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USDA Creates Public Service Ad: How to Prepare Safe Food for the Super Bowl

U.S Department of Agriculture Provides Tips To Host a Safe Super Bowl Party

By , Farms.com

In preparation of this weekend’s Super Bowl, the U.S Department of Agriculture (USDA) created a new public service ad to remind Americans about the importance of preparing food properly for the Super Bowl this year. The ad aims to warn Americans about the dangers of food poisoning, if food isn’t prepared or cooked properly.

The USDA warns on their website that both hot and cold food can be in the “danger zone” if food is left at room temperature for over two hours at a time.

The following are some of the key tips that the ad covers:

•Arrange food and serve on smaller platters rather than just one big platter
•Always serve food on clean plates – ensure that the plates didn’t have raw meat on the plate previous to serving
•Replace empty platters rather than adding fresh food to dish that previously had food in it

Enjoy your Super Bowl food and stay safe!

http://www.youtube.com/watch?feature=player_embedded&v=dNfBFKBGOuM


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Dr. David Rosero: Fat Quality in Swine Diets

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In this episode of The Swine Nutrition Blackbelt Podcast, Dr. David Rosero from Iowa State University explores the critical aspects of fat quality and oxidation in swine diets. He discusses how different types of lipids affect pig performance and provides actionable insights on managing lipid oxidation in feed mills. Don’t miss this episode—available on all major platforms.

Highlight quote: "Increasing levels of oxidized fats in swine diets reduced the efficiency of feed utilization, increased mortality, and led to more pigs being classified as culls, reducing the number of full-value pigs entering the finishing barns."

Meet the guest: Dr. David Rosero / davidrosero is an assistant professor of animal science at Iowa State University. His research program focuses on conducting applied research on swine nutrition and the practical application of smart farming. He previously served as the technical officer for The Hanor Company, overseeing nutrition, research, and innovation efforts.