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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
    
            
      
      
      
      
      
      
      
      
      
      
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          Report ProblemCampylobacter En EspañolLa bacteria "*Campylobacter*" es la segunda causa de enfermedades transmitidas por alimentos reportada con mayor frecuencia. Un enfoque completo sobre la inocuidad alimentaria desde la granja hasta la mesa es necesario para reducir la campilobacteriosis. Los granjeros, la industria, e inspectores de alimentos, los vendedores de alimentos, los trabajadores en servicio de alimentos y los consumidores son cada uno un eslabón crítico en la cadena de la inocuidad alimentaria. Este documento contesta preguntas comunes acerca de la bacteria Campylobacter, describe cómo el Servicio de Inocuidad e Inspección de los Alimentos (FSIS, por sus siglas en inglés) del Departamento de Agricultura de los Estados Unidos (USDA, por sus siglas en inglés) está atendiendo el problema de la contaminación de productos de carnes y aves con Campylobacter y ofrece pautas para un manejo de alimentos para prevenir que bacterias, como Campylobacter, causen enfermedades.
Descargar el PDF**P. ¿Qué es *Campylobacter*?**
**A:** Campylobacter es una bacteria gram negativa, microaerofílica y es una de las causantes de enfermedades diarreicas, bacterianas, más común en los Estados Unidos. Campylobacter jejuni, es la cepa asociada con la mayor parte de las infecciones reportadas en los seres humanos, puede estar presente en el cuerpo sin causar una enfermedad notable. Los organismos Campylobacter se pueden encontrar en cualquier lugar y comúnmente se pueden encontrar en el tracto intestinal de gatos, perros, aves, ganado vacuno, ganado porcino, roedores, monos, aves silvestres y en algunos humanos. La bacteria pasa a través del cuerpo en las heces y circula a través ambiente. También, se encuentra en agua no tratada.
**P: ¿Qué daños puede causar la bacteria *Campylobacter*?**
**A:** La infección causada por la bacteria Campylobacter se llama campilobacteriosis y usualmente es causada consumiendo leche sin pasteurizar, carnes o aves crudas o no cocidas completamente, u otros alimentos y agua contaminados y por contacto con las heces de animales infectados. Aunque la bacteria puede estar presente en el trato intestinal de personas y animales sin causar ningún síntoma o enfermedad, estudios indican que el consumir Campylobacter en una cantidad tan pequeña como 500 células puede causar la enfermedad.
Los síntomas de infección con Campylobacter, los cuales ocurren usualmente entre 2 a 10 días después de ingerir la bacteria incluyen fiebre, dolor abdominal y diarrea (usualmente con sangre). En algunos casos, los médicos recetan antibióticos cuando la diarrea es severa. La enfermedad puede durar aproximadamente una semana.
Algunas complicaciones pueden incluir meningitis, infecciones de tracto urinario y posiblemente artritis (rara y casi siempre es de corta duración), y raramente el síndrome de Guillain-Barré, un tipo inusual de parálisis. A pesar de que muchas de las personas que contraen campilobacteriosis se recuperan completamente dentro de 2 a 5 días, algunas infecciones con Campylobacter pueden ser fatales, resultando en un estimado de 124 muertes al año.
**P: ¿Quiénes son más susceptibles?**
**A:** Cualquier persona puede enfermarse con Campylobacter. Sin embargo, los infantes y los niños pequeños, las mujeres embarazadas y sus bebés por nacer y las personas de edad avanzada están a mayor riesgo de enfermedades transmitidas por alimentos, así como las personas con el sistema inmunológico débil (como aquéllos que sufren de VIH/SIDA, cáncer, diabetes, enfermedades de los riñones o que han tenido transplantes de órgano).
**P: ¿Cómo el *Campylobacter* se puede controlar?**
**A:** Campylobacter se puede detener en diferentes puntos de la cadena de producción y de mercadeo de los alimentos:
**En la graja:**
Como es recomendado por el USDA, las buenas prácticas de saneamiento, en la granja disminuyen la oportunidad para que las bacterias se propaguen entre los animales y las aves.
