to a new food. Bacteria grows between 40 and 140 degrees so keep hot foods hot and cold foods cold.
Advertisement
NEWS
by Lynn F. Little | May 29, 2002
Spring is here! Along with the many wonders of spring comes the dubious task of spring-cleaning. Whether you're spring-cleaning is a top to bottom thorough cleaning or just a light cleaning, be sure to include your kitchen cupboards, the refrigerator and the freezer. In cupboards and pantries: -- Organize your canned goods and other non-perishable foods so that the older products are in front. Check expiration and use-by dates and discard any food that has expired or is past its prime.
NEWS
by LYNN F. LITTLE | July 9, 2003
There's something special about packing a picnic and heading to the park or hills to enjoy being in the great outdoors. Whether your picnic is an elaborate gourmet affair or a simple packed lunch, the last thing you want to bring home with you is food poisoning. You expect to see ants and other bugs at picnics. While you can see ants and avoid them, it's not possible to see, taste or smell dangerous bacteria that may cause illness if food is mishandled. When planning a picnic or cookout, make a list of items to pack.
NEWS
July 28, 1998
SHEPHERDSTOWN, W.Va. - The Community and Technical College at Shepherd College will offer two Food and Drug Administration satellite training courses on food safety. Food Microbiological Control will be offered Tuesday, Aug. 11, to Thursday, Aug. 13, from 11:30 a.m. to 4 p.m. The objectives of the course include identifying hazards associated with food, proper control methods at food processing and retail levels and how to apply knowledge of hazards. Foodborne Epidemiological Investigations will be offered Monday, Nov. 16, to Thursday, Nov. 19, from 11:30 a.m. to 4 p.m. The objectives of the course include applying the principles and concepts of epidemiology to investigations, identifying the necessity for rapid response and improving surveillance methods by sharing information.
NEWS
February 15, 2000
In the spirit of "reuse or recycle," many of us feel good when we microwave leftovers in plastic margarine tubs we've saved and reuse our plastic grocery bags as food-storage containers. Both are ecologically sound practices. But are they safe food practices? cont. from lifestyle Not according to U.S. Department of Agriculture. Here's what experts with USDA's Meat and Poultry Hotline have to say about these and other food packaging questions consumers often ask. Question: Is it safe to heat foods in margarine tubs or cottage cheese containers in the microwave?
NEWS
October 5, 2009
Hagerstown Community College's Center for Continuing Education is offering a course for food service facility owners, managers and food handlers who need a comprehensive knowledge of food safety. The course will be offered Mondays, from 8:30 a.m. to 5:30 p.m., beginning Oct. 19, at HCC's Valley Mall Center. Course topics include proper methods of food preparation, the Hazard Analysis Critical Control Point concept of food safety, personal hygiene, proper cleaning and sanitizing of equipment and facilities, and guidelines for working with regulatory agencies.
NEWS
June 7, 2010
Hagerstown Community College's Center for Continuing Education is offering a course on food safety certification for food service facility owners, managers and food handlers. The two-day session will be offered June 14 and 21, from 8:30 a.m. to 5:30 p.m. each day, at HCC's Valley Mall Center. Course topics will include proper methods of food handling and preparation, the Hazard Analysis Critical Control Point concept of food safety, proper cleaning and sanitizing of equipment and facilities, guidelines for working with regulatory agencies, and personal hygiene.
NEWS
August 14, 2009
Book signing at Rouzerfest ROUZERVILLE, Pa. - Local author Robert L. Saunders will sign his latest book, "John Paul Jones: Finding the Forgotten Patriot," from 10 a.m. to 4 p.m. Saturday, Aug. 15, at Rouzerfest, Red Run Park, Pa. 16, east of Waynesboro. Interfaith family picnic The annual Interfaith Family Picnic will be from 1 to 4 p.m. Sunday, Aug. 16, at City Park, 501 Virginia Ave., Hagerstown. The picnic will be in the pavilion next to the concession stand.
NEWS
By KRISTY SMITH / 301-432-8615 | July 21, 2009
o Read more Kristy Smith columns at washingtoncountyliving.com Food safety program planned for Aug. 19 by Recycling Task Force Anyone involved with food preparation for family reunions, church dinners, community gatherings or concession stands will be interested in this program on food safety sponsored by the Boonsboro Recycling Task Force. Christopher Herrmann, an expert in food safety, will present an hourlong program titled, "Cooking for Groups - A Volunteer's Guide to Food Safety" from 7 to 8 p.m. Wednesday, Aug. 19, at the Boonsboro Community Center in Shafer Park.
NEWS
Lynn Little | August 20, 2013
Packing a lunch can save money, but that's not the only reason to do it. Involving your children in the process can help them learn about food, food safety, nutrition, health and basic kitchen skills.  Make packing lunch fun. Set aside “let's do lunch” family or one-on-one time. If time is typically tight in the morning, partially prepare lunch the night before. Plan a sandwich-making session on Sunday evening, wrap in plastic wrap, then in aluminum foil, freezer paper or bag and freeze a sandwich for each day of the week.  Sandwiches made with peanut butter, cream cheese, processed cheese, luncheon meats or salad mixtures such as tuna, chicken or ham prepared with a small amount of mayonnaise freeze well and can be frozen for one to two weeks.  Freezing will help protect a sandwich, food safety-wise.
The Herald-Mail Articles
|