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  • Food Safety
    • Recalls & Public Health Alerts
      • Report a Problem with Food
        • Additional Recalls
      • Annual Recall Summaries
        • Summary of Recall and PHA Cases in Calendar Year 2023
        • Summary of Recall and PHA Cases in Calendar Year 2022
        • Summary of Recall Cases in Calendar Year 2021
        • Summary of Recall Cases in Calendar Year 2020
        • Summary of Recall Cases in Calendar Year 2019
        • Summary of Recall Cases in Calendar Year 2018
        • Summary of Recall Cases in Calendar Year 2017
        • Summary of Recall Cases in Calendar Year 2016
        • Summary of Recall Cases in Calendar Year 2015
        • Summary of Recall Cases in Calendar Year 2014
        • Summary of Recall Cases in Calendar Year 2013
        • Summary of Recall Cases in Calendar Year 2012
    • Food Safety Stats
      • Consumer Research
    • Foodborne Illness and Disease
      • Enfermedades Transmitidas Por Alimentos y Otras Enfermedades
      • Illnesses and Pathogens
        • Botulism
          • Clostridium botulinum y El Botulismo
        • Campylobacter
          • Campylobacter En Español
        • E. coli
        • Listeria
        • Parasites and Foodborne Illness
          • Parásitos y Enfermedades Transmitidas Por los Alimentos
        • Preguntas y Respuestas Sobre Listeria
        • Salmonella
          • Preguntas y Respuestas Sobre Salmonella
      • Resources for Public Health Partners
        • State Departments of Public Health
      • Outbreaks
        • Outbreak Investigations: Prevention
        • Outbreak Investigations: Response
    • Safe Food Handling and Preparation
      • Food Safety Basics
        • Additives in Meat and Poultry Products
        • Aditivos en Productos Cárnicos y Avícolas
        • Agua en Carnes y Aves
        • Ahumar Carnes y Aves
        • Air Fryers and Food Safety
        • Alergias Alimentarias: Los “9 Grandes”
        • Appliance Thermometers
        • Asar a la parrilla y seguridad alimentaria
        • Cleanliness Helps Prevent Foodborne Illness
        • Cocción Versus Seguridad
        • Cocinar en Hornos Microondas
        • Cooking for Groups
        • Cooking with Microwave Ovens
        • Cutting Boards
        • Cómo Encontrar el Número de Establecimiento del USDA (EST) en el Empaque de Alimentos
        • Cómo las Temperaturas Afectan a los Alimentos
        • Danger Zone 40F - 140F
        • Deep Fat Frying
        • Doneness Versus Safety
        • El Color de la Carne y Las Aves
        • El Gran Deshielo: Métodos Seguros para Descongelar
        • El Manejo Adecuado de los Alimentos Pedidos Por Correo
        • Entendiendo las Retiradas de Alimentos del Mercado del FSIS
        • Fechas en Productos Alimenticios
        • Food Allergies: The “Big 9”
        • Food Thermometers
        • Freidoras de Aire y Seguridad Alimentaria
        • Freír en Grasa y Seguridad Alimentaria
        • Glosario de Términos de Empaque
        • Glossary of Packaging Terms
        • Grilling Food Safely
        • Grilling and Food Safety
        • Guía del Consumidor Sobre Inocuidad Alimentaria: Tormentas y Huracanes Severos
        • High Altitude Cooking
        • Hongos en los Alimentos: ¿Son Peligrosos?
        • How Temperatures Affect Food
        • How to Find the USDA Establishment Number
        • Importación de Productos Cárnicos, Avícolas y Ovoproductos a Estados Unidos
        • Importing Meat, Poultry & Egg Products US
        • Irradiation and Food Safety FAQ
        • Keeping "Bag" Lunches Safe
        • Keeping Food Safe During an Emergency
        • La Cocción En Elevaciones Altas
        • La Congelación Y Seguridad Alimentaria
        • La Limpieza Ayuda a Prevenir Enfermedades Transmitidas Por Los Alimentos
        • Las Ollas de Cocción Lenta y la Seguridad Alimentaria
        • Las Sobras de Comida e Inocuidad Alimentaria
        • Lavado de Alimentos: ¿Promueve la Inocuidad Alimentaria?
        • Mail Order Food Safety
        • Manipulación Adecuada de Alimentos Para Llevar
        • Mantenga los Alimentos Seguros - Conceptos Básicos de Inocuidad Alimentaria
        • Manteniendo Seguros Los Almuerzos En "Bolsas"
        • Materiales de Empaque para Carnes y Aves
        • Meat and Poultry Labeling Terms
        • Meat and Poultry Packaging Materials
        • Molds on Food: Are They Dangerous?
        • Natural Flavors on Meat and Poultry Labels
        • Preguntas Frecuentes Sobre Irradiación y Seguridad Alimentaria
        • Preguntas y Respuestas Sobre la Seguridad Alimentaria Durante un Tailgate
        • Sabores Naturales de Carnes y Aves en las Etiquetas
        • Safe Handling of Take-Out Foods
        • Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
        • Seguridad Alimentaria de Comida No Perecedera
        • Slow Cookers and Food Safety
        • Smoking Meat and Poultry
        • Tabla de Temperatura Interna Mínima Segura
        • Tablas de Cortar
        • Tailgating Food Safety Q & A
        • Termómetros para Alimentos
        • Termómetros para Electrodomésticos
        • Términos de Etiquetado de Carnes y Aves
        • Understanding FSIS Food Recalls
        • Voluntarios Sobre la Seguridad Alimentaria
        • Water in Meat & Poultry
        • Zona de Peligro (40 F - 140 F)
        • Food Product Dating
        • Freezing and Food Safety
        • Leftovers and Food Safety
        • Refrigeration
          • La Refrigeración y Seguridad Alimentaria
        • Safe Temperature Chart
        • Shelf-Stable Food
        • The Big Thaw — Safe Defrosting Methods
        • The Color of Meat and Poultry
        • Washing Food: Does it Promote Food Safety?
        • Food Safety While Hiking, Camping & Boating
      • Meat & Catfish
        • Bacon and Food Safety
        • Bagre de la Granja a la Mesa
        • Beef From Farm To Table
        • Bison from Farm to Table
        • Bisonte de la Granja a la Mesa
        • Cabra de la Granja a la Mesa
        • Carne Seca y Seguridad Alimentaria
        • Carne de Cerdo Fresca de la Granja a la Mesa
        • Carne de Res de la Granja a la Mesa
        • Carne de Ternera de la Granja a la Mesa
        • Carne de res ablandada mecánicamente
