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Food Safety Inspection Service

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Close submenuFood 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
    • Enfermedades Transmitidas Por Alimentos y Otras Enfermedades
    • Illnesses and Pathogens
      • Botulism
        • Clostridium botulinum y El Botulismo
      • Campylobacter
        • Campylobacter En Español
      • E. coli
      • Listeria
      • Parasites and Foodborne Illness
        • Parásitos y Enfermedades Transmitidas Por los Alimentos
      • Preguntas y Respuestas Sobre Listeria
      • Salmonella
        • Preguntas y Respuestas Sobre Salmonella
    • 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
      • Aditivos en Productos Cárnicos y Avícolas
      • Agua en Carnes y Aves
      • Ahumar Carnes y Aves
      • Air Fryers and Food Safety
      • Alergias Alimentarias: Los “9 Grandes”
      • Appliance Thermometers
      • Asar a la parrilla y seguridad alimentaria
      • Cleanliness Helps Prevent Foodborne Illness
      • Cocción Versus Seguridad
      • Cocinar en Hornos Microondas
      • Cooking for Groups
      • Cooking with Microwave Ovens
      • Cutting Boards
      • Cómo Encontrar el Número de Establecimiento del USDA (EST) en el Empaque de Alimentos
      • Cómo las Temperaturas Afectan a los Alimentos
      • Danger Zone 40F - 140F
      • Deep Fat Frying
      • Doneness Versus Safety
      • El Color de la Carne y Las Aves
      • El Gran Deshielo: Métodos Seguros para Descongelar
      • El Manejo Adecuado de los Alimentos Pedidos Por Correo
      • Entendiendo las Retiradas de Alimentos del Mercado del FSIS
      • Fechas en Productos Alimenticios
      • Food Allergies: The “Big 9”
      • Food Thermometers
      • Freidoras de Aire y Seguridad Alimentaria
      • Freír en Grasa y Seguridad Alimentaria
      • Glosario de Términos de Empaque
      • Glossary of Packaging Terms
      • Grilling Food Safely
      • Grilling and Food Safety
      • Guía del Consumidor Sobre Inocuidad Alimentaria: Tormentas y Huracanes Severos
      • High Altitude Cooking
      • Hongos en los Alimentos: ¿Son Peligrosos?
      • How Temperatures Affect Food
      • How to Find the USDA Establishment Number
      • Importación de Productos Cárnicos, Avícolas y Ovoproductos a Estados Unidos
      • Importing Meat, Poultry & Egg Products US
      • Irradiation and Food Safety FAQ
      • Keeping "Bag" Lunches Safe
      • Keeping Food Safe During an Emergency
      • La Cocción En Elevaciones Altas
      • La Congelación Y Seguridad Alimentaria
      • La Limpieza Ayuda a Prevenir Enfermedades Transmitidas Por Los Alimentos
      • Las Ollas de Cocción Lenta y la Seguridad Alimentaria
      • Las Sobras de Comida e Inocuidad Alimentaria
      • Lavado de Alimentos: ¿Promueve la Inocuidad Alimentaria?
      • Mail Order Food Safety
      • Manipulación Adecuada de Alimentos Para Llevar
      • Mantenga los Alimentos Seguros - Conceptos Básicos de Inocuidad Alimentaria
      • Manteniendo Seguros Los Almuerzos En "Bolsas"
      • Materiales de Empaque para Carnes y Aves
      • Meat and Poultry Labeling Terms
      • Meat and Poultry Packaging Materials
      • Molds on Food: Are They Dangerous?
      • Natural Flavors on Meat and Poultry Labels
      • Preguntas Frecuentes Sobre Irradiación y Seguridad Alimentaria
      • Preguntas y Respuestas Sobre la Seguridad Alimentaria Durante un Tailgate
      • Sabores Naturales de Carnes y Aves en las Etiquetas
      • Safe Handling of Take-Out Foods
      • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
      • Seguridad Alimentaria de Comida No Perecedera
      • Slow Cookers and Food Safety
      • Smoking Meat and Poultry
      • Tabla de Temperatura Interna Mínima Segura
      • Tablas de Cortar
      • Tailgating Food Safety Q & A
      • Termómetros para Alimentos
      • Termómetros para Electrodomésticos
      • Términos de Etiquetado de Carnes y Aves
      • Understanding FSIS Food Recalls
      • Voluntarios Sobre la Seguridad Alimentaria
      • Water in Meat & Poultry
      • Zona de Peligro (40 F - 140 F)
      • Food Product Dating
      • Freezing and Food Safety
      • Leftovers and Food Safety
      • Refrigeration
        • La Refrigeración y Seguridad Alimentaria
      • 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
    • Meat & Catfish
      • Bacon and Food Safety
      • Bagre de la Granja a la Mesa
      • Beef From Farm To Table
      • Bison from Farm to Table
      • Bisonte de la Granja a la Mesa
      • Cabra de la Granja a la Mesa
      • Carne Seca y Seguridad Alimentaria
      • Carne de Cerdo Fresca de la Granja a la Mesa
      • Carne de Res de la Granja a la Mesa
      • Carne de Ternera de la Granja a la Mesa
      • Carne de res ablandada mecánicamente
      • Carne en Conserva y Seguridad Alimentaria
      • Catfish from Farm to Table
      • Color de la Carne Molida Cocida en Relación Con El Grado De Cocción
      • Color of Cooked Ground Beef as It Relates to Doneness
      • Conejo de la Granja a la Mesa
