US Department of Agriculture Food Safety and Inspection Service Food Safety for People with Diabetes A need-to-know guide for those who have been diagnosed with diabetes Food safety is important for everyone — but its especially important for you Thats why the US Department of Agricultures Food Safety and Inspection Service has prepared this booklet Its designed to provide practical guidance on how to reduce your risk of foodborne illness In addition to this practical guidance, we encourage you to check with your physician or health care provider to identify foods and other products that you should avoid You have a special need for this important information so read on
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Whats Inside: Food Safety: Its Especially Important for You Major Pathogens that Cause Foodborne Illness Eating at Home: Making Wise Food Choices Common Foods: Select the Lower Risk Options Taking Care: Handling and Preparing Food Safely Cold Storage Chart In the Know: Becoming a Better Shopper Food Product Dating Transporting Your Groceries Being Smart When Eating Out Tips for Transporting Food Foodborne Illness: Know the Symptoms Foodborne Illness Action Plan For More Information on Food Safety Additional
Food Safety Resources Be Food Safe Clip-Out Information Cards Foodborne Illness in the United States
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When certain disease-causing bacteria or pathogens contaminate food, they can cause foodborne illness Foodborne illness, often called food poisoning, is an illness that comes from a food you eat The food supply in the United States is among the safest in the world– but it can still be a source of infection for all persons According to the Centers for Disease Control and Prevention, 76 million persons get sick, 325,000 are hospitalized, and 5,000 die from foodborne infection and illness in the United States each year Many of these people are very young, very old, or have weakened immune systems and may not be able to fight infection normally Since foodborne illness can be serious — or even fatal — it is important for you to know and practice safe food handling behaviors to help reduce your risk of getting sick from contaminated food
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Food Safety: Its Especially Important for You As a person with diabetes, you are not alone there are many people in the United States with this chronic disease Diabetes can affect various
organs and systems of your body, causing them not to function properly, and making you more susceptible to infection For example: Your immune system, when functioning properly, readily fights off harmful bacteria and other pathogens that cause infection With diabetes, your immune system may not readily recognize harmful bacteria or other pathogens This delay in the bodys natural response to foreign invasion places a person with diabetes at increased risk for infection Your gastrointestinal tract, when functioning properly, allows the foods and beverages you consume to be digested normally Diabetes may damage the cells that create stomach acid and the nerves that help your stomach and intestinal tract move the food throughout the intestinal tract Because of this damage, your stomach may hold onto the food and beverage you consume for a longer period of time, allowing for harmful bacteria and other pathogens to grow Additionally, your kidneys, which work to cleanse the body, may not be functioning properly and may hold onto harmful bacteria, toxins, and other pathogens
A consequence of having diabetes is that it may leave you more susceptible to developing infections like
those that can be brought on by disease-causing bacteria and other pathogens that cause foodborne illness Should you contract a foodborne illness, you are more likely to have a lengthier illness, undergo hospitalization, or even die To avoid contracting a foodborne illness, you must be vigilant when handling, preparing, and consuming foods
Make safe food handling a lifelong commitment to minimize your risk of foodborne illness
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Major Pathogens that Cause Foodborne Illness Campylobacter jejuni Associated Foods Contaminated water Unpasteurized milk Raw or undercooked meat, poultry, or shellfish
Symptoms and Potential Impact Fever, headache and muscle pain followed by diarrhea sometimes bloody, abdominal pain, and nausea that appear 2 to 5 days after eating; may last 7 to 10 days May spread to bloodstream and cause a life-threatening infection
Cryptosporidium Associated Foods/Sources Symptoms and Potential Impact Swallowing contaminated water, Dehydration, weight loss, stomach including that from recreational cramps or pain, fever, nausea, and sources, eg, swimming pool or vomiting; respiratory symptoms lake; may also be present Eating uncooked or contaminated Symptoms
