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Food Safety (general)

  • What is Codex Alimentarius?
  • How does food become contaminated?
  • Do I need to refrigerate cooked food?
  • When the package is inflated, can I still use the food?
  • My child is in day care five days each week. How can I help protect him from foodborne illness when I'm not there?
  • Is there a risk of foodborne illness from leaving a lunch unrefrigerated for four hours before lunchtime?
  • How should I select and use cutting boards?
  • When preparing food at home should I use a plastic or wood cutting board?
  • What should I do if I suspect I have a foodborne illness?
  • What can be the reason for the presence of lactic acid bacteria in a salad (crab salad, for instance)?
  • Can rancidity occur in ready- to eat fresh meals?
  • I read pepper was irradiated; can I get cancer from eating irradiated foods?
  • Can the symptoms of foodborne illness be mistaken for the flu?
  • How can I reduce the risk of foodborne illness from fresh produce?
  • Does washing food promote food safety?
  • How long can leftovers be left out of the refrigerator?
  • What is the proper temperature for your refrigerator?
  • Why is it unsafe to marinate foods at room temperature?
  • What food safety precautions should I take when shopping at the supermarket?
  • Will food that is stored in a freezer for a long period of time be safe to eat?
  • How long can shelf-stable foods be safely stored on the shelf?
  • How can I clean my hands when water is not available, such as when travelling or picnicking away from home?

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