      • Cordero de la Granja a la Mesa
      • Corned Beef
      • Cuando se Asan “Otras” Carnes para las Fiestas
      • Door-to-Door Meat Sales
      • El Jamón y la Seguridad Alimentaria
      • El Tocino y la Seguridad Alimentaria
      • 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
      • La Carne Molida y la Seguridad Alimentaria
      • Lamb From Farm to Table
      • Las Salchichas “hot dogs” y la Seguridad Alimentaria
      • Los Embutidos y Seguridad Alimentaria
      • Mechanically Tenderized Beef
      • Rabbit From Farm to Table
      • Roasting Those "Other" Holiday Meats
      • Sausages and Food Safety
      • Veal from Farm to Table
      • Venta de Carne a Domicilio
      • Yersiniosis and Chitterlings Tips
      • Yersiniosis y los Chinchulines (Tripas): Consejos Para Protegerlo de Enfermedades Transmitidas Por Alimentos
    • Poultry
      • Happy Thanksgiving!
      • Amarras para las Aves y Otros Accesorios
      • Aves: Baños en Solución, Salmueras y Marinadas
      • Chicken From Farm to Table
      • Chicken Liver
      • Duck and Goose from Farm to Table
      • El Relleno y Seguridad Alimentaria
      • Hablemos Sobre el Pavo: Una Guía Para el Consumidor Sobre Cómo Asar un Pavo de Forma Segura
      • Hock Locks and Other Accoutrements
      • Is Pink Turkey Meat Safe?
      • La Etiqueta del Ave Dice “Fresco”
      • La Preparación de Turduckens Requiere un Manejo Adecuado
      • Let's Talk Turkey Roasting
      • Pato y Ganso de la Granja a la Mesa
      • Pavo de la Granja a la Mesa
      • Pavo: Rutas Alternativas Hacia la Mesa
      • Pollo de la Granja a la Mesa
      • Poultry Processing: Questions & Answers
      • Poultry: Basting, Brining, and Marinating
      • Preparación Básica del Pavo: Cocinar De Forma Adecuada
      • Preparación Básica del Pavo: Como Descongelar Seguramente
      • Preparación Básica del Pavo: El Relleno
      • Preparación Básica del Pavo: Manejo de las Comidas Cocidas
      • Procesamiento de Aves: Preguntas y Respuestas
      • 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
      • ¿Es Segura la Carne de Pavo Rosada?
    • Eggs
      • Egg Products and Food Safety
      • Huevos en Cascarón De la Granja a la Mesa
      • Ovoproductos e Inocuidad Alimentaria
      • Shell Eggs from Farm to Table
    • Emergencies
      • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
      • Eliminando Olores de Refrigeradores y Congeladores
      • Fires and Food Safety
      • Incendios y Seguridad Alimentaria
      • 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
Close submenuScience & 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 2025
      • FSIS Data Analysis and Reporting: Public Health Regulations FY 2024
      • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
      • 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 2020
      • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
      • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
      • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
      • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
    • 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
Close submenuPolicy
  • 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
  • Regulatory Decisions & Non-Retaliation
Close submenuInspection
  • 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
          • BSE Workshops for Small & Very Small Plants
        • FSIS BSE Resources
    • 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
      • Eligible U.S. Establishments by Country
        • Australia Eligible Establishments
        • Hong Kong Lamb Export Eligible Establishments
        • Hong Kong Pork Export Eligible Establishments
        • Hong Kong Poultry Export Eligible Establishments
        • Brazil Export Eligible Establishments
        • Egypt Export Eligible Establishments
        • Hong Kong Beef 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
  • Inspection Training & Videos
    • Humane Interactive Knowledge Exchange (HIKE) Scenarios
    • Inspection & Mission Training
    • Meat, Poultry and Egg Product Inspection Videos
    • Regulatory Education Video Seminars
  • Apply for Grant of Inspection
    • Grants & Financial Options
  • State Inspection Programs
    • Cooperative Interstate Shipping Program
      • Cooperative Interstate Shipment (CIS) Establishments
    • Guidance Documents for State and Local Agencies
    • States With and Without Inspection Programs
    • Reviews of State Programs
  • Establishments
    • FSIS Inspected Establishments
    • Meat, Poultry and Egg Product Inspection Directory
  • Inspection Forms
Close submenuAbout FSIS
  • History
  • Leadership & Organizational Structure
  • Strategic Planning
    • FSIS Enterprise Governance Decision Making Process
  • Core Values
  • Food Safety & Agency Partners
    • Memoranda of Understanding (MOU)
  • Freedom of Information Act (FOIA)
    • FSIS Adjudications
    • FSIS FOIA Reading Room
    • Frequently Requested Records
  • Federal Employee Viewpoint Survey (FEVS)
Close submenuContact Us
  • FSIS Offices
