Food Safety While Hiking, Camping & Boating Food Safety Facts

USDA Meat & Poultry Hotline

1-888-MPHotline

(1-888-674-6854)

The Food Safety and Inspection Service (FSIS) is the public health agency 

in the U.S. Department of Agriculture responsible for ensuring that the nation’s commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

Food Safety Information

United States Department of Agriculture

Food Safety and Inspection Service

USDA Photo

Ensuring a Safe Turkey Supply

USDA’s Animal and Plant Health Inspection Service 

(APHIS) conducts activities to reduce the risk of disease 

in flocks of laying hens. The agency administers the 

voluntary National Poultry Improvement Plan, which 

certifies that poultry breeding stock and hatcheries are 

free from certain diseases. Participation is necessary for 

producers that ship interstate or internationally. 

To ensure that the supply of whole birds is adequate 

to meet consumer holiday demands, each year during 

the month of May, millions of turkey eggs are put into 

incubators. After about 4 weeks of incubation, a baby 

turkey (poult) is hatched. The poults are then moved 

from the hatcheries to barns that are environmentally 

controlled, providing maximum protection from 

predators, disease, and bad weather. For the next 4 to 

5 months (depending on the desired market weight), 

these turkeys roam freely around the barn, eating their 

way through many pounds of feed (consisting mainly 

of corn and soybean meal along with a supplement of 

vitamins and minerals). 

Hormones are not given to turkeys. Antibiotics may be 

given to prevent disease and increase feed efficiency. 

When antibiotics are used, government regulations 

require a “withdrawal” period to ensure birds are free 

from any residues prior to slaughter. Here is where 

USDA’s Food Safety and Inspection Service (FSIS) takes 

charge. FSIS randomly samples turkeys at slaughter to 

test for residues. Under the Federal meat and poultry 

inspection laws, any raw meat or poultry shown to 

contain residues above established tolerance levels is 

considered adulterated and must be condemned. 

When turkeys reach the desired weight, they are taken 

from the farm to the slaughter plant. FSIS veterinarians 

Turkey Raised by the Rules

United States Department of Agriculture (USDA) agencies are on the scene to ensure the safety of turkey from 

before the “poults” are hatched until they’re ready for your table. Although turkey is enjoyed year round, the 

peak time for buying, cooking, and storing whole turkeys is the November and December holiday season. Raising 

turkeys takes many months, so those appearing in grocery stores for Thanksgiving, for example, were merely 

eggs back in May. 

look at the live birds, checking for any that may be 

sick or injured. As the process continues, each turkey 

carcass, along with its giblets, is inspected to check for 

disease or contamination. Any questionable birds are 

pulled off the line for closer scrutiny. 

Operating Procedures and Plans

FSIS requires each turkey plant to have Sanitary 

Standard Operating Procedures (SSOPs). Every 

plant employee uses the SSOPs to be sure that any 

equipment, employee hands, tools, machines, and 

packaging that touch turkeys or giblets are clean and 

protected from dangerous chemicals or materials. 

To prevent foodborne hazards, FSIS also requires each 

turkey plant to have a Hazard Analysis and Critical 

Control Point (HACCP) plan. This requires each turkey 

plant to analyze the processes by which it produces 

whole turkeys, turkey parts, turkey giblets, and other 

turkey products. Each production procedure is studied 

to find any food safety hazard that is likely to occur and 

to eliminate that possibility. All plants are under HACCP. 

FSIS experts in food safety provide technical 

information to turkey plants about food hazards and 

how to prevent them. FSIS veterinarians and inspectors 

check every day to see that the SSOPs and the HACCP 

plan are being carefully followed. 

Turkeys are inspected for wholesomeness and randomly 

tested for generic Escherichia coli and Salmonella. 

Although not mandatory, grading may also be done. 

Turkeys continue through the processing either as 

whole birds or in parts. They are frequently washed and 

kept chilled throughout the entire process to pre-vent 

the growth of harmful bacteria. Whole birds are chilled 

in ice, water, or in a mixture of ice and water. 
Turkey Raised by the Rules

Food Safety Information 2

Quick Chilling

Turkeys to be sold fresh are quick-chilled to 40 °F or 

lower, but must not go below a temperature of 26 °F. 

Fresh turkeys should be refrigerated and used within 1 

to 2 days from purchase, or they can be frozen for safe 

keeping. 

Those to be sold frozen are rapidly frozen in blast 

freezers. The commercial blast freezer quickly takes the 

turkey to a freezing temperature, ensuring optimum 

safety and quality. They are then stored in freezers 

at 0 °F or below. Both fresh and frozen turkeys are 

transported in refrigerated trucks to their destination. 

Three Safe Ways to Thaw a Turkey

After purchase, frozen turkeys should be placed in a 

freezer until ready to be thawed. There are three safe 

ways to thaw a turkey:

•	 Refrigerator—It is best to plan ahead for slow, 

safe thawing in the refrigerator. A large frozen 

item like a turkey requires at least a day (24 

hours) for every 4 to 5 pounds of weight. 

Once thawed in the refrigerator, it can remain 

refrigerated for a day or two before cooking. 

Turkey thawed in the refrigerator can be 

refrozen without cooking, although there may 

be some loss of quality.

LABELING DEFINITIONS

Part 381 of the Code of Federal Regulations (CFR) establishes labeling requirements for poultry products. All 

labels have certain basic features in common. They all show the name of the product, a statement of ingredients, 

if applicable, a statement of quantity of contents in terms of weight or measures, the name and address of the 

manufacturer, and the official inspection legend. In addition to the basic requirements, labels may also include 

safe handling instructions, cooking instructions, and special claims, such as “organic.”