        • Carne en Conserva y Seguridad Alimentaria
        • Catfish from Farm to Table
        • Color de la Carne Molida Cocida en Relación Con El Grado De Cocción
        • Color of Cooked Ground Beef as It Relates to Doneness
        • Conejo de la Granja a la Mesa
        • Cordero de la Granja a la Mesa
        • Corned Beef
        • Cuando se Asan “Otras” Carnes para las Fiestas
        • Door-to-Door Meat Sales
        • El Jamón y la Seguridad Alimentaria
        • El Tocino y la Seguridad Alimentaria
        • Fresh Pork from Farm to Table
        • Goat from Farm to Table
        • Ground Beef and Food Safety
        • Hams and Food Safety
        • Hot Dogs & Food Safety
        • Jerky
        • La Carne Molida y la Seguridad Alimentaria
        • Lamb From Farm to Table
        • Las Salchichas “hot dogs” y la Seguridad Alimentaria
        • Los Embutidos y Seguridad Alimentaria
        • Mechanically Tenderized Beef
        • Rabbit From Farm to Table
        • Roasting Those "Other" Holiday Meats
        • Sausages and Food Safety
        • Veal from Farm to Table
        • Venta de Carne a Domicilio
        • Yersiniosis and Chitterlings Tips
        • Yersiniosis y los Chinchulines (Tripas): Consejos Para Protegerlo de Enfermedades Transmitidas Por Alimentos
      • Poultry
        • Happy Thanksgiving!
        • Amarras para las Aves y Otros Accesorios
        • Aves: Baños en Solución, Salmueras y Marinadas
        • Chicken From Farm to Table
        • Chicken Liver
        • Duck and Goose from Farm to Table
        • El Relleno y Seguridad Alimentaria
        • Hablemos Sobre el Pavo: Una Guía Para el Consumidor Sobre Cómo Asar un Pavo de Forma Segura
        • Hock Locks and Other Accoutrements
        • Is Pink Turkey Meat Safe?
        • La Etiqueta del Ave Dice “Fresco”
        • La Preparación de Turduckens Requiere un Manejo Adecuado
        • Let's Talk Turkey Roasting
        • Pato y Ganso de la Granja a la Mesa
        • Pavo de la Granja a la Mesa
        • Pavo: Rutas Alternativas Hacia la Mesa
        • Pollo de la Granja a la Mesa
        • Poultry Processing: Questions & Answers
        • Poultry: Basting, Brining, and Marinating
        • Preparación Básica del Pavo: Cocinar De Forma Adecuada
        • Preparación Básica del Pavo: Como Descongelar Seguramente
        • Preparación Básica del Pavo: El Relleno
        • Preparación Básica del Pavo: Manejo de las Comidas Cocidas
        • Procesamiento de Aves: Preguntas y Respuestas
        • Stuffing and Food Safety
        • The Poultry Label Says "Fresh"
        • Turduckens Require Safe Food Handling
        • Turkey Basics: Handling Cooked Dinners
        • Turkey Basics: Safe Cooking
        • Turkey Basics: Safe Thawing
        • Turkey Basics: Stuffing
        • Turkey from Farm to Table
        • Turkey: Alternate Routes to the Table
        • ¿Es Segura la Carne de Pavo Rosada?
      • Eggs
        • Egg Products and Food Safety
        • Huevos en Cascarón De la Granja a la Mesa
        • Ovoproductos e Inocuidad Alimentaria
        • Shell Eggs from Farm to Table
      • Emergencies
        • A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
        • Eliminando Olores de Refrigeradores y Congeladores
        • Fires and Food Safety
        • Incendios y Seguridad Alimentaria
        • Keep Your Food Safe During Emergencies
        • Removing Odors from Refrigerators and Freezers
      • USDA Meat and Poultry Hotline
      • Brochures & Publications
    • Food Defense and Emergency Response
      • Emergency Response
      • Continuity of Operations (COOP)
      • Food Defense
        • Risk Mitigation Tool
        • Food Defense Considerations for Transportation of FSIS-Regulated Products
        • Food Defense Tools, Resources and Training
        • Functional Food Defense Plans
        • International Food Defense
  • Science & Data
    • Research Priorities
      • FSIS/ORISE Food Safety Fellowship Program
        • Aaron Dudley
        • Lauren Lee
        • Sharon Nieves-Miranda
        • Yesutor Soku
        • Ali Strickland
    • Data Sets & Visualizations
      • Microbiology
        • Baseline Microbiology Data Reports
        • Microbiological Testing Program for RTE Meat and Poultry Products
          • Tables & Results Microbiological Testing Program for RTE Meat
          • Tables & Results: Microbiological Testing Program Pasteurized Egg Products
          • Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
          • Salmonella Initiative Program Criteria
            • Quarterly Sampling Reports on Antimicrobial Resistance
            • Quarterly Sampling Reports on Raw Beef Products
            • Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
            • Quarterly Sampling Reports on Salmonella
            • Salmonella Action Plan: A One and Two Year Update
        • Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
          • Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
          • Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
          • Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
          • Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
        • Salmonella Verification Testing Program Monthly Posting
      • Chemical Residues and Contaminants
      • Humane Handling Data
      • Laboratory Sampling Data
        • Egg Product Testing, Years 1995-2017
      • Inspection Task Data
    • Developer Resources
      • Recall API
    • Scientific Reports
      • Public Health Regulations (PHR)
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2025
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2024
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2017
        • FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
      • Interagency Food Safety Analytics Collaboration (IFSAC)
    • Laboratories & Procedures
      • Accredited Laboratory Program
        • Key Facts: ISO Accreditation
      • FSIS Laboratories
        • Requesting Bacterial Isolates from FSIS
    • Risk Assessments
    • Sampling Program
      • Raw Pork Products Exploratory Sampling Program
      • Sampling Results for FSIS Regulated Products
    • National Antimicrobial Resistance Monitoring System (NARMS)
