Home Food Safety

Morgan Denhard, Amy Simonne, and Ricki McWilliams

M. Arick, K. Zamojski, and A. Simonne

This publication is the first in a series of documents to complement A Healthy Table Virtual Cooking School. The purpose is to educate the general public on how to safely prepare healthy meals at home. Written by M. Arick, K. Zamojski, and A. Simonne, and published by the UF/IFAS Department of Family, Youth and Community Sciences, November 2021.

Lucianna Grasso, Rachael Silverberg, George L. Baker, Renée M. Goodrich-Schneider, and Keith R. Schneider

A UF/IFAS numbered Fact Sheet. Published by Nutrition and Food Systems

Soohyoun Ahn, Jessica A. Lepper, Amarat H. Simonne, and Keith R. Schneider

While tailgating can be a great fun for family and friends, you need to make plans and take on-site precautions to keep your food safe during these events. Since refrigerators and running water are not always available for the events, you should familiarize yourself with the safe food handling practices for these outdoor events and plan ahead so you will be prepared with enough coolers/ice and all the tools you need to keep and cook your food safely. This fact sheet provides information on safe food practices for tailgating and other outdoor sporting events.

Soohyoun Ahn, Jessica A. Lepper, and Keith R. Schneider

A UF/IFAS numbered Fact Sheet for General Public audience(s). in support of UF/IFAS Extension program: Nutrition and Food Systems

Samantha Dicker, Razieh Sadat Mirmahdi, andNaim Montazeri

This EDIS publication offers insights for consumers on proper cooking of food to ensure optimal safety and quality. It reviews key concepts of cooking practices and explains how they can ensure the safety of the food product. Additionally, this publication provides resources for further recommendations on best cooking practices.

Ashley McLeod-Morin, Benjamin D. Anderson, Glenn Morris, C. Sanders, Colleen Larson, Ricky Telg, andAnnabel Henson

Bird flu is caused by the H5N1 subtype of influenza A virus. This publication aims to help consumers better understand bird flu and ways bird flu may impact consumable products, such as eggs or milk. Written by A. McLeod-Morin, B. D. Anderson, G. Morris, C. Sanders, C. Larson, R. Telg, and A. Henson, and published by the UF/IFAS Department of Animal Sciences, September 2025.

Morgan Dehnard, Amy Simonne, Gail P. A. Kauwell, andGail P. Kauwell

Current nutrition trends, such as the “raw food diet,” may lead consumers to believe that raw leafy vegetables are more nutritious than cooked vegetables, despite research showing that cooked vegetables make important nutritional contributions. This publication describes the nutrient retention and quality of cooked vegetables, explains why cooking vegetables is appropriate for consumers with food safety concerns, and provides tips for preparing cooked vegetables.