Food Safety Training & Inspection

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Charts: Food Safety at a Glance

How long can you store leftovers in the refrigerator? How can you tell when chicken breasts are done? How long does it take to cook a turkey? Check out these charts for fast answers

Storing Food

Whether putting food in the refrigerator, the freezer, or the cupboard, you have plenty of opportunities to prevent foodborne illnesses.

Preparing and Cooking Food

One of the basics of food safety is cooking food to its proper temperature. Foods are properly cooked when they are heated for a long enough time and at a high enough temperature to kill the harmful bacteria that cause foodborne illness.

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The FoodKeeper helps you understand food and beverages storage. It will help you maximize the freshness and quality of items. By doing so you will be able to keep items fresh longer than if they were not stored properly. It was developed by the USDA’s Food Safety and Inspection Service, with Cornell University and the Food Marketing Institute. It is also available as a mobile application for Android and Apple devices. 

What is Codex Alimentarius?

The Codex Alimentarius or “Food Code” was established by FAO and the World Health Organization in 1963 to develop harmonised international food standards, which protect consumer health and promote fair practices in food trade.

Guidelines on Nutrition Labeling Guidelines for Simple Evaluation of Dietary Exposure to Food Additives General Guidelines for the Utilization of Vegetable Protein Products in Foods General Principles for the Addition of Essential Nutrients to Foods Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase System
Advisory Lists of Nutrient Compounds for Use in Foods for Special Dietary Uses indented for Infants and Young Children Guidelines for the Preservation of Raw Milk by Use of the Lactoperoxidase System Guide for the Microbiological Quality of Spices and Herbs Used in Processed Meat and Poultry Products Guideline Procedures for the Visual Inspection of Lots of Canned Foods for Unacceptable Defects Principles and Guidelines for the Exchange of Information in Food Safety Emergency Situations
Principles for Food Import and Export Inspection and Certification Principles and Guidelines for the Establishment and Application of Microbiological Criteria Related to Foods Guidelines for Use of Nutrition and Health Claims General Guidelines for Use of the Term “Halal” Principles and Guidelines for the Conduct of Microbiological Risk Assessment
Guidelines for the Sensory Evaluation of Fish and Shellfish in Laboratories Guidelines for the Production, Processing, Labelling and Marketing of Organically Produced Foods Class Names and the International Numbering System for Food Additives Guidelines on Good Laboratory Practice in Pesticide Residue Analysis Principles for the Risk Analysis of Foods Derived from Modern Biotechnology
Guideline for the Conduct of Food Safety Assessment of Foods Derived from Recombinant-DNA Plants General Guidelines on Sampling Guidelines for Packing Media for Canned Fruits Guidelines on the Judgement of Equivalence of Sanitary Measures associated with Food Inspection and Certification Systems Guidelines on Measurement Uncertainty
Guidelines for Vitamin and Mineral Food Supplements Principles for Traceability / Product Tracing as a Tool Within a Food Inspection and Certification System Guidelines on the Application of General Principles of Food Hygiene to the Control of Listeria Monocytogenes in Foods Guidelines for the Use of Flavourings Guidelines for the Design and Implementation of National Regulatory Food Safety Assurance Programmes Associated with the Use of Veterinary Drugs in Food Producing Animals
