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Cooking for Groups: A Volunteer's Guide to
Food Safety
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This text-only version of Cooking for Groups has been optimized for accessibility. The
illustrated PDF version is recommended for printing.
Introduction
The goal of this brochure is to help volunteers prepare and serve food safely for large groups such as family
reunions, church dinners, and community gatherings. This food may be prepared at the volunteer's home and
brought to the event, or prepared and served at the gathering.
The information provided in this publication was developed as a guide for consumers who are preparing food for
large groups.
For additional information, and to ensure that all state regulations or recommendations for food preparation and
service are followed, please contact your local or state health department.
Food service personnel should be aware that this guide was prepared for consumer use only. The
information provided in this guide does not reflect recommendations in the FDA Food Code, or your state's food code.
Food service personnel should contact their local or state health department for information on the rules and
regulations governing the preparation of food in retail or institutional settings.
Food that is mishandled can cause very serious consequences for all, especially for "at-risk" groups-infants, young children,
older adults, pregnant women, and people with weakened immune systems. For this reason it is important that
volunteers be especially careful when preparing and serving food to large groups.
Foodborne Illness: What You Need To Know
What Is Foodborne Illness?
Foodborne illness often presents itself as flu-like symptoms such as nausea, vomiting, diarrhea, or fever, so
many people may not recognize illness may be caused by bacteria or other pathogens in food.
Thousands of types of bacteria are naturally present in our environment. Not all bacteria cause disease in humans.
For example, some bacteria are used beneficially in making cheese and yogurt.
Bacteria that cause disease are called pathogens. When certain pathogens enter the food supply, they can cause
foodborne illness. Millions of cases of foodborne illness occur each year. Most cases of foodborne illness can
be prevented. Proper cooking or processing of food destroys bacteria.
Age and physical condition place some persons at higher risk than others, no matter what type of bacteria is
implicated. Infants and young children, pregnant women and their unborn babies, and older adults are at higher
risk for foodborne illness, as are people with weakened immune systems
(such as those with HIV/AIDS, cancer, diabetes, kidney disease, and transplant patients). Some persons may become ill after ingesting only a few harmful bacteria; others
may remain symptom free after ingesting thousands.
How Bacteria Get in Food
Bacteria may be present on products when you purchase them. Plastic-wrapped boneless chicken and ground meat,
for example, were once part of live chickens or cattle. Raw meat, poultry, seafood, and eggs are not sterile.
Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons.
Foods, including safely cooked, ready-to-eat foods, can become cross-contaminated with bacteria transferred
from raw products, meat juices or other contaminated products, or from food handlers with poor personal hygiene.
In Case of Suspected Foodborne Illness
Follow these general guidelines:
- Preserve the evidence. If a portion of the suspect food is available, wrap it securely, mark "DANGER," and freeze it. Save all the packaging materials, such as cans or cartons. Write down the food type, the date, other identifying marks on the package, the time consumed, and when the onset of symptoms occurred. Save any identical unopened products.
- Seek treatment as necessary. If the victim is in an "at-risk" group, seek medical care immediately. Likewise, if symptoms persist or are severe (such as bloody diarrhea, excessive nausea and vomiting, or high temperature), call your doctor.
- Call the local health department if the suspect food was served at a large gathering, from a restaurant or other foodservice facility, or if it is a commercial product.
- Call the USDA Meat and Poultry Hotline if the suspect food is a USDA-inspected product: 1-888-MPHotline (1-888-674-6854) TTY: 1-800-256-7072.
Fight BAC!®
When preparing for your special event, remember that there may be an invisible enemy ready to strike. It's called
BAC (bacteria) and it can make you sick. But by following four simple steps, you have the power to Fight BAC!®
and keep your food safe.
- Clean—Wash hands and surfaces often.
- Separate—Don't cross contaminate.
- Cook—Cook to proper temperatures.
- Chill—Refrigerate promptly.
Fight BAC!® is a consumer educational campaign sponsored by the Partnership for Food Safety Education.
The Partnership is a public-private partnership of industry, government, and consumer groups created to educate
the public about safe food handling to help reduce foodborne illness.
