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

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Prior to 1997, poultry could be sold as “fresh” even 

if it was frozen “as solid as a block of ice”. However, 

consumer concerns about “rock” frozen poultry being 

sold as “fresh” led USDA to reconsider the term “fresh” 

as it applies to raw whole poultry and cuts of poultry. 

Furthermore, national press coverage and testimonies 

at public hearings indicated strong interest in the term 

“fresh” being re-defined. 

After lengthy hearings, surveys and reviews of sciencebased information, USDA published a “fresh” labeling 

rule that went into effect in December 1997. Today the 

definition of “fresh” is intended to meet the expectations 

of consumers buying poultry. Below are questions and 

answers about the “fresh” labeling rule and the terms 

“fresh” and “frozen.” 

Why is 26 °F the lowest temperature at 

which poultry remains fresh?

Below 26 °F, raw poultry products become firm to the 

touch because much of the free water is changing to ice. 

At 26 °F, the product surface is still pliable and yields 

to the thumb when pressed. Most consumers consider 

a product to be fresh, as opposed to frozen, when it is 

pliable or when it is not hard to the touch. 

What are the labeling requirements for 

frozen, raw poultry?

Raw poultry held at a temperature of 0 °F or below must 

be labeled with a “keep frozen” handling statement.

What does the “fresh” rule mean to 

consumers?

For consumers, “fresh” means whole poultry and cuts 

have never been below 26 °F. This is consistent with 

consumer expectations of “fresh” poultry, i.e., not hard 

The Poultry Label Says “Fresh”

“I am shopping for a fresh turkey because I do not want the hassle of thawing a frozen one. When should I buy it and how 

do I know if it is fresh? What does ‘fresh’ on the label really mean?” 

to the touch or frozen solid. Fresh poultry should 

always bear a “keep refrigerated” statement.

Is there an increased microbiological 

safety risk associated with raw poultry 

that is maintained at 26 °F?

No. The National Advisory Committee on the 

Microbiological Criteria for Foods, as well as several 

scientific organizations, agreed that there is no 

increased microbiological risk associated with raw 

product maintained at 40 °F or below. 

How should consumers handle fresh or 

frozen raw poultry products?

Fresh or frozen raw poultry will remain safe with 

proper handling and storage. 

Fresh, raw poultry is kept cold during distribution to 

retail stores to prevent the growth of harmful bacteria 

and to increase its shelf life. It should be selected from 

a refrigerated cooler that maintains a temperature of 

below 40 °F and above 26 °F. Select fresh poultry just 

before checking out at the store register. Put packages 

in disposable plastic bags (if available) to contain any 

leakage that could cross-contaminate cooked foods or 

fresh produce. 

At home, immediately place fresh raw poultry in a 

refrigerator that maintains 40 °F or below and use 

it within 1 to 2 days, or freeze the poultry at 0 °F or 

below. Frozen poultry will be safe indefinitely. For best 

quality, use frozen, raw whole poultry within 1 year, 

poultry parts within 9 months, and giblets within 4 

months. 

Poultry may be frozen in its original packaging or 

repackaged. If you are freezing poultry longer than 
Food Safety Questions?

The Poultry Label Says “Fresh”

The USDA is an equal opportunity

 provider and employer.

Revised December 2010

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. 

2 months, you should wrap the porous store plastic 

packages with airtight heavy-duty foil, freezer plastic 

wrap or freezer bags, or freezer paper. Use freezer 

packaging materials or airtight freezer containers to 

repackage family-sized packages into smaller units. 

Proper wrapping prevents “freezer burn” (drying of 

the surface that appears as grayish brown leathery 

spots on the surface of the poultry). It is caused by air 

reaching the surface of the food. You may cut freezerburned portions away either before or after cooking 

the poultry. Heavily freezer-burned products may have 

to be discarded because they might be too dry or 

tasteless. 

What is the difference in quality 

between fresh and frozen poultry?

oth fresh and frozen poultry are inspected by USDA’s 

Food Safety and Inspection Service. The quality is 

the same. It is personal preference that determines 

whether you purchase fresh or frozen poultry. 

What does the date on the package 

mean?

“Open Dating” (use of a calendar date as opposed to 

a code) on a food product is a date stamped on the 

package of a product to help the store management 

determine how long to display the product for sale. It is 

a quality date, not a safety date. After the date passes, 

while not of best quality, the product should still be 

safe if handled properly and kept at 40 °F or below 

for the recommended storage times. If product has a 

“use-by” date, follow that date. If product has a “sellby” date or no date, cook or freeze the product by the 

recommended storage times.

“Open Dating” is found primarily on perishable foods 

such as meat, poultry, eggs, and dairy products. If a 

calendar date is used, it must express both the month 

and day of the month (and the year, in the case of 

shelf-stable and frozen products). If a calendar date 

is shown, immediately adjacent to the date must be 

a phrase explaining the meaning of that date such as 

“sell by” or “use before.” 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 “use-by” date is 

the last date recommended for the use of the product 

while at peak quality. In both cases, the date has been 

determined by the food processor. 

There is no uniform or universally accepted system 

used for “Open Dating” of food in the United States. 

Although dating of some foods is required by more than 

20 states, there are areas of the country where much 

of the food supply has almost no dating. 

What should you do if you find poultry 

that is frozen, but labeled “fresh”?

You can call the USDA Meat and Poultry Hotline and file 

a complaint.

Call the USDA Meat & Poultry Hotline

If you have a question about 

meat, poultry or egg products, call the USDA Meat 

and Poultry 

Hotline toll free at 

1-888-MPHotline

or 1-888-674-6854.

The hotline is open 

year-round Monday 

through Friday

 from 10 a.m. to 4 p.m. EST 

(English or Spanish). 

Listen to timely

 recorded food safety 

messages at the

 same number 

24 hours a day. 

Check out the 

FSIS Web site at 

www.fsis.usda.gov.

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

Ask Karen!

FSIS’ automated response 

system can provide food safety 

information 24/7 

and a

live chat 

during 

Hotline 

hours.

AskKaren.gov

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