Guidelines on the Application of General Principles of Food Hygiene to the Control of Pathogenic Vibrio Species in Seafood Guidelines on Substances used as Processing Aids Guidelines for Risk Analysis of Foodborne Antimicrobial Resistance Guidelines for the Control of Campylobacter and Salmonella in Chicken Meat Guidelines on the Application of General Principles of Food Hygiene to the Control of Viruses in Food
Guidelines on the Application of Risk Assessment for Feed Guidance for Governments on Prioritizing Hazards in Feed Principles for the Use of Sampling and Testing in International Food Trade Guidelines for the Control of Taenia Saginata in Meat of Domestic Cattle Guidelines for the Control of Trichinella Spp. in Meat of Suidae
Classification of Foods and Animal Feeds Glossary of Terms and Definitions (Residues of Veterinary Drugs in Foods) List of Codex Specifications for Food Additives General Principles of Food Hygiene Code of Hygienic Practice for Canned Fruit and Vegetable Products
Code of Hygienic Practice for Dried Fruits Code of Hygienic Practice for Desiccated Coconut Code of Hygienic Practice for Dehydrated Fruits and Vegetables including Edible Fungi Code of Hygienic Practice for Tree Nuts Code of Practice for the Processing and Handling of Quick Frozen Foods
Code of Hygienic Practice for Eggs and Egg Products Code of Practice for Radiation Processing of Food Code of Hygienic Practice for Groundnuts (Peanuts) Code of Hygienic Practice for Low and Acidified Low Acid Canned Foods Code of Hygienic Practice for the Processing of Frog Legs
Code of Hygienic Practice for Collecting, Processing and Marketing of Natural Mineral Waters Code of Practice for the Storage and Transport of Edible Fats and Oils in Bulk Code of Hygienic Practice for Precooked and Cooked Foods in Mass Catering Code of Hygienic Practice for Aseptically Processed and Packaged Low-Acid Foods Code of Hygienic Practice for Spices and Dried Aromatic Herbs
Code of Practice for the Packaging and Transport of Fresh Fruit and Vegetables Code of Hygienic Practice for Refrigerated Packaged Foods with Extended Shelf Life Code of Hygienic Practice for the Transport of Food in Bulk and Semi-Packed Food Code of Hygienic Practice for Bottled/Packaged Drinking Waters (Other than Natural Mineral Waters) Code of Practice Concerning Source Directed Measures to Reduce Contamination of Foods with Chemicals
Code of Practice for the Prevention and Reduction of Patulin Contamination in Apple Juice and Apple Juice Ingredients in Other Beverages Code of Practice for the Prevention and Reduction of Mycotoxin Contamination in Cereals Code of Practice for Fish and Fishery Products Code of Hygienic Practice for Fresh Fruits and Vegetables Code of Practice on Good Animal Feeding
Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Peanuts Code of Practice for the Prevention and Reduction of Lead Contamination in Foods Code of Hygienic Practice for Milk and Milk Products Code of Hygienic Practice for Meat Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Tree Nuts
Code of Practice for the Prevention and Reduction of Inorganic Tin Contamination in Canned Foods Code of Practice to Minimize and Contain Antimicrobial Resistance Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Wine Code of Practice for the Prevention and Reduction of Aflatoxin Contamination in Dried Figs Code of Hygienic Practice for Powdered Formulae for Infants and Young Children
Code of Practice for the Reduction of Acrylamide in Foods Code of Practice for the Reduction of Contamination of Food with Polycyclic Aromatic Hydrocarbons (PAH) from Smoking and Direct Drying Processes Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Coffee Code of Practice for the Prevention and Reduction of Ethyl Carbamate Contamination in Stone Fruit Distillates Code of Practice for the Prevention and Reduction of Ochratoxin A Contamination in Cocoa
Code of Practice for the Reduction of Hydrocyanic Acid (HCN) in Cassava and Cassava Products Code of Practice for Weed Control to Prevent and Reduce Pyrrolizidine Alkaloid Contamination in Food and Feed Code of Hygienic Practice for Low-Moisture Foods General Standard for the Labelling of Prepackaged Foods Standard for Canned Salmon