    • Journal Publications
  • Policy
    • Food Safety Acts
      • Federal Meat Inspection Act
      • Poultry Products Inspection Act
      • Egg Products Inspection Act
      • Humane Methods of Slaughter Act
    • FSIS Guidelines
    • Directives & Notices
      • FSIS Notices
      • FSIS Directives
    • Petitions
    • Federal Register & Rulemaking
      • Federal Register Notices
      • Federal Register Rules
      • Executive Orders, Small Business Protection Laws & Other Guidance
      • Regulatory Priorities
    • Advisory Committees
      • National Advisory Committee on Meat and Poultry Inspection (NACMPI)
      • National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • 2023-2025 National Advisory Committee on Microbiological Criteria for Foods (NACMCF)
        • 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
        • NACMCF 2022 Subcommittee
        • 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF)
    • FSIS Procurement
    • National Federal Financial Assistance
    • Regulatory Decisions & Non-Retaliation
  • Inspection
    • Inspection Programs
      • Inspection of Meat Products
        • Humane Handling Ombudsman
        • Modernization of Swine Slaughter Inspection
      • Inspection of Poultry Products
        • Reducing Salmonella in Poultry
          • Pilot Projects: Salmonella Control Strategies
          • Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry
            • Component 1
            • Component 2
            • Component 3
          • Salmonella By the Numbers
          • Salmonella KPI
          • Salmonella Risk Assessments
        • Modernization of Poultry Slaughter Inspection
      • Inspection of Egg Products
      • Inspection of Siluriformes
    • Compliance Guidance
      • Significant Guidance
      • HACCP
        • HACCP-Based-Inspection Models Project
          • New Poultry Inspection System (NPIS)
          • HIMP Redesign Achievement of Performance Standards Young Chicken Plants
          • List of HIMP Participating Plants
        • HACCP Validation
      • PHIS
        • PHIS: Historical Information
      • Retail Guidance
      • Small & Very Small Plant Guidance
        • Appealing Inspection Decisions
        • Food Safety Resources for Small and Very Small Plant Outreach: Order Form
        • Small Plant Help Desk
        • Small Plant Help Desk Form
      • Microbial Risk
        • Listeria Monocytogenes
        • Salmonella
        • Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7
        • Specified Risk Material
          • BSE Rules Being Strictly Enforced
            • BSE Workshops for Small & Very Small Plants
          • FSIS BSE Resources
      • Specified Risk Material Resources
      • Food Safety Assessments Tools
      • Recall Process
      • Sanitation Performance Standards Compliance Guide
      • Labeling
        • Basics of Labeling
        • Claims Guidance
        • Nonfood Compounds
          • Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants
          • Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances
        • Ingredients Guidance
        • Label Submission and Approval System (LSAS)
          • Integration of Paper Label Applications into the Label Submission and Approval System (LSAS)
        • Labeling Policies
          • Human Food Made with Cultured Animal Cells
          • Regulations for Package Dating
          • Comprehensive List of Reasons for Label Modifications and Returns
        • Labeling Procedures
          • Information Required For Requesting a Temporary Approval
          • 10 Most Common Mistakes And How to Avoid Them
          • Label Submission Checklist
          • Labeling Situations That Can Not Have a Temporary Approval
          • Labeling and Establishment Responsibilities
          • Ten Most Commonly Asked Labeling Questions
          • Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling
      • New Technology
        • Cooperative Agreements FY 2003
        • Cooperative Agreements FY 2004
        • Cooperative Agreements FY 2005
        • Food Safety Technologies FY 2003
        • Food Safety Technologies FY 2004
        • Food Safety Technologies FY 2005
        • NOL for Non-O157 STEC Test Methods
        • New Technology Information Table
      • Humane Handling
    • Import & Export
      • Import & Export Library
        • Eligible Foreign Establishments
        • Eligible U.S. Establishments by Country
          • Australia Eligible Establishments
          • Hong Kong Lamb Export Eligible Establishments
          • Hong Kong Pork Export Eligible Establishments
          • Hong Kong Poultry Export Eligible Establishments
          • Brazil Export Eligible Establishments
          • Egypt Export Eligible Establishments
          • Hong Kong Beef Export Eligible Establishments
          • Israel Export Eligible Establishments
          • Japan (Casings) Export Eligible Establishments
          • Japan (Cold Storage Facilities) Export Eligible Establishments
          • Mexico Export Eligible Establishments
          • Russia (Beef) Export Eligible Establishments
          • Russia (Pork) Export Eligible Establishments
          • Russia (Poultry) Export Eligible Establishments
          • Russia (Prepared Products) Export Eligible Establishments
          • South Africa Eligible Establishments
      • Import Guidance
        • FSIS Import Procedures for Meat, Poultry & Egg Products
        • FSIS Import Reinspection
        • Sourcing Egg Products and Shell Eggs From Foreign Countries
      • Export Guidance
      • Equivalence
      • PHIS Components
      • International Reports
        • Foreign Audit Reports
        • Import and Export Data
    • Regulatory Enforcement
      • Humane Handling Enforcement
      • Quarterly Enforcement Reports
    • Inspection Training & Videos
      • Humane Interactive Knowledge Exchange (HIKE) Scenarios
      • Inspection & Mission Training
      • Meat, Poultry and Egg Product Inspection Videos
      • Regulatory Education Video Seminars
    • Apply for Grant of Inspection
      • Grants & Financial Options
    • State Inspection Programs
      • Cooperative Interstate Shipping Program
        • Cooperative Interstate Shipment (CIS) Establishments
