This bulletin represents the 10 bulletins in the Michigan Food Safety Program where a person may buy the 10 bulletins in one pack. In total, there are 65 packets per purchase.
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This packet contains 10 fact sheets to accompany the Eat Healthy Be Active curriculum. Topics designed to complement the nutrition lessons include: Cooking Safely with a Slow Cooker, Handling Take-Out Foods Safely, Thawing Foods Safely, Keeping Foods Safe Before and During Shopping, Keeping Food Safe in the Kitchen, Keeping Foods Out of the Temperature Danger Zone, Enjoying Produce Safely, Handling Leftovers Safely, Solving the Mystery of Food Product Dating and Preventing Potluck Paranoia. Sold in sets of 65 packets.
As HNI staff teach nutrition lessons and utilize Eat Healthy Be Active, they should be sure to include these informative food safety fact sheets to enhance the message of eating healthy and keeping food safe.
Joyce McGarry, Michigan State University Extension | When a natural disaster such as a flood strikes a community, the risk of getting a foodborne illness increases. Take the proper precautions before and after a flood to ensure the safety of your food.
Beth Waitrovich, and Jeannie Nichols | The Michigan Cottage Food Law took effect in July 2010. This law gives small-scale entrepreneurs the opportunity to make and market specific foods from their home kitchens. It allows $25,000 per year per household in total sales before expenses.
Darren Bagley, Ruth Kline-Robach, MSU Department of Community Sustainability; Lois Wolfson, MSU Institute of Water Research; Susan Masten, MSU Department of Civil and Environmental Engineering; Darren Bagley, Terry Gibb and Bindu Bhakta, MSU Extension