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Note:
USDA has revised its recommended internal temperature for all whole cuts of meat, including pork
. All fact sheets are being reviewed and revised to reflect the new recommendations. Fact sheets dated earlier than May 2011 may not yet reflect this change.
Kitchen Companion
(PDF)
Cooking For Groups
Freezing and Food Safety
Safe Minimum Internal Temperature Chart
The Big Thaw
MORE like this, including PDFs and Spanish
Easy-to-read Food Safety Message Cards
At-Risk Brochures for People with Selected Health Issues
Protect Your Baby and Yourself From Listeriosis
Older Adults and Food Safety
MORE like this, including PDFs and Spanish
Beef...from Farm to Table
Ground Beef
Ham and Food Safety
Hot Dogs and Food Safety
Fresh Pork...from Farm to Table
MORE like this, including PDFs and Spanish
Chicken from Farm to Table
Let's Talk Turkey
Duck and Goose from Farm to Table
Poultry: Basting, Brining, and Marinating
Giblets
MORE like this, including PDFs and Spanish
Egg Products and Food Safety
Shell Eggs from Farm to Table
MORE like this, including PDFs and Spanish
Barbecue and Food Safety
Countdown to the Thanksgiving Holiday
Handling Food Safely on the Road
Holiday or Party Buffets
Mail Order Food Safety
MORE like this, including PDFs and Spanish
Cooking Safely in the Microwave Oven
Is It Done Yet?
Kitchen Thermometers
Slow Cookers and Food Safety
Use a Food Thermometer
MORE like this, including PDFs and Spanish
Foodborne Illness: What Consumers Need to Know
Foodborne Illness Peaks in Summer — Why?
Salmonella
Questions and Answers
Campylobacter
Questions and Answers
Parasites and Foodborne Illness
MORE like this, including PDFs and Spanish
Keeping Food Safe During an Emergency
Preparing for a Weather Emergency
A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
Food Safety and Security: What Consumers Need to Know
MORE like this, including PDFs and Spanish
FSIS's Public Health Information System (PHIS): Improving the Safety of Imported and Exported Meat, Poultry, and Processed Egg Products
Freedom of Information Act (FOIA) Requests
USDA Meat and Poultry Hotline
MORE like this, including PDFs and Spanish
Inspection & Grading of Meat and Poultry: What Are the Differences?
BSE: Bovine Spongiform Encephalopathy — "Mad Cow Disease"
FSIS Food Recalls
Slaughter Inspection 101
Risk Analysis
MORE like this, including PDFs and Spanish
Additives in Meat and Poultry Products
Food Product Dating
Meat and Poultry Labeling Terms
Natural Flavorings on Meat & Poultry Labels
The Poultry Label Says "Fresh"
MORE like this, including PDFs and Spanish
Last Modified: August 1, 2012
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