begin 2 to 10 days after food becoming infected, and may last 1 to 2 weeks Those with a weakened Placing a contaminated object in the immune system, including people mouth with diabetes, may experience a Soil, food, water, contaminated more serious illness surfaces Escherichia coli O157:H7 One of several strains of E coli that can cause human illness Associated Foods/Sources Symptoms and Potential Impact Undercooked beef, especially Severe diarrhea that is often bloody, hamburger abdominal cramps, and vomiting Usually little or no fever Unpasteurized milk and juices, like fresh apple cider Can begin 1 to 8 days after food is eaten and last about 5 to 10 days Contaminated raw fruits and vegetables, and water Some, especially the very young, may develop hemolytic-uremic Person-to-person syndrome HUS, which causes acute kidney failure
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Listeria monocytogenes Can grow slowly at refrigerator temperatures Associated Foods Symptoms and Potential Impact Contaminated hot dogs, luncheon Fever, chills, headache, backache, meats, cold cuts, fermented or dry sometimes upset stomach, sausage, and other deli-style meat abdominal pain, and diarrhea May and poultry take up to 3 weeks
to become ill Soft cheeses and unpasteurized Those at-risk including people milk with diabetes and others with weakened immune systems may Smoked seafood and salads made in later develop more serious illness; the store such as ham salad, chicken death can result from this bacteria salad, or seafood salad Can cause problems with pregnancy, including miscarriage, fetal death, or severe illness or death in newborns Noroviruses and other calciviruses Associated Foods Symptoms and Potential Impact Shellfish and fecally contaminated Nausea, vomiting, stomach pain, foods or water fever, muscle aches, and some headache usually appear within 1 to Ready-to-eat foods touched by 2 days and may last 1 to 2 days infected food workers; eg, salads, sandwiches, ice, cookies, fruit Diarrhea is more prevalent in adults and vomiting is more prevalent in children Salmonella over 2,300 types Associated Foods Symptoms and Potential Impact Raw or undercooked eggs, poultry, Stomach pain, diarrhea, nausea, and meat chills, fever, and headache usually appear 8 to 72 hours after eating; Unpasteurized milk or juice may last 4 to 7 days Cheese and seafood A more severe illness may result if
Contaminated fresh fruits and the infection spreads from the vegetables intestines to the bloodstream Without treatment, death may result
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Toxoplasma gondii Associated Foods/Sources Accidental ingestion of cat feces through touching hands to mouth after gardening, handling cats, cleaning cats litter box, or touching anything that has come in contact with cat feces Raw or undercooked meat Vibrio Vulnificus Associated Foods Undercooked or raw seafood fish or shellfish
Symptoms and Potential Impact Flu-like illness that usually appears 5 to 23 days after eating, may last months Those with a weakened immune system, including people with diabetes, may develop more serious illness Can cause problems with pregnancy, including miscarriage Symptoms and Potential Impact Diarrhea, stomach pain, and vomiting may appear within 1 to 7 days and last 2 to 8 days May result in a blood infection May result in death for those with a weakened immune system, including persons with diabetes
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Eating at Home: Making Wise Food Choices Some foods are more risky for you than others In general, the foods that are most likely to contain pathogens fall into two categories: Uncooked fresh fruits
and vegetables Animal products, such as unpasteurized milk, soft cheeses, raw eggs, raw meat, raw poultry, raw fish, raw seafood and their juices Interestingly, the risk these foods may actually pose depends on its origin or source and how it is processed, stored, and prepared Follow these guidelines see chart on page 8 for safe selection and preparation of your favorite foods If You Have Questions about Wise Food Choices: Be sure to consult with your doctor or health care provider He or she can answer any specific questions or help you in your choices about Particular Foods: If you arent sure about the safety of a food in your refrigerator, dont take the risk When in doubt, throw it out Wise choices in your food selections are important All consumers need to follow the Four Basic Steps to Food Safety: Clean, Separate, Cook, and Chill
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Common Foods: Select the Lower Risk Options Type of Food Meat and Poultry Higher Risk Lower Risk Raw or undercooked Meat or poultry meat or poultry cooked to a safe minimum internal temperature Tip: Use a food thermometer to check the internal temperature See Is It Done Yet? chart on page 11 for specific safe minimum internal temperatures