    • Office of Food Safety (OFS)
    • 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)
    • Office of International Coordination (OIC)
    • Office of Employee Experience and Development (OEED)
    • Office of the Chief Information Officer (OCIO)
    • Office of Management (OM)
    • Office of Public Affairs and Consumer Education (OPACE)
    • Internal Affairs (IA)
    • Office of Planning Analysis Risk Management (OPARM)
    • Civil Rights Staff
  • FSIS Department Emails
  • State Contacts
  • askFSIS
    • Having Trouble with the Webform
  • Payment Options & Information
Close submenuCareers
  • Apply for a Job
  • Job Opportunities
  • Career Profiles
    • Administrative Positions
    • Compliance Investigator Positions
    • Consumer Safety Inspector
    • Food Inspector
    • Professional Positions
    • Public Health Veterinarian (PHV)
    • Scientific Positions
  • Who Works for Us
    • Stephanie Galvan Prioritizes Excellence in FSIS
    • Yolanda Kennedy-Edwards: Compassion and Continuous Improvement to Catapult Change
    • Arsalan “AJ” Jalisi Enhances Decision-Making and Engagement with Data Analytics
    • Archives
  • Hiring Paths
    • Inspector Apprenticeship Programs
    • Professionals with Disabilities
    • Student Employment Programs
    • Externships and Volunteer Opportunities
  • Federal Employee Benefits Summary
Close submenuNews & Events
  • Events & Meetings
    • Officials' Calendar of Meetings
    • Food Safety Education Month
  • News & Press Releases
    • News Feeds & Subscriptions
  • Publications
  • Branding & Toolkits
Close submenuEmployees
  • HR Policies & Systems
    • Performance Management
  • Forms
  • Understanding Your Benefits
  • FSIS Safety
    • HPAI (H5N1) Information
    • Workplace Violence
  • Onboarding and Offboarding
    • Employees Separating from FSIS
    • New Hire Training
    • Exit Interview Guide
  • Agency Awards & Achievements
    • 2024 Under Secretary’s Awards and Administrator’s Awards for Excellence Ceremony
  • Employee News & Stories
    • FSIS Snapshots
      • April 2025 Snapshots
      • March 2025 Snapshots
      • January 2025 Snapshots
      • December 2024 Snapshots
      • November 2024 Snapshots
      • October 2024 Snapshots
      • September 2024 Snapshots
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      • July 2024 Snapshots
      • June 2024 Snapshots
      • May 2024 Snapshots
      • April 2024 Snapshots
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      • February 2024 Snapshots
      • January 2024 Snapshots
      • December 2023 Snapshots
      • November 2023 Snapshots
      • October 2023 Snapshots
      • September 2023 Snapshots
      • August 2023 Snapshots
      • July 2023 Snapshots
      • June 2023 Snapshots
      • May 2023 Snapshots
      • April 2023 Snapshots
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      • February 2023 Snapshots
      • January 2023 Snapshots
      • December 2022 Snapshots
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      • December 2021 Snapshots
      • November 2021 Snapshots
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      • August 2021 Snapshots
      • July 2021 Snapshots
      • June 2021 Snapshots
    • Submit Your Stories
    • Archives
      • ARCHIVE: Professional Development and Education Benefits as a Recruitment Tool
      • ARCHIVE: Improved PHIS Task Distributor Comes Online!
      • ARCHIVE: Reflections on a Changing Paradigm: World Veterinary Day
      • ARCHIVE: FSIS at Congressional Black Caucus Foundation Conference
      • ARCHIVE: The Power of Alternative Dispute Resolution Programs: Resolving Workplace Conflicts Efficiently
      • ARCHIVE: Third FSIS International Meat, Poultry and Egg Products Inspection Seminar Held in Santiago, Chile
      • ARCHIVE: Supervisors Make All the Difference!
      • 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: National Preparedness Month: Emergency Alerts
      • ARCHIVE: Managing Heat Risk in Hot Weather
      • ARCHIVE: New Netflix Show Features USDA and FSIS
      • 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: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
      • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
      • 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: 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: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
      • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
      • ARCHIVE: Modernizing Egg Inspection
      • ARCHIVE: FSIS Recognized Twice for 2020 Food Safety Education Efforts
      • ARCHIVE: Four Steps to Good Mental Health
      • ARCHIVE: Building Relationships at Work
      • ARCHIVE: Honoring the Dedicated Public Servants of FSIS
      • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline
  • Professional Development Opportunities
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    • Voluntary Leave Transfer Program
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    • Frequently Asked Questions
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Food Safety and Inspection Service

