Food Safety Information
The Centers for Disease Control and Prevention estimates 48 million people get sick, 128,000 are hospitalized, and 3,000 die from foodborne diseases each year in the United States.
Foodborne illness can be prevented by practicing food safety in food facilities and by practicing food safety at home too. Foodborne diseases can be prevented by incorporating the following Food Safety Basics.
Food Safety Basics: The Core Four Practices
Right now, there may be an invisible enemy ready to strike. He’s called BAC (bacteria) and he can make people sick. In fact, even though consumers can’t see BAC – or smell him, or feel him – he and millions more like him may already be invading food products, kitchen surfaces, knives and other utensils. But you have the power to Fight BAC!® and to reduce your risk of foodborne illness. It’s as easy as following these core four Fight BAC! ®practices for food safety:
Fight Bac Links:
- Clean Hands Save Lives – PDF – English & Spanish pamphlet
- Clean Hands and Surfaces – PDF
- Safe Handling of Raw Produce and Fresh-Squeezed Fruit and Vegetable Juices – USDFA
- Be Smart. Keep Foods Apart – Don’t Cross-Contaminate – PDF
- Thermy Says: “It’s Safe to Bite When the Temperature Is Right” – PDF
- Is it Done Yet? – PDF
Documents and Links
Food Recall Notices and Outbreak Information
Professional Food Services
- Reduced Oxygen Packaging Fact Sheet
- Food Donation Guidelines – PDF English Spanish
- Food Safety Certification Provider List
- Managing Food Safety: HACCP Principles for Food Service
- Food Security Preventive Measures Guidance – USFDA
- Food Handler’s Card Information
- Food Allergens: Know the Nine
- Illness Reporting Requirements for Food Service Workers and Persons-In-Charge
For the Home
- Safe-At-Home: Oyster Handling – CDFA
- Foodkeeper – USDA
- Consumer Information on E. coli
- Playing It Safe With Eggs – USFDA
- Safe Handling of Take-Out Foods – USDA
- Fresh and Frozen Seafood: Selecting and Serving It Safely – USFDA
- USDA Food Safety and Inspection Service Website – USDA
- Cooking Safely in the Microwave Oven – USDA
- Cold Storage Chart
Food Safety For Kids
In an Emergency
- Making Water Safe in an Emergency – CDC (English & Spanish)
Holidays And Other Events
Contact Us
Nieva Wong
Staff Specialist
Nieva.Wong@ventura.org
(805) 582-7573
Ramesh Bassiri
Supervisor
Ramesh.Bassiri@ventura.org
(805) 582-7559
Graciela Garcia
Manager
graciela.garcia@ventura.org
(805) 654-2814