La pasteurización de la leche y el tratamiento de las fuentes de agua del municipio, eliminan otra ruta de transmisión del Campylobacter y otras bacterias.**En la planta:**
Los alimentos crudos no son estériles y no existe ningún requerimiento de que éstos sean estériles. Las compañías procesadoras de alimentos son responsables de seguir prácticas de manufactura, apropiadas y vigentes, para disminuir las oportunidades para la propagación del *Campylobacter* y otras bacterias.**En la tienda:**
Una retirada de alimentos es un acto voluntario por parte del fabricante o distribuidor para proteger al público de productos que podrían causar problemas de salud o posiblemente la muerte. El FSIS lleva a cabo un número suficiente de medidas efectivas para verificar si la compañía que está retirando el producto ha contactado al distribuidor o vendedor.**Individuos:**
Reportando el problema es otra manera en la podemos controlar esta bacteria y prevenir que otros estén expuestos a la fuente de contaminación. Cualquier individuo que sufra de síntomas de campylobacteriosis debe comunicarse con un medico. Los médicos que diasnostican campylobacteriosis y los laboratorios clínicos que identifique este organismo, deben reportar los resultados con su departamento de salud local.**P: ¿Qué esta haciendo el FSIS para prevenir las infecciones con *Campylobacter*?**
**A:** En su compromiso por asegurar que el público tenga un suministro de alimentos sano y libre de enfermedades, el FSIS está trabajando constantemente para mejorar el nivel de inocuidad y reducir los contaminantes en el suministro de carnes y aves.
En el 1998, el FSIS comenzó a imponer una combinación de procesos de control, muestras microbiológicas, estándares de cumplimiento para la reducción de patógenos y procedimientos operacionales de estándares de sanidad basados en el Análisis de Riesgos y Puntos Críticos de Control (HACCP, por sus siglas en inglés) que reducen significativamente la contaminación de carnes y aves con bacterias dañinas y para reducir los riesgos de enfermedades transmitidas por los alimentos. Los establecimientos pueden escoger el incluir *Campylobacter* en sus análisis de HACCP. Si el establecimiento identifica como posible la contaminación con *Campylobacter*, y es evidente que esto podría resultar en un problema durante el proceso, el FSIS espera que el establecimiento diseñe y tenga puntos de control en el lugar para prevenir este peligro microbiano hacia la inocuidad de los alimentos.
El HACCP clarifica las responsabilidades de la industria y del FSIS en la producción de productos inocuos de carnes y aves. La función del FSIS es asignar estándares apropiados de inocuidad de alimentos y de mantener una inspección fuertemente supervisada para asegurar que dichos estándares se cumplan.
El USDA está apoyando investigaciones para aprender más sobre el *Campylobacter* en los alimentos y cómo controlarlo.
Finalmente, el FSIS mantiene programas extensivos de educación sobre el manejo adecuado de los alimentos para ayudar a las personas a prevenir y a reducir los riesgos de enfermedades transmitidas por los mismos.
**P: ¿Cuál es la mejor manera de prevenir las infecciones con *Campylobacter*?**
**A:** Las carnes y aves pueden contener Campylobacter. Sin embargo, la bacteria se puede encontrar en casi todas las aves crudas porque vive dentro del tracto intestinal de las aves saludables. Mejorando las prácticas de manejo adecuado de los alimentos en la cocina, reducirá el número de enfermedades con Campylobacter. La bacteria Campylobacter es extremadamente frágil y se puede destruir fácilmente por medio de la cocción hasta la temperatura interna mínima adecuada. También se destruye por medio de los sistemas típicos para tratar agua. No se puede confiar que la congelación destruirá la bacteria. Los congeladores caseros generalmente no están lo suficientemente fríos para destruir bacterias.
**Para destruir la bacteria Campylobacter y disminuir los riesgos de una enfermedad transmitida por alimentos:**
**LIMPIAR: Lávese las manos y lave las superficies frecuentemente**
Lávese las manos con agua tibia y jabón por 20 segundos antes y después de manejar los alimentos y después de usar el baño, cambiar pañales y tocar mascotas.
