Nutrition Education Resources & Materials Resources on the importance of good nutrition

https://www.fda.gov/food/nutrition-food-labeling-and-critical-foods/nutrition-education-resources-materials?utm_medium=email&utm_source=govdelivery Parties, family dinners, and other gatherings where food is served are all part of the holiday cheer. But the joy can change to misery if food makes you or others ill. Typical symptoms of foodborne illness, also known as food poisoning, are vomiting, diarrhea, and flu-like symptoms, which can start anywhere from hours to days after contaminated food or drinks are consumed. Food Safety Tips for Healthy Holidays Following these safe food-handling practices will help prevent food poisoning, also called foodborne illness. https://www.fda.gov/consumers/consumer-updates/food-safety-tips-healthy-holidays?utm_medium=email&utm_source=govdelivery Safe Food Handling Consuming dangerous foodborne bacteria will usually cause illness within 1 to 3 days of eating the contaminated food. However, sickness can also occur within 20 minutes or up to 6 weeks later. Symptoms of foodborne illness can include: vomiting, diarrhea, and abdominal pain – and flu-like symptoms, such as fever, headache, and body ache. https://www.fda.gov/food/buy-store-serve-safe-food/safe-food-handling?utm_medium=email&utm_source=govdelivery Cook to a Safe Minimum Internal Temperature https://www.foodsafety.gov/food-safety-charts/safe-minimum-internal-temperatures?utm_medium=email&utm_source=govdelivery Cook to a Safe Minimum Internal Temperature Follow the guidelines below for how to cook raw meat, poultry, seafood, and other foods to a safe minimum internal temperature. Always use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning. Some meats also need rest time after cooking. Rest time is important for certain meats because it allows the innermost parts and juices of the meats to become fully and safely cooked. People at Risk of Food Poisoning https://www.foodsafety.gov/people-at-risk?utm_medium=email&utm_source=govdelivery People at Risk of Food Poisoning Food poisoning or foodborne illness can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances, but certain people are more likely to get sick or to have a serious illness. Know whether you’re in a group of people who are more likely to get food poisoning and make safer choices to reduce your risk for foodborne illness. More information: People at Risk of Foodborne Illness. https://www.fda.gov/food/consumers/people-risk-foodborne-illness?utm_medium=email&utm_source=govdelivery