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Title:Pack a Safe Lunch
Producer:Washington State University
Description:After explaining how foods can make people sick, this publication lists foods that can safely be left at room temperature for 4-6 hours and those that are potentially unsafe and must be handled properly to prevent growth of bacteria. Tips for keeping cold foods cold and hot foods hot are given.
Topic:Preparation and Handling
Food Storage
Audience:Consumers
Format/Pub. Year:Brochure (1997)
Contact Information:
 Washington State University
Cooperative Extension
Dept. of Food Science and Human Nutrition
Pullman, WA 99164-6376
Telephone:509-335-2970
Fax:509-335-4815
Email:hillersv@wsu.edu
Cost:Free with Restrictions, $1.00
Avail. Online:http://cru.cahe.wsu.edu/CEPublications/eb1490/eb1490.pdf

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Information for the database was collected by surveying academia, government agencies, industry, and trade and professional organizations for available food safety educational materials resources. Listings in this database are provided for information sharing purposes only. No endorsement is intended. Listings in the database are self reported and have not been evaluated. We recommend that you ask for a list of previous users so that you can assess whether the listing will meet your needs. Call the contacts listed for more information.


Last Modified: Mar 15, 2010