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Last updated: October 17, 2010 08:13:57 AM | LATEST FOOD SAFETY NEWS RELEASES FOR THE USDA. Other Pathogens
Norovirus
Q and A from the Centers for Disease Control and Prevention.
Parasites & Foodborne Illness
This Food Safety Focus looks at parasites that may be present in food or in water than can cause disease. |
Salmonella
Salmonella Questions & Answers
This Backgrounder answers common questions about Salmonella and offers guidelines for safe food handling to prevent bacteria, such as Salmonella, from causing illness.
Salmonellosis
Q and A from the Centers for Disease Control and Prevention |
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Barbecue Food Safety | PDF | En Español Use these simple guidelines for grilling food safely. Basics for Handling Food Safely | PDF | En Español | En Español PDF Lists safe steps in food handling, cooking, and storage; includes a cold storage chart. Be Safe -- Don't Cross-Contaminate (PDF Only) Keep raw meat, poultry, fish, and their juices away from other food. After cutting raw meats, wash hands, cutting board, knife, and countertops with hot, soapy water. Be Smart. Keep Foods Apart. Don't Cross-Contaminate By following these simple steps, you can prevent cross-contamination and reduce the risk of foodborne illness. The Big Thaw -- Safe Defrosting Methods for Consumers Learn about the three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Cleanliness Helps Prevent Foodborne Illness By keeping everything clean that comes in contact with food, consumers can be assured they are helping to do their part to Fight BAC!® Color of Meat & Poultry Questions and answers about factors affecting the color of meat and poultry. Cooking For Groups | En Español This information will help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings. Get the booklet, artwork, and more. Cooking Safely in the Microwave Oven | PDF | En Español | En Español PDF To make sure foods are prepared safely, special care must be taken when cooking or reheating in the microwave. Crossing the Border with Meat & Poultry Tips on traveling with food. Do New Products Enhance or Endanger Food? Facts about thawing trays, solar box cooking, disposable temperature indicators, thermoelectric cooler/warmers. Does Washing Food Promote Food Safety? How to prevent cross-contamination; safe cleaning methods. Doneness Versus Safety Is "done" the same thing as "safe"? What does it mean to cook to proper temperature? Door-to-Door Meat Sales | En Español Consumers must know important information about the dealer and the company before making a decision they might later regret. Fighting BAC!® by Chilling Out Cold temperatures keep harmful bacteria from growing. Focus On: Freezing How to freeze food safely and how long to keep it. Focus On: Slow Cooker Safety Used correctly, this countertop appliance is safe and convenient. Food Product Dating | En Español Background information on what dates do and don't tell you about the safety of your food. Food Safety for Persons with AIDS Persons with Acquired Immune Deficiency Syndrome (AIDS) are susceptible to many types of infection including illness from foodborne pathogens. They are at higher risk than are otherwise healthy individuals for severe illness or death. Food Safety in the Kitchen: A "HACCP" Approach Think about preventing safety hazard in the kitchen before problems occur. Food Safety While Hiking, Camping & Boating Whether you are in your kitchen or enjoying the great outdoors, there are some food safety principles that remain constant. Frequently Asked Questions About Food Safety from the USDA Meat & Poultry Hotline Questions and answers under a variety of topics. Handling Food Safely on the Road Plan ahead and pack safely for the camping trip, boat ride, day at the beach or trip in the RV. Hotline Answers "Panic Button" Food Safety