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  • 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
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A Consumer's Guide to Food Safety: Severe Storms and Hurricanes

Food Safety During an Emergency

Did you know that a flood, fire, national disaster, or the loss of power from high winds, snow, or ice could jeopardize the safety of your food? Knowing how to determine if food is safe and how to keep food safe will help minimize the potential loss of food and reduce the risk of foodborne illness. This Consumer's Guide will help you make the right decisions for keeping your family safe during an emergency.

Power Outages

We practice basic safe food handling in our daily lives, but storing food safely becomes more challenging during a power outage or natural disasters such as hurricanes and floods.

Steps to Follow to Prepare for a Possible Weather Emergency

Keep an appliance thermometer in the refrigerator and freezer. An appliance thermometer will indicate the temperature in the refrigerator and freezer in case of a power outage and help determine the safety of the food.

  • Make sure the freezer is at 0 °F (Fahrenheit) or below and the refrigerator is at 40 °F or below.
  • Freeze containers of water for ice to help keep food cold in the freezer, refrigerator, or coolers after the power is out.
  • Freeze refrigerated items such as leftovers, milk, and fresh meat and poultry that you may not need immediately-this helps keep them at a safe temperature longer.
  • Plan ahead and know where dry ice and block ice can be purchased.
  • Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
  • Have coolers on hand to keep refrigerator food cold if the power will be out for more than 4 hours. Purchase or make ice cubes and store in the freezer for use in the refrigerator or in a cooler. Freeze gel packs ahead of time for use in coolers.
  • Group food together in the freezer—this helps the food stay cold longer.

Steps to Follow During and After the Weather Emergency

  • Never taste a food to determine its safety!
  • Keep the refrigerator and freezer doors closed as much as possible to maintain the cold temperature.
  • The refrigerator will keep food safely cold for about 4 hours if it is unopened. A full freezer will hold the temperature for approximately 48 hours (24 hours if it is half full and the door remains closed).
  • Food may be safely refrozen if it still contains ice crystals or is at 40 °F or below.
  • Obtain block ice or dry ice to keep your refrigerator and freezer as cold as possible if the power is going to be out for a prolonged period of time. Fifty pounds of dry ice should hold an 18-cubic-foot full freezer for 2 days.
  • If the power has been out for several days, then check the temperature of the freezer with an appliance thermometer or food thermometer. If the food still contains ice crystals or is at 40 °F or below, the food is safe.
  • If a thermometer has not been kept in the freezer, then check each package of food to determine its safety. If the food still contains ice crystals, the food is safe.
  • Discard refrigerated perishable food such as meat, poultry, fish, soft cheeses, milk, eggs, leftovers, and deli items after 4 hours without power.
  • When in Doubt, Throw it Out!

