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Seasonally Spotlighted Topics

Seasonal food safety information for consumers that have been previously highlighted.

January

	Food Thermometers: How to Choose and Use One Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria.
	Refrigerator and Freezer Storage Chart This chart gives short, conservative storage times to protect you from food spoilage (what you risk in long refrigeration) and from taste loss (what happens when food is left too long in the freezer).

February

	Prevent Cross- Contamination Preventing cross-contamination is a key factor in preventing foodborne illness.
	Slow Cooker Safety A safe slow cooker, cooks slow enough for unattended cooking, yet fast enough to keep food out of the bacterial danger zone.

March

	Coloring Eggs Follow these food safety tips for coloring eggs and hiding them for an egg hunt.
	Egg Safety Eggs can be a part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. To be safe, they must be properly refrigerated and cooked.
	Chicks and Ducklings: Salmonella Those cute little chicks and ducklings can be a great attraction for children this time of year, but they can also be a source of illness, so it's important for those who handle them to take steps to prevent infection.

April

	Home Made Ice Cream Food safety tips for making and eating home made ice cream.
	Hand Hygiene: Wash Your Hands! Hand hygiene is a term used to cover both hand washing using soap and water and cleaning hands with waterless or alcohol-based hand sanitizers.

May

	Keeping Food Safe During Buffets or Picnics Buffets or picnics can be a means to transmit disease among your guests if care is not taken in how the food is handled.
	Food Safety Outdoors General rules for outdoor food safety.

June

	Preventing Illness Associated with Animal Contact How to stay healthy around household pets, petting zoos and fairs.
	Grilling and BBQ Food Safety Grilling can be a means to transmit disease if care is not taken in how the food is handled.

July

	Food Safety for Summertime The number of people who get sick from food poisoning goes up in the summer. Be sure you and your family aren't among them.
	Waterborne Illness Waterborne illness is caused by recreational or drinking water contaminated by disease-causing microbes or pathogens. Of note, many waterborne pathogens can also be acquired by consuming contaminated food or beverages, from contact with animals or their environment, or through person-to-person spread.
	Safe Grilling Fact sheet about handling food safely when grilling.

August

Home Canning Information on canning and other food preservation methods, food safety when preserving foods, and selling home-canned foods.

September

	Packing Safe Lunches and Leftovers Perishable foods can cause illness when mishandled. Proper handling of the food and the leftovers is essential to ensure the food is safe for you to eat, get great tips for packing a meal for work or school and keeping it safe to prevent the risk of foodborne illness.
	Make Handwashing a Healthy Habit Thorough hand washing can help prevent disease.
	Reporting Suspected Foodborne Illness Please call the Minnesota Department of Health if you suspect you have a foodborne or waterborne illness. MDH will relay the necessary information to the appropriate local health authorities.

October

	Norovirus Fact sheet that answers common questions about norovirus.
	Foodworker Illness Awareness Workers who prepare food while experiencing diarrhea and/or vomiting are frequently linked to foodborne illness outbreaks in restaurants and other retail food outlets. As a food manager or worker you have a responsibility to protect yourself and your guests from foodborne illness.

November

	Turkey: Safe Thawing and Cooking Food safety tips for handling, thawing, roasting, storing, and reheating turkey.
	Preventing Foodborne Illness There is a lot you can do to handle and prepare your food safely. Learn what you can do to prepare, serve and store food safely.
	Wild Game Meat

December

	Cooking for Groups Consumer information about preparing and serving food for large groups. Information to help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings.
	Norovirus Infection Noroviruses are members of a group of viruses called caliciviruses also known previously as “Norwalk-like viruses.” Learn more about Norovirus, how to minimize your risk of acquiring norovirus infection, required reporting information, clinical features, laboratory diagnosis, treatment and more.
	Use Proper Cooking Temperatures to Ensure Safe Food

See also> Food Safety Factsheets for Businesses: Food Code Fact Sheets