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              The **https://** ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.  Food Safety
                                Recalls & Public Health Alerts
                                Report a Problem with Food
                                Additional Recalls
    
            
                            
      
      
                            
      
      
      
      
      
      
      Annual Recall Summaries
                                Summary of Recall and PHA Cases in Calendar Year 2023
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall and PHA Cases in Calendar Year 2022
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2021
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2020
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2019
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2018
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2017
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2016
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2015
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2014
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2013
    
            
      
      
      
      
      
      
      
      
      
      
      Summary of Recall Cases in Calendar Year 2012
    
            
                            
      
      
                            
      
      
      
      
      
      
      Food Safety Stats
                                Consumer Research
    
            
                            
      
      
                            
      
      
      
      
      
      
      Foodborne Illness and Disease
                                Illnesses and Pathogens
                                Campylobacter
                                Campylobacter En Español
    
            
      
      
      
      
      
      
      
      
      
      
      Clostridium botulinum
    
            
      
      
      
      
      
      
      
      
      
      
      Escherichia coli O157:H7
    
            
      
      
      
      
      
      
      
      
      
      
      Parasites and Foodborne Illness
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella Questions and Answers
    
            
                            
      
      
                            
      
      
      
      
      
      
      Resources for Public Health Partners
                                State Departments of Public Health
    
            
                            
      
      
                            
      
      
      
      
      
      
      Outbreaks
                                Outbreak Investigations: Prevention
    
            
      
      
      
      
      
      
      
      
      
      
      Outbreak Investigations: Response
    
            
                            
                            
      
                            
      
      
      
      
      
      
      Safe Food Handling and Preparation
                                Food Safety Basics
                                Additives in Meat and Poultry Products
    
            
      
      
      
      
      
      
      
      
      
      
      Appliance Thermometers
    
            
      
                            
      
      
      
      
      
      
      
      
      Asar a la parrilla y seguridad alimentaria
    
            
      
      
      
      
      
      
      
      
      
      
      Cleanliness Helps Prevent Foodborne Illness
    
            
      
      
      
      
      
      
      
      
      
      
      Cooking for Groups
    
            
      
      
      
      
      
      
      
      
      
      
      Cooking with Microwave Ovens
    
            
      
      
      
      
      
      
      
      
      
      
      Cutting Boards
    
            
      
      
      
      
      
      
      
      
      
      
      Deep Fat Frying
    
            
      
      
      
      
      
      
      
      
      
      
      Doneness Versus Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Food Allergies
    
            
      
      
      
      
      
      
      
      
      
      
      Glossary of Packaging Terms
    
            
      
      
      
      
      
      
      
      
      
      
      Grilling Food Safely
    
            
      
      
      
      
      
      
      
      
      
      
      Grilling and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      High Altitude Cooking
    
            
      
      
      
      
      
      
      
      
      
      
      How Temperatures Affect Food
    
            
      
      
      
      
      
      
      
      
      
      
      How to Find the USDA Establishment Number
    
            
      
      
      
      
      
      
      
      
      
      
      Importing Meat, Poultry & Egg Products US
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection for Food Safety: The Basics
    
            
      
      
      
      
      
      
      
      
      
      
      Irradiation and Food Safety FAQ
    
            
      
      
      
      
      
      
      
      
      
      
      Keeping "Bag" Lunches Safe
    
            
      
      
      
      
      
      
      
      
      
      
      Keeping Food Safe During an Emergency
    
            
      
      
      
      
      
      
      
      
      
      
      Kitchen Thermometers
    
            
      
      
      
      
      
      
      
      
      
      
      Mail Order Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Meat and Poultry Labeling Terms
    
            
      
      
      
      
      
      
      
      
      
      
      Meat and Poultry Packaging Materials
    
            
      
      
      
      
      
      
      
      
      
      
      Natural Flavors on Meat and Poultry Labels
    
            
      
      
      
      
      
      
      
      
      
      
      Safe Handling of Take-Out Foods
    
            
      
      
      
      
      
      
      
      
      
      
      Slaughter Inspection 101
    
            
      
      
      
      
      
      
      
      
      
      
      Slow Cookers and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Smoking Meat and Poultry
    
            
      
      
      
      
      
      
      
      
      
      
      Tailgating Food Safety Q & A
    
            
      
      
      
      
      
      
      
      
      
      
      Understanding FSIS Food Recalls
    
            
      
      
      
      
      
      
      
      
      
      
      Water in Meat & Poultry
    
            
      
      
      
      
      
      
      
      
      
      
      Danger Zone 40F - 140F
    
            
      
      
      
      
      
      
      
      
      
      
      Food Product Dating
    
            
      
      
      
      
      
      
      
      
      
      
      Freezing and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Leftovers and Food Safety
    
            
                            
      
      
                            
      
      
      
      
      
      
      Molds on Food: Are They Dangerous?
                                Hongos en los Alimentos: ¿Son Peligrosos?
    