Safety of Food Containers Exposed to Flood Waters

How to Determine What Food to Keep or Discard

  • Do not eat any food that may have come into contact with flood water.
  • Discard any food that is not in a waterproof container if there is any chance that it has come into contact with flood water. Food containers that are not waterproof include those with screw-caps, snap lids, pull tops, and crimped caps. Also, discard cardboard juice/milk/baby formula boxes and home canned foods if they have come in contact with flood water, because they cannot be effectively cleaned and sanitized.
  • Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel-type can opener.
Pots, Pans, Dishes, and Utensils 
  • Thoroughly wash metal pans, ceramic dishes, and utensils (including can openers) with soap and water, using hot water if available. Rinse and then sanitize them by boiling in clean water or immersing them for 15 minutes in a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available).
Countertops 
  • Thoroughly wash countertops with soap and water, using hot water if available. Rinse and then sanitize them by applying a solution of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available). Allow to air-dry.

Steps to Salvage All-Metal Cans and Retort Pouches

Undamaged, commercially prepared foods in all-metal cans and retort pouches (for example, flexible, shelf-stable juice or seafood pouches) can be saved if you do the following:

  • Remove the labels, if they are the removable kind, since they can harbor dirt and bacteria.
  • Thoroughly wash the cans or retort pouches with soap and water, using hot water if it is available.
  • Brush or wipe away any dirt or silt.
  • Rinse the cans or retort pouches with water that is safe for drinking, if available, since dirt or residual soap will reduce the effectiveness of chlorine sanitation.
  • Then, sanitize them by immersion in one of the two following ways:
    • Place in water and allow the water to come to a boil and continue boiling for 2 minutes, or
    • Place in a freshly made solution consisting of 1 tablespoon of unscented, liquid chlorine bleach per gallon of drinking water (or the cleanest, clearest water available) for 15 minutes.
  • Air-dry cans or retort pouches for a minimum of 1 hour before opening or storing.
  • If the labels were removable, then re-label your cans or retort pouches, including the expiration date (if available), with a marker.
  • Food in reconditioned cans or retort pouches should be used as soon as possible, thereafter.
  • Any concentrated baby formula in reconditioned, all-metal containers must be diluted with clean, drinking water.

Safety of Drinking Water If Flooding Occurs

  • Use bottled water that has not been exposed to flood waters if it is available.
  • If you don't have bottled water, you should boil water to make it safe. Boiling water will kill most types of disease-causing organisms that may be present. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for boiling. Boil the water for one minute, let it cool, and store it in clean containers with covers.
  • If you can't boil water, you can disinfect it using household bleach. Bleach will kill some, but not all, types of disease-causing organisms that may be in the water. If the water is cloudy, filter it through clean cloths or allow it to settle, and draw off the clear water for disinfection. Add 1/8 teaspoon (or 8 drops) of regular, unscented, liquid household bleach for each gallon of water, stir it well and let it stand for 30 minutes before you use it. Store disinfected water in clean containers with covers.
  • If you have a well that has been flooded, the water should be tested and disinfected after flood waters recede. If you suspect that your well may be contaminated, contact your local or State health department or agriculture extension agent for specific advice.

Removing Odors from Refrigerators and Freezers

Refrigerators and freezers are two of the most important pieces of equipment in the kitchen for keeping food safe. We are instantly reminded of their importance when the power goes off, flooding occurs, or the unit fails, causing food to become unsafe and spoil. The odors that develop when food spoils can be difficult to remove. Use this information to learn how to remove odors from units or how to safely discard an affected unit.

To Remove Odors from Refrigerators and Freezers

If food has spoiled in a refrigerator or freezer and odors from the food remain, they may be difficult to remove. The following procedures may help but may have to be repeated several times.

  • Dispose of any spoiled or questionable food.
  • Remove shelves, crispers, and ice trays. Wash them thoroughly with hot water and detergent. Then rinse with a sanitizing solution (1 tablespoon unscented, liquid chlorine bleach per gallon of water).
  • Wash the interior of the refrigerator and freezer, including the door and gasket, with hot water and baking soda. Rinse with sanitizing solution as above.
  • Leave the door open for about 15 minutes to allow free air circulation.

