{"id":26579,"date":"2021-05-11T14:34:57","date_gmt":"2021-05-11T18:34:57","guid":{"rendered":"https:\/\/extension.umaine.edu\/publications\/?page_id=26579"},"modified":"2025-09-09T07:05:29","modified_gmt":"2025-09-09T11:05:29","slug":"food-safety","status":"publish","type":"page","link":"https:\/\/extension.umaine.edu\/publications\/food-and-health\/food-safety\/","title":{"rendered":"Food Safety"},"content":{"rendered":"<ul>\n<li><a title=\"Bulletin #2258, Salmonella and Food Safety: Questions and Answers\" href=\"https:\/\/extension.umaine.edu\/publications\/2258e\/\">Bulletin #2258, Salmonella and Food Safety: Questions and Answers<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/3101e\/\">Bulletin #3101, Recipe to Market: How to Start a Specialty Food Business in Maine<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/3107e\/\">Bulletin #3107, Reduced Oxygen Packaging (ROP): Requirements and Guidelines in Maine for Food Service<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/3108e\/\" target=\"_blank\" rel=\"noopener\">Bulletin #3108, Safe Cutting Boards: Materials, Usage, and Cleaning Tips<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/3109e\/\" target=\"_blank\" rel=\"noopener\">Bulletin #3109, Spices and Food Safety: Enhancing Flavor and Reducing Risks<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/3110e\/\" target=\"_blank\" rel=\"noopener\">Bulletin 3110, Guidelines for Safe Seafood Consumption: Buying, Storing, Cooking and Seafood Allergies<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/4060e\/\">Bulletin #4060, Facts on Edible Wild Greens in Maine<\/a><\/li>\n<li><a title=\"Bulletin #4067, The ABCs of Hand Washing\" href=\"https:\/\/extension.umaine.edu\/publications\/4067e\/\">Bulletin #4067, The ABCs of Hand Washing<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/4068e\/\">Bulletin #4068, How to Cut Up a Whole Chicken<\/a><\/li>\n<li><a title=\"Bulletin #4107, Basics for Handling Food Safely\" href=\"https:\/\/extension.umaine.edu\/publications\/4107e\/\">Bulletin #4107, Basics for Handling Food Safely<\/a><\/li>\n<li><a title=\"Bulletin #4191, Food Safety Facts: Safe Home Made Cider\" href=\"https:\/\/extension.umaine.edu\/publications\/4191e\/\">Bulletin #4191, Food Safety Facts: Safe Home Made Cider<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/4198e\/\">Bulletin #4198, Facts on Fiddleheads<\/a><\/li>\n<li><a title=\"Bulletin #4213, Food Safety Facts: Helpful Hints on Handling Turkeys for Thanksgiving\" href=\"https:\/\/extension.umaine.edu\/publications\/4213e\/\">Bulletin #4213, Helpful Hints When Preparing and Cooking a Turkey<\/a><\/li>\n<li><a title=\"Bulletin #4214, General Food Safety Tips for Preparing Food\" href=\"https:\/\/extension.umaine.edu\/publications\/4214e\/\">Bulletin #4214, General Food Safety Tips for Preparing Food<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/4274e\/\">Bulletin #4274, Food for Holiday Giving: Safety Comes First!<\/a><\/li>\n<li><a title=\"Bulletin #4277, Can Home-Canned Food Spoil?\" href=\"https:\/\/extension.umaine.edu\/publications\/4277e\/\">Bulletin #4277, Can Home-Canned Food Spoil?