            
      
      
      
      
      
      
      
      
      
      
      Refrigeration
    
            
      
      
      
      
      
      
      
      
      
      
      Safe Temperature Chart
    
            
      
      
      
      
      
      
      
      
      
      
      Shelf-Stable Food
    
            
      
      
      
      
      
      
      
      
      
      
      The Big Thaw — Safe Defrosting Methods
    
            
      
      
      
      
      
      
      
      
      
      
      The Color of Meat and Poultry
    
            
      
      
      
      
      
      
      
      
      
      
      Washing Food: Does it Promote Food Safety?
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety While Hiking, Camping & Boating
    
            
      
      
      
      
      
      
      
      
      
      
      Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
    
            
                            
      
      
                            
      
      
      
      
      
      
      Meat & Fish
                                Bacon and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Bagre de la Granja a la Mesa
    
            
      
      
      
      
      
      
      
      
      
      
      Beef From Farm To Table
    
            
      
      
      
      
      
      
      
      
      
      
      Bison from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Carne de res ablandada mecánicamente
    
            
      
      
      
      
      
      
      
      
      
      
      Catfish from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Color of Cooked Ground Beef as It Relates to Doneness
    
            
      
      
      
      
      
      
      
      
      
      
      Corned Beef
    
            
      
      
      
      
      
      
      
      
      
      
      Door-to-Door Meat Sales
    
            
      
      
      
      
      
      
      
      
      
      
      Fresh Pork from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Goat from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Ground Beef and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Hams and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Hot Dogs & Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Jerky
    
            
      
      
      
      
      
      
      
      
      
      
      Lamb From Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Mechanically Tenderized Beef
    
            
      
      
      
      
      
      
      
      
      
      
      Rabbit From Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Roasting Those "Other" Holiday Meats
    
            
      
      
      
      
      
      
      
      
      
      
      Sausages and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Veal from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Yersiniosis and Chitterlings Tips
    
            
                            
      
      
                            
      
      
      
      
      
      
      Poultry
                                Chicken From Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Chicken Liver
    
            
      
      
      
      
      
      
      
      
      
      
      Duck and Goose from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Hock Locks and Other Accoutrements
    
            
      
      
      
      
      
      
      
      
      
      
      Is Pink Turkey Meat Safe?
    
            
      
      
      
      
      
      
      
      
      
      
      Let's Talk Turkey Roasting
    
            
      
      
      
      
      
      
      
      
      
      
      Poultry Processing: Questions & Answers
    
            
      
      
      
      
      
      
      
      
      
      
      Poultry: Basting, Brining, and Marinating
    
            
      
      
      
      
      
      
      
      
      
      
      Stuffing and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      The Poultry Label Says "Fresh"
    
            
      
      
      
      
      
      
      
      
      
      
      Turduckens Require Safe Food Handling
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey Basics: Handling Cooked Dinners
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey Basics: Safe Cooking
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey Basics: Safe Thawing
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey Basics: Stuffing
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey from Farm to Table
    
            
      
      
      
      
      
      
      
      
      
      
      Turkey: Alternate Routes to the Table
    
            
                            
      
      
                            
      
      
      
      
      
      
      Eggs
                                Egg Products and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Ovoproductos e Inocuidad Alimentaria
    
            
      
      
      
      
      
      
      
      
      
      
      Shell Eggs from Farm to Table
    
            
                            
      
      
                            
      
      
      
      
      
      
      Emergencies
                                A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
    
            
      
      
      
      
      
      
      
      
      
      
      Fires and Food Safety
    
            
      
      
      
      
      
      
      
      
      
      
      Keep Your Food Safe During Emergencies
    
            
      
      
      
      
      
      
      
      
      
      
      Removing Odors from Refrigerators and Freezers
    
            
      
      
      
      
      
      
      
      
      
      
      USDA Meat and Poultry Hotline
    
            
      
      
      
      
      
      
      
      
      
      
      Brochures & Publications
    
            
                            
      
      
                            
      
      
      
      
      
      
      Food Defense and Emergency Response
                                Emergency Response
    
            
      
      
      
      
      
      
      
      
      
      
      Continuity of Operations (COOP)
    
            
                            
      
      
                            
      
      
      
      
      
