Call Our Hotline

For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:

Report a Problem with Food Online

If you have a problem with a food product, let FSIS know or find the appropriate public health organization.

Food Safety Stats

FSIS relies on data, statistics and scientific research to inform its best practices, policies and regulatory actions. A key component of preventing foodborne illness is gathering data on consumer behavior and food safety systems as a whole.

Inspection by the Numbers

Review Our FY 2023 Highlights

7.7 Million

FSIS inspection personnel conducted 7.7 million food safety and food defense procedures across 6,900 USDA-regulated establishments.

161 million+

FSIS inspected more than 161 million head of livestock.

9.8 Billion

FSIS inspected 9.8 billion poultry carcasses.

2.7 billion lbs

FSIS inspected 2.7 billion pounds of liquid, frozen and dried egg products.

The Danger Zone

140°F 60°C

Or warmer is how hot food should be kept safely

40°F 4.4°C

Or colder is how cold food should be kept

0°F -17°C

Is best for storing frozen foods

Stay out of the "Danger Zone" by cooking your foods to a safe minimal temperature.

Cook raw beef, pork, lamb and veal steaks, chops and roasts to 145°F. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
Cook raw ground beef, pork, lamb and veal to 160°F.
Cook egg dishes to 160°F.
Cook fish to 145°F.
Cook raw poultry to 165°F.

Reminder: Color is never a reliable indicator of safety and doneness.

Learn More About Safe Temperatures

66%

of people do not use food thermometers correctly

40°F-140°F

is the temperature "Danger Zone" for rapid bacteria growth