Standard for Honey Standard for Preserved Tomatoes Standard for Canned Applesauce Standard for Edible Fats and Oils not Covered by Individual Standards Standard for Olive Oils and Olive Pomace Oils
Standard for Quick Frozen Finfish, Uneviscerated and Eviscerated Standard for Canned Shrimps or Prawns Standard for Edible Fungi and Fungus Products Standard for Dried Edible Fungi Standard for Fresh Fungus “Chanterelle”
Standard for Quick Frozen Peas Standard for Canned Pineapple Standard for Quick Frozen Strawberries Standard for Special Dietary Foods with Low-Sodium Content (Including Salt Substitutes) Standard for Processed Tomato Concentrates
Standard for Canned Raspberries Standard for Canned Strawberries Standard for Table Olives Standard for Raisins Standard for Quick Frozen Raspberries
Standard for Canned Tuna and Bonito Standard for Canned Baby Foods Standard for Processed Cereal-Based Foods for Infants and Young Children Standard for Quick Frozen Peaches Standard for Quick Frozen Bilberries
Standard for Quick Frozen Spinach Standard for Canned Fruit Cocktail Standard for Cocoa Butter Standard for Chocolate and Chocolate Products Standard for Corned Beef
Standard for Luncheon Meat Standard for Canned Crab Meat Standard for Quick Frozen Shrimps or Prawns Standard for Canned Sardines and Sardine-Type Products Standard for Quick Frozen Lobsters
Standard for Cooked Cured Ham Standard for Cooked Cured Pork Shoulder Standard for Cooked Cured Chopped Meat Standard for Canned Tropical Fruit Salad Standard for Quick Frozen Blueberries
Standard for Cocoa powders (cocoas) and dry mixtures of cocoa and sugars General Standard for Irradiated Foods General Standard for the Labelling of Food Additives when sold as such Standard for Natural Mineral Waters Standard for Quick Frozen Broccoli
Standard for Quick Frozen Cauliflower Standard for Quick Frozen Brussels Sprouts Standard for Quick Frozen Green and Wax Beans Standard for Quick Frozen French Fried Potatoes Standard for Pickled Cucumbers (Cucumber Pickles)
Standard for Bouillons and Consommés Standard for Foods for Special Dietary Use for Persons Intolerant to Gluten Standard for Canned Finfish Standard for Dried Apricots Standard for Unshelled Pistachio Nuts
Standard for Cocoa (Cacao) Mass (Cocoa/Chocolate Liquor) and Cocoa Cake Standard for Dates Standard for Canned Chestnuts and Canned Chestnut Purée General Standard for the Labelling of and Claims for Prepackaged Foods for Special Dietary Uses Standard for Food Grade Salt
Standard for Gari Standard for Wheat Flour Standard for Maize (Corn) Standard for Whole Maize (Corn) Meal Standard for Degermed Maize (Corn) Meal and Maize (Corn) Grits
Standard for Follow-up formula Standard for Mango Chutney Standard for Wheat Protein Products Including Wheat Gluten Standard for Quick Frozen Blocks of Fish Fillets, Minced Fish Flesh and Mixtures of Fillets and Minced Fish Flesh Standard for Quick Frozen Fish Sticks (Fish Fingers), Fish Portions and Fish Fillets – Breaded or in Batter
Standard for Salted Fish and Dried Salted Fish of the Gadidae Family of Fishes Standard for Whole and Decorticated Pearl Millet Grains Standard for Pearl Millet Flour Standard for Certain Pulses Standard for Sorghum Grains
Standard for Sorghum Flour General Standard for Vegetable Protein Products (VPP) Soy Protein Products Standard for Edible Cassava Flour Standard for Desiccated Coconut
Standard for Durum Wheat Semolina and Durum Wheat Flour Standard for Labelling of and Claims for Foods for Special Medical Purposes Standard for Formula Foods for Use in Weight Control Diets Standard for Pineapples Standard for Papaya
Standard for Mangoes Standard for Nopal Standard for Prickly Pear Standard for Carambola Standard for Baby Corn
Standard for Dried Shark Fins Standard for Quick Frozen Fish Fillets Standard for Quick Frozen Raw Squid General Standard for Food Additives General Standard for Contaminants and Toxins in Food and Feed