You can find more information about Fight BAC!® at www.fightbac.org
When You Plan
Select a reliable person to be in charge. The person-in-charge should contact the local health department for
information about the rules and regulations governing preparation and serving of food for groups. The
person-in-charge should provide instructions to the volunteers, answer questions, and oversee the preparation,
service, and cleanup of the event.
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow
containers for storage, soap, and paper towels.
For outdoor events, make sure you have a source of clean water. If none is available at the site, bring water for
cleaning of hands, utensils, and food thermometers. Develop a plan for transporting equipment for cleanup after
the event.
Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
When You Shop
Do not purchase canned goods that are dented, leaking, bulging, or rusted. These are the warning signs that
dangerous bacteria may be growing in the can.
Separate raw meat, poultry, and seafood from other foods in your grocery-shopping cart and in your refrigerator.
Buy cold foods last. Plan to drive directly home from the grocery store. You may want to take a cooler with ice or
frozen gel packs for perishables. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour
when the temperature is above 90 °F.
When You Store Food
Make sure the temperature in the refrigerator is 40 °F or below and 0 °F or below in the freezer. Check
these temperatures with an appliance thermometer.
Refrigerate or freeze perishables, prepared foods, and leftovers within 2 hours
(1 hour when the temperature is above 90 °F)
of shopping or preparing. Place
raw meat, poultry, and seafood in containers in the refrigerator, to prevent their juices from dripping on other
foods. Raw juices may contain harmful bacteria. Refer to the cold storage chart for recommended storage times
in the refrigerator or freezer.
When You Prepare Food
Wash hands and surfaces often. Bacteria can be spread throughout the kitchen and get onto cutting boards,
utensils, and counter tops. To prevent this:
- Wash hands with soap and warm water before and after handling food, and after using the bathroom, changing diapers, or handling pets.
- Use paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths often in the hot cycle of your washing machine.
- Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water after preparing each food item and before you go on to the next item. A solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water may be used to sanitize washed surfaces and utensils.
When cutting boards are used:
- Always use a clean cutting board.
- Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
- Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them.
Never defrost food at room temperature. Thaw food:
- In the refrigerator.
- In the microwave, but cook the food immediately.
Food may also be thawed in cold water. Be sure that the sink or container that holds food is clean before
submerging food. Two methods may be used when thawing:
- Completely submerge airtight wrapped package. Change water every 30 minutes.
- Completely submerge airtight wrapped food in constantly running cold water.
Cook food immediately after thawing.
Marinades may be used to tenderize or add flavor to food. When using marinades:
- Always marinate food in the refrigerator, not on the counter.
- Use food-grade plastic, stainless steel, or glass containers to marinate food.
- Sauce that is used to marinate raw meat, poultry, fish or seafood should not be used on cooked foods, unless it is boiled before applying.
- Never reuse marinades for other foods.
Discard any leftover batter, or breading, after it has come in contact with raw food.
Prepare stuffing and place in poultry cavity or in pockets of thick sliced meat or poultry just before roasting.
Rinse all fresh fruits and vegetables under running tap water before use. Thick-skinned produce may be scrubbed with a brush. Do not use soap.
Food should not be tasted until it reaches a safe minimum internal temperature. Refer to internal cooking temperature
chart for the recommended safe temperatures. Use a clean utensil each time you taste food,
otherwise you may contaminate the food.
Do not use a plate that previously held raw meat, poultry, or seafood unless the plate has first been washed in
hot, soapy water.
When You Cook
Use a food thermometer to check the internal temperature of meat, poultry, casseroles, and other food. Check
the temperature in several places to make sure the food is evenly heated. Wash the thermometer with hot, soapy water
after use.
Several types of thermometers are available, including:
- Oven-safe—insert 2 to 2 1/2 inches deep in the thickest part of the food, at the beginning of the cooking
time. It remains there throughout cooking and is not appropriate for thin food.
- Dial instant-read—not designed to stay in the food during cooking. Insert probe the full length of the
sensing area, usually 2 to 2 1/2 inches. If measuring the temperature of a thin food, such as a hamburger
patty or boneless chicken breast, insert probe sideways with the sensing device in the center. About 15 to
20 seconds are required for the temperature to be accurately displayed.
- Digital instant-read—not designed to stay in food during cooking. The heat sensing device is
in the tip of the probe. Place the tip of the probe in the center of the thickest part of the food, at
least 1/2 inch deep. About 10 seconds are required for the temperature to be accurately displayed.