Seafood Any raw or Smoked fish and undercooked fish, precooked seafood eg, sushi or ceviche heated to 165 F Refrigerated smoked Canned fish and fish seafood Precooked seafood, Seafood cooked to such as shrimp and 145 F crab Milk Unpasteurized milk Pasteurized milk Foods that contain raw or At home: Eggs undercooked eggs, such as: Use pasteurized Caesar salad eggs/egg products dressings when preparing recipes that call for Homemade raw raw or undercooked cookie dough eggs Homemade eggnog When eating out: Ask if pasteurized eggs were used Tip: Most pre-made foods from grocery stores, such as Caesar dressing, pre-made cookie dough, or packaged eggnog are made with pasteurized eggs Sprouts Raw sprouts alfalfa, Cooked sprouts bean, or any other sprout Vegetables Unwashed fresh Washed fresh vegetables, vegetables, including including salads lettuce/salads
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Cheese
Hot Dogs and Deli Meats
Hot dogs, luncheon meats, and deli meats reheated to steaming hot or 165 F Tip: You need to reheat hotdogs, deli meats, and luncheon meats before eating them because the bacteria Listeria monocytogenes grows at refrigerated temperatures This bacteria may cause severe illness,
hospitalization, or even death Reheating these foods destroys this dangerous bacteria, making these foods safe for you to eat Ptés Unpasteurized, Canned ptés or refrigerated ptés or meat spreads meat spreads
Soft cheeses made from unpasteurized milk, such as: o Feta o Brie o Camembert o Blue-veined cheese o Queso fresco Hot dogs, deli meats, and luncheon meats that have not been reheated
Hard cheeses Processed cheeses Cream cheese Mozzarella Soft cheeses that are clearly labeled made from pasteurized milk
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Taking Care: Handling and Preparing Food Safely Foodborne pathogens are sneaky You cant tell by looking, smelling, or even tasting a food whether it contains pathogens But these pathogens — like disease-causing bacteria, viruses, or parasites — can make you sick As a person with diabetes, it is especially important for you — or those preparing your food — to be careful with food handling and preparation The easiest way to do this is to follow the Four Basic Steps to Food Safety clean, separate, cook and chill — from the Fight BAC Campaign, the national campaign developed and promoted by the Partnership for Food Safety Education Four Basic Steps to Food
Safety 1 Clean: Wash hands and surfaces often Bacteria can spread throughout the kitchen and get onto cutting boards, utensils, counter tops, and food To ensure that your hands and surfaces are clean, be sure to: Wash hands in warm soapy water for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, or handling pets Wash cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item and before going on to the next food Consider using paper towels to clean up kitchen surfaces If using cloth towels, you should wash them often in the hot cycle of the washing machine Wash produce Rinse fruits and vegetables, and rub firm-skin fruits and vegetables under running tap water, including those with skins and rinds that are not eaten With canned goods: remember to clean lids before opening 2 Separate: Dont cross-contaminate Cross-contamination occurs when bacteria are spread from one food product to another This is especially common when handling raw meat, poultry, seafood, and eggs The key is to keep these foods — and their juices — away from ready-to-eat foods To prevent cross-contamination,
remember to: Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and in your refrigerator Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs without first washing the plate with hot soapy water Dont reuse marinades used on raw foods unless you bring them to a boil first
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3 Cook: Cook to proper temperatures Foods are safely cooked when they are heated to the USDA-recommended safe minimum internal temperatures, as shown on the Is It Done Yet? chart see below To ensure that your foods are cooked safely, always: Use a food thermometer to measure the internal temperature of cooked foods Check the internal temperature in several places to make sure that the meat, poultry, seafood, or egg product is cooked all the way through Cook ground beef to at least 160 F and ground poultry to a safe minimum internal temperature of 165 F Color of food is not a reliable indicator of safety or doneness Reheat fully cooked hams packaged at a USDA-inspected plant to 140 F For fully cooked ham that has been
repackaged in any other location or for leftover fully cooked ham, heat to 165 F Cook seafood to 145 F Cook shrimp, lobster, and crab until they turn red and the flesh is pearly opaque Cook clams, mussels, and oysters until the shells open Cook eggs until the yolks and whites are firm Use only recipes in which the eggs are cooked or heated to 160 F Bring sauces, soups, and gravy to a boil when reheating Heat other leftovers to 165 F Reheat hot dogs, luncheon meats, bologna, and other deli meats until steaming hot or 165 F When cooking in a microwave oven, cover food, stir, and rotate for even cooking If there is no turntable, rotate the dish by hand once or twice during cooking Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer Food is done when it reaches the USDA recommended safe minimum internal temperature Is It Done Yet? You cant tell by looking Use a food thermometer to be sure USDA Recommended Safe Minimum Internal Temperatures Steaks Fish Pork Ground Egg Roasts 145 F 160 F Beef Dishes 145 F 160 F 160 F