QuestionsDuring the holidays, people are busy and can sometimes forget that improper handling and cooking can lead to foodborne illness. Here are some questions callers have asked regarding the safety of their holiday foods. How Temperatures Affect Food Keep food out of the Danger Zone between 40° and 140°F. Inspection & Grading: What Are the Differences? | En Español The inspection and grading of meat and poultry are two separate programs within USDA. Inspection for wholesomeness is mandatory; grading for quality is voluntary. Keeping "Bag" Lunches Safe | PDF | En Español Food brought from home can be kept safe if it is first handled and cooked safely. Let's Talk Turkey–A Consumer Guide to Safely Roasting a Turkey | PDFEvery facet of getting a turkey from the store to the dinner table. More poultry fact sheets... Listeriosis & Food Safety Tips | PDF | En Español | En Español PDF What at-risk consumers can do to prevent listeriosis and other foodborne illnesses. Listeriosis and Pregnancy: What is Your Risk? | PDF | En Español | En Español PDF Safe food handling for a healthy pregnancy. Mail Order Food Safety These tips will help the purchaser and recipient determine if their perishable foods have been handled properly. More information on the mail order web page. Meat Packaging Materials Includes a glossary of packaging terms. Molds On Food: Are They Dangerous? | PDF Includes a chart, Moldy Food: When to Use, When to Discard. No-Show Guests Jeopardize Food When guest encounter emergencies and the meal must be delayed or cancelled, food must be handled "just right" to remain safe. Refrigeration & Food Safety When guests encounter emergencies and the meal must be delayed or cancelled, food must be handled "just right" to remain safe. Safe Handling Take Out Foods | PDF Keep take out and delivered foods safe and store leftovers properly. Download the SIT (Stuffed Image Format) for professional printing. Seniors Need Wisdom on Food Safety | En Español Knowledge of safe food handling is needed to help seniors stay healthy. Smoking Meat & Poultry | PDF | En Español Where there's smoke, there's well flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts. Taking Care of Business: Food Safety Resources for Retail and Foodservice Establishments | PDF Multiple copies: To receive a CD-ROM with a professional printer-ready of the brochure, send your request to fsis.outreach@usda.gov. To Your Health! Food Safety for Seniors Find out how times have changed, and why seniors may face special risks from foodborne illness. Top Ten Reasons to Handle Your Food Safely Published in honor of the Meat & Poultry Hotline's 10th year of operation. Water in Meats Answers to questions that consumers have asked about water in packages of fresh meat and poultry. |
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Beef...from Farm to Table Safe storage, handling, cooking methods, and approximate cooking times for beef products. Bison Safe storage, handling and preparing of bison. Color of Cooked Ground Beef As It Relates to Doneness The color of cooked ground beef can be quite variable. The only way to be sure a ground beef patty is cooked to a high enough temperature to destroy any harmful bacteria that may be present is to use an accurate instant-read thermometer. Corned Beef Safe handling, storage and preparation of corned beef and all the trimmings. Food Safety of Farm-Raised Game Venison, antelope, boar, and other exotic species are now farm raised in the United States, and are under voluntary USDA inspection. Learn about the safe handling of these products. Food Safety of Jerky The scientific background behind drying food to make it safe and the safest procedure to follow when making homemade jerky. Food Safety of Rabbit Safe storage, handling, cooking methods, and approximate cooking times for rabbit. Ground Beef | En Español Many callers to the USDA's Meat and Poultry Hotline ask about "ground meat" or "hamburger." Here are the most frequently asked questions. Ham This Focus on Ham serves to carve up the facts and make them easier to understand. Includes a ham glossary. Hot Dogs One of FSIS' most popular fact sheets and a summertime favorite. Lamb...from Farm to Table Safe storage, handling, cooking methods, and approximate cooking times for lamb. Safety of Fresh Pork | En Español Safe storage, handling, cooking methods, and approximate cooking time for pork. Safety of Veal...from Farm to Table Safe storage, handling, cooking methods, and approximate cooking time for veal. Sausages There are so many varieties of sausage. How long can you store them, and where? Are they fully cooked or not? Get those answers and more; use the storage chart as a guideline for proper handling. |
