dark overlay
nav button USDA Logo

FSIS

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Web Content Viewer (JSR 286)

Actions
Loading...

Meat Preparation

Bacon and Food Safety | PDF
Find out how bacon is made and how best to store and handle it.

Beef from Farm to Table | PDF | En Español
Safe storage, handling, cooking methods, and approximate cooking times for beef products.

Bison | PDF | En Español | En Español PDF
Safe storage, handling and preparing of bison.

Color of Cooked Ground Beef As It Relates to Doneness
The color of cooked ground beef can be quite variable. The only way to be sure a ground beef patty is cooked to a high enough temperature to destroy any harmful bacteria that may be present is to use an accurate instant-read thermometer.

Color of Meat & Poultry | PDF | En Español | En Español PDF
What factors affect the color of meat and poultry? What do color changes mean in terms of food safety?

Corned Beef and Food Safety | PDF | En Español | En Español PDF
Safe handling, storage and preparation of corned beef.

Fresh Pork from Farm to Table | PDF | En Español | En Español PDF
Safe storage, handling, cooking methods, and approximate cooking time for pork.

Game from Farm to Table | PDF
Venison, antelope, boar, and other exotic species are now farm raised in the United States, and are under voluntary USDA inspection. Learn about the safe handling of these products.

Goat from Farm to Table | PDF | En Español | En Español PDF
With the emerging popularity of Caribbean and Indian cuisine in America, goat meat is being used increasingly. Goats are under mandatory USDA inspection. Read on for more information about this red meat.

Ground Beef and Food Safety | PDF | En Español | En Español PDF
Many callers to the USDA's Meat and Poultry Hotline ask about "ground meat" or "hamburger." Here are the most frequently asked questions.

Ham and Food Safety | PDF | En Español | En Español PDF
This backgrounder serves to carve up the facts and make them easier to understand. Includes a ham glossary.

Hot Dogs and Food Safety | PDF | En Español | En Español PDF
One of FSIS' most popular fact sheets.

Jerky and Food Safety | PDF
The scientific background behind drying food to make it safe and the safest procedure to follow when making homemade jerky.

Lamb from Farm to Table | PDF | En Español | En Español PDF
Safe storage, handling, cooking methods, and approximate cooking times for lamb.

Rabbit from Farm to Table | PDF | En Español | En Español PDF
Safe storage, handling, cooking methods, and approximate cooking times for rabbit.

Sausages and Food Safety | PDF | En Español | En Español PDF
There are so many varieties of sausage. How long can you store them, and where? Are they fully cooked or not? Get those answers and more; use the storage chart as a guideline for proper handling.

Stuffing and Food Safety | PDF | En Español | En Español PDF
Because stuffing (dressing or filling) is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer.

Veal from Farm to Table | PDF
Safe storage, handling, cooking methods, and approximate cooking time for veal.

Water in Meat and Poultry | PDF | En Español | En Español PDF
Answers to questions that consumers have asked about water in packages of fresh meat and poultry.

Yersiniosis and Chitterlings: Tips to Protect You and Those You Care for from Foodborne Illness | PDF | En Español | En Español PDF
Chitterlings (chitlins) can be contaminated with the bacteria Yersinia enterocolitica and other foodborne pathogens such as Salmonella, so it is important to handle this product safely.

 

Last Modified Aug 12, 2014