Do you want to know more about how to keep your family’s food safe while grocery shopping, preparing, and storing your food?
In which department of the grocery should you start selecting your food items? The produce section or meat counter? Are frozen foods less likely to give you a foodborne illness? What do sell-by, use-by, and expiration dates mean regarding the safety of food? And are there any federal regulations about those dates? Find out now.
Here’s an easy food safety resource for you. Order the ultimate guide for consumers on food safety! NutritionAction.com’s From Supermarket to Leftovers: A Consumer’s Guide to Buying, Preparing, Cooking and Storing Food Safely provides quick and easy tips for avoiding disease-causing microbes that can make you acutely ill within hours, days, or weeks of eating.
You and your family should be safe when shopping, preparing, and cooking your food. And Nutrition Action wants to help you accomplish that, so here is the ultimate guide for consumers on food safety! You won’t find this valuable information and advice in one place anywhere, except from Nutrition Action!
With this unique report, you’ll discover:
• How to plan your grocery-store trip from beginning to end, to be sure you avoid food-safety dangers while shopping. See page 2.
• Tips for buying and handling produce, to avoid contamination. See page 5.
• Are bagged leafy greens safer than buying the produce whole? Answer on page 6.
• Which fruits are most likely to be loaded with pesticides? Discover the answer on page 7.
• Is it safe to buy a dented can of food? Answer on page 16.
• And what about the Bisphenol A (BPA) lining of cans – is it safe? Discover for yourself on page 15.
• How much rice is safe to eat, given arsenic contamination? Answer on page 14.
• How safe is peanut butter? And nuts and nut butters? Find out on page 13.
• The perfect basic guide to food allergies. On page 15.
• How safe are frozen foods? See page 18.
• What’s the latest on the safety of eggs and dairy products? Find out on page 21.
• Is “pink slime” really that unsafe? Answer on page 29.
• What’s safe to eat – and what’s not – at the deli counter and salad bar? Revealed on page 36.
• Is it alright to eat raw fish? Answer on page 40.
• What’s the best temperature for my refrigerator and freezer? See page 45.
• Do food expiration and use-by dates mean anything for the safety of food? Discover answer on page 46.
• What are the safety rules for cutting boards? Find out on page 50.
• How do the different food thermometers stack up? Disclosed on page 56.
• To what temperature should I cook my food? Dish-by-dish list with guidelines on page 57.
• What are the rules for leftovers, to be safe? Revealed on page 60.
• What foods should immune-compromised people, the elderly, and pregnant women avoid? The list to avoid, with safer alternatives, on page 63.
• What about food safety for infants and young children? Discover all about it on page 66.
• What do I do with my refrigerated food after a power outage? Find a specific guide, by food type with what to toss and when, on pages 71-73.
• Are there any special considerations for food safety at holiday time? Read about it on page 75.
• What should I watch for when eating out? Answers on page 79.