      
      Food Defense
                                Risk Mitigation Tool
    
            
      
      
      
      
      
      
      
      
      
      
      Food Defense Considerations for Transportation of FSIS-Regulated Products
    
            
      
      
      
      
      
      
      
      
      
      
      Food Defense Tools, Resources and Training
    
            
      
      
      
      
      
      
      
      
      
      
      Functional Food Defense Plans
    
            
      
      
      
      
      
      
      
      
      
      
      International Food Defense
    
            
                            
      
      
                            
      
      
      
      
      
      
      Science & Data
                                Research Priorities
                                FSIS/ORISE Food Safety Fellowship Program
                                Aaron Dudley
    
            
      
      
      
      
      
      
      
      
      
      
      Lauren Lee
    
            
      
      
      
      
      
      
      
      
      
      
      Sharon Nieves-Miranda
    
            
      
      
      
      
      
      
      
      
      
      
      Yesutor Soku
    
            
      
      
      
      
      
      
      
      
      
      
      Ali Strickland
    
            
                            
      
      
                            
      
      
      
      
      
      
      Data Sets & Visualizations
                                Microbiology
                                Baseline Microbiology Data Reports
    
            
                            
      
      
                            
      
      
      
      
      
      
      Microbiological Testing Program for RTE Meat and Poultry Products
                                Tables & Results Microbiological Testing Program for RTE Meat
    
            
      
      
      
      
      
      
      
      
      
      
      Tables & Results: Microbiological Testing Program Pasteurized Egg Products
    
            
      
      
      
      
      
      
      
      
      
      
      Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
    
            
                            
      
      
                            
      
      
      
      
      
      
      Salmonella Initiative Program Criteria
                                Quarterly Sampling Reports on Antimicrobial Resistance
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Sampling Reports on Raw Beef Products
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Sampling Reports on Salmonella
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella Action Plan: A One and Two Year Update
    
            
                            
      
      
                            
      
      
      
      
      
      
      Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
                                Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
    
            
      
      
      
      
      
      
      
      
      
      
      Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
    
            
      
      
      
      
      
      
      
      
      
      
      Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
    
            
      
      
      
      
      
      
      
      
      
      
      Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
    
            
      
      
      
      
      
      
      
      
      
      
      Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
    
            
      
      
      
      
      
      
      
      
      
      
      Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
    
            
      
      
      
      
      
      
      
      
      
      
      Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella Verification Testing Program Monthly Posting
    
            
      
      
      
      
      
      
      
      
      
      
      Chemical Residues and Contaminants
    
            
      
      
      
      
      
      
      
      
      
      
      Humane Handling Data
    
            
                            
      
      
                            
      
      
      
      
      
      
      Laboratory Sampling Data
                                Egg Product Testing, Years 1995-2017
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection Task Data
    
            
                            
      
      
                            
      
      
      
      
      
      
      Developer Resources
                                Recall API
    
            
                            
      
      
                            
      
      
      
      
      
      
      Scientific Reports
                                Public Health Regulations (PHR)
                                FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Data Analysis and Reporting: Public Health Regulations FY 2024
    
            
      
      
      
      
      
      
      
      
      
      
      Interagency Food Safety Analytics Collaboration (IFSAC)
    
            
                            
      
      
                            
      
      
      
      
      
      
      Laboratories & Procedures
                                Accredited Laboratory Program
                                Key Facts: ISO Accreditation
    
            
                            
      
      
                            
      
      
      
      
      
      
      FSIS Laboratories
                                Requesting Bacterial Isolates from FSIS
    
            
      
      
      
      
      
      
      
      
      
      
      Risk Assessments
    
            
                            
      
      
                            
      
      
      
      
      
      
      Sampling Program
                                Raw Pork Products Exploratory Sampling Program
    
            
      
      
      
      
      
      
      
      
      
      
      Sampling Results for FSIS Regulated Products
    
            
      
      
      
      
      
      
      
      
      
      
      National Antimicrobial Resistance Monitoring System (NARMS)
    
            
      
      
      
      
      
      
      
      
      
      
      Journal Publications
    
            
                            
      
      
                            
      
      
      
      
      
      
      Policy
                                Food Safety Acts
                                Federal Meat Inspection Act
    
            
      
      
      
      
      
      
      
      
      
      
      Poultry Products Inspection Act
    
            
      
      
      
      
      
      
      
      
      
      
      Egg Products Inspection Act
    
            
      
      
      
      
      
      
      
      
      
      
      Humane Methods of Slaughter Act
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Guidelines
    
            
                            
      
      
                            
      
      
      
      
      
