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Food Safety

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Food Safety
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Prepare Food Safely for Others

  • Vegetables and fruits, juice and cider
  • Meat (beef, pork, lamb, and game; roasts, chops, burgers and more)
  • Poultry (chicken, turkey, duck, goose, and game birds; roasts, parts, and burgers)
  • Dairy
  • Eggs
  • Seafood: Shellfish and Finfish
  • Using thermometers in the kitchen - essential tools for food safety

Indu Upadhyaya, DVM, MVSc, PhD

Phone: 860-871-0776
E-mail: indu.upadhyaya@uconn.edu
Address: UConn Extension - Tolland County
24 Hyde Avenue
Vernon, CT, 06066

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Funding Acknowledgement

The UConn Food Safety program receives financial support from UConn Extension, the College of Agriculture, Health and Natural Resources, Hatch funding from the Storrs Agricultural Experiment Station, and the Connecticut Department of Agriculture.

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