FSA 106 Food Safety & Sanitation Links

The following categories contain links to various sources on the web relating to the topics of Food Safety, Sanitation, and Foodborne Illness covered in the course FSA 106 Food Safety & Sanitation. Although every effort has been made to ensure the accuracy of the content of these websites, the usual evaluation measures should be taken by the researcher. More information about this topic is available in our Criteria for Website Evaluation online brochure.

The Hospitality, Tourism, & Golf Management Research Guide provides tips on how to find books available in the Library collection, and tips on how to find journal, magazine and newspaper articles available in MCC Libraries article databases.

Foodborne Illness
Food Safety Resources
Professional Associations & Organizations
Academic Institutions
Online Publications
Government Agencies
Additional Resources
Contacting the Teacher

Foodborne Illness

• Bacterial Food-Borne Illness - An article discussing food-borne illness posted online by P. Kendall, Foods and Nutrition Specialist and Professor at the Colorado State University Cooperative Extension. The article also includes an additional section on practices for Preventing Food-Borne Illness.

• Common Foodborne Pathogens - Presents information on common microorganisms associated with foodborne illness. Compiled by the Iowa State University (ISU) Extension Service Food Safety Project.

• FightBAC!^TM - This site is sponsored by the Partnership for Food Safety Education and provides guidelines to the general public about safe food handling to help reduce foodborne illness.

• Foodborne Illness - From the University of Florida IFAS  (Institute of Food and Agricultural Sciences) Extension, this site provides links to information on the various types of bacteria associated with foodborne illness.

• FoodSafety.gov - This site is managed by the U.S. Department of Health & Human Services and includes information about: keeping food safe, food poisoning, food inspection legislation and food safety compliance standards, multimedia & educational materials, and links food safety news & events.

• Food Safety Information Center (FSIC) - This site provides links to information on: Pathogens and Contaminants, Sanitation and Quality Standards, the Hazard Analysis Critical Control Point (HACCP), Food Preparation and Handling, Food Processing and Technology, and a link to access to the Food Safety Education and Training Materials Database.

• Seafood Microbiology - This site from the Seafood Network Information Center provides links to websites that discuss microbiological guidelines relating to seafood safety.

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Food Safety Resources

Additional information on food safety and sanitation can be found on professional association websites listed below and on individual food industry commodity sites.

• Center for Food Safety & Applied Nutrition (CFSAN) - This comprehensive site presents information on National Food Safety Programs and other CFSAN program areas.

• Center for Food Safety (CFS) - A non-profit public interest and environmental advocacy organization which works to protect human health and the environment by curbing harmful food production technologies and promoting sustainable alternatives.

• Consumer Advice: Food Safety in the Kitchen - From FoodSafety.gov links to food safety tips including: washing, preparing, storing, feeding a crowd, holiday cooking, the HACCP approach.

• FoodSafety.gov - This site is managed by the U.S. Department of Health & Human Services and includes information about: keeping food safe, food poisoning, food inspection legislation and food safety compliance standards, multimedia & educational materials, and links food safety news & events.

• Food Safety and Inspection Office (FSIS) - Sponsored by the U.S. Dept. of Agriculture, the FSIS is responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, correctly labeled and packaged.

• Food Science and Human Nutrition Library - From the Kansas State University Agricultural Experiment Station and Cooperative Extension Service, a collection of online educational pamphlets on food safety, food preservation, health information relating to nutrition, and safe food for children lessons.

• Foodservice.com - A commercial site that provides information on food safety, sanitation, product recalls, and breaking news releases.

• be FoodSafe: The FSIS Magazine - "A quarterly publications that focuses on food safety behavior trends, emerging science and research, inspection issues (domestic and international), education programs for food workers, consumers and caregivers." It takes the place of the The Food Safety Educator a periodic newsletter that was published from 1996-2005.

• CDC's Food Safety Office - This site provides information on the Centers for Disease Control and Prevention Food Safety Programs and Activities including links to other foodborne illness related sites.

• Food Safety Research Information Office (FSRIO) - Sponsored by the U.S. Dept. of Agriculture, National Agricultural Library, this site provides links to information on: Food Processing and Technology, Pathogens and Contaminants, Pathogen Biology, Pathogen Detection and Monitoring, Sanitation and Quality Standards.

• National Food Safety Education Month^SM - Presents brochures, games, and activity ideas to food educators to use as examples in promoting food safety. Prepared by the Center for Food Safety and Applied Nutrition, FDA, and the Food Safety and Inspection Service, USDA.

• PBS: Harvest of Fear - This is the companion site to the Nova and Frontline television program that presents both sides of the debate over genetically modified crops exploring both the risks and benefits.

• Agricultural Biotechnology - "The Pew Initiative on Food and Biotechnology was established in 2001 to be an independent and objective source of credible information on agricultural biotechnology for the public, media and policymakers." This site features research reports, issue briefs, fact sheets, a glossary, and links to a variety of other sites.

• Serving it Safe, 2nd Edition, Revised 2004 - From the National Food Service Management Institute, this manual describes why food safety is important and gives guidance on how food service personnel can assure the preparation and service of safe foods. Provides information based on the 2003 Food Code.

• World Health Organization (WHO): Food Safety - This page from the WHO provides access to information on food safety, foodborne disease, biotechnology (genetically modified foods), consumer education, and guidelines for food production to consumption.

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Professional Associations & Organizations

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Academic Institutions

• University Food Science and Related Departments - This web page from "Food Info Net" provides links to University's that have Food Science, Food Safety, and Nutrition Departments and Centers.

Online Publications

Trade Magazines & News Stories

Medical & Science Publications

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Federal, State and Local Government Agencies

• The Food Safety Network - Provides links to a variety of State Departments of Public Health and Agriculture, Consumer Protection Offices, Federal Government and International Agencies.

• Links to Public Health Organizations and Resources Online - Links courtesy of the Public Health Foundation.

• Member Groups & State Affiliates - Links courtesy of the American Public Health Association.

Additional Resources

• State Restaurant Associations - Links courtesy of National Restaurant Association.

• Food and Nutrition Topics from A-Z - Sponsored by the Food and Nutrition Information Center of the USDA National Agricultural Library.

• Visit these sites to learn more about Food Standards established by the Food and Agricultural Organization (FAO) and the World Health Organization (WHO): U.S. Codex Alimentarius Office and Codex Alimentarius Commission.

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Contacting the Teacher

Kim Wightman teaches FSA 106 Food Safety & Sanitation.
SUNY Learning Network (SLN) students may contact her through the "Communicate" link available in their SLN ANGEL Course Map page, and by telephone (585) 292-2043.

P. Czaja, Revised 8/2009, http://www.monroecc.edu/go/library