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 NumbersReview Our FY 2020 Highlights
2.5 billion lbs
The Danger Zone
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.