      • Guidance Documents for State and Local Agencies
      • States With and Without Inspection Programs
      • Reviews of State Programs
    • Establishments
      • FSIS Inspected Establishments
      • Meat, Poultry and Egg Product Inspection Directory
    • Inspection Forms
  • About FSIS
    • History
    • Leadership & Organizational Structure
    • Strategic Planning
      • FSIS Enterprise Governance Decision Making Process
    • Core Values
    • Food Safety & Agency Partners
      • Memoranda of Understanding (MOU)
    • Freedom of Information Act (FOIA)
      • FSIS Adjudications
      • FSIS FOIA Reading Room
      • Frequently Requested Records
    • Federal Employee Viewpoint Survey (FEVS)
  • Contact Us
    • FSIS Offices
      • Office of Food Safety (OFS)
      • Office of the Administrator (OA)
      • Office of Field Operations (OFO)
      • Office of Investigation, Enforcement and Audit (OIEA)
      • Office of Public Health Science (OPHS)
      • Office of Policy and Program Development (OPPD)
      • Office of the Chief Financial Officer (OCFO)
      • Office of International Coordination (OIC)
      • Office of Employee Experience and Development (OEED)
      • Office of the Chief Information Officer (OCIO)
      • Office of Management (OM)
      • Office of Public Affairs and Consumer Education (OPACE)
      • Internal Affairs (IA)
      • Office of Planning Analysis Risk Management (OPARM)
      • Civil Rights Staff
    • FSIS Department Emails
    • State Contacts
    • askFSIS
      • Having Trouble with the Webform
    • Payment Options & Information
  • Careers
    • Apply for a Job
    • Job Opportunities
    • Career Profiles
      • Administrative Positions
      • Compliance Investigator Positions
      • Consumer Safety Inspector
      • Food Inspector
      • Professional Positions
      • Public Health Veterinarian (PHV)
      • Scientific Positions
    • Who Works for Us
      • Stephanie Galvan Prioritizes Excellence in FSIS
      • Yolanda Kennedy-Edwards: Compassion and Continuous Improvement to Catapult Change
      • Arsalan “AJ” Jalisi Enhances Decision-Making and Engagement with Data Analytics
      • Archives
    • Hiring Paths
      • Inspector Apprenticeship Programs
      • Professionals with Disabilities
      • Student Employment Programs
      • Externships and Volunteer Opportunities
    • Federal Employee Benefits Summary
  • News & Events
    • Events & Meetings
      • Officials' Calendar of Meetings
      • Food Safety Education Month
    • News & Press Releases
      • News Feeds & Subscriptions
    • Publications
    • Branding & Toolkits
  • Employees
    • HR Policies & Systems
      • Performance Management
    • Forms
    • Understanding Your Benefits
    • FSIS Safety
      • HPAI (H5N1) Information
      • Workplace Violence
    • Onboarding and Offboarding
      • Employees Separating from FSIS
      • New Hire Training
      • Exit Interview Guide
    • Agency Awards & Achievements
      • 2024 Under Secretary’s Awards and Administrator’s Awards for Excellence Ceremony
    • Employee News & Stories
      • FSIS Snapshots
        • May 2025 Snapshots
        • April 2025 Snapshots
        • March 2025 Snapshots
        • January 2025 Snapshots
        • December 2024 Snapshots
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      • Submit Your Stories
      • Archives
        • ARCHIVE: Professional Development and Education Benefits as a Recruitment Tool
        • ARCHIVE: Improved PHIS Task Distributor Comes Online!
        • ARCHIVE: Reflections on a Changing Paradigm: World Veterinary Day
        • ARCHIVE: FSIS at Congressional Black Caucus Foundation Conference
        • ARCHIVE: The Power of Alternative Dispute Resolution Programs: Resolving Workplace Conflicts Efficiently
        • ARCHIVE: Third FSIS International Meat, Poultry and Egg Products Inspection Seminar Held in Santiago, Chile
        • ARCHIVE: Supervisors Make All the Difference!
        • ARCHIVE: National Preparedness Month — Workplace Violence: Active Shooter
        • ARCHIVE: National Preparedness Month - Cyber Security for Remote Work
        • ARCHIVE: National Preparedness Month: Occupant Emergency Planning
        • ARCHIVE: National Preparedness Month: Emergency Alerts
        • ARCHIVE: Managing Heat Risk in Hot Weather
        • ARCHIVE: New Netflix Show Features USDA and FSIS
        • ARCHIVE: Thank You for Your Public Service
        • ARCHIVE: World Veterinary Day — Recognizing the Resilience of FSIS Veterinarians
        • ARCHIVE: Two Hero Inspectors Provide Potentially Life-Saving CPR to a Plant Employee
        • ARCHIVE: Hero Inspector Saves a Life While on the Road
        • ARCHIVE: Administrative Professionals Day — Thank You
        • ARCHIVE: Chief Information Security Officer Marvin Lykes Recognized for Operational Excellence
        • ARCHIVE: Alameda District Awards Petaluma Circuit Inspectors Recognition Coins
        • ARCHIVE: Collaborating in the Caribbean — Bringing Awareness About African Swine Fever
        • ARCHIVE: Dearborn, Mich., Circuit Inspectors Receive Collaborative Coins
        • ARCHIVE: Don’t Invite Foodborne Illness to the Party
        • ARCHIVE: Inspection for Ritual Meat and Poultry Slaughter
        • ARCHIVE: Thanksgiving Message from Leadership
        • ARCHIVE: Make a Difference for You and Your Colleagues – Respond to FEVS by Dec. 3
        • ARCHIVE: Federal State Audit Staff Twice Honored for Supporting Military Staff
        • ARCHIVE: Veterans Day Messages from FSIS Leadership
        • ARCHIVE: Food Inspector Apprenticeship Programs for Veterans
        • ARCHIVE: Helping Today’s Inspectors Be Tomorrow’s Leaders with Tuition Reimbursement
        • ARCHIVE: National Preparedness Month – Home Go Kits & Pets
        • ARCHIVE: Modernizing Egg Inspection
        • ARCHIVE: FSIS Recognized Twice for 2020 Food Safety Education Efforts
        • ARCHIVE: Four Steps to Good Mental Health
        • ARCHIVE: Building Relationships at Work
        • ARCHIVE: Honoring the Dedicated Public Servants of FSIS
        • ARCHIVE: Remembering Their Sacrifice: Jean Hillery, Tom Quadros and Bill Shaline
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Food Safety and Inspection Service