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Internal Cooking Temperatures
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Internal Cooking
Temperatures |
| Product
|
°F |
| Egg
& Egg Dishes |
| Eggs |
Cook until yolk
& white are firm |
| Egg dishes |
160 |
| Egg sauces, custards
|
160 |
| Ground
Meat & Meat Mixtures |
| Turkey, Chicken
|
165 |
| Beef, Veal, Lamb,
Pork |
160 |
| Fresh
Beef, Veal, Lamb |
| Medium Rare |
145 |
| Medium |
160 |
| Well Done |
170 |
| Fresh
Pork (safe minimum internal temperature) |
| All cuts |
160 |
| Ham |
| Fresh (raw) |
160 |
| Fully cooked
(to reheat) |
140 |
| Roast
Beef |
| Cooked commercially,
vacuum sealed, and ready-to-eat |
140 |
| Poultry
(safe minimum internal temperature) |
| All products |
165 |
| Stuffing |
| Cooked alone
or in bird |
165 |
| Sauces,
Soups, Gravies, Marinades |
| Used with raw
meat, poultry, or fish |
Bring to a boil. |
| Seafood |
145 |
| Fin Fish |
Cook until opaque
and flakes easily with a fork. |
| Shrimp, lobster,
crab |
Should turn red
and flesh should become pearly opaque |
| Scallops |
Should turn milky
white or opaque and firm. |
| Clams, mussels,
oysters |
Cook until shells
open. |
| Leftovers |
165 |
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Note: These temperatures are recommended for consumer cooking. They are not intended for processing,
institutional, or foodservice preparation. Foodservice workers should consult their state or local food code,
or health department.
Never partially cook food for finishing later because you increase the risk of bacterial growth on the food.
Bacteria are killed when foods reach a safe internal temperature.
Don't use recipes in which eggs remain raw or only partially cooked. Eggs should be prepared immediately after
breaking. When possible, substitute pasteurized eggs for raw eggs in cooked dishes.
When preparing food in the oven, set the oven to at least 325 °F. Cook food to the safe recommended
temperature. Check internal temperature in several places with a food thermometer.
If a convection oven is used to prepare food, you may reduce oven temperature 25 °F. Refer to manufacturer's
instructions for additional information.
A microwave oven can be used to prepare food, but care must be taken to make sure food reaches a safe temperature throughout.
- Stir or rotate food midway through the microwaving time to eliminate cold spots, and for more even cooking. Cover food.
- Partial cooking may be done in the microwave only if the food is to finish cooking immediately, either on the range, grill, or in a conventional oven.
- Observe standing times given in recipes so cooking is completed.
- Use a food thermometer or the oven's temperature probe to be sure the food has reached a safe temperature. Check temperature in several places.
- Check manufacturer's instructions.
For information on cooking times for large quantities of food, contact your health department. Check with your
local library or bookstore for books on quantity cooking. Check the internet for information on quantity cooking.
Danger Zone
Bacteria multiply rapidly between 40 and 140 °F. To keep food out of this "Danger Zone," keep cold food cold and
hot food hot. Keep food cold in the refrigerator, in coolers, or on the serving line on ice. Keep hot food in
the oven, in heated chafing dishes, or in preheated steam tables, warming trays and/or slow cookers.
Never leave perishable foods, such as meat, poultry, eggs and casseroles in the "Danger Zone" over 2 hours; 1 hour
in temperatures above 90 °F.
When You Chill Food
- Place food in the refrigerator.
- Don't overfill the refrigerator. Cool air must circulate to keep food safe.
- Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for serving.
- Divide turkey into smaller portions or slices and refrigerate. Remove stuffing from cavity before refrigeration.
- Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir.
- Cover and label cooked foods. Include the preparation date on the label.
When You Transport Food
Keep cold food cold. Place cold food in cooler with a cold source such as ice or frozen gel packs. Use plenty of
ice or frozen gel packs. Keep an appliance thermometer in the cooler. Cold food should be held at 40 °F or below.
Hot food should be kept hot, at or above 140 °F. Wrap well and place in an insulated container.
When You Reheat Food
Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140 °F.
Foods that have been cooked ahead and cooled should be reheated to at least 165 °F.
