NSF Health & Safety News is an online resource from NSF International, an independent, not-for-profit organization that helps protect you by certifying products and writing standards for food, water and consumer goods. This newsletter offers the latest news and updates about NSF's programs and services, as well as tips for helping families Live safer®.
Gel-MoTM joins the Scrub Club®
Meet the newest addition to the Scrub Club team. When there is no soap and water around, Gel-Mo helps kids fight off germs!
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New Certified for SportTM Program Helps Protect Athletes
NSF International has certified the first products under its new Certified for SportTM program, where supplements and functional foods are evaluated to decrease the risk that they contain a list of substances banned by major athletic organizations.
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Radon - A Potential Health Threat in Drinking Water, Too
While many consumers are aware of the problems associated with radon in indoor air, did you know it can also be present in drinking water?
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Sanitizing Tips for Emergencies
Maintaining good sanitation and hygiene during a natural disaster or other emergency isn't always easy. Here are a few tips to help clean up and keep safe.
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NSF in the News
Check out recent news stories featuring NSF International, including:
>Schools Can Be a Hotbed of Bacteria (Good Morning America)
>Eat Those Restaurant Leftovers in a Day (WTOP Radio)
Have a Question About What the NSF Mark Means on a Product?
Submit your question now and receive a personal email response from one of our experts.
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Know the food danger zone -- between 40 degrees and 140 degrees Fahrenheit. If the internal temperature of perishable foods stays between 40 degrees and 140 degrees F for more than two hours, it can become unsafe to consume.
- Keep perishable foods in the refrigerator or in a cooler packed with ice until just before cooking or serving.
- Cook foods to the proper internal temperature and use a thermometer.
- Leftovers should be stored in the refrigerator within two hours of eating the meal. Be sure to reheat any leftovers to at least 165 degrees Fahrenheit.
For further food safety information, click here
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