Food Safety Public Service Announcements

View the various video food safety public service announcements available from FSIS.

brisket Safely Preparing Corned Beef Brisket in the Slow Cooker (Mar 14, 2012; 2:25; WMV) | En Español
The approach of spring usually means that special dinner preparations across the country will spark many questions about the safe handling, storage and preparation of corned beef and all the trimmings.

microwave oven Cook it Safe - Know your Wattage (Sep 1, 2011; 1:00; MP4)
Make the right decisions about safe food preparation. Read and follow package cooking instructions, and know your microwave wattage.

lasagne Cook it Safe - Oven or Microwave (Sep 1, 2011; 1:03; MP4)
Use the proper steps for safe meal preparation. Read and follow package cooking instructions, and know when to use a conventional oven or the microwave.

Food Safety Education Conference Social Media for Food Safety (Apr 2010; 2:60; WMV)
At a recent US Dept of Agriculture conference, the topic was food safety education, and the role of social media in keeping people food-safe.

Be Food Safe Logo Clean, Separate, Cook & Chill (Aug 2007; :30; WMV)
The Be Food Safe campaign is designed to educate consumers about preventing foodborne illness through the four easy lessons of Clean, Separate, Cook and Chill.

Refrigerator Thermometer on Refrigerator Shelf Food Safety During Power Outages, (Aug 2007; :30; WMV) | En Español
Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness.

Photo of Miss America Heather Whitestone McCallum, Miss America 1995 (WMV)
Former Miss America Heather Whitestone McCallum and the U.S. Department of Agriculture help families understand the importance of safe food handling to protect them from foodborne illness.

Doctor and Patient In Their Own Words: Discussions with At-Risk Patients and Their Caregivers (Sep 2006; 8:15; WMV)
Public health professionals and health care providers who develop health policy and who educate and medically treat general and at-risk populations are essential to recognizing, treating, and reducing foodborne illness.

Is it Done Yet Is It Done Yet? (:30; WMV)
"Is it done yet?" You can't tell by looking. Use a food thermometer to be sure.
Last Modified Jul 31, 2013