Food Safety and Inspection Service

Food Safety and

Food Security:

What Consume

Need to Know
2

For nearly a century, the U.S. Department of

Agriculture (USDA) has been protecting the Natio

food supply. This long history has allowed USDA’s

Food Safety and Inspection Service (FSIS) to devel

the expertise and systems to protect our Nation’s

supply of meat, poultry, and egg products against

intentional and unintentional contamination. 

With a solid food safety infrastructure in place, FS

has also been able to focus on strengthening exist

programs and improving lines of communication,

both internally and externally. Through cooperatio

with industry, consumers, and other government

agencies, FSIS has an extensive system in place th

can properly respond to a food security emergenc
PAGE 4 USDA’s Food Safety and Inspection 

PAGE 5 What Consumers Need to Know... 

Handling Food Safely

PAGE 8 What Consumers Need to Know... 

Product Recalls

PAGE 9 What Consumers Need to Know... 

Keeping Food Safe During Emerge

PAGE 9 How Can You Keep Food Safe Durin

a Power Failure?

PAGE 10 What Food and Water Should You K

in Your Home? 

PAGE 11 How Long Should Canned Foods Be 

PAGE 12 What Consumers Need to Know... 

Keeping the Food Supply Secure

PAGE 13 What Consumers Need to Know ... 

Risks of Intentional Contamination

PAGE 14 What Consumers Need to Know... 

Reporting Possible Food Tamperin

PAGE 15 Additional Information
4

Assuring the safety and security of the food supply is a vital 

public health mission. FSIS has more than 7,600 inspectors a

ans working in plants with meat, poultry, and egg products a

entry every day to prevent, detect, and respond to food safet

also has more than 100 employees across the United States 

meat, poultry, and egg products at import facilities, including 

ing areas, and refrigeration and storage areas. They also mon

ment of product through distribution channels. 

FSIS continues to look for ways to i

safety. This includes devising th

ods for tracking cases of food

and identifying outbreaks m

The Agency also aims to m

plans for reducing the ris

borne illness are based o

best available science an

and adjusting the FSIS wo

to support the increasingl

based and public health-or

The inspection system implem

federally inspected and State-ins

and poultry plants nationwide is desig

vent entry of contaminated product into the food supply, wh

tamination is naturally occurring or intentional. FSIS inspecto

veterinarians routinely look for anything out of the ordinary.

FSIS and USDA’s Animal and Plant Health Inspection Service 

coordinate activities to detect animal diseases that could affe

health and prevent any activities that could cripple agricultu

and damage the U.S. economy. Together with the resources 

government agencies at the Federal, State, and local levels, F

an extensive and highly effective system to protect American 

A “one-stop” food safety resource for consumers is available 

www.foodsafety.gov. This government Web site serves as a g

to food safety information for consumers. It contains news a

alerts, advice for consumers, and a list of food safety agencie

to contact them.
Consumers should always follow basic

safe food handling rules to protect

themselves and ensure that the foods

they eat are safe. They include:

CLEAN: Wash hands and surfaces

often. Keep everything clean while

preparing meals. Wash hands and kitchen

surfaces often with soap and water. Wash cutting boards, dis

utensils after preparing each food item and before going on 

item. Paper towels are recommended for cleaning up kitche

SEPARATE: Don’t cross-contaminate. Separate raw meat, p

seafood from other foods when shopping at the grocery store 

them in your refrigerator. Use one cutting board for raw mea

seafood and a separate one for other food. Never place cook

plate that previously held raw meat, poultry, or seafood unle

has been thoroughly cleaned. 

COOK: Cook to safe temperatures. Use a food thermomete

sure meat, poultry, and egg dishes are cooked to safe tempe

Do not second-guess the internal temperature of cooked foo

the recommended temperatures in the chart below. Keep ho

140 oF or above. When reheating, leftovers should be thorou

to 165 oF; sauces and soup should be brought to a rolling bo

TEMPERATURE RULES:

145 °F Beef, lamb, and veal (steaks and roasts), medium 

(medium—160 °F)

160 °F Ground meats (beef, pork, veal, and lamb), pork 

(chops, ribs, and roasts), egg dishes

165 °F Ground turkey and chicken, stuffing, 

casseroles, leftovers

170 °F Chicken and turkey (breasts)

180 °F Chicken & turkey (whole bird, legs, thighs, 

and wings)
6

the temperature. Keep cold food cold, 40 F or below. Neve

at room temperature. Thaw food in the refrigerator, under co

water, or in the microwave. Marinate foods in the refrigerato

Additionally, consumers buying fresh, packaged, or canned 

always check to be sure the package or can is intact before p

Do not purchase packages that are punctured or appear to h

opened. Follow label advice for products that are packaged 

seals. Do not consume food if the seal has been broken. For 

goods, do not eat the contents if the cans are dented, cracke

These are warning signs that the product may not be safe.

Clean the top of the container before opening. After opening

product. Do not use products that are discolored, moldy, or 

odor. Do not use products that spurt liquid or foam when th

is opened. If you have questions about a product, do not t

product to determine if it is safe. Do not use packaged foo

in the mail if you don’t know where it came from.

