Alisa Harrison (202) 720-4623
Steven Cohen (202) 720-9113

USDA Announces New Food Safety And Security Guidelines For Consumers

WASHINGTON, Nov. 17, 2003 -- Do you know what to do or who to call to report possible food tampering?  Do you know how long to safely keep canned tomatoes, versus meat and vegetables?  What are the right temperatures for cooking chicken, beef and lamb?  And do you know the four food handling rules to minimize the chances you or your family will experience foodborne illness?

The answers to these questions – and many more -- can be found in the United States Department of Agriculture’s new publication, Food Safety and Food Security: What Consumers Need to Know.

“This Administration is dedicated to protecting our nation’s food supply,” said Agriculture Secretary Ann M. Veneman.  “This brochure provides consumers important and useful information to help them keep food safe.”

The brochure, developed by USDA’s Food Safety and Inspection Service, will be available in both English and Spanish.  It provides useful tips for safe food preparation and for keeping foods safe from contamination.  In a concise and easy to follow format, Food Safety and Food Security: What Consumers Need to Know, lays out comprehensive and practical information about safe food handling practices, foodborne illness, product recalls, keeping foods safe during an emergency and reporting suspected instances of food tampering.

“Our food safety professionals have condensed vitally important information covering many topics into a 15-page reference manual,” said FSIS Administrator Dr. Garry L. McKee, at an appearance at the annual meeting of the American Public Health Association.  “In addition to practical information on safe food handling and cooking tips, the brochure also describes the extensive programs FSIS has instituted to prevent and respond to deliberate threats.  We want consumers to be assured that we are on alert every day in every meat, poultry and egg products plant in America”

Food Safety and Food Security: What Consumers Need to Know is part of FSIS’ continuing effort to protect public health by preventing and responding to contamination of the food supply throughout the farm-to-table continuum.  It is the latest in a series of food security guidelines issued by FSIS.

In May 2002, FSIS prepared and distributed the FSIS Security Guidelines for Food Processors to assist federal and state inspected plants that produce meat, poultry and egg products in identifying ways to strengthen their biosecurity protection.  In August 2003, the Agency published FSIS Safety and Security Guidelines for the Transportation and Distribution of Meat, Poultry and Egg Products, recommendations to ensure the security of food products through all phases of the distribution process.  USDA also produced guidelines for agricultural producers and food providers to help them increase security measures.

Since Sept. 11, 2001, USDA has implemented an extensive program to secure American agricultural production and protect consumers.

USDA has approximately 7,600 personnel at federally inspected food establishments nationwide and should add another 80 positions this year.  These individuals are trained to look for signs that may suggest intentional contamination and adulteration of meat, poultry and egg products. This workforce is comprised of consumer safety inspectors, consumer safety officers, compliance officers and veterinarians.

USDA has added 18 new veterinarian positions supporting the agricultural quarantine inspection staff at borders, ports of entry and on farms to ensure that strong preparedness programs are in place. Furthermore, USDA has added 20 new food import surveillance officers to ports of entry to strengthen its re-inspection program for imported meat and poultry.

One of the most important steps taken to secure American agricultural production and the food supply was the “Select Agents Rule” mandated by the Agriculture Bioterrorism Protection Act of 2002.  USDA and the U.S. Department of Health and Human Services issued complementary regulations that established new safeguards for the possession, use and transfer of certain toxins and biological agents.  These safeguards reduce the chance of terrorists acquiring dangerous pathogens and toxins.  USDA is also in the process of creating networks that will increase laboratory capacity to enable a rapid and sufficient response to animal health emergencies, including foot and mouth disease and other foreign animal diseases.

As our first line of defense, USDA employees play a vital role in protecting the nation’s agricultural production and food supply.  Employees who are knowledgeable and well trained in emergency preparedness and response are key to this effort.

USDA has participated in several drills at the federal and state levels to test and improve response procedures.  These drills have proven valuable in identifying vulnerabilities and assisting with interagency coordination.

USDA has also partnered with states, universities and tribal lands to increase their homeland security prevention, detection and response efforts.  USDA provided funding for those efforts and is currently developing rapid tests for agents that pose the most serious threats to our agricultural system.

 For additional information about food safety and security in English and Spanish, consumers can call the toll-free USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854); for the hearing-impaired (TTY) 1-800-256-7072.

The Hotline is staffed by food safety experts weekdays from 10 a.m. to 4 p.m. Eastern time. Food safety recordings can be heard 24 hours a day using a touch-tone phone.  The media may contact the USDA Meat and Poultry Hotline at (301) 504-6258. E-mail inquiries may be directed to MPHotline.fsis@usda.gov

Additional  information can be found at www.usda.gov

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NOTE: Access news releases and other information at the FSIS web site at http://www.fsis.usda.gov.

For Further Information, Contact:
FSIS Congressional and Public Affairs Staff
Phone: (202) 720-9113
Fax: (202) 690-0460

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