Reheat leftovers thoroughly to at least 165 °F. Reheat sauces, soups, and gravies to a boil.
On Stove Top—Place food in pan and heat thoroughly. The food should
reach at least 165 °F on a food thermometer when done.
In Oven—Place food in oven set no lower than 325 °F. The food
should reach at least 165 °F on a food thermometer when done.
In Microwave—Stir, cover, and rotate fully cooked food for even heating. Allow standing time.
Heat food until it reaches at least 165 °F throughout.
In Slow Cooker, Steam Tables or Chafing Dishes—Not Recommended
Reheating leftovers in slow cookers, steam tables or chafing dishes is not recommended because foods may stay
in the "Danger Zone," between 40 and 140 °F, too long. Bacteria multiply rapidly at these temperatures.
When You Keep Food Hot
Once food is cooked or reheated, it should be held hot, at or above 140 °F. Food may be held in oven or on
serving line in heated chafing dishes, or on preheated steam tables, warming trays, and/or slow cookers. Always
keep hot food hot.
Hot holding for extended periods may reduce the quality of the food.
When You Keep Food Cold
Store food in refrigerator at 40 °F or below. If there is not enough room in the refrigerator, place food
in coolers with ice, or frozen gel packs. Always keep cold food cold.
When You Serve Food
Use clean containers and utensils to store and serve food.
Do not use a plate that previously held raw meat, poultry, or seafood unless the plate has first been washed in
hot, soapy water.
When a dish is empty or nearly empty, replace with a fresh container of food, removing the previous container.
Keep It Cold
Place cold food in containers on ice. Hold cold foods at or below 40 °F.
Food that will be portioned and served on the serving line should be placed in a shallow container. Place this
container inside a deep pan filled partially with ice to keep food cold.
Food like chicken salad and desserts in individual serving dishes can also be placed directly on ice, or in a
shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.
Keep It Hot
Once food is thoroughly heated on stovetop, oven or in microwave oven, keep food hot by using a heat source.
Place food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
Check the temperature frequently to be sure food stays at or above 140 °F.
When You Finish Up
- Discard all perishable foods, such as meat, poultry, eggs and casseroles, left at room temperature longer
than 2 hours; 1 hour in temperatures above 90 °F. Some exceptions to this rule are foods such as cookies,
crackers, bread and whole fruit.
- Immediately refrigerate or freeze remaining leftovers in shallow containers.
The information provided in this publication was developed as a guide for consumers who are preparing food
for large groups. For additional information, and to ensure that all state regulations or recommendations
for food preparation and service are followed, please contact your local or state health department.
Food service personnel should contact their local or state health department for information on the rules and
regulations governing the preparation of food in retail or institutional settings.
Cold Storage Chart*
Note: These short but safe time limits will help keep refrigerated foods from spoiling or becoming dangerous to eat.
Because freezing keeps food safe indefinitely, recommended storage times are for quality only.
|
| Cold
Storage Chart |
| Product |
Refrigerator
(40 °F) |
Freezer
(0 °F) |
| Eggs |
| Fresh,
in shell |
3-5
weeks |
Don't
freeze |
| Raw
yolks, whites |
2-4 days |
1 year |
| Hardcooked |
7 days |
Don't freeze
well |
Liquid
pasteurized eggs, egg substitutes
opened |
3 days |
Don't freeze
well |
|
unopened |
10 days |
1 year |
| Mayonnaise |
Commercial
refrigerate after opening |
2 months |
Doesn't freeze well |
| Deli and
Vacuum-Packed Products |
| Store-prepared
(or homemade) egg, chicken, tuna, ham, and macaroni salads |
3-5 days |
Don't freeze
well |
| Hot dogs
& Luncheon Meats |
Hot
dogs
opened package |
1 week |
1 to 2 months |
unopened package |
2 weeks |