BASTED or SELF-BASTED—Bone-in turkey products (such as whole birds) that are injected or marinated with 

a solution containing butter or other edible fat, broth, stock, or water, plus spices, flavor enhancers, and other 

approved substances should be labeled as “basted” or “self-basted.” The maximum added weight of approximately 

3% solution before processing is included in the net weight on the label. Labels must include a statement 

identifying the total quantity and common or usual name of all ingredients in the solution, e.g., “Injected with 

approximately 3% of a solution of _____________ (list of ingredients).” 

When using the terms “basted” or “self-basted” on boneless turkey products (such as turkey breasts and roasts), 

the solution is limited to 8% of the weight of the raw turkey before processing. 

FREE RANGE or FREE ROAMING — In order to use these terms on a label, poultry producers must provide 

a brief description of the bird’s housing conditions with the label when it is submitted for approval. The written 

description of the housing conditions is evaluated to ensure the birds have continuous, free access to the out-ofdoors for over 51% of their lives, i.e., through their normal growing cycle. During the winter months in a northern 

climate, birds are not “free range,” if they stay in coops all winter. Producer testimonials that support the use of 

the claim must state how the birds are raised in a northern climate in winter in order to conform to the meaning of 

“free range” during the winter months.

FRESH POULTRY — Turkeys to be sold as “fresh” must be stored at a temperature no lower than 26 °F. 

•	 Cold Water—This method is faster than 

refrigerator thawing, but requires more 

attention. The turkey should be in leak-proof 

packaging or a plastic bag. Submerge the 

turkey in cold tap water, changing the water 

every 30 minutes. It will take about 30 minutes 

per pound to completely thaw a whole turkey. 

After thawing, cook it immediately. Turkey 

thawed by the cold water method should be 

cooked before refreezing.

•	 Microwave—After microwave thawing, cook 

the turkey immediately because some areas 

of the turkey may become warm and begin to 

cook. Holding partially-cooked food is never 

recommended because any bacteria present 

would not have been destroyed and may have 

reached temperatures at which bacteria can 

grow. Foods thawed in the microwave should be 

cooked before refreezing. 

Color and Quality of Turkey

Raw turkey skin color is off white to a cream color. 

The color under the skin can range from pink to 

lavender blue, depending on the amount of fat just 

under the skin. 

Although there is normally very little distinguishable 

difference in the quality and nutrient content of 

turkeys, understanding labeling definitions can help 

consumers make informed decisions and choose a 

turkey that best meets their particular needs. 
Food Safety Questions?

Turkey Raised by the Rules

FSIS encourages the reprint and distribution of this publication for food safety 

education purposes. However, USDA symbols or logos may not be used separately to 

imply endorsement of a commercial product or service. 

Call the USDA Meat & Poultry Hotline

Send E-mail questions to MPHotline.fsis@usda.gov.

FROZEN POULTRY — Turkeys sold as “frozen” must be stored at 0 °F or below. 

FRYER-ROASTER TURKEY — A young turkey, usually less than 16 weeks of age and of either sex.

HEN or TOM TURKEY — The sex designation of “hen” (female) or “tom” (male) turkey is optional on the label 

and is an indication of size rather than tenderness. 

KOSHER — “Kosher” may be used only on the labels of turkeys that are prepared under Rabbinical supervision.

MINIMAL PROCESSING — Minimally processed could include: (a) those traditional processes used to make food 

edible or to preserve it or to make it safe for human consumption, e.g., smoking, roasting, freezing, drying, and 

fermenting; (b) those physical processes which do not fundamentally alter the raw product and/or which only 

separate a whole turkey into parts or grinding of the turkey. 

NATURAL, ALL NATURAL — The term “natural” may be used in the labeling of meat and poultry products 

provided that the product does not contain any artificial flavor or flavoring, coloring ingredients, chemical 

preservative, or any other artificial or synthetic ingredient and that the product is not more than minimally 

processed. 

NO ADDED ANTIBIOTICS — The term “no antibiotics added” or “raised without the use of antibiotics” may be 

used on labels for poultry products if the producer sufficiently documents to FSIS that the animals were raised 

without antibiotics in feed, water, or intra-muscular.

NO HORMONES ADDED — Hormones are not allowed in raising poultry. Therefore, the claim “no hormones 

added” or “raised without the use of hormones” cannot be used on the labels of poultry unless it is followed by a 

statement that says, “Federal regulations do not permit the use of hormones in poultry.”

ORGANIC — Before a product can be labeled “organic,” a certifying entity that meets 

the requirements of the National Organic Program conducts an on site audit for the 

requesting company and issues approval in the form of an organic certificate. The organic 

certifier inspects the farm where the food is grown to make sure the farmer is following 

all the rules necessary to meet USDA organic standards. The USDA Final Rule specifically 

prohibits the use of genetic engineering methods, ionizing radiation, and sewage sludge 

for fertilization. Companies that handle or process organic food before it gets to your local 

supermarket or restaurant must be certified, too.

For more information about USDA’s National Organic Program, go to 

www.ams.usda.gov/nop.

AskKaren.gov

FSIS’ automated response 

system can provide food safety 

information 24/7 

and a live 

chat during 

Hotline 

hours.

If you have a question 

about meat, 

poultry, or egg 

products, call 

the USDA Meat 

and Poultry 

Hotline 

toll free at 

1-888-MPHotline

(1-888-674-6854).

 The hotline is open Monday 

through Friday from 10 a.m. to 4 

p.m. ET (English or Spanish).

Recorded food safety messages are available 24 hours a 

day. Check out the 

FSIS Web site at

 

www.fsis.usda.gov Mobile phone users

can access m.askkaren.gov

PregunteleaKaren.gov

The USDA is an equal opportunity

 provider and employer.

Revised September 2011