      
      Directives & Notices
                                FSIS Notices
    
            
      
      
      
                            
      
      
      
      
      
      
      FSIS Directives
    
            
      
      
      
      
      
      
      
      
      
      
      Petitions
    
            
                            
      
      
                            
      
      
      
      
      
      
      Federal Register & Rulemaking
                                Federal Register Notices
    
            
      
      
      
      
      
      
      
      
      
      
      Federal Register Rules
    
            
      
      
      
      
      
      
      
      
      
      
      Executive Orders, Small Business Protection Laws & Other Guidance
    
            
      
      
      
      
      
      
      
      
      
      
      Regulatory Priorities
    
            
                            
      
      
                            
      
      
      
      
      
      
      Advisory Committees
                                National Advisory Committee on Meat and Poultry Inspection (NACMPI)
    
            
                            
      
      
                            
      
      
      
      
      
      
      National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
                                2023-2025 National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
    
            
      
      
      
      
      
      
      
      
      
      
      2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
    
            
      
      
      
      
      
      
      
      
      
      
      NACMCF 2022 Subcommittee
    
            
      
      
      
      
      
      
      
      
      
      
      2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Procurement
    
            
      
      
      
      
      
      
      
      
      
      
      National Federal Financial Assistance
    
            
                            
      
      
                            
      
      
      
      
      
      
      Inspection
                                Inspection Programs
                                Inspection of Meat Products
                                Humane Handling Ombudsman
    
            
      
      
      
      
      
      
      
      
      
      
      Modernization of Swine Slaughter Inspection
    
            
                            
      
      
                            
      
      
      
      
      
      
      Inspection of Poultry Products
                                Reducing Salmonella in Poultry
                                Pilot Projects: Salmonella Control Strategies
    
            
                            
      
      
                            
      
      
      
      
      
      
      Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
                                Component 1
    
            
      
      
      
      
      
      
      
      
      
      
      Component 2
    
            
      
      
      
      
      
      
      
      
      
      
      Component 3
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella By the Numbers
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella KPI
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella Risk Assessments
    
            
      
      
      
      
      
      
      
      
      
      
      Modernization of Poultry Slaughter Inspection
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection of Egg Products
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection of Siluriformes
    
            
                            
      
      
                            
      
      
      
      
      
      
      Compliance Guidance
                                Significant Guidance
    
            
                            
      
      
                            
      
      
      
      
      
      
      HACCP
                                HACCP-Based-Inspection Models Project
                                New Poultry Inspection System (NPIS)
    
            
      
      
      
      
      
      
      
      
      
      
      HIMP Redesign Achievement of Performance Standards Young Chicken Plants
    
            
      
      
      
      
      
      
      
      
      
      
      List of HIMP Participating Plants
    
            
      
      
      
      
      
      
      
      
      
      
      HACCP Validation
    
            
                            
      
      
                            
      
      
      
      
      
      
      PHIS
                                PHIS: Historical Information
    
            
      
      
      
      
      
      
      
      
      
      
      Retail Guidance
    
            
                            
      
      
                            
      
      
      
      
      
      
      Small & Very Small Plant Guidance
                                Appealing Inspection Decisions
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Resources for Small and Very Small Plant Outreach: Order Form
    
            
      
      
      
      
      
      
      
      
      
      
      Small Plant Help Desk
    
            
      
      
      
      
      
      
      
      
      
      
      Small Plant Help Desk Form
    
            
                            
      
      
                            
      
      
      
      
      
      
      Microbial Risk
                                Listeria Monocytogenes
    
            
      
      
      
      
      
      
      
      
      
      
      Salmonella
    
            
      
      
      
      
      
      
      
      
      
      
      Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
    
            
                            
      
      
                            
      
      
      
      
      
      
      Specified Risk Material
                                BSE Rules Being Strictly Enforced
    
            
      
      
      
      
      
      
      
      
      
      
      Specified Risk Material Resources
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Assessments Tools
    
            
      
      
      
      
      
      
      
      
      
      
      Recall Process
    
            
      
      
      
      
      
      
      
      
      
      
      Sanitation Performance Standards Compliance Guide
    
            
                            
      
      
                            
      
      
      
      
      
      
      Labeling
                                Basics of Labeling
    
            
      
      
      
      
      
      
      
      
      
      
      Claims Guidance
    
            
                            
      
      
                            
      
      
      
      
      
      
      Nonfood Compounds
                                Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
    
            
      
      
      
      
      
      
      
      
      
      
      Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
    
            
      
      
      
      
      
      
      
      
      
      
      Ingredients Guidance
    
            
                            
      
      
                            
      