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Chicken Food Safety Focus | PDF Safe storage, handling, cooking methods, and approximate cooking times for chicken. Duck & Goose...from Farm to Table Safe storage, handling, cooking methods, and approximate cooking times for duck and goose. Facts About Ground Poultry Questions and answers to help you handle ground poultry safely. Giblets Background information about poultry giblets - inspection, processing, safe handling and cooking. Food Safety of Farm-Raised Game Game and game birds are now farm raised in the United States, and are under voluntary USDA inspection. Learn about the safe handling of these products. Food Safety of Rabbit Safe storage, handling, cooking methods, and approximate cooking times for rabbit. Hock Locks & Other Accoutrements "Say, what's this plastic thing holding the legs together on our turkey? Won't it melt if we put it in the oven?" The answer to this and other questions about functional items producers use on their products. Poultry: Basting, Brining, & Marinating Don't compromise food safety when looking for new and interesting ways to prepare old standards like chicken and turkey. The Poultry Label Says "Fresh" For consumers, "fresh" means whole poultry and cuts have never been below 26°F. The fact sheet provides background information on this labeling rule. Ratites (Emu, Ostrich and Rhea) Safe storage, handling, cooking methods, and approximate cooking times for these products. |
 Turkey Is Pink Turkey Meat Safe? The color of cooked meat and poultry is not always a sure sign of its degree of doneness. Only by using a food thermometer can you accurately determine that a meat has reached a safe temperature. Let's Talk Turkey–A Consumer Guide to Safely Roasting a Turkey | PDF Every facet of getting a turkey from the store to the dinner table is included—buying fresh vs. frozen, safe thawing methods, stuffing, roasting, storing leftover turkey and reheating the leftovers. Turkey: Alternative Routes to the Table The conventional oven -- although the appliance most often used to cook a whole turkey -- is not the only way to get the big bird done and beautiful. There are alternate routes for cooking a turkey safely. Turkey BasicsOur Turkey Basics series is now available in Spanish only (En Español). Please see Let's Talk Turkey for an English version of the basics. Turkey...from Farm to Freezer Information about turkeys, from the time they are hatched on the farm until they make it home to the freezer. Turkey...from Farm to Table Safe storage, handling, cooking methods and approximate cooking times (traditional and microwave) for turkey products. Information about inspection and labeling is included. |
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Egg & Egg Product Safety | PDF
Eggs can be a part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. To be safe, they must be properly refrigerated and cooked.
Egg Products
This Food Safety Focus provides in-depth information on egg products. Liquid, frozen, and dried egg products are widely used by the foodservice industry, and can be found as ingredients in other foods.
Egg Safety
Check this page for additional fact sheets from other government food safety agencies, as well as information about national egg safety initiatives.
Shell Eggs
This Food Safety Focus includes information regarding inspection and grading, Easter egg safety and an egg storage chart.
Welcome to Spring... A Great Time for Eggs | PDF
This fact sheet is from the Partnership for Food Safety Education
2005 USDA Food Safety Planner (PDF Only, 9.75MB) | Front & Back Covers (PDF Only, 2.5MB) | Interior Pages (PDF Only, 7.3MB) | Text AlternativeThroughout this planner, you'll find food safety information, ideas, and topics you can use to help you get the word out. Barbecue Food Safety | PDF | En Español Use these simple guidelines for grilling food safely. The Buffet Bonanza: Keeping Food Safe, Page 1 (PDF Only) | Page 2 (PDF Only) A brochure from the Partnership for Food Safety Education, which provides food safety tips to guard your buffet table from "BAC" (bacteria). Cooking For Groups This information will help volunteers prepare and serve food safely for large groups such as family reunions, church dinners, and community gatherings. Get the booklet, artwork, and more. Related publications: Countdown to the Holiday | PDF Plan ahead to ease the countdown tension for your Thanksgiving meal. Food Safety for Those Glorious Holiday Goodies!
