Food Safety

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   Here at the FOTW, we take food safety very seriously; we are committed to providing the best common-sense, practical, relevant information possible so that you can make your own decisions.  At the same time, our goal is not to throw out a deluge of mis-applied, well-meaning misinformation posted out-of-context that would be very confusing to you, our valued members.  
With that in mind, we would like to point you toward a concise, easy-to-read pamphlet published by the UDSA:

The Kitchen Companion

You can click the link to download The Kitchen Companion and then save it to your desktop; or, if you prefer, you may print it out. Now, you have all the information you should need for cooking at home right at your fingertips.

Sometimes, especially when preparing cuisine from other parts of the world, we all have questions regarding interpretations of some of the information we are given, or we have a "what if..." question that falls outside the parameters of the given information. For this, we have at our disposal the means to ask members of the food safety industry who are experienced, knowledgeable and professional. These folks include qualified food safety and quality administrative staff members with access to doctors, microbiologists, chemists and scientists in the major retail food industry at the production and corporate level, and the USDA and FDA if necessary.

If you have any food safety questions at all that are not covered by The Kitchen Companion, please post them as a reply to this thread and we will do everything possible to provide a clear, relevant and user-friendly answer with supporting science and/or documentation. 

We are certainly not touting ourselves as "experts" or "authorities," so any information provided might be subject to interpretation and contextual application. We recommend that our answers assist you in furthering their own research and knowledge on food safety. Since we cannot be in every kitchen, the final food safety decisions and responsibilities, of course, reside with you.

Thank you -

The FOTW Staff 

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TasunkaWitko Members Profile Send Private Message Find Members Posts Visit Members Homepage Add to Buddy List Admin Group Joined: 25 January 2010 Location: Chinook, MT Status: Offline Points: 9300	Post Options Post Reply Quote TasunkaWitko Report Post Thanks(0) Quote Reply Topic: Food Safety Posted: 25 February 2010 at 15:12
	Here at the FOTW, we take food safety very seriously; we are committed to providing the best common-sense, practical, relevant information possible so that you can make your own decisions. At the same time, our goal is not to throw out a deluge of mis-applied, well-meaning misinformation posted out-of-context that would be very confusing to you, our valued members. With that in mind, we would like to point you toward a concise, easy-to-read pamphlet published by the UDSA: The Kitchen Companion You can click the link to download The Kitchen Companion and then save it to your desktop; or, if you prefer, you may print it out. Now, you have all the information you should need for cooking at home right at your fingertips. Sometimes, especially when preparing cuisine from other parts of the world, we all have questions regarding interpretations of some of the information we are given, or we have a "what if..." question that falls outside the parameters of the given information. For this, we have at our disposal the means to ask members of the food safety industry who are experienced, knowledgeable and professional. These folks include qualified food safety and quality administrative staff members with access to doctors, microbiologists, chemists and scientists in the major retail food industry at the production and corporate level, and the USDA and FDA if necessary. If you have any food safety questions at all that are not covered by The Kitchen Companion, please post them as a reply to this thread and we will do everything possible to provide a clear, relevant and user-friendly answer with supporting science and/or documentation. We are certainly not touting ourselves as "experts" or "authorities," so any information provided might be subject to interpretation and contextual application. We recommend that our answers assist you in furthering their own research and knowledge on food safety. Since we cannot be in every kitchen, the final food safety decisions and responsibilities, of course, reside with you. Thank you - The FOTW Staff
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