<\/a><\/li>\n<li><a title=\"Bulletin #4278, Barbecue and Tailgating Food Safety\" href=\"https:\/\/extension.umaine.edu\/publications\/4278e\/\">Bulletin #4278, Barbecue and Tailgating Food Safety<\/a><\/li>\n<li><a title=\"Bulletin #4279, Food Safety for Camping and Hiking\" href=\"https:\/\/extension.umaine.edu\/publications\/4279e\/\">Bulletin #4279, Food Safety for Camping and Hiking<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/4280e\/\">Bulletin #4280, FSMA Preventive Controls for Human Food Rule Exemptions<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/4281e\/\">Bulletin #4281, Food Safety Modernization Act (FSMA) Produce Safety Rule Exemptions<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/4282e\/\">Bulletin #4282, Food Safety Best Management Practices for Wild Blueberry Producers in Maine<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/4283e\/\">Bulletin #4283, Starting a Produce Safety Worker Training Program on Your Farm<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/4284e\/\">Bulletin #4284, Best Practices for Processing Quality Finfish<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/4296e\/\">Bulletin #4296, Explanation of Required Records for the Food Safety Modernization Act Produce Safety Rule<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/4297e\/\">Bulletin #4297, High-Pressure Processing of Vacuum-Packaged Scallops and Lobster Tails for Sous Vide Cooking<\/a><\/li>\n<li><a href=\"https:\/\/extension.umaine.edu\/publications\/4298e\/\">Bulletin #4298, Best Practices for Washing Produce and Use of Sanitizers on Commercial Farms<\/a><\/li>\n<li><a title=\"Bulletin #4302, Food Safety for Food-Pantry Donations\" href=\"https:\/\/extension.umaine.edu\/publications\/4302e\/\">Bulletin #4302, Food Safety for Food-Pantry Donations<\/a><\/li>\n<li><a title=\"Bulletin #4306, Is This Can Safe to Use?\" href=\"https:\/\/extension.umaine.edu\/publications\/4306e\/\">Bulletin #4306, Is This Can Safe to Use?<\/a><\/li>\n<li><a title=\"Bulletin #4336, Best Ways to Wash Fruits and Vegetables\" href=\"https:\/\/extension.umaine.edu\/publications\/4336e\/\">Bulletin #4336, Best Ways to Wash Fruits and Vegetables<\/a><\/li>\n<li><a title=\"Bulletin #4385, Safe Homemade Flavored and Infused Oils\" href=\"https:\/\/extension.umaine.edu\/publications\/4385e\/\">Bulletin #4385, Safe Homemade Flavored and Infused Oils<\/a><\/li>\n<li><a title=\"Bulletin #9004, Food Safety During Disasters\" href=\"https:\/\/extension.umaine.edu\/publications\/9004e\/\">Bulletin #9004, Food Safety During Disasters<\/a><\/li>\n<\/ul>\n","protected":false},"excerpt":{"rendered":"<p>Bulletin #2258, Salmonella and Food Safety: Questions and Answers Bulletin #3101, Recipe to Market: How to Start a Specialty Food Business in Maine Bulletin #3107, Reduced Oxygen Packaging (ROP): Requirements and Guidelines in Maine for Food Service Bulletin #3108, Safe Cutting Boards: Materials, Usage, and Cleaning Tips Bulletin #3109, Spices and Food Safety: Enhancing Flavor [&hellip;]<\/p>\n","protected":false},"author":10,"featured_media":0,"parent":26519,"menu_order":0,"comment_status":"closed","ping_status":"closed","template":"templates\/page-withsidebar.php","meta":{"_kad_blocks_custom_css":"","_kad_blocks_head_custom_js":"","_kad_blocks_body_custom_js":"","_kad_blocks_footer_custom_js":"","_monsterinsights_skip_tracking":false,"_monsterinsights_sitenote_active":false,"_monsterinsights_sitenote_note":"","_monsterinsights_sitenote_category":0,"footnotes":""},"class_list":["post-26579","page","type-page","status-publish","hentry"],"yoast_head":"<!-- This site is optimized with the Yoast SEO plugin v27.2 - https:\/\/yoast.com\/product\/yoast-seo-wordpress\/ -->\n<title>Food Safety - Cooperative Extension Publications - University of Maine Cooperative Extension<\/title>\n<meta name=\"robots\" content=\"index, follow, max-snippet:-1, max-image-preview:large, max-video-preview:-1\" \/>\n<link rel=\"canonical\" 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