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Call Our Hotline

For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
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1-888-MPHOTLINE 1-888-674-6854
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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.
Report Problem

Food Thermometers

Using a food thermometer when cooking meat, poultry, seafood and egg products can help prevent foodborne illness from undercooking food and verify that it has reached a safe minimum internal temperature.

We have organized this factsheet with the following information: 

  • What is Foodborne Illness?
  • Risk Factors that Cause Foodborne Illness
  • Why Use a Food Thermometer
  • Doneness Versus Safety
  • Color is Not a Reliable Indicator that Food is Safe
  • Using a Food Thermometer
  • Check Manufacturer’s Instructions
  • Where to Place the Food Thermometer
  • Safe Minimum Internal Temperature Chart
  • Food Thermometer Care
  • Types of Food Thermometers

What is Foodborne Illness?

Foodborne illness happens when food contaminated with dangerous bacteria is consumed. The onset of symptoms often occurs within minutes to weeks, with symptoms that could include nausea, vomiting, diarrhea or fever. Each year, it’s estimated that foodborne illness results in roughly 48 million people getting sick,128,000 hospitalizations and 3,000 deaths within the U.S.

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Risk Factors that Cause Foodborne Illness

  • Eating raw or undercooked meat, poultry, eggs and seafood.
  • Drinking unpasteurized milk.
  • Eating perishable foods that sat out at temperatures between 40 degrees F and 140 degrees F for more than 2 hours.
  • Lack of proper handwashing before, during, and after handling food. 