Page 1 (PDF) | Page 2 (PDF) | Text If any of your holiday recipes call for uncooked or lightly-cooked eggs, you can modify them by cooking the eggs thoroughly. From the Partnership for Food Safety Education. Food Safety While Hiking, Camping & Boating Whether you are in your kitchen or enjoying the great outdoors, there are some food safety principles that remain constant. Handling Food Safely on the Road Plan ahead and pack safely for the camping trip, boat ride, day at the beach or trip in the RV. Holiday or Party Buffets Festive times for giving and sharing should not include sharing foodborne illness. Hotline Answers "Panic Button" Food Safety Questions During the holidays, people are busy and can sometimes forget that improper handling and cooking can lead to foodborne illness. Here are some questions callers have asked regarding the safety of their holiday foods. The Joy of Giving Food Safely (PDF Only) A fact sheet from the Partnership for Food Safety Education that gives safety tips when mailing and receiving perishable foods. Keep the Holidays Happy, Page 1 (PDF Only) | Page 2 (PDF Only) 'Tis the season for putting food safety first! From the Partnership for Food Safety Education. Let's Talk Turkey–A Consumer Guide to Safely Roasting a Turkey | PDF Every facet of getting a turkey from the store to the dinner table is included—buying fresh vs. frozen, safe thawing methods, stuffing, roasting, storing leftover turkey and reheating the leftovers. Mail Order Food Safety These tips will help the purchaser and recipient determine if their perishable foods have been handled properly. More information on the mail order Web page. No-Show Guests Jeopardize Food When guest encounter emergencies and the meal must be delayed or cancelled, food must be handled "just right" to remain safe. Roasting Those "Other" Holiday Meats Rather than turkey, some families choose a rib roast; others, a ham; and some will have a butcher arrange a crown roast of lamb. For special holiday meals, the cook wants everything perfect -- and perfectly safe. Safe Handling Take Out Foods | PDF Keep take out and delivered foods safe and store leftovers properly. Download the SIT (Stuffed Image Format) for professional printing. Smoking Meat & Poultry | PDF | En Español Where there's smoke, there's well flavored meat and poultry. Using a smoker is one method of imparting natural smoke flavor to large cuts of meat, whole poultry, and turkey breasts. Turkey: Alternative Routes to the Table The conventional oven -- although the appliance most often used to cook a whole turkey -- is not the only way to get the big bird done and beautiful. There are alternate routes for cooking a turkey safely. Turkey BasicsOur Turkey Basics series is now available in Spanish only (En Español). Please see Let's Talk Turkey for an English version of the basics. Turkey...from Farm to Freezer Information about turkeys, from the time they are hatched on the farm until they make it home to the freezer. Turkey...from Farm to Table Safe storage, handling, cooking methods and approximate cooking times (traditional and microwave) for turkey products. Information about inspection and labeling is included. Welcome to Spring... A Great Time for Eggs | PDF This fact sheet is from the Partnership for Food Safety Education |
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If you have a problem with a food product...
Separate government agencies are responsible for protecting different segments of the food supply. If you have experienced a problem with a food product, be sure to contact the appropriate public health organization. |
|  |  | For more help, call the USDA Meat & Poultry Hotline
For additional food safety information about meat, poultry, or egg products, call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); for the hearing-impaired (TTY) 1-800-256-7072.
The Hotline is staffed by food safety experts weekdays from 10 a.m. to 4 p.m. Eastern time. You can listen to food safety recordings 24 hours a day using a touch-tone phone.
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What can you do?
For Help With Meat, Poultry And Egg Products:
Call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854).
For Help With Restaurant Food Problems:
Call the Health Department in your city, county or state. View a complete listing of State Departments of Public Health.
For Help With Non-Meat Food Products (Cereals, Fish, Produce, Fruit Juice, Pastas, Cheeses, etc):
For complaints about food products which do not contain meat or poultry -- such as cereal -- call or write to the Food and Drug Administration (FDA). Check your local phone book under U.S. Government, Health and Human Services, to find an FDA office in your area. The FDA's Center for Food Safety and Applied Nutrition can be reached at 1-888-723-3366.
In order for the USDA to investigate a problem with meat, poultry or egg products, you must have:
- The original container or packaging
- Any foreign object that you might have discovered in the product
- Any uneaten portion of the food (refrigerate or freeze it)
Information you should be ready to tell the Hotline on the phone includes: - Name, address and phone number;
- Brand name, product name and manufacturer of the product
- The size and package type
- Can or package codes (not UPC bar codes) and dates
- Establishment number (EST) usually found in the circle or shield near the "USDA passed and inspected" phrase;
- Name and location of the store, as well as the date that you purchased the product.
