FSNC Masthead
 HomeAbout SNAPSNAP-Ed TalkDatabasesHelpContact Us
 Search FSNC
Search all USDA
advanced search
search tips
browse by subject
National SNAP-Ed
resource library
state gates
photo gallery
professional developement
You are here: Home / Resource Library / Resource Finder / Resource Details
About the Food and Nutrition Information Center

Back to Search Results | New Search | Bookmark and Share
Title:Serve Up Safety: Food Safety Tips for Families
Pub. date: 2008
Includes: DVD
Audience: Adults
Language: English, Spanish
Description:Millions of people get sick from food borne illness each year. Being careful about how you handle and prepare food can help prevent a serious problem. This DVD demonstrates how to follow the Fight BAC safe food handling guidelines Clean, Separate, Cook and Chill. The everyday tips will contribute to happy, healthy memories of your next backyard barbecue…and of all your meals.
Funding Source: Purdue University Cooperative Extension
Developer: Melissa Maulding, Angie Abbott, Purdue University
Organization: Purdue University Cooperative Extension
Length: 10 minutes
Use Restrictions: May not copy.
Reviewers Comments: This short video is a helpful resource to review the basics of food safety, including the Fight BAC principles. The Fight BAC campaign was created by the Partnership for Food Safety Education, a not-for-profit organization that consists of industry associations, professional societies, consumer groups, and the U.S. government. Principles are discussed in context of a backyard barbecue, but could be applied to various situations. The video does not discuss any nutrition concepts.

There are a couple of inconsistencies in the resource. The “Danger Zone” is defined in the video as 41-135 degrees, which is coherent with current ServSafe recommendations, but not consistent with the Fight BAC! recommendations of 40-140 degrees. Secondly, the woman in the video defrosts meat on the middle shelf of the refrigerator. According to MyPlate, when thawing meat in the refrigerator, it should be placed on the bottom shelf to avoid juices dripping on the food below it. Finally, the recommended internal cooking temperatures in the viceo do not reflect the most-updated guidelines. Specifically the temperature for pork is listed as 160°F, while the current guidelines recommend a temperature of 145°F.

Contact the Distributor:
    Distributor: Purdue Agricultural Communication - Media Distribution Center
    Mail: 231 S. University St.
West Lafayette, IN 47907-2094
    Phone: 888-EXT-INFO (398-4636) or 765-494-6794
    Fax: (765) 496-1540
    Order URL:Web Address
    Cost: 15.00 per DVD
    Avail. in Qty: Yes
    Bulkrate:20% off 15+ DVD's

Share your comments:
Comments on this resource are encouraged within the bounds of respectful civil discourse. Questionable language, personal attacks, off-topic comments, and gratuitous links will either be edited or deleted. Comments are moderated and will not appear on the Resource Finder Database until they have been approved.

Name: (Optional)


May we use your comments on our website?:
     Yes: No:

In order to help us reduce spam, please type the two words you see below into the box and then click on the Submit Comments button. If you need help, click on the question mark button below.


Back to Search Results | New Search

Last Modified:   
SNAP-EdC Home | NAL Home | USDA | Food and Nutrition Service | SNAP Home | Web Policies and Links | Site Map
FOIA | Accessibility Statement | Privacy Policy | Non-Discrimination Statement | Information Quality | | White House