For advice, or if you think a meat or poultry product has ma

sick, call the USDA Meat and Poultry Hotline at 1-888-MP

(1-888-674-6854); TTY: 1-800-256-7072. FSIS has a nation

system to monitor and track food-related consumer illness o

complaints. This system is a powerful tool that can detect pa

illnesses, adulterated food products, or intentional tampering

received from the system is used to investigate and identify p

harmful food products.

If the product does not contain meat or poultry, reports of po

safety concerns or tampering should be directed to the Food 

Administration (FDA) at 1-888-SAFE FOOD (1-888-723-336
nausea, vomiting, diarrhea, or fever. Each organism may ca

symptoms. Age and physical condition place some persons 

risk than others for any type of bacteria. Very young children

women, the elderly, and people with compromised immun

(such as people undergoing cancer treatments, or that have 

disease, AIDS, diabetes, etc.) are at greatest risk from any ha

bacteria. Some persons may become ill after consuming on

bacteria; others may remain symptom-free after consuming 

Symptoms usually occur between 1 hour and up to 3 week

eating contaminated food.

Anyone concerned about an illness should contact a physi

For more detailed information, along with a chart of sympt

associated with foodborne illness, read Foodborne Illness: 

What Consumers Need to Know, at

www.fsis.usda.gov/OA/pubs/fact_fbi.htm.
8

When meat and poultry products are recalled, FSIS notifies t

two ways—through a press release and a Recall Notification 

FSIS distributes the press release to local and national newsp

television and radio stations so the information can be made 

consumers. Both the press release and RNR are posted on th

Web site: www.fsis.usda.gov/OA/recalls/rec_intr.htm.

The press release and RNR include information that consum

suppliers can use to identify the product that is being recalle

information includes:

• a description of the food being recalled; 

• any identifying codes, including the plant number, which 

in the USDA Inspection Mark on the label (the number is 

by either the letters EST for “establishment” or P for “poul

• the reason for the recall;

• the name of the producer;

• distribution information;

• the health risk for the recall; and

• the appropriate contact persons for FSIS and the recalling 

If you discover that you have a re

in your home, do not consume it

return it to the place of purcha

become ill from a recalled p

contact a physician.
There are times when the food you have

in your home could become unsafe if 

not handled properly, such as if there 

is a power failure. In addition, many

organizations, including the American 

Red Cross and the U.S. Department of

Homeland Security, encourage consumers

to keep a supply of nonperishable food 

in their homes in case of emergency. 

How Can You Keep Food Safe

During a Power Failure?

Keep the freezer door closed to keep cold air inside. Don’

door any more than necessary. A full freezer will stay at safe 

about 2 days; a half-full freezer about 1 day. If your freezer i

group packages so they form an “igloo” to protect each othe

the power will be out for several day

some dry ice. Keep dry ice wrapped 

touch it with your bare hands. Use c

block ice in the refrigerator.

Even if food has started to thaw, foo

safely kept in the freezer. The foods 

freezer that partially or completely th

power is restored may be safely refro

contain ice crystals or are 40 °F or be

have to evaluate each item separately

doubt, throw it out. 
10

ture, or feels warm to the touch.

Keep an appliance thermometer in the refrigerator and fre

times. This will remove the guesswork of just how cold the u

it will give you the exact temperature. The key to determinin

foods in the refrigerator and freezer is knowing how cold the

refrigerator temperature should be at 40 °F or below; the fre

lower.

More detailed information, along with a chart that tells which 

saved and which should be thrown out, may be found in Kee

Safe During an Emergency at www.fsis.usda.gov/OA/pubs/po

What Food and Water Should 

You Keep in Your Home? 

The American Red Cross and the U.S. Department of Home

recommend the following: 

• Keep a supply of nonperishable food and a 3-day supply 

of commercially bottled water per person (minimum of

3 gallons) on hand in case of an emergency. 

• Since there may not be power, purchase food 

that requires no refrigeration, cooking, water, or

special preparation. Good food choices are dried

fruit; canned fruit or vegetables; shelf-stable cans

of meat, poultry, and fish; jars of peanut butter

and jelly; small packages of cereal, granola bars,

and crackers; nonfat dry milk; and small boxes

of juice drinks. Select small cans of food so
• Periodically use and refresh your supply. 

More ideas for foods to keep on hand are available at www.

How Long Should 

Canned Foods Be Kept?

Store canned foods and other shelf-stable products in a cool

Never put them above the stove, under the sink, in a damp g

basement, or any place exposed to high or low temperature 

Store high-acid foods, such as tomatoes and other fruit,

up to 18 months. Low-acid foods, such as meat

and vegetables, can be kept 2 to 5 years.

While extremely rare, a toxin produced by

Clostridium botulinum is the worst danger 

in canned foods. NEVER USE food from

containers that show signs of “botulism”:

leaking, bulging, rusting, or badly dented

cans; cracked jars; jars with loose or bulging

lids; canned food with a foul odor; or any

container that spurts liquid when opening. 