Chicken Breasts 165 F
Whole Poultry 165 F
4 Chill: Refrigerate promptly Cold temperatures slow
the growth of harmful bacteria Keeping a constant refrigerator temperature of 40 F or below is one of the most effective ways to reduce risk of foodborne illness Use an appliance thermometer to be sure the refrigerator temperature is consistently 40 F or below and the freezer temperature is 0 F or below
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To chill foods properly: Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing Refrigerate within 1 hour if the temperature outside is above 90 F Never thaw food at room temperature, such as on the counter top It is safe to thaw food in the refrigerator, in cold water, or in the microwave If you thaw food in cold water or in the microwave, you should cook it immediately Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator Follow the recommendations in the abridged USDA Cold Storage Chart see page 13 The USDA Cold Storage Chart in its entirety may be found at http://wwwfoodsafetygov/fsg/f01charthtml
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Cold Storage Chart These time limit guidelines will help keep refrigerated food safe to eat Because freezing keeps food safe indefinitely, recommended storage times are
for quality only Product Refrigerator 40 F Freezer 0 F Eggs Fresh, in shell 3 to 5 weeks Dont freeze Hard cooked 1 week Dont freeze well Liquid Pasteurized Eggs, Egg Substitutes Opened 3 days Dont freeze well Unopened 10 days 1 year Deli or Vacuum-Packed Products Egg, chicken, ham, tuna, Dont freeze well 3 to 5 days macaroni salads Hot Dogs Opened package 1 week 1 to 2 months Unopened package 2 weeks 1 to 2 months Luncheon Meat Opened package 3 to 5 days 1 to 2 months Unopened package 2 weeks 1 to 2 months Bacon Sausage Bacon 7 days 1 month Sausage, raw — from 1 to 2 days 1 to 2 months chicken, turkey, pork, beef Hamburger and Other Ground Meats Hamburger, ground beef, turkey, veal, pork, lamb, mixtures of them 1 to 2 days 3 to 4 months Fresh Beef, Veal, Lamb, Pork Steaks 3 to 5 days 6 to 12 months Chops 3 to 5 days 4 to 6 months Roasts 3 to 5 days 4 to 12 months Fresh Poultry Chicken or turkey, whole 1 to 2 days 1 year Chicken or turkey, pieces 1 to 2 days 9 months Seafood Lean fish flounder, 1 to 2 days 6 to 8 months haddock, halibut, etc Fatty fish salmon, tuna, 2 to 3 months 1 to 2 days etc Leftovers Cooked meat or poultry 3 to 4 days 2 to 6 months Chicken nuggets, patties
1 to 2 days 1 to 3 months Pizza 3 to 4 days 1 to 2 months
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In the Know: Becoming a Better Shopper Follow these safe food-handling practices while you shop Carefully read food labels while in the store to make sure food is not past its sell by date See Food Product Dating on page 15 Put raw packaged meat, poultry, or seafood into a plastic bag before placing it in the shopping cart, so that its juices will not drip on — and contaminate — other foods Buy only pasteurized milk, cheese, and other dairy products from the refrigerated section When buying fruit juice from the refrigerated section of the store, be sure that the juice label says it is pasteurized Purchase eggs in the shell from the refrigerated section of the store Note: store the eggs in their original carton in the main part of your refrigerator once you are home For recipes that call for eggs that are raw or undercooked when the dish is served Caesar salad dressing and homemade ice cream are two examples use either shell eggs that have been treated to destroy Salmonella by pasteurization, or pasteurized egg products When consuming raw eggs, using pasteurized eggs is the safer choice Never buy food that is
displayed in unsafe or unclean conditions When purchasing canned goods, make sure that they are free of dents, cracks or bulging lids Once you are home, remember to clean each lid before opening the can When shopping for food, reading the label carefully is key
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Food Product Dating Read the Safe Handling Label for food safety information on raw foods Open dating is found primarily on perishable foods such as meat, poultry, eggs, and dairy products Closed or coded dating might appear on shelf-stable products such as cans and boxes of food Types of Open Dates A Sell-By date tells the store how long to display the product for sale You should buy the product before the date expires A Best if Used By or Before date is recommended for best flavor or quality It is not a purchase or safety date A Use-By date is the last date recommended for the use of the product while at peak quality The date has been determined by the manufacturer of the product
Closed or coded dates are packing numbers for use by the manufacturer
Transporting Your Groceries Follow these tips for safe transporting of your groceries: Pick up perishable foods last, and plan to go directly home from the grocery