If odor remains, try any or all of the following:

  • Wipe inside of unit with equal parts vinegar and water. Vinegar provides acid which destroys mildew.
  • Leave the door open and allow to air out for several days.
  • Stuff both the refrigerator and freezer with rolled newspapers. Close the door and leave for several days. Remove paper and clean with vinegar and water.
  • Sprinkle fresh coffee grounds or baking soda loosely in a large, shallow container in the bottom of the refrigerator and freezer.
  • Place a cotton swab soaked with vanilla inside the refrigerator and freezer. Close door for 24 hours. Check for odors.
  • Use a commercial product available at hardware and housewares stores. Follow the manufacturer's instructions.

If Odors Remain

If odors cannot be removed, then the refrigerator or freezer may need to be discarded. If you need to discard the refrigerator or freezer, discard it in a safe manner:

  • "Childproof" old refrigerators or freezers so children do not get trapped inside. The surest way is to take the door off.
  • If the door will not come off, chain and padlock the door permanently and close tightly, or remove or disable the latch completely so the door will no longer lock when closed.

It is unlawful in many jurisdictions to discard old refrigerators or freezers without first removing the door.

Depending on where you live, your appliance will be picked up by your solid waste provider, a recycler, a retailer (if you buy a new unit), or program sponsored by local or regional utilities.

Refrigerated Foods

When to Save and When to Throw It Out
FOOD Held above 40 °F for over 2 hours
MEAT, POULTRY, SEAFOOD
Raw or leftover cooked meat, poultry, fish, or seafood; soy meat substitutes

Discard
Thawing meat or poultry Discard
Meat, tuna, shrimp,chicken, or egg salad Discard
Gravy, stuffing, broth Discard
Lunchmeats, hot dogs, bacon, sausage, dried beef Discard
Pizza — with any topping Discard
Canned hams labeled "Keep Refrigerated" Discard
Canned meats and fish, opened Discard
CHEESE
Soft Cheeses: blue/bleu, Roquefort, Brie, Camembert, cottage, cream, Edam, Monterey Jack, ricotta, mozzarella, Muenster, Neufchatel, queso blanco, queso fresco

Discard
Hard Cheeses: Cheddar, Colby, Swiss, Parmesan, provolone, Romano Safe
Processed Cheeses Safe
Shredded Cheeses Discard
Low-fat Cheeses Discard
Grated Parmesan, Romano, or combination (in can or jar) Safe
DAIRY
Milk, cream, sour cream, buttermilk, evaporated milk, yogurt, eggnog, soy milk

Discard
Butter, margarine Safe
Baby formula, opened Discard
EGGS
Fresh eggs, hard-cooked in shell, egg dishes, egg products

Discard
Custards and puddings Discard
CASSEROLES, SOUPS, STEWS Discard
FRUITS
Fresh fruits, cut

Discard
Fruit juices, opened Safe
Canned fruits, opened Safe
Fresh whole fruits, coconut, raisins, dried fruits, candied fruits, dates Safe
SAUCES, SPREADS, JAMS
Opened mayonnaise, tartar sauce, horseradish

Discard if above 50 °F for over 8 hrs.
Peanut butter Safe
Jelly, relish, taco sauce, mustard, catsup, olives, pickles Safe
Worcestershire, soy, barbecue, Hoisin sauces Safe
Fish sauces (oyster sauce) Discard
Opened vinegar-based dressings Safe
Opened creamy-based dressings Discard
Spaghetti sauce, opened jar Discard
BREAD, CAKES, COOKIES, PASTA, GRAINS
Bread, rolls, cakes, muffins, quick breads, tortillas

Safe
Refrigerator biscuits, rolls, cookie dough Discard
Cooked pasta, rice, potatoes Discard
Pasta salads with mayonnaise or vinaigrette Discard
Fresh pasta Discard
Cheesecake Discard
Breakfast foods — waffles, pancakes, bagels Safe
PIES, PASTRY
Pastries, cream filled

Discard
Pies — custard,cheese filled, or chiffon; quiche Discard
Pies, fruit Safe
VEGETABLES
Fresh mushrooms, herbs, spices

