Radio Page

USDA announced producers eligible for the Census of Horticultural Specialties now have additional time to fill out and submit their surveys. (Rod Bain and Lance Honig of the National Agricultural Statistics Service)

USDA’s Animal and Plant Health Inspection Service is among various animal health stakeholders involved in tabletop training exercise to improve response to a potential incident or outbreak. (Rod Bain and Chief Veterinarian Rosemary Sifford)

USDA Chief Veterinarian Rosemary Sifford discusses both general and specific topic-oriented animal health response training exercises.

USDA Chief Veterinarian Rosemary Sifford discusses some of the tabletop training exercise resources available from the Animal and Plant Health Inspection Service to strengthen animal disease response.

Properly heat-treated firewood keeps invasive insects and plant pests from traveling with it when transported, but how to locate it? (Rod Bain and Kathryn Bronsky of the Animal and Plant Health Inspection Service)

Kathryn Bronsky of the Animal and Plant Health Inspection Service notes how her agency's website provides information on existing invasive pest quarantines and firewood movement restrictions. (Web address - "www.aphis.usda.gov")

What are the primary play calls for Super Bowl party planners and food safety experts when assuring delicious yet safe selections for watching the game, or for any pre or post-game events? (Rod Bain and USDA food safety expert Meredith Carothers)

USDA food safety expert Meredith Carothers talks about clean, separate, cook, and chill - the four pillars of food safety and how they apply to getting your Super Bowl party food presentation prepared and safe to eat.

A USDA food safety expert provides examples of how to take what is known as the "two-hour rule" in account when practicing food safety for your Super Bowl party. (Rod Bain and Meredith Carothers)

USDA food safety expert Meredith Carothers discusses the food safety practice of never leaving food out at room temperature for more than two hours, as well as ways to keep food safe.