- You can complain to the store or the product's manufacturer if you don't choose to make a formal complaint to the USDA.
If you think you are ill, see a physician.
If an injury or illness allegedly resulted from use of a meat or poultry product, you will also need to tell the Hotline staff about the type, symptoms, time of occurrence and name of attending health professional (if applicable).
The Bottom Line:
If you sense there's a problem with any food product, don't consume it. "When in doubt, throw it out." |
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Biosecurity & the Food Supply
An overview of FSIS' food safety, bioterrorism protection program.
Food Safety & Security: What Consumers Need to Know | PDF | En Español PDF
This booklet tells you what you need to know about protecting our Nation's supply of meat, poultry, and egg products against intentional and unintentional contamination.
FSIS Guidelines for Food Processors
FSIS prepared the FSIS Security Guidelines for Food Processors to assist Federal and State inspected plants that produce meat, poultry, and egg products in identifying ways to strengthen their biosecurity protection.
FSIS Safety & Security Guidelines for the Transportation and Distribution of Meat, Poultry, & Egg Products
These voluntary guidelines provide a list of safety and security measures that may be taken to prevent contamination of meat, poultry, and egg products during loading and unloading, transportation, and in-transit storage.
Keeping Food Safe During an Emergency | En Español
Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness.
Protecting America's Meat, Poultry & Egg Products; A Report to the Secretary on the Food Security Initiatives of FSIS (PDF Only)
This is a comprehensive report of FSIS' ongoing efforts to assure the security of the food supply. Food security is a vital part of our public health mission.
Talking About Disaster: Guide for Standard Messages (2004)
This Guide is produced by the National Disaster Education Coalition, of which FSIS is member. The Guide is meant to assist those who provide disaster safety information to the general public. |
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Codex Alimentarius The purpose of Codex is to develop international food standards, ensure consumer protection, and facilitate fair trade. See also: U.S. Codex Office Web site.eGovernment at FSIS & USDA The mission of electronic government is to transform and enhance the delivery of USDA's programs, services, and information. Food Safety Education...Improving Public Health | PDF The Food Safety Education staff of FSIS develops consumer education programs for the public and operates the USDA Meat and Poultry Hotline, a toll-free nationwide service staffed by food safety experts. Food Safety Institute of the Americas | PDF | En Español PDFFSIA's goal is to integrate food safety education, information, communication, and outreach In the Americas. Foodborne Illness Active Surveillance Network (FoodNet) FoodNet is a program to more accurately track the incidence of foodborne illness in the United States. Freedom of Information Act (FOIA) Requests Learn how to make a FOIA request, or visit the electronic reading room. FSIS Workforce: Expansion of Public Health Service Commissioned Corps Program A new agreement allows for approximately 30 more PHS officers to be assigned agency-wide into specialized areas where there is a greater demand for scientific knowledge and judgement. FSIS Workforce: Introduction of the Consumer Safety Officer The CSO occupation is a valuable and essential addition to the Agency's frontline team of food inspectors, consumer safety inspectors, an veterinary medical officers. Future of FSIS Veterinarians: Public Health Professionals for the 21st Century, Final Report | PDF Report of the Blue Ribbon Task Force composed of a diverse group including veterinarians from inside and outside the FSIS, a variety of FSIS management personnel, and individuals affiliated with academia, non-government organizations, and foreign governments, convened in 1999. Improving Recalls at the Food Safety & Inspection Service | PDF Report of the Recall Policy Working Group. Information on current recalls is available on the FSIS Recalls page. Moving from a Plant-Based Inspection Workforce to a Farm-to-Table Consumer Safety Workforce Historical information about HACCP implementation. President's Food Safety Initiative Progress report on the multi-agency effort to protect the health of the American public by improving the safety of the Nation's food supply. Protecting the Public from Foodborne Illness: The Food Safety & Inspection