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Why Use a Food Thermometer?

Using a food thermometer is the only reliable way to ensure that foods have been cooked to a safe minimum internal temperature to destroy any harmful microorganisms that may be in the food. 

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Doneness Versus Safety

 “Doneness” refers to when a food is cooked to a desired state and indicates the sensory aspects of foods such as:

  • Texture
  • Appearance
  • Juiciness 

A consumer looking for a visual sign of “doneness” might continue cooking it until it is overcooked and dry or could undercook food and get sick with foodborne illness. Using a food thermometer to check for “doneness” can help ensure food has both reached a safe internal temperature and is not overcooked. 

Most pathogens are destroyed between 140 degrees F and 165 degrees F*. Consumers may cook food to higher internal temperatures to achieve a particular “doneness.”

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Color is Not a Reliable Indicator that Food is Safe

Visible and physical indicators, such as color changes and firmness, are often used to determine if foods are cooked. However, the only way to know food has been cooked to a safe internal temperature is to use a food thermometer. 

In a  USDA study, 21% of participants relied on visual cues such as color and grill marks to determine if their hamburger patties were fully cooked. Color and grill marks are not indicators that food is safe to eat and could put you at risk for foodborne illness if dangerous bacteria are still present in your food. For example, some foods like ground beef may turn brown on the outside when cooking before they reach a safe internal temperature that destroys foodborne illness causing bacteria. A hamburger cooked to 160 degrees F, as measured with a food thermometer, regardless of color, is safe.

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Using a Food Thermometer

Most food thermometers will give an accurate reading within 2 to 4 degrees F (see Calibration). However, the reading will only be correct if the thermometer is placed in the proper location of the food. If not inserted correctly, or if the food thermometer is placed in the wrong area, the reading will not accurately reflect the internal temperature of the food. 

The food thermometer should be placed in the thickest part of the food, away from bone, fat or gristle. For thin foods, the food thermometer should be inserted through the side until it reaches the center of the food.

Always check each piece of food to ensure they have reached the safe internal temperature. Size, quantity and distribution of food when cooking causes the pieces of food to reach a safe internal temperature at different times. When the food being cooked is large or irregularly shaped, such as with a beef roast, check the temperature in several places.

Check Manufacturer’s Instructions

Before using a food thermometer, read the manufacturer’s instructions. The instructions should tell you how far the thermometer must be inserted in a food to give an accurate reading. If instructions are not available, check the stem of the food thermometer for an indentation, or “dimple.” This shows one end of the location of the sensing device. Dial thermometers must be inserted about 2 to 3 inches into the food.

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Where to Place the Food Thermometer

  • When taking the temperature of beef, pork or lamb roasts, the food thermometer should be placed midway in the roast in the thickest part, avoiding the bone, fat and gristle. 
  • When cooking, beef, pork, veal or lamb steaks or chops, insert the food thermometer in the thickest part, away from bone, fat or gristle. 
  • When cooking hamburger patties or other thin pieces of beef, pork, veal or lamb, insert the food thermometer through the side. Make sure the food thermometer reaches the center.

  • When cooking whole poultry, check the internal temperature in three places: the innermost part of the thigh, the innermost part of the wing and the thickest part of the breast. Avoid the bone.
    • For optimum safety, do not stuff whole poultry. If stuffing whole poultry, the center of the stuffing must reach a safe minimum internal temperature of 165 degrees F. 
  • When cooking poultry parts (such as breasts, thighs and wings), insert food thermometer into the thickest area, avoiding the bone. 
  • For thinner pieces of poultry, insert the food thermometer through the side. Make sure the food thermometer reaches the center.

  • When measuring the temperature of a thin food, such as a hamburger patty, sausage, pork chop or thin chicken breast, the probe must be inserted in the side of the food so the entire sensing area (usually 2-3 inches for an “instant-read” food thermometer) reaches the center of the food.
  • To avoid burning fingers, it may be helpful to remove the food from the heat source (if cooking on a grill or in a frying pan) and insert the food thermometer sideways after placing the item on a clean spatula or plate.

  • Place the food thermometer into the thickest portion of the food or the center of the dish.
  • Egg dishes should be checked in several places. To be sure these dishes are done, check to see that a thermometer at the center of the dish shows 160 degrees F. Also, use a thermometer to help guard against uneven cooking due to hot spots and inadequate cooking due to varying oven temperatures.

  • Place the food thermometer into the thickest portion of the food or the center of the fish. 

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Safe Minimum Internal Temperature Chart

Product Minimum Internal Temperature and Rest Time
Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 degrees F and all others to 165 degrees F
Beef, Pork, Veal and Lamb (steaks, chops, roasts) 145 degrees F and allow to rest for at least 3 minutes
Unhooked Ham, fresh or smoked 145 degrees F and allow to rest for at least 3 minutes
Fish and Shellfish 145 degrees F
Ground Meats 160 degrees F
Eggs 160 degrees F
All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) 165 degrees F
Casseroles 165 degrees F

Food Thermometer Care

As with any cooking utensil, food thermometers should be washed with hot, soapy water or according to the manufacturer’s instructions. Most thermometers should not be immersed in water. Wash carefully by hand.

