Risk Services
Food safety resources
At risk populations
Egg products preparation
Food thermometers
- Food Thermometers Are Key to Food Safety (pdf)
- Is it Done Yet? (pdf)
- Proper Thermometer Placement (pdf)
Foodborne illness and disease
- Foodborne Illness Peaks in Summer - Why? (pdf)
- Foodborne Illness: What Consumers Need to Know (pdf)
- Frozen, Fully-Cooked Products & Botulism - Food Safety Advisory (pdf)
General food safety
- Barbecue and Food Safety (pdf)
- Basics for Handling Food Safely (pdf)
- Be Safe – Don't Cross-Contaminate (pdf)
- The Big Thaw - Safe Defrosting Methods for Consumers (pdf)
- Cooking Safely in the Microwave Oven (pdf)
- Cutting Boards and Food Safety (pdf)
- Food Product Dating (pdf)
- Food Safety Tips for College Students (pdf)
- Freezing and Food Safety (pdf)
- Handling Food Safely on the Road (pdf)
- How Temperatures Affect Food (pdf)
- Keeping "Bag" Lunches Safe (pdf)
- Kitchen Companion: Your Safe Food Handbook (pdf)
- Microwave Ovens and Food Safety (pdf)
- Molds On Food: Are They Dangerous? (pdf)
- Refrigeration and Food Safety (pdf)
- Safe Handling of Take-Out Foods (pdf)
- Slow Cookers and Food Safety (pdf)
- Smoking Meat and Poultry (pdf)
- Washing Food: Does it Promote Food Safety? (pdf)
Meat preparation
Potluck/cooking for groups
- Keep Food Safety at Community Potlucks – NDSU (pdf)
- 7 Food Safety Steps for Successful Community Meals (pdf)
- Cooking for Groups - A Volunteer's Guide to Food Safety (pdf)
Poultry preparation
- The Color of Meat and Poultry (pdf)
- Duck and Goose from Farm to Table (pdf)
- Focus On: Chicken (pdf)
- Giblets and Food Safety (pdf)
- Ground Poultry and Food Safety (pdf)
- Hock Locks and Other Accoutrements (pdf)
- Poultry: Basting, Brining, and Marinating (pdf)
- Turduckens Require Safe Food Handling (pdf)
- Turkey