Extension > Food > Food Safety > Sanitation and illness
Sanitation and illness
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Norovirus: reduce your risk
Information on norovirus, including symptoms and preventing your risk of contracting norovirus
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Listeria: answers to common questions
What foods can be contaminated, how listeria is killed, symptoms, and how to reduce risk
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Reporting foodborne illness
The number to call, what information to have ready, and what happens after your call
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Washing your hands and personal cleanliness
Tips on correct handwashing and cleanliness when preparing food for others
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Low acid vegetables and botulism
Tips for avoiding botulism in canning low-acid foods
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Educational efforts prevent foodborne illness and provide economic value to Minnesota
Extension educators committed to food safety education educate consumers and the food service industry on safe food handling practices.
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Salmonella
A CDC feed with outbreak alerts, salmonella basics, and publications
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E. coli
A CDC feed with outbreak alerts, e. coli basics, and publications
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Take food allergies seriously
Information for and about people with food allergies; and tips for preventing a reaction
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Is it food poisoning?
Knowing whether it's food poisoning; and resources for safe food handling
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Handle eggs properly to prevent salmonella
How to store and cook eggs, safe vs. unsafe recipes
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A clean kitchen required for food safety
For optimum food safety, you need to keep your kitchen clean.
For educators and parents
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Hand washing for kids
When and how to wash your hands; and a trick for kids to remember how to wash their hands (191 K PDF)
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Supervision of children sign
How to prevent disease after contact with animals (94 K PDF)
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Animal contact in public settings
Risk of contact with animals at petting zoos, farms, and fairs; and tips for avoiding diseases from animal contact