Thermometer probes are sharp and should be stored with the probe in the stem sheath. Some glass thermometers are sensitive to rough handling and should be stored in their packaging for extra protection or in a location where they will not be damaged.

Use caution when using a food thermometer. Some models have plastic faces, which can melt if placed too close to heat or dropped in hot liquid. Do not leave your food thermometer in food while cooking unless the manufacturer’s instructions specifically say it can withstand heat and has been designed for this purpose.

Calibration 

Calibration is the process of checking the accuracy of a food thermometer. Many thermometers have a calibration nut under the dial that can be adjusted. There are two ways to check the accuracy of a food thermometer. One method uses ice water, and the other uses boiling water. 

To use the ice water method, fill a large glass with ice cubes. Add drinking water to the glass and stir well. Immerse the food thermometer stem a minimum of 2 inches into the mixture, touching neither the sides nor the bottom of the glass. Wait a minimum of 30 seconds and check the reading without removing the stem from the water. It should read 32 degrees F; if it does, the thermometer is calibrated. If not, adjust according to manufacturer instructions (some thermometers have a calibration nut or dial you can adjust).
 

To calibrate a food thermometer using the boiling water method, bring a pot of clean water to a boil. Place the stem of the food thermometer into the boiling water at least 2 inches deep, making sure it doesn't touch the sides or bottom of the pot, and wait a minimum of 30 seconds. Without removing the stem from the pan, wait for the reading to stabilize. The thermometer should read 212 degrees F at sea level. If the calibration is off, adjust according to manufacturer instructions (some thermometers have a calibration nut or dial you can adjust). If the thermometer doesn’t allow manual calibration, you may need to replace it.

For true accuracy, distilled water must be used. Boiling water’s temperature may vary in high altitudes. Most likely, the water would boil lower by at least 2 degrees F and perhaps lower by as much as 5 degrees F. Remember that water boils at a lower temperature in a high-altitude area. Check with the local Cooperative Extension System office or health department for the exact temperature of boiling water in your high-altitude area.

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Types of Food Thermometers

Food Thermometers
Types Speed Placement Usage Considerations
Digital Thermometers
Oven Cord Thermometer 10 seconds At least 1/2" deep in the food   • Can be used in most foods
• Can also be used outside the oven
• Designed to remain in the food while it is cooking in oven or in covered pot
• Base unit sits on stovetop or counter
• Cannot be calibrated
 
Thermometer Fork Combination 2-10 seconds At least 1/4" in the thickest part of food • Can be used in most foods
• Not designed to remain in food while it is cooking
• Sensor in tine of fork must be fully inserted
• Check internal temperature of food near the end of cooking time
• Cannot be calibrated
• Convenient for grilling
 
Wireless/Smart Thermometers Leave in the food while cooking At least 1” deep in the thickest part of the food • Can be used in most foods
• Can be used with a variety of cooking methods
• Designed to remain in the food while it is cooking 
• Provides live status on internal temperature
• More costly
 
Thermistor 10 seconds At least 1/2" deep in the food • Gives fast reading
• Can measure temperature in thin and thick foods
• Not designed to remain in food while it is cooking
• Check internal temperature of food near the end of cooking time
• Some models can be calibrated; check manufacturer’s instructions
• Available in “kitchen” stores
•More costly
Thermocouple 2-5 seconds 1/4" or deeper in the food, as needed • Gives fastest reading
• Good for measuring temperatures of thick and thin foods
• Not designed to remain in food while it is cooking
• Check internal temperature of food near the end of cooking time
• Can be calibrated
• More costly; may be difficult for consumers to find in stores
Dial Thermometers
Oven-Safe, Bimetal 1- 2 minutes 2-2 1/2" deep in the thickest part of the food • Can be used in roasts, casseroles and soups
• Not appropriate for thin foods
• Can remain in food while it is cooking
• Heat conduction of metal stem can cause false high reading
• Some models can be calibrated, check manufacturer’s instructions
 
Instant-Read, Bimetal 15- 20 seconds 2-2 1/2" deep in the thickest part of the food • Can be used in roasts, casseroles and soups
• Temperature is averaged along probe, from tip to 2-3" up the stem
• Cannot measure thin foods unless inserted sideways
• Not designed to remain in food while it is cooking
• Use to check the internal temperature of a food at the end of cooking time
• Some models can be calibrated; check manufacturer’s instructions
• Readily available in stores
 
Other
Single-Use Temperature Indicators 5-10 seconds Approx. 1/2" deep (follow manufacturer’s directions) • Designed to be used only once
• Designed for specific temperature ranges
• Should only be used with food for which they are intended
• Temperature sensitive material changes color when the desired temperature is reached
 
Liquid-Filled (glass or
metal stem)
1-2 minutes At least 2" deep in the thickest part of the food • Used in roasts, casseroles and soups
• Can remain in food while it is cooking
• Cannot measure thin foods
• Some can be calibrated; check manufacturer’s instructions
• Possible breakage of glass stem while in food
• Heat conduction of metal stem can cause false high reading

Types of Thermometers

Food thermometers come in several types and styles and vary in level of technology and price.

