NF04-604 Barbecue Food Safety

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So, whether the snow is blowing or the sun is shining brightly, it\u27s imporant fo follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely

NF04-605 Smoking Meat and Poultry

Where there\u27s smoke, there\u27s well-flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry and turkey breasts. This slow cooking technique keeps them tender, too. Smoking is slowly cooking food indirectly in the presence of a fire. This can be done by using a smoker, which is an outdoor cooker especially designed for this purpose. Use these simple guidelines for smoking food safely

NF92-99 Emergency Food Safety

This NebFact offers suggestions for saving food after natural disasters

NF04-604 Barbecue Food Safety

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So, whether the snow is blowing or the sun is shining brightly, it\u27s imporant fo follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely

NF91-32 A Quick Consumer Guide to Safe Food Handling

This NebFact provides strategies to avoid foodborne illnesses

NF91-32 A Quick Consumer Guide to Safe Food Handling

This NebFact provides strategies to avoid foodborne illnesses

Food Safety Self Inspection Form

Food preparation issues such as records, reheating, cooking temperatures, cooling, holding times and temperatures, separation and segmentation, personnel and personal contact with foods are examined

EC05-473 Functional Foods

Just as consumers grew weary of hearing about the bombardment of foods that contain unhealthy, disease-causing components, researchers and nutrition educators have shifted their focus to the study and promotion of functional foods. Foods that have physiologically active components, which can improve one\u27s health and prevent disease beyond that of one\u27s essential daily nutritional requirements, are called functional foods. This Extension Circular defines functional foods. It reviews food label rules for functional foods, their physiologically active components, and their specific health benefits. Examples are provided of the advantages of whole food consumption compared to one isolated component. Key definitions are provided

Home Canning: Pressure Gauge Testing

Nebraska Cooperative Extension provides dial gauge testing for pressure canners as part of educational programs on safe home food preservation. Results of dial gauge testing, conducted in a multi-county area over 25 years, demonstrate the need for annual dial gauge testing for accuracy to produce safe home processed food. Gauge testing provides Extension educators a hook to position themselves as the local food safety experts

NF92-100 Food Safety Thermometer

This NebFact offers a food thermometer for food safety