Standard for Litchi Standard for Avocado Standard for Rice Standard for Wheat and Durum Wheat Standard for Peanuts
Standard for Oats Standard for Couscous Standard for Formula Foods for Use in Very Low Energy Diets for Weight Reduction Standard for Mangosteens Standard for Bananas
General Standard for the Use of Dairy Terms Standard for Milk Powders and Cream Powder Group Standard for Cheeses in Brine Standard for Named Vegetable Oils Standard for Named Animal Fats
Standard for Sugars Standard for Limes Standard for Pummelos Standard for Guavas Standard for Chayotes
Standard for Mexican Limes Standard for Ginger Standard for Grapefruits Standard for Longans Group Standard for Unripened Cheese including Fresh Cheese
Standard for Crackers from Marine and Freshwater Fish, Crustaceans and Molluscan Shellfish Standard for Kimchi Standard for Tannia Standard for Asparagus Standard for Cape Gooseberry
General Standard for Bottled/Packaged Drinking Waters (Other Than Natural Mineral Waters) General Methods of Analysis for Contaminants General Methods for the Detection of Irradiated Foods Recommended Methods of Analysis and Sampling Standard for Boiled Dried Salted Anchovies
Standard for Pitahayas Standard for Sweet Cassava General Methods of Analysis for Food Additives Standard for Aqueous Coconut Products – Coconut Milk and Coconut Cream Standard for Canned Bamboo Shoots
Standard for Canned Stone Fruits Standard for Fermented Milks Standard for Salted Atlantic Herring and Salted Sprat Standard for Oranges Standard for Rambutan
Standard for Instant Noodles Standard for a Blend of Evaporated Skimmed Milk and Vegetable Fat Standard for a Blend of Skimmed Milk and Vegetable Fat in Powdered Form Standard for a Blend of Sweetened Condensed Skimmed Milk and Vegetable Fat Standard for Dairy Fat Spreads
Standard for Certain Canned Citrus Fruits Standard for Table Grapes Standard for Fat Spreads and Blended Spreads Regional Standard for Canned Humus with Tehena Regional Standard for Canned Foul Medames
Regional Standard for Tehena Standard for Pickled Fruits and Vegetables Standard for Mozzarella Standard for Cheddar Standard for Danbo
Standard for Edam Standard for Gouda Standard for Havarti Standard for Samsø Standard for Emmental
Standard for Tilsiter Standard for Saint-Paulin Standard for Provolone Standard for Cottage Cheese Standard for Coulommiers
Standard for Cream Cheese Standard for Camembert Standard for Brie Standard for Extra Hard Grating Cheese Standard for Butter
Standard for Milkfat Products Standard for Evaporated Milks Standard for Sweetened Condensed Milks General Standard for Cheese Standard for Whey Cheeses
Standard for Cream and Prepared Creams Standard for Whey Powders Standard for Edible Casein Products Standard for Sturgeon Caviar Standard for Live and Raw Bivalve Molluscs
Standard for Tomatoes Regional Standard for Gochujang Standard for Jams, Jellies and Marmalades Standard for Certain Canned Vegetables Regional Standard for Fermented Soybean Paste (Asia)
Standard for Apples Standard for Bitter Cassava Regional Standard for Edible Sago Flour (Asia) Standard for Fish Sauce Standard for Tree Tomatoes
Regional Standard for Culantro Coyote (LAC) Regional Standard for Lucuma Regional Standard for Chilli Sauce Standard for Chilli Peppers Regional Standard for Harissa (Red Hot Pepper Paste)
Regional Standard for Halwa Tehenia Standard for Pomegranate Standard for Smoked Fish, Smoke-Flavoured Fish and Smoke-Dried Fish Standard for Live Abalone and for Raw Fresh Chilled or Frozen Abalone for Direct Consumption or for further Processing Regional Standard for Tempe
Regional Standard for Date Paste (Near East) Standard for Fresh and Quick Frozen Raw Scallop Products Standard for Passion Fruit Standard for Durian Standard for Okra
Standard for Certain Canned Fruits Standard for Quick Frozen Vegetables Standard for Ginseng Products Regional Standard for Non-Fermented Soybean Products