Service FSIS, a public health regulatory agency of the U.S. Department of Agriculture, protects consumers by ensuring that meat, poultry, and egg products are safe, wholesome and accurately labeled. Redesigning FSIS for the Future: Roles, Resources, and Structures An organizational review preceded HACCP implementation. Reorganization of the Food Safety & Inspection Service Highlights of organizational changes undertaken in the mid-1990s. Technical Service Center The Technical Service Center (TSC) provides technical assistance and guidance to FSIS employees, industry representatives, plant owners and operators, and other government agencies about the implementation and enforcement of regulations and policies for both domestic and imported products. For more, see the TSC Web page. Transition to the FSIS Workforce of the Future As the food safety system evolves, the workforce that supports it must also evolve. USDA Food Safety Mobile, Traveling the Nation with Food Safety Education (PDF) | Text Only USDA is going to people in their own neighborhoods and showing them the steps to food safety. Learn more about the Food Safety Mobile and its visits during 2003 in this illustrated 16-page report. Workplace Violence Prevention Key documents; workplace violence prevention team members; ask a question; additional resources. |
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Rules & Regulations Regarding BSEThis fact sheet describes certain USDA and FSIS rules and regulations for the prevention of and testing for Bovine Spongiform Encephalopathy (BSE). General BSE Questions & Answers This fact sheet responds to general questions the public may have regarding Bovine Spongiform Encephalopathy (BSE), including how it is related to other diseases, what are its causes, and what FSIS is doing to protect the public from it. Advanced Meat Recovery Documents related to Advanced Meat Recovery, a technology that enables processors to remove remaining muscle tissue from beef carcasses without breaking bones. Dioxin Questions and answers for consumers; advisories and guidance for industry; historical information Irradiation News and documents related to the use of irradiation and history of FSIS' rulemaking. FSIS Rule Designed to Reduce Listeria monocytogenes in Ready-to-Eat Meat & Poultry Products U.S. Department of Agriculture's Food Safety and Inspection Service is issuing an interim final rule requiring that federal establishments producing certain ready-to-eat (RTE) meat and poultry products take meaningful steps to further reduce the incidence of Listeria monocytogenes. Importing Meat, Poultry & Egg Products to the United States This fact sheet provides a comparison of the FSIS and FDA import processes and details FSIS' reinspection and import application procedures. Imported Meat, Poultry & Egg Products Remain Under USDA Jurisdiction This document was written to clarify requirements and procedures for meat, poultry and egg products given that the Food and Drug Administration’s two interim final regulations of the Bioterrorism Act took effect on December 12, 2003. Risk Analysis The risk analysis paradigm includes three elements--risk assessment, risk management, and risk communication--and allows regulatory officials to focus finite resources on those hazards that pose the greatest risk to public health. An Overview of the HACCP-Based Inspection Models Project FSIS continues to reevaluate and make improvements to the HACCP-Based Inspection Models Project (HIMP). The inspection procedures employed in the project appear to improve food safety and other consumer protections. BAX® FSIS has adopted the BAX® system to screen ready-to-eat products for Listeria monocytogenes. The BAX® screening test uses a polymerase chain reaction to amplify DNA. Biosecurity & the Food Supply Fact sheet provides an overview of FSIS biosecurity activities and describes actions resulting from FY 2002 Defense Appropriations Act. FSIS Dioxin Survey for Meat & Poultry The Food Safety and Inspection Service announced a survey to gather information on dioxin in U.S. meat and poultry products. FSIS Food Recalls Fact sheet presents key facts about the recall process in question-and-answer format. FSIS Laboratories FSIS has four laboratories staffed by approximately 200 employees, including microbiologists, chemists, and veterinary pathologists. This fact sheet discusses the roles of those laboratories. FSIS Sets New Procedures for Plants That Fail Salmonella Tests FSIS issued new procedures for responding to establishments that fail Salmonella performance standard testing for raw products. Key Facts: ISO Accreditation FSIS has