store Always refrigerate perishable foods within 2 hours of cooking or purchasing Refrigerate within 1 hour if the temperature outside is above 90 F In hot weather, take a cooler with ice or another cold source to transport foods safely
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Being Smart When Eating Out Eating out can be lots of fun — so make it an enjoyable experience by following some simple guidelines to avoid foodborne illness Remember to observe your food when it is served, and dont ever hesitate to ask questions before you order Waiters and waitresses can be quite helpful if you ask how a food is prepared Also, let them know you dont want any food item containing raw meat, poultry, fish, or eggs Basic Rules for Ordering Ask whether the food contains uncooked ingredients such as eggs, meat, poultry, or fish If so, choose something else Ask how these foods have been cooked If the server does not know the answer, ask to speak to the chef to be sure your food has been cooked to a safe minimum internal temperature Avoid buffets, which may contain undercooked foods or foods that have been at room temperature too long Order from a menu to minimize your risk If you plan to get a doggy bag or save leftovers to
eat at a later time, refrigerate perishable foods as soon as possible and always within 2 hours after purchase or delivery If the leftover is in air temperatures above 90 F, refrigerate it within 1 hour If in doubt, make another selection Smart Menu Choices Choose: Hard or processed cheeses, or soft cheeses only if made from pasteurized milk Fully cooked smoked fish or seafood Hot dogs reheated to steaming hot If the hot dogs are served cold or lukewarm, ask to have them reheated until steaming, or else choose something else Grilled sandwiches in which the meat or poultry is heated until steaming Fully cooked fish that is firm and flaky Fully cooked eggs with firm yolk and whites Ask questions about how your food is cooked Avoid: Cheese made from unpasteurized milk Raw or undercooked seafood Cold hot dogs
Sandwiches with cold deli or luncheon meat Raw or undercooked fish, such as sushi or sashimi Soft-boiled or over-easyeggs, as the yolks are not fully cooked
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Tips for Transporting Food Keep cold food cold, at 40 oF or below To be safest, place cold food in cooler with ice or frozen gel packs Use plenty of ice or frozen gel packs Cold food should be at 40 F or below the
entire time you are transporting it Hot food should be kept hot at 140 F or above Wrap the food well and place in an insulated container
Stay Food Safe When Traveling Internationally Discuss your travel plans with your physician before traveling to other countries Your physician may have specific recommendations for the places you are visiting, and may suggest extra precautions or medications to take on your travels For more information about safe food and water while traveling abroad, access the Centers for Disease Control and Prevention Web site at wwwcdcgov/travel Select your foods with care when traveling to other countries
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Foodborne Illness: Know the Symptoms Despite your best efforts, you may find yourself in a situation where you suspect you have a foodborne illness Foodborne illness often presents itself with flu-like symptoms These symptoms include: Nausea Vomiting Diarrhea Fever People with diabetes who experience vomiting and diarrhea can develop unstable blood glucose levels and may need to seek medical attention If you suspect that you could have a foodborne illness, there are four key steps that you should take Follow the guidelines in the Foodborne Illness
Action Plan on page 20, which begins with contacting your physician or health care provider right away When in doubt — contact your physician or health care provider My Physicians: Quick reference List Name:________________________ Phone: _______________________ Specialty: _________________________
Name:________________________ Phone: _______________________ Specialty: _________________________
Name:________________________ Phone: _______________________ Specialty: _________________________
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Foodborne Illness Action Plan If you suspect you have a foodborne illness, follow these general guidelines: 1 Consult your physician or health care provider, or seek medical treatment as appropriate As a person with diabetes, you are at increased risk for severe infection Contact your physician immediately if you develop symptoms or think you may be at risk If you develop signs of dehydration or infection as discussed with your physician, seek out medical advice and/or treatment immediately 2 Preserve the food If a portion of the suspect food is available, wrap it securely, label it to say DANGER, and freeze it The remaining food may be used in diagnosing your illness and in
preventing others from becoming ill
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Save all the packaging materials, such as cans or cartons Write down the food type, the date and time consumed, and when the onset of symptoms occurred Save any identical unopened products Report the contaminated food to the USDA Meat and Poultry Hotline, 1888-MPHotline 1-888-674-6854 The toll-free number for the hearing impaired TTY is 1-800-256-7072