1 to 2 months |
Luncheon
meats
opened package |
3 to 5 days
|
1 to 2 months
|
|
unopened package |
2 weeks |
1 to 2 months
|
| Bacon
& Sausage |
| Bacon |
7 days |
1 month |
| Sausage,
raw from chicken, turkey, pork, beef |
1 to 2 days |
1 to 2 months |
| Smoked
breakfast links, patties |
7 days |
1 to 2 months |
Hard
sausage—pepperoni
|
2 to 3 weeks |
1 to 2 months |
Summer
sausage—labeled "Keep Refrigerated"
opened |
3 weeks |
1 to 2 months
|
|
unopened |
3 months |
1 to 2 months
|
| Ham, Corned
Beef |
| Corned
beef, in pouch with pickling juices |
5 to 7 days |
Drained, 1 month |
Ham,
canned—labeled "Keep Refrigerated"
opened |
3 to 5 days |
1 to 2 months |
|
unopened |
6 to 9 months |
Doesn't freeze
|
Ham,
fully cooked
vacuum sealed at plant, undated, unopened |
2 weeks |
1 to 2 months |
Ham,
fully cooked
vacuum sealed at plant, dated, unopened |
"use by"
date on package |
1 to 2 months |
Ham,
fully cooked
whole |
7 days |
1 to 2 months |
Ham,
fully cooked
half |
3 to 5 days |
1 to 2 months |
Ham,
fully cooked
slices |
3 to 4 days |
1 to 2 months |
| Hamburger,
Ground & Stew Meat |
| Hamburger
& stew meat |
1 to 2 days |
3 to 4 months |
| Ground
turkey, veal, pork, lamb & mixtures of them |
1 to 2 days |
3 to 4 months |
| Fresh
Beef, Veal, Lamb, Pork |
| Steaks |
3 to 5 days |
6 to 12 months |
| Chops
|
3 to 5 days |
4 to 6 months |
| Roasts
|
3 to 5 days |
4 to 12 months |
Variety
meats—tongue, liver, heart, kidneys, chitterlings
|
1 to 2 days |
3 to 4 months |
Pre-stuffed,
uncooked pork chops, lamb chops, or chicken breast stuffed
with dressing
|
1 day |
Don't freeze
well |
| Soups
& Stews |
| Vegetable
or meat added |
3 to 4 days |
2 to 3 months |
| Meat Leftovers |
| Cooked
meat and meat casseroles |
3 to 4 days |
2 to 3 months |
| Gravy
and meat broth |
3 to 4 days |
2 to 3 months |
| Fresh
Poultry |
| Chicken
or turkey, whole |
1 to 2 days |
1 year |
| Chicken
or turkey, pieces |
1 to 2 days |
9 months |
| Giblets
|
1 to 2 days |
3 to 4 months |
| Cooked
Poultry |
| Fried
chicken |
3 to 4 days |
4 months |
| Cooked
poultry casseroles |
3 to 4 days |
4 to 6 months |
| Pieces,
plain |
3 to 4 days |
4 months |
| Pieces
covered with broth, gravy |
3 to 4 days |
6 months |
| Chicken
nuggets, patties |
3 to 4 days |
1 to 3 months |
| Pizza |
| Pizza
|
3 to 4 days |
1 to 2 months |
| Stuffing
|
| Stuffing—cooked
|
3 to 4 days |
1 month |
| Tofu
|
| Tofu |
7 days, opened |
5 months |
| Soy or
Rice Beverage |
| Soy
or Rice Beverage |
7 to 10 days |
Don't freeze well |
| Pasta,
fresh |
| Pasta,
fresh |
"use by"
date unopened,
1 to 2 days opened |
2 months |
| Beverages,
Fruit |
| Juices
in cartons, fruit drinks, punch |
3 weeks unopened;
7 to 10 days opened |
8 to 12 months |
| Dairy |
| Butter
|
1 to 3 months |
6 to 9 months |
| Buttermilk |
1 to 2 weeks |
3 months |
| Cheese,
Hard (such as Cheddar, Swiss) |
6 months, unopened;
3 to 4 weeks, opened |
6 months |
| Cheese
Soft (such as Brie, Bel Paese) |
1 week |
6 months |
| Cottage
Cheese, Ricotta |
1 week |
Doesn't freeze
well |
| Cream
Cheese |
2 weeks |
Doesn't freeze
well |
| Cream—Whipped,
ultrapasteurized |
1 month |
Doesn't freeze well |
| Cream—Whipped,
Sweetened |
1 day |
1 to 2 months |
| Cream—Aerosol
can, real whipped cream |
3 to 4 weeks |
Doesn't freeze well |
Cream—
Aerosol can, non dairy topping
|
3 months |
Doesn't freeze well |
| Cream,
Half and Half |
3 to 4 days |
4 months |
Eggnog,
commercial
|
3 to 5 days |
6 months |
Margarine
|
6 months |
12 months |
| Milk
|
7 days |
3 months |
| Sour
cream |
7 to 21 days
|
Doesn't freeze well |
| Yogurt
|
7 to 14 days
|
1 to 2 months |
| Dough
|
| Tube
cans of rolls, biscuits, pizza dough, etc. |
Use-by date |
Don't freeze well |
| Ready-to-bake
pie crust |
Use-by date |
2 months |
| Cookie
dough |
Use-by date,
unopened or opened |
2 months |
| Fish
|
| Lean
fish (cod, flounder, haddock, halibut, sole etc.) |
1 to 2 days |
6 to 8 months |
| Lean
fish (Pollock, ocean perch, rockfish, sea trout) |
1 to 2 days |
4 months |
| Fatty
fish (bluefish, mackerel, mullet, salmon, tuna, etc.)