      
      
      
      
      
      Label Submission and Approval System (LSAS)
                                Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
    
            
                            
      
      
                            
      
      
      
      
      
      
      Labeling Policies
                                Human Food Made with Cultured Animal Cells
    
            
      
      
      
      
      
      
      
      
      
      
      Regulations for Package Dating
    
            
      
      
      
      
      
      
      
      
      
      
      Comprehensive List of Reasons for Label Modifications and Returns
    
            
                            
      
      
                            
      
      
      
      
      
      
      Labeling Procedures
                                Information Required For Requesting a Temporary Approval
    
            
      
      
      
      
      
      
      
      
      
      
      10 Most Common Mistakes And How to Avoid Them
    
            
      
      
      
      
      
      
      
      
      
      
      Label Submission Checklist
    
            
      
      
      
      
      
      
      
      
      
      
      Labeling Situations That Can Not Have a Temporary Approval
    
            
      
      
      
      
      
      
      
      
      
      
      Labeling and Establishment Responsibilities
    
            
      
      
      
      
      
      
      
      
      
      
      Ten Most Commonly Asked Labeling Questions
    
            
      
      
      
      
      
      
      
      
      
      
      Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
    
            
                            
      
      
                            
      
      
      
      
      
      
      New Technology
                                Cooperative Agreements FY 2003
    
            
      
      
      
      
      
      
      
      
      
      
      Cooperative Agreements FY 2004
    
            
      
      
      
      
      
      
      
      
      
      
      Cooperative Agreements FY 2005
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Technologies FY 2003
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Technologies FY 2004
    
            
      
      
      
      
      
      
      
      
      
      
      Food Safety Technologies FY 2005
    
            
      
      
      
      
      
      
      
      
      
      
      NOL for Non-O157 STEC Test Methods
    
            
      
      
      
      
      
      
      
      
      
      
      New Technology Information Table
    
            
      
      
      
      
      
      
      
      
      
      
      Humane Handling
    
            
                            
      
      
                            
      
      
      
      
      
      
      Import & Export
                                Import & Export Library
                                Eligible Foreign Establishments
    
            
                            
      
      
                            
      
      
      
      
      
      
      U.S. Establishments by Country
                                Australia Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Brazil Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Egypt Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Gibraltar Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Israel Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Japan (Casings) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Japan (Cold Storage Facilities) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Mexico Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Russia (Beef) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Russia (Pork) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Russia (Poultry) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      Russia (Prepared Products) Export Eligible Establishments
    
            
      
      
      
      
      
      
      
      
      
      
      South Africa Eligible Establishments
    
            
                            
      
      
                            
      
      
      
      
      
      
      Import Guidance
                                FSIS Import Procedures for Meat, Poultry & Egg Products
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Import Reinspection
    
            
      
      
      
      
      
      
      
      
      
      
      Sourcing Egg Products and Shell Eggs From Foreign Countries
    
            
      
      
      
      
      
      
      
      
      
      
      Export Guidance
    
            
      
      
      
      
      
      
      
      
      
      
      Equivalence
    
            
      
      
      
      
      
      
      
      
      
      
      PHIS Components
    
            
                            
      
      
                            
      
      
      
      
      
      
      International Reports
                                Foreign Audit Reports
    
            
      
      
      
      
      
      
      
      
      
      
      Import and Export Data
    
            
                            
      
      
                            
      
      
      
      
      
      
      Regulatory Enforcement
                                Humane Handling Enforcement
    
            
                            
      
      
                            
      
      
      
      
      
      
      Quarterly Enforcement Reports
                                Quarterly Enforcement Reports (Narrative, Archived v6)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v5)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v4)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v3)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v2)
    
            
      
      
      
      
      
      
      
      
      
      
      Quarterly Enforcement Reports (Narrative, Archived v1)
    
            
      
      
      
      
      
      
      
      
      
      
      FSIS Policies on Regulatory Decisions
    
            
                            
      
      
                            
      
      
      
      
      
      
      Inspection Training & Videos
                                Inspection & Mission Training
    
            
      
      
      
      
      
      
      
      
      
      
      Meat, Poultry and Egg Product Inspection Videos
    
            
      
      
      
      
      
      
      
      
      
      
      Regulatory Education Video Seminars
    
            
                            
      
      
                            
      
      
      
      
      
      
      Apply for Grant of Inspection
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      Establishments
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      Meat, Poultry and Egg Product Inspection Directory
    
            
      
      
      
      
      
      
      
      
      
      
      Inspection FormsAbout FSIS
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      Strategic Planning
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      Core Values
    
            
                            
      
      