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Call your local health department if you believe you became ill from food you ate in a restaurant or other food establishment The health department staff will be able to assist you in determining whether any further investigation is warranted To locate your local health department, visit http://healthguideusaorg/local_health_departmentshtm
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For More Information on Food Safety You may contact the USDA Food Safety and Inspection Service to obtain additional food safety information in both English and Spanish Online: Information can also be accessed on the FSIS Web site at wwwfsisusdagov Food Safety Questions? Ask Karen — The FSIS Virtual Representative — an automated response system available 24/7 at wwwfsisusdagov Send e-mail inquiries to mphotlinefsis@usdagov By Phone: Call
the USDA Meat and Poultry Hotline at 1-888-MPHotline 1-888-674-6854 or TTY: 1-800-256-7072 The year-round, toll-free Hotline is available Monday through Friday from 10 am to 4 pm Eastern Time An extensive selection of timely food safety messages is also available at the same number, 24 hours a day _______________________________________________________________________ Local Resources: State Department of Agriculture: __________________________________________ Health Department: _____________________________________________________ Other: _________________________________________________________________ __________________________________________________________________ __________________________________________________________________
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Additional Food Safety Resources: Food and Drug Administration wwwcfsanfdagov Centers for Disease Control and Prevention 1-888-232-3228 24-hour recorded information wwwcdcgov/foodsafety National Center for Infectious Diseases/Travelers Health wwwcdcgov/travel/indexhtm National Center for Infectious Diseases /Water-Related Diseases wwwcdcgov/ncidod/diseases/water/indexhtm
US Environmental Protection Agency Office of Water wwwepagov/OW Gateway
to Government Food Safety Information wwwfoodsafetygov Partnership for Food Safety Education Fight BAC wwwfightbacorg
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Clip out these handy Info Cards and carry them for quick reference when shopping, cooking, and eating out Card 1 ———–Food Safety Tips for Smart Food Shoppers Check Sell-By date Put raw meat, poultry or seafood in plastic bags Buy only pasteurized milk, cheese, dairy products, and juices When buying eggs: Purchase refrigerated shell eggs If your recipe calls for raw eggs, purchase pasteurized, refrigerated liquid eggs Dont buy food displayed in unsafe or unclean conditions Card 2 ———–Is It Done Yet? You cant tell by looking Use a food thermometer to be sure USDA Recommended Safe Minimum Internal Temperatures Steaks Fish Pork Ground Egg Roasts 145 F 160 F Beef Dishes 145 F 160 F 160 F
Chicken Breasts 165 F
Whole Poultry 165 F
Card 3 ———–Ordering Smart When Eating Out Choose: Hard or processed cheeses Soft cheeses only if made from pasteurized milk Fully cooked smoked fish or seafood Hot dogs reheated to steaming hot If the hot dogs are served cold or lukewarm, ask to have the hot dogs reheated until steaming, or else choose
something else Grilled sandwiches in which the meat or poultry is heated until steaming Fully cooked fish that is firm and flaky Fully cooked eggs with firm yolk and whites Avoid: Cheese made from unpasteurized milk Raw or undercooked seafood Cold hot dogs
Sandwiches with cold deli or luncheon meat Raw or undercooked fish, such as sushi or sashimi Soft-boiled or over-easyeggs, as the yolks are not fully cooked
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Thank you to Lydia Medeiros, PhD, RD, Patricia A Kendall, PhD, RD, and Val Hillers, PhD, RD, for their assistance and groundbreaking research to the at-risk community
The US Department of Agriculture USDA prohibits discrimination in all its programs and activities on the basis of race, color, national origin, age, disability, and where applicable, sex, marital status, familial status, parental status, religion, sexual orientation, genetic information, political beliefs, reprisal, or because all or part of an individuals income is derived from any public assistance program Not all prohibited bases apply to all programs Persons with disabilities who require alternative means for communication of program information Braille, large print, audiotape, etc should contact
USDAs TARGET Center at 202 720-2600 voice and TDD To file a complaint of discrimination, write to USDA, Director, Office of Civil Rights, 1400 Independence Avenue, SW, Washington, DC 20250-9410, or call 800 795-3272 voice or 202 720-6382 TDD USDA is an equal opportunity provider and employer September 2006
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Source:ihs.gov