Digital Food Thermometers 

This food thermometer allows the cook to check the temperature of food in the oven without opening the oven door. A base unit with a digital screen is attached to a thermistor-type food thermometer probe by a long metal cord. The probe is inserted into the food, and the cord extends from the oven to the base unit. The base can be placed on the counter or attached to the stovetop or oven door by a magnet. The thermometer is programmed for the desired temperature and beeps when it is reached. While designed for use in ovens, these thermometers can also be used to check foods cooking on the stove. Oven cord thermometers cannot be calibrated.
 

This utensil combines a cooking fork with a food thermometer. A temperature-sensing device is embedded in one of the tines of the fork. There are several brands and styles of thermometer forks on the market, using thermocouples and some using thermistors. The food temperature is indicated on a digital display or by indicator lights on the handle within 2 to 10 seconds (depending on the type). These lights will tell if the food has reached rare, medium, well done, etc. Particularly useful for grilling, the thermometer fork will accurately measure the internal temperature of even the thinnest foods. The thermometer fork should be used to check the temperature of a food towards the end of the estimated cooking time. Thermometer forks are not designed to remain in food while in the oven or on the grill. Thermometer forks cannot be calibrated.
 

Unlike traditional food thermometers, wireless and smart thermometers use a probe to measure the internal temperature of food and display the internal temperature on a base unit or smart device that is connected via Bluetooth or Wi-Fi. The thermometer probe remains in the food while cooking, and cooks can check the connected device for live updates. Depending on the device, the user can also receive notifications and status updates of the cooking process. Using a wireless or smart thermometer allows cooks to focus on other dishes without having to constantly check if their meat has reached a safe internal temperature. These thermometer probes can be used in a variety of cooking methods, including the oven, grill, and slow cooker. Smart thermometers can be calibrated.
 

Dial Food Thermometers 

These thermometers contain a coil in the probe made of two different metals that are bonded together. The two metals have different rates of expansion. The coil, which is connected to the temperature indicator, expands when heated. This food thermometer senses temperature from its tip and up the stem for 2 to 2 1/2 inches. The resulting temperature is an average of the temperatures along the sensing area. These food thermometers have a dial display and are available as “oven-safe” and “instant-read.”
 

This food thermometer is designed to remain in the food while it is cooking in the oven and is generally used for large items such as a roast or turkey. This food thermometer is convenient because it constantly shows the temperature of the food while it is cooking. However, if not left in the food while cooking, they can take as long as 1 to 2 minutes to register the correct temperature.

The bimetal food thermometer can accurately measure the temperature of relatively thick foods (such as beef roasts) or deep foods (foods in a stockpot). Because the temperature-sensing coil on the stem is between 2 to 2 1/2 inches long and the stem is relatively thick, it is not appropriate to measure the temperature of any food less than 3 inches thick.

There is concern that because heat conducts along the stem’s metal surface faster than through the food, the area of the food in contact with the thermometer tip will be hotter than the area a short distance to the side. To remedy this, the temperature should be taken in a second, and even a third, area to verify the temperature of the food. Each time the thermometer is inserted into the food, let the thermometer equilibrate (come to temperature) at least 1 minute before reading the temperature.

Some models can be calibrated. Check the manufacturer’s instructions.
 

This food thermometer quickly measures the temperature of a food in about 15 to 20 seconds. It is not designed to remain in the food while it is cooking in the oven but should be used near the end of the estimated cooking time to check for final cooking temperatures. To prevent overcooking, check the temperature before the food is expected to finish cooking.

For accurate temperature measurement, the probe of the bimetal coil thermometer must be inserted the full length of the sensing area (usually 2 to 3 inches). If measuring the temperature of a thin food, such as a hamburger patty or boneless chicken breast, the probe should be inserted through the side of the food so that the entire sensing area is positioned through the center of the food. Some models can be calibrated. Check the manufacturer’s instructions.
 

One of the most recent developments in the retail food market is the emergence of disposable temperature indicators. Several brands are available, and all make quick work of determining if a food has reached its final temperature. These temperature sensors are designed for specific temperature ranges, for example, 160-170 degrees F. It is important that the sensors be used only with foods for which they are intended. Read the package directions to ensure that the temperature the sensor will reach is consistent with the safe temperatures listed above.

The sensors are made from special temperature-sensitive materials and inserted into food. When the food reaches a safe temperature, the sensor changes color. They are designed to be used only once. However, if the desired temperature has not been reached, they can be reinserted until the temperature is reached. These sensors cannot be left in a food while it is cooking. They should be used near the end of the estimated cooking time. To prevent overcooking, check the temperature before the food is expected to finish cooking.

Disposable temperature indicators are made from materials approved by the U.S. Food and Drug Administration for contact with food.
 

Commonly used in turkeys and roasting chickens since 1965, the “pop-up” style disposable cooking device is constructed from a food grade nylon. The inside contains a stainless-steel spring and organic firing material. The organic firing material is specifically designed to dissolve at specific predetermined temperatures. Once the firing material dissolves, the stainless-steel spring releases the stem, allowing it to “pop up.” This indicates that the food has reached the correct final temperature for safety and doneness. Pop-up style disposable cooking