received ISO Standard 17025 accreditation for procedures that the agency conducts at its three field service regulatory laboratories, located in Athens, GA, St. Louis, MO and Alameda, CA and at its Microbial Outbreaks and Special Projects Branch laboratory, located in Athens, GA. New Measures to Address E. coli 0157:H7 Contamination FSIS is adopting a series of new measures to further prevent Escherichia coli (E. coli) O157:H7 contamination in ground beef. Revised Directive for Advanced Meat Recovery Systems The U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) issued a revision of an existing directive to ensure that plants using Advanced Meat Recovery (AMR) systems are following regulations designed to prevent spinal cord from entering the food supply misrepresented as meat. Key Facts: Humane Slaughter USDA considers humane methods of handling animals and humane slaughter operations a priority, and has a Farm Animal Well Being Task Force to address sound standards for the care, handling, transporting, and slaughter of farm animals. Learn more. Nutrition Labeling Proposed For Raw Meat & Poultry Products Fact sheet describes a proposal to extend mandatory nutrition labeling to single-ingredient raw meat and poultry products covered under the voluntary nutrition labeling program. Product Labeling: Defining "U.S. Cattle" & "U.S. Fresh Beef Products" FSIS sought public comments on an advance notice of proposed rulemaking on the definition of cattle and fresh beef products for labeling purposes. USDA Rule on Retained Water in Meat & Poultry The USDA’s Food Safety and Inspection Service has issued a final rule, effective Jan. 9, 2002, to limit the amount of water retained by raw, single-ingredient meat and poultry products. Accomplishments of the HACCP-Based Inspection Models Project In October 1999, FSIS began the project to determine whether new government slaughter inspection procedures, in conjunction with new plant responsibilities, can improve food safety, increase consumer protection, and provide flexibility for FSIS to use its resources more effectively. FSIS Import Procedures for Meat, Poultry & Egg Products Foreign countries that export meat, poultry, and egg products to the United States are required to establish and maintain inspection systems that are equivalent to those of the United States. FSIS audits foreign inspection systems and reinspects meat and poultry at the port-of-entry to ensure that foreign countries have maintained equivalent inspection systems. Microbiological Testing Program for Meat & Poultry FSIS has embarked on a major initiative to more fully integrate microbiological testing into its food safety program for meat and poultry. The initiative is one of a series of improvements USDA is undertaking as part of its Pathogen Reduction Program for meat and poultry product. Irradiation of Raw Meat and Poultry, Questions & Answers As part of the mission of preventing illness from the food we eat, the FSIS oversees the irradiation of raw meat and poultry. Here is some information about this process that can make meat and poultry safer. Progress Report on Salmonella Testing of Raw Meat & Poultry Products The progress report presents data for broilers, swine, ground beef, and ground turkey in large plants between January 26, 1998 and January 24, 2000 and data for broilers, swine, cows and bulls, and ground beef in small plants between January 25, 1999 and January 24, 2000. Transition to the FSIS Workforce Of The Future The FSIS workforce today, the vision for the future, and how the transition will be accomplished. Update on the HACCP-Based Inspection Models Project--In-Plant Slaughter This fact sheet was one of several providing updates on the HIMP. Use of DES in the United States In July 1999, Switzerland reported to the United States that it had found low levels of diethylstilbestrol (DES) in two samples of U.S. beef. The Swiss government sent the two positive samples to a European Union (EU) reference laboratory for reconfirmation. In October 1999, the EU laboratory issued a report stating, "we must conclude that our analyses do not confirm the presence of DES in the samples submitted for analysis." Using the Claim "Certified Organic By..." on Meat & Poultry Product Labeling FSIS is the agency in USDA that has the responsibility for assuring that the labeling of meat and poultry products is truthful and not misleading. This fact sheet has some background information from 2000; more current information is available within the Food Labeling Fact Sheets section. |
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Recent food recalls for consumer safety. |
