Food Handling, Preparation & Storage Guidance
The New York State Department of Health has developed guidance on various topics for emergencies and natural disasters, consumers, food service operators and community event organizers.
Emergencies and Natural Disasters
- Don't Be Left in the Dark - Weathering Floods, Storms and Power Outages
- When the Power Goes Out: A Field Guide for Food Operators
For Consumers
- Barbecue Food Safety Tips
- Dry Ice: What Is It?
- Fish: Health Advice on Eating Fish You Catch
- Food Cooking and Storage Magnet
- Latex Allergy
- Raw Milk: The Dangers of Drinking Raw Milk
- Safe Storage and Preparation of Eggs & Foods Made With Eggs
For Food Service Operators
- Cooling and Reheating of Potentially Hazardous Foods
- Dry Ice: What Is It?
- Food Defense Strategies - A Self-Assessment Guide for Food Service Operators
- Hand Washing & Glove Use for Food Workers (Questions and Answers)
- How to Prevent Food Tampering
- Latex Allergy
- Restaurant Food Security: Preventive Measures for Food Service Operators
- Safe Storage and Preparation of Eggs & Foods Made With Eggs
- Use of Hands in Preparation of Ready-to-Eat Foods
- When the Power Goes Out: A Field Guide for Food Operators
