Home | Food Safety and Inspection Service
PHVs help oversee the effectiveness of farm-to-table food safety systems. FSIS scientists protect the public by providing microbiological, pathological, chemical and other scientific analyses of meat, poultry, and egg products. FSIS Administrative Positions include roles ranging from human resources to purchasing.
Safe Food Handling and Preparation - Food Safety and Inspection …
Feb 17, 2021 · Safe Food Handling and Preparation. Cook, clean, chill, and separate - these are the four vital rules for handling and preparing foods safely. Use the collections of factsheets below to learn how to put these rules into practice when preparing, storing or …
The Big Thaw — Safe Defrosting Methods - Food Safety and …
Jun 15, 2013 · The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry or seafood — about a pound — may thaw in an hour or less. A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. If thawed completely, the food must be ...
Shelf-Stable Food Safety - Food Safety and Inspection Service
Oct 24, 2024 · Shelf-Stable Food Safety. Foods that can be safely stored at room temperature, or “on the shelf,” are called “shelf stable.”. These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not ...
Jerky and Food Safety - Food Safety and Inspection Service
Nov 3, 2016 · Jerky and Food Safety. When raw meat or poultry is dehydrated at home — either in a warm oven or a food dehydrator — to make jerky which will be stored on the shelf, pathogenic bacteria are likely to survive the dry heat of a warm oven and especially the 130 to 140°F temperature of a food dehydrator.
Freezing and Food Safety - Food Safety and Inspection Service
Aug 9, 2024 · Frozen Dinners and Entrees. 3 to 4. Gravy, meat or poultry. 2 to 3. Ham, Hotdogs and Lunchmeats. 1 to 2. Meat, uncooked roasts. 4 to 12. Meat, uncooked steaks or chops.
Shell Eggs from Farm to Table - Food Safety and Inspection Service
Nov 4, 2019 · USDA also carries out food safety research through ARS and through a program administered by USDA's National Institute of Food and Agriculture (NIFA). In 2005, ARS established the Egg Safety and Quality Research Unit at the Russell Research Center in Athens, GA, to expand egg safety and egg processing research.
Sausages and Food Safety - Food Safety and Inspection Service
Nov 6, 2024 · USDA's Food Safety and Inspection Service (FSIS) inspects all sausages in interstate commerce and all sausages that are exported to other countries. If sausages are made in a retail establishment (such as a grocery store, meat market or restaurant), the sausage may be under the jurisdiction of that state's health or agriculture department.
Refrigeration & Food Safety - Food Safety and Inspection Service
Mar 23, 2015 · NOTE: These short but safe time limits will help keep home-refrigerated food from spoiling. Storage Times For Refrigerated Foods. Ground Meat, Ground Poultry, and Stew Meat. Ground beef, turkey, veal, pork, lamb. 1-2 days. Stew meats. 1-2 days. Fresh Meat (Beef, Veal, Lamb, and Pork) Steaks, chops, roasts.
A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
Feb 25, 2020 · FSIS: USDA's Food Safety and Inspection Service. Consumers with food safety questions can phone the toll-free- USDA Meat and Poultry Hotline at 1-888-MPHotline - (1-888-674-6854); TTY, 1-800-256-7072. The Hotline is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (ET) Monday through Friday.