ERIC Number: ED486036
Record Type: Non-Journal
Publication Date: 2005-Aug
Food Safety Tips for College Students
US Department of Agriculture
When students pack up for college, they take along the basics-- TV, laptop, MP3 player, and cell phone. Many students will arrive at school with a microwave oven, tabletop grill, mini fridge, and toaster oven in tow. Most students, however, don't know there are food safety considerations when cooking with these appliances. The USDA Meat and Poultry Hotline receives many calls from parents or students with questions about the handling and storage of food for college kids. This bulletin answers many questions about how to safely cook and prepare foods while away at school. USDA's Meat and Poultry Hotline, advises all consumers to keep these four basic tips in mind when cooking and preparing foods: (1) Wash hands and surfaces often; (2) Separate raw meat, poultry and egg products from cooked foods to avoid cross-contamination; (3) Raw meat, poultry and egg products need to be cooked thoroughly. Use a food thermometer to ensure foods have reached a high enough temperature to kill any harmful bacteria that might be present; and (4) Refrigerate promptly. It also lists the 24 hour phone numbers, and web sites for the USDA Meat & Poultry Hotline.
Publication Type: Guides - Non-Classroom
Education Level: Higher Education
Authoring Institution: Department of Agriculture, Washington, DC.