                            
      
      
      
      
      
      
      Food Safety & Agency Partners
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      Freedom of Information Act (FOIA)
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      FSIS FOIA Reading Room
    
            
      
      
      
      
      
      
      
      
      
      
      Frequently Requested Records
    
            
      
      
      
      
      
      
      
      
      
      
      Federal Employee Viewpoint Survey (FEVS)
    
            
                            
      
      
                            
      
      
      
      
      
      
      Contact Us
                                FSIS Offices
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      Office of the Administrator (OA)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of Field Operations (OFO)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of Investigation, Enforcement and Audit (OIEA)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of Public Health Science (OPHS)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of Policy and Program Development (OPPD)
    
            
      
      
      
      
      
      
      
      
      
      
      Office of the Chief Financial Officer (OCFO)
    
            
      
      
      
      
      
      
      
      
      
      
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      Office of Management (OM)
    
            
      
      
      
      
      
      
      
      
      
      
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      Internal Affairs (IA)
    
            
      
      
      
      
      
      
      
      
      
      
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      Scientific Positions
    
            
                            
      
      
                            
      
      
      
      
      
      
      Who Works for Us
                                Dr. Tamar Khafi Drives Innovation and Collaboration to Empower Her Team
    
            
      
      
      
      
      
      
      
      
      
      
      Consumer Safety Inspector John Baker Celebrates 60 Years of Federal Service
    
            
      
      
      
      
      
      
      
      
      
      
      Ciarra Toomey Took a Leap of Faith and Began a New Career in FSIS
    
            
      
      
      
      
      
      
      
      
      
      
      Archives
    
            
                            
      
      
                            
      
      
      
      
      
      
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      Incentives
    
            
      
      
      
      
      
      
      
      
      
      
      Federal Employee Benefits Summary
    
            
                            
      
      
                            
      
      
      
      
      
      
      News & Events
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      Food Safety Education Month
    
            
                            
      
      
                            
      
      
      
      
      
      
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      FSIS Safety
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      Submit Your Stories
    
            
      
      
      
      
      
      
      
      
      
      
      Improved PHIS Task Distributor Comes Online!
    
            
      
      
      
      
      
      
      
      
      
      
      Women Who Advocate for Diversity, Equity and Inclusion
    
            
                            
      
      
                            
      
      
      
      
      
      
      Archives
                                ARCHIVE: Black History Month: African Americans and the Arts
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: 2023 National Disability Employment Awareness Month
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Program Analyst Cedric Hardy’s “Third Act” is with FSIS
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: FSIS at Congressional Black Caucus Foundation Conference
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Hispanic Heritage Month — Latinos: Driving Prosperity, Power and Progress in America
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: The Power of Alternative Dispute Resolution Programs: Resolving Workplace Conflicts Efficiently
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Black History Month — Resistance Through Agricultural Innovations
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Meet Pickle-Eating Champ, CSI Joe Smith
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Supervisors Make All the Difference!
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Disability: Part of the Equity Equation
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: National Preparedness Month — Workplace Violence: Active Shooter
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: National Preparedness Month: Occupant Emergency Planning
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Unidos: Inclusivity for a Stronger Nation
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: National Preparedness Month: Emergency Alerts
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Chief Data Scientist — and Puzzle Solver — Justin Ronca
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Message from Leadership — Women’s Equality Day
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Managing Heat Risk in Hot Weather
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: New Netflix Show Features USDA and FSIS
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Asian American, Native Hawaiian and Pacific Islander Heritage Month — Advancing Leaders Through Collaboration
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Thank You for Your Public Service
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Hero Inspector Saves a Life While on the Road
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Administrative Professionals Day — Thank You
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Women’s History Month: Women Providing Healing, Promoting Hope
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Message from Leadership — Be an Advocate for Public Health
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Message from Leadership — Honoring Dr. Martin Luther King Jr.
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: In Their Own Words: The 2021 Administrator’s Awards for Excellence Winners Speak Out
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: CSI Koffi Hoenou – From Togolese Teacher to U.S. Citizen
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Don’t Invite Foodborne Illness to the Party
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Thanksgiving Message from Leadership
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: American Indian/Alaskan Native Heritage Month — Together Towards Tomorrow
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Veterans Day Messages from FSIS Leadership
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Disability Employment Awareness Month — America’s Recovery: Powered by Inclusion
    
            
      
      
      
      
      
      
      
      
      
      
      ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
    
            
      
      
      
      
      
      
      
      
      
      
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          Report ProblemAsar a la parrilla y seguridad alimentariaAntes, cocinar al aire libre solo se consideraba estrictamente una actividad de verano, pero ahora más de la mitad de los estadounidenses dicen que cocinan al aire libre durante todo el año. Ya sea que esté nevando o que brille el sol, es importante seguir las pautas de seguridad alimentaria para evitar que las bacterias dañinas se multipliquen y causen enfermedades transmitidas por los alimentos al cocinar al aire libre. Use estas sencillas pautas para asar alimentos de manera segura.

