These FAQs provide basic information and related resources for common food and nutrition questions. For personalized dietary advice, please talk to a qualified health care professional.
Commonly Asked Questions (FAQs)
Where can I get information on food labeling?
- USDA's Food Safety and Inspection Service (FSIS) regulates the labeling of meat and poultry. The Food and Drug Administration (FDA) is responsible for all other foods. Information on labeling is available from FDA's Center for Food Safety and Applied Nutrition Food Labeling and Nutrition webpage. Or check out the FDA's Nutrition Facts Label webpage, or the "Make Your Calories Count" interactive learning program, both from the FDA.
I've just moved to a new area and would like to find out if there is a farmers market nearby.
- USDA's Farmers Market Finder can help.
Years ago I received information from USDA on canning fruits and vegetables and would like to know how to get updated information.
- The extensive USDA Complete Guide to Home Canning is online. It contains detailed information on canning fruits, vegetables, poultry, red meats, and seafood.
Does USDA have menus or recipes for people on a budget?
- Yes, recipes and menus for people on a budget can be found in Recipes and Tips for Healthy, Thrifty Meals (PDF|258 KB).
How can I avoid foodborne illness and food poisoning?
- The four most important points to remember are:
1. Wash your hands frequently
2. Cook to proper temperatures
3. Refrigerate foods promptly
4. Avoid cross contamination
For more food safety information:
FoodSafety.gov, Gateway to Government Food Safety Information
Food Safety and Inspection Service, USDA
Foodborne Illness, Center for Food Safety and Applied Nutrition, FDA
How long should I keep leftover food?
- 1. Discard any food left out at room temperature for more than 2 hours (1 hour if the temperature was above 90 degrees F).
2. Place food into shallow containers and immediately put in the refrigerator or freezer for rapid cooling.
3. Use most cooked leftovers within 3 to 4 days. (See Cold Storage Chart on FSIS's, Keep Food Safe! Food Safety Basics page.