|
1 to 2 days |
2 to 3 months |
| Cooked
fish |
3 to 4 days |
1 to 2 months |
| Smoked
Fish |
| Herring |
3 to 4 days |
2 months |
| Salmon,
whitefish—Cold-smoked |
5 to 8 days |
2 months |
| Salmon,
whitefish—Hot-smoked |
14 days or date
on vacuum package |
6 months in vacuum
package |
| Shellfish |
| Shrimp,
scallops, crayfish, squid |
1 to 2 days |
3 to 6 months |
| Shucked
clams, mussels, and oysters |
1 to 2 days |
3 to 4 months |
| Crab
meat—Fresh |
1 to 2 days |
4 months |
| Crab
meat—Pasteurized |
6 months unopened;
3 to 5 days opened |
4 months |
| Live
clams, mussels, crab, and oysters |
1 to 2 days |
2 to 3 months |
| Live
lobster |
1 to 2 days |
2 to 3 months |
| Lobster
tails |
1 to 2 days |
6 months |
| Cooked
shellfish |
3 to 4 days |
3 months |
Note: Storage times are from date of purchase unless specified on chart. It is not
important if a date expires after food is frozen.
|
| Shelf
Stable Food Chart* |
| Shelf-Stable Foods |
Unopened in Pantry |
In Refrigerator after Opening |
| Canned
Goods, Low Acid |
such
as meat, poultry, fish, gravy, stew, soups, beans, carrots,
corn, pasta, peas, potatoes, spinach
|
2
to 5 years |
3
to 4 days |
| Canned
Goods, High Acid |
such
as juices, fruit, pickles, sauerkraut, tomato soup, and
foods in vinegar-based sauce
|
12
to 18 months |
5
to 7 days |
*Source
- Food Safety and Inspection Service
- The Food Keeper. A Consumers Guide to Food Quality and Safe Handling. The Food Marketing Institute.
|
Related Publications Available from the FSIS Web site
Food Safety Information is also Available on the Following Web sites:
Food Safety and Inspection Service
www.fsis.usda.gov
Government Food Safety Information
www.foodsafety.gov
Food and Drug Administration
www.cfsan.fda.gov
Centers for Disease Control and Prevention
www.cdc.gov/foodsafety
Partnership for Food Safety Education (Fight BAC!®)
www.fightbac.org
"Ask Karen," FSIS' Web-based automated response system—available 24/7 at
askkaren.gov
Be Food Safe
befoodsafe.gov
The Guide is available on the FSIS Web site: www.fsis.usda.gov. Single copies of the Guide are
available by writing: Federal Citizen Information Center, Dept. 621M, Pueblo, CO 81009. The Guide can
also be ordered on the FCIC Web site: www.pueblo.gsa.gov.
You may e-mail your request for multiple copies to FSIS.Outreach@usda.gov.
To use a professional printer to print copies of the Guide, a CD-ROM is available.
For Additional Food Safety Information, Contact:
USDA's Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854); TTY 1-800-256-7072
County/State Cooperative Extension Service, or your County/State Health Department. The telephone number
is listed in the Blue Pages of Government Listings in your local phone directory.
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Last Modified:
June 30, 2008 |
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