**De la tienda: Primero en casa**

Cuando vaya de compras, compre alimentos fríos como carnes y aves al final, justo antes de pagar. Separe la carne y las aves crudas de otros alimentos en su carrito de compras. Para protegerse contra la contaminación cruzada, que puede ocurrir cuando los jugos de carne o aves crudas gotean sobre otros alimentos, coloque los paquetes de carnes y aves crudas en bolsas de plástico.

Planee conducir directamente a casa desde la tienda de comestibles. Es posible que desee llevar una hielera con hielo para productos perecederos. Siempre refrigere los alimentos perecederos dentro de las 2 horas. Refrigere dentro de 1 hora cuando la temperatura sea superior a 90 °F.

En casa, coloque la carne y las aves en el refrigerador inmediatamente. Congele las aves y la carne molida que no vaya a usar en 1 o 2 días; congelar otras carnes dentro de 4 a 5 días.

**Descongelar con seguridad**

Descongele completamente la carne y las aves antes de asarlas a la parrilla para que se cocinen de manera más uniforme. Use el refrigerador para una descongelación lenta y segura o descongele paquetes sellados en agua fría. Puede usar el microondas para descongelar si la comida se colocará inmediatamente en la parrilla.

**Marinar**

Un adobo es una salsa ácida y salada en la que se sumerge un alimento para enriquecer su sabor o ablandarlo.

La mayoría de las recetas para marinar carnes y aves recomiendan entre seis y 24 horas. Es seguro mantener la comida en el adobo por más tiempo, pero después de dos días es posible que el adobo comience a descomponer las fibras de la carne, haciendo que se vuelva blanda. Marinar siempre la carne y las aves en el refrigerador, no en la encimera.

Si parte de la marinada se va a usar como salsa en los alimentos cocinados, reserve una porción de la marinada antes de ponerle carnes y aves crudas.

Hierva la marinada usada si quiere untarla sobre la carne o el ave mientras se asa a la parrilla. Cada vez que se vaya a reutilizar el adobo utilizado en carnes o aves crudas, asegúrese de dejar que hierva durante unos minutos para destruir cualquier bacteria dañina. Luego guarde la marinada en recipientes poco profundos en el refrigerador para su uso posterior.

**Transporte**

Cuando lleve alimentos a otro lugar, manténgalos fríos para minimizar el crecimiento bacteriano. Use una hielera aislada con suficiente hielo o bolsas de hielo para mantener la comida a 40 °F o menos. Empaque los alimentos directamente del refrigerador a la hielera inmediatamente antes de salir de casa.

**Mantener fríos los alimentos fríos**

Mantenga la carne y las aves refrigeradas hasta que esté listo para usar. Solo saque la carne y las aves que se colocarán inmediatamente en la parrilla.

Cuando use una hielera, manténgala alejada de la luz directa del sol colocándola a la sombra o en un refugio. Evite abrir la tapa con demasiada frecuencia, lo que permite que salga aire frío y entre aire caliente. Empaque las bebidas en un refrigerador y los productos perecederos en un refrigerador separado.

Guarde la carne y las aves crudas en paquetes bien cerrados en el fondo de la hielera, debajo de otros alimentos. Esto ayudará a evitar la contaminación cruzada. Si el jugo de ave se derrama sobre otras carnes, entonces esa carne debe cocinarse a una temperatura interna de 165 F.

**Mantenga todo limpio**

Asegúrese de que haya muchos utensilios y platos limpios. Para prevenir las enfermedades transmitidas por los alimentos, no use el mismo plato y los mismos utensilios para carnes y aves crudas y cocidas. Las bacterias dañinas presentes en la carne y las aves crudas y sus jugos pueden contaminar los alimentos cocidos de manera segura.

Si está comiendo fuera de casa, averigüe si hay una fuente de agua limpia. Si no, llevar agua para la preparación de alimentos, lavado de manos, superficies y utensilios. De lo contrario, empaque paños limpios, toallitas húmedas a base de alcohol y desinfectante para manos. Asegúrese de que los desinfectantes tengan al menos un 60 % de contenido de alcohol.

