Stay-at-Home/Eat-at-Home Tip #3: Websites You Can Trust

This graphic, from Wikipedia, makes food safety look kind of scary. It’s not, really — once you know the basics. The websites I offer here do a good job of boiling it all down for you.

Quite possibly, the least glamorous thing in the food world to write about is food safety. And yet, I’ve spent a lot of time writing about this topic in my work as a food writer — such assignments are part of my “bread-and-butter” gigs (the ones that help keep the lights on, that is!).

As you continue to prep meals at home, using up what’s in your fridge, freezer and pantry while limiting your trips to the store, you might have some cooking and food safety questions. To help, I thought I’d share some sources I’ve trusted in my 25 years of food writing:

  • FSIS/USDA: The USDA’s Food Safety and Inspection Service focuses on ensuring the safety of meat, poultry and processed egg products. I often consult their fact sheets, which answer all kinds of questions, such as what foods can be frozen (see answer) and whether raw or cooked meat can be cooked from its frozen state (see answer, under “Cooking Frozen Foods”).

 

 

 

Another site I’ve been turning to lately is the Center for Disease Control’s Coronavirus FAQ page, which includes some information on food as well as info on how to protect yourself in general.

Like I said — not the sexiest topic going…but I hope these resources help when you have questions about the safety of the food you’re serving yourself and your loved ones.

All best during these times.

 

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