Lave los utensilios, tablas de cortar, platos y mostradores con agua caliente y jabón después de preparar cada alimento y antes de preparar el siguiente alimento.
Considere utilizar toallas de papel para limpiar las superficies de cocina. Si usa paños, límpielos a menudo en el ciclo caliente de su máquina de lavar.**SEPARAR: No propague la contaminación**
Separe las carnes, aves y pescados crudos de otros alimentos en su carrito de compras y en su refrigerador.
Si es posible, utilice una tabla de cortar para frutas y verduras frescas y otra separada para carnes, aves y pescados crudos.
Lave siempre las tablas de cortar, platos, mostradores y utensilios con agua caliente y jabón, después que éstos tengan contacto con carnes, aves y pescados crudos.
Nunca coloque alimentos cocidos en el mismo plato que fue utilizado para carnes, aves y pescados crudos.**COCINAR: Cueza hasta una temperatura adecuada**
Utilice un termómetro para alimentos limpio cuando mida la temperatura interna de los alimentos y asegúrese de que las carnes, aves, cazuelas y otros alimentos se cocinen hasta una temperatura interna mínima adecuada:
Cocina todos los asados, filetes y chuletas, de carne cruda de res, cerdo, cordero y ternero, hasta una temperatura interna mínima de 145  ̊F (62.8  ̊C), al medir con un termómetro para alimentos antes de remover la carne de la fuente de calor. Para inocuidad y calidad, permita un tiempo de reposo de al menos tres minutos, antes de picar y consumir la carne. Por razones de preferencia personal, los consumidores puede escoger cocinar las carnes hasta alcanzar una temperatura más alta.
Carne molida de res, cerdo, ternera y cordero, hasta 160 oF (71.1 oC).
Comidas con huevo y cazuelas, hasta 160 oF (71.1 oC).
Toda ave debe alcanzar una temperatura interna mínima adecuada de 165 oF (73.9 oC), al medir con un termómetro para alimentos
Para prevenir enfermedades, cocine el relleno por separado hasta alcanzar 165 oF (73.9 oC).
No coma o beba alimentos que contengan leche sin pasteurizar.
Los pescados deben alcanzar 145 oF (62.8 oC), medido con un termómetro para alimentos.
Recaliente hasta hervir las salsas, sopas y salsas de carne. Re-caliente completamente otras sobras hasta por lo menos 165 oF (73.9 oC).**ENFRIAR: Refrigere prontamente**
En la casa, mantenga los alimentos sanos, refrigere prontamente y apropiadamente. Refrigere o congele los alimentos perecederos, los alimentos preparados y sobrantes de alimentos dentro de 2 horas [1 hora si la temperatura está sobre los 90 oF (32.2 oC)].
Los congeladores deben registrar una temperatura de 0 oF (-17.8 oC) o menos y los refrigeradores, 40 oF (4.4 oC) o menos.
Descongele los alimentos en el refrigerador, sumergidos en agua fría o en el horno de microondas. Los alimentos no se deben descongelar a temperatura ambiental. Los alimentos que se descongelen en el horno de microondas o sumergidos en agua fría se deben cocinar hasta una temperatura interna mínima adecuada antes de refrigerarse.
Marine los alimentos en el refrigerador.
Divida las grandes cantidades de sobrantes de alimentos en recipientes llanos para que se enfríen rápidamente en el refrigerador.
No llene demasiado el refrigerador. El aire frío debe circular para mantener los alimentos sanos.Para más información sobre la bacteria Campylobacter, visite la página electrónica de los Centros de Control y Prevención de Enfermedades (CDC, por sus siglas en inglés) al: http://www.cdc.gov/nczved/divisions/dfbmd/diseases/campylobacter/Featured Factsheets & Resources
  
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