Safe
Greens, pre-cut, pre-washed, packaged Discard
Vegetables, raw, whole Safe
Vegetables, cooked; tofu Discard
Vegetable juice, opened Discard
Baked potatoes Discard
Commercial garlic in oil Discard
Potato Salad Discard

Frozen Foods

When to Save and When To Throw It Out
FOOD Still contains ice crystals and feels as cold as if refrigerated Thawed. Held above 40 °F for over 2 hours
MEAT, POULTRY, SEAFOOD
Beef, veal, lamb, pork, and ground meats

Refreeze

Discard
Poultry and ground poultry Refreeze Discard
Variety meats (liver, kidney, heart, chitterlings) Refreeze Discard
Casseroles, stews, soups Refreeze Discard
Fish, shellfish, breaded seafood products Refreeze. However, there will be some texture and flavor loss. Discard
DAIRY
Milk

Refreeze. May lose some texture.

Discard
Eggs (out of shell) and egg products Refreeze Discard
Ice cream, frozen yogurt Discard Discard
Cheese (soft and semi-soft) Refreeze. May lose some texture. Discard
Hard cheeses Refreeze Refreeze
Shredded cheeses Refreeze Discard
Casseroles containing milk, cream, eggs, soft cheeses Refreeze Discard
Cheesecake Refreeze Discard
FRUITS
Juices

Refreeze

Refreeze. Discard if mold, yeasty smell, or sliminess develops.
Home or commercially packaged Refreeze. Will change texture and flavor. Refreeze. Discard if mold, yeasty smell, or sliminess develops.
VEGETABLES
Juices

Refreeze

Discard after held above 40 °F for 6 hours.
Home or commercially packaged or blanched Refreeze. May suffer texture and flavor loss. Discard after held above 40 °F for 6 hours.
BREADS, PASTRIES
Breads, rolls, muffins, cakes (without custard fillings)

Refreeze

Refreeze
Cakes, pies, pastries with custard or cheese filling Refreeze Discard
Pie crusts, commercial and homemade bread dough Refreeze. Some quality loss may occur. Refreeze. Quality loss is considerable.
OTHER
Casseroles - pasta, rice based
Refreeze Discard
Flour, cornmeal, nuts Refreeze Refreeze
Breakfast items - waffles, pancakes, bagels Refreeze Refreeze
Frozen meal, entree, specialty items (pizza, sausage and biscuit, meat pie, convenience foods) Refreeze Discard

Got Food Safety Questions?

USDA Meat and Poultry Hotline
1-888-MPHOTLINE (1-888-674-6854)
English & Spanish
10:00-6:00 ET
TTY: 1-800-256-7072

FOOD SAFETY CONTACTS FOR AREAS AFFECTED BY SEVERE STORMS AND HURRICANES

FSIS: USDA's Food Safety and Inspection Service
Consumers with food safety questions can phone the toll-free-USDA Meat and Poultry Hotline at 1-888-MPHotline-(1-888-674-6854); TTY, 1-800-256-7072.

The Hotline is available in English and Spanish and can be reached from 10 a.m. to 4 p.m. (ET) Monday through Friday. Recorded food safety messages are available 24 hours a day.

E-mail inquiries can be directed to-mphotline.fsis@usda.gov

Additional information about USDA's food safety efforts can be accessed on the FSIS Web site at-www.fsis.usda.gov

CDC: Centers for Disease Control and Prevention

  • Call 1-800-CDC-INFO or 1-800-232-4636, TTY 1-888-232-6348, for information on hazards, safe clean up, and preventing illness and injury.
    Available in English and Spanish, 24 hours a day, 7 days a week.
    www.cdc.gov

FDA: Food and Drug Administration

  • For information on safe food handling for foods other than meat, poultry, or egg products, call FDA's toll-free information line at 1-888-SAFEFOOD or 1-888-723-3366.
    http://www.fda.gov/Food/default.htm
  • FDA emergency number, staffed 24 hours a day, 1-866-300-4374.

Other

  • Environmental Protection Agency - EPA's Safe Drinking Water Hotline: 1-800-426-4791
    www.epa.gov
  • Federal Emergency Management Agency (FEMA):-Food and Water in an Emergency
    www.fema.gov
  • General Disaster Assistance Site:-www.foodsafety.gov

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