**Precocción**

Precocinar parcialmente los alimentos en el microondas, el horno o la estufa es una buena manera de reducir el tiempo de asado. Solo asegúrese de que la comida vaya inmediatamente a la parrilla precalentada para completar la cocción.

**Cocinar a fondo**

Cocine los alimentos a una temperatura interna mínima segura para destruir las bacterias dañinas. La carne y las aves cocinadas a la parrilla a menudo se doran muy rápido por fuera. Use un termómetro para alimentos para asegurarse de que la comida haya alcanzado una temperatura interna mínima segura. Cocine la carne de res, cerdo, ternera y cordero (bistecs, asados ​​y chuletas) a 145 °F y deje reposar durante 3 minutos. Las hamburguesas hechas de carne picada de res, cerdo, ternera y cordero deben alcanzar los 160 °F. Todas las aves (incluidas las molidas) deben alcanzar un mínimo de 165 °F.

NUNCA cocine parcialmente carnes o aves y termine de cocinarlas más tarde.

**TEMPERATURAS INTERNAS MÍNIMAS DE SEGURIDA**Aves Enteras
			165 °FPechugas de Aves
			165 °FAves molidas
			165 °FHamburguesas, Carne De Res
			160 °FCarne de res, Cerdo, Ternera, Cordero
			(bistecs, asados y chuletas)
			Medianamente raro: 145°F y dejar reposar al menos 3 minutos 
			Medio: 160°FTodos los Cortes de Cerdo
			160°F**Recalentamiento**

Cuando recaliente carnes completamente cocidas como salchichas, áselas a 165 °F o hasta que estén humeantes.

**Mantener la comida caliente**

Después de cocinar carnes y aves a la parrilla, manténgalas calientes hasta que las sirva, a 140 °F o más.

Mantenga calientes las carnes cocidas colocándolas a un lado de la rejilla de la parrilla, no directamente sobre las brasas donde podrían cocinarse demasiado. En casa, la carne cocida se puede mantener caliente en un horno ajustado a aproximadamente 200 °F, en un plato de calor o en una olla de cocción lenta, o en una bandeja para calentar.

**Servir la comida**

Cuando retire la comida de la parrilla, use un plato limpio. No coloque alimentos cocidos en el mismo plato que tenía carne o aves crudas. Cualquier bacteria dañina presente en los jugos de la carne cruda podría contaminar los alimentos cocidos de manera segura. Cuando hace calor (más de 90 °F), la comida nunca debe permanecer afuera por más de 1 hora.

**Sobras**

Refrigere las sobras de inmediato en recipientes poco profundos. Deseche cualquier alimento que haya quedado afuera por más de 2 horas (1 hora si la temperatura supera los 90 °F).

¡RECORDAR! Siempre refrigere los alimentos perecederos dentro de las 2 horas. Refrigere dentro de 1 hora cuando la temperatura sea superior a 90 °F.

**Ahumar seguramente**

Ahumar es cocinar alimentos indirectamente en presencia de un fuego. Se puede hacer en una parrilla cubierta si se coloca una olla con agua debajo de la carne en la parrilla. Las carnes también se pueden ahumar en un “ahumador”, que es una cocina al aire libre especialmente diseñada para ahumar alimentos. El ahumado se realiza mucho más lentamente que la parrilla, por lo que las carnes menos tiernas se benefician de este método y un sabor a humo natural impregna la carne. Se necesita un termómetro para controlar la temperatura del aire en el ahumador o la parrilla para asegurarse de que el calor se mantenga entre 225 y 300 °F durante todo el proceso de cocción”.

Use un termómetro para alimentos para asegurarse de que la comida haya alcanzado una temperatura interna segura.

**Asado en hoyo**

Asar a la fosa consiste en cocinar la carne en un hoyo grande y nivelado excavado en la tierra. Se enciende un fuego de madera dura en la fosa, que requiere una cantidad de madera equivalente a aproximadamente 2 1/2 veces el volumen de la fosa. Se permite que la madera dura se queme hasta que la madera se reduce y el hoyo se llena hasta la mitad con carbones ardientes. Esto puede requerir de 4 a 6 horas de tiempo de combustión.

La cocción puede requerir de 10 a 12 horas o más y es difícil de estimar. Se debe usar un termómetro para alimentos para determinar la inocuidad y el punto de cocción de la carne. Hay muchas variables, como la temperatura exterior, el tamaño y el grosor de la carne, y qué tan rápido se cocinan las brasas.Featured Factsheets & Resources
  
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      Explore More ResourcesLast Updated: Mar 21, 2022 USDA.gov
    
            
      
      
      
      
      
      
      
      
      
      
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