DO NOT TASTE THIS FOOD! Even the tiniest

amount of botulinum toxin can be deadly.
12

Since the attacks on September 11, 2001

commitment to protect America’s supp

poultry, and egg products from any fo

tional or unintentiona

tion has never been 

FSIS inspectors have 

heightened alert to d

or suspicious activity 

assistance of law enfor

cies when needed. FSIS 

imported meat and poultry 

before they are allowed to en

food supply. The Agency works 

Customs Service and other agenci

illegal shipments from coming into th

FSIS also works closely with FDA, the Centers 

Control and Prevention (CDC), and the Environmental Prote

(EPA), as well as with State and local health agencies, to coo

security efforts and share information about illnesses. 

In addition, FSIS is conducting food security awareness train

workforce. FSIS is strengthening laboratory security and imp

methods for detecting biological and chemical agents and d

their source. FSIS laboratories are part of a nationwide netwo

be utilized if intentional acts jeopardized food safety.

FSIS has published guidelines that can be used to improve secu

in plants that produce meat, poultry, and egg products. Guidel

been published for transporters and distributors of these produc

businesses play a vital role in reducing the threat of tampering 

ing access to food processing areas, checking the safety of ingr

improving packaging materials to prevent tampering, and secu

tion vehicles.
Almost any food, beverage, or other item you ingest could b

However, safety measures practiced by the food producers, 

and other foodservice operators and retailers, as well as com

used by consumers, can greatly reduce the chance of having 

as a weapon to attack our country. Most of the food

safety practices already in place apply equally to

intentional contamination. If specific, credible

threats are received, then USDA, in cooperation

with other homeland security agencies, would

keep the public informed of measures to take.

Consumers can also play a role by reporting

unusual characteristics of meat, poultry, and egg

products to their local health agency, the USDA

Meat and Poultry Hotline at 1-888-MPHotline

(1-888-674-6854), or if appropriate, law

enforcement.
14

Carefully examine all food product packaging. Be aw

normal appearance of food containers. That way y

more likely to notice if an outer seal or wrappe

Compare a suspect container with others on 

If you suspect your product has been tampe

contact your local health department or la

ment agency. If the food contains meat, 

or egg products, you can also call the 

Meat and Poultry Hotline at 1-888-

(1-888-674-6854) from 10:00 am 

Eastern Time. After business hours, 

Technical Service Center’s emergen

at 1-800-233-3935. In order to hel

Preserve the evidence. If a portion of 

food is available and it is safe to keep 

securely, mark “DANGER” and freeze it. Save all packaging 

such as cans, labels or cartons. Write down the food type, th

identifying marks on the package, the location and store wh

was purchased, the time consumed, and when symptoms oc

any identical unopened products. Save all purchase receipts

Seek treatment as necessary. If you become ill and believe y

is due to a food product, contact your doctor. For victims in 

group (the young, elderly, or immuno-compromised), seek m

immediately. If symptoms persist or become severe (bloody 

excessive nausea and vomiting, or high temperature), call yo

immediately.

Call your local health department if the suspect food was se

a large gathering, from a restaurant or other food service fac

if it is a commercial product.

Call the USDA Meat and Poultry Hotline at 1-888-MPHot

(1-888-674-6854) or E-mail MPHotline.fsis@usda.gov if the 

food is a meat or poultry product. For all other food product

FDA at 1-888-SAFEFOOD (1-888-723-3366).
?

??

?

?

? 

? 

?

World Wide Web at the following sites:

Food Safety and Inspection Service

www.fsis.usda.gov

Gateway to Government Food Safety Information

www.foodsafety.gov

United States Department of Agriculture (USDA)

www.usda.gov

Biosecurity Information

www.fsis.usda.gov/oa/topics/biosecurity.htm

Animal and Plant Health Inspection Service

www.aphis.usda.gov

United States Department of Homeland Security

www.dhs.gov

Information on How to Prepare for an Emergency

www.ready.gov

Food and Drug Administration (FDA)

www.fda.gov/oc/opacom/hottopics/bioterrorism.html

Federal Emergency Management Agency (FEMA)

www.fema.gov

Extension Disaster Education Network (EDEN)

www.agctr.lsu.edu/eden/

National Agricultural Library (NAL)

www.nal.usda.gov/fnic/emerg.html

American Red Cross

www.redcross.org/services/disaster/beprepared/food.html

The U.S. Department of Agriculture (USDA) prohibits discrimination in all its prog

on the basis of race, color, national origin, sex, religion, age, disability, political b

orientation, or marital or family status. (Not all prohibited bases apply to all progr

disabilities who require alternative means for communication of program informa

print, audiotape, etc.) should contact USDA’s TARGET Center at 202-720-2600 (vo

To file a complaint of discrimination, write USDA, Director, Office of Civil Rights, 

Whitten Building, 1400 Independence Avenue, SW, Washington, DC 20250-9410 

5964 (voice or TDD). USDA is an equal opportunity provider and employer. 

September 2003
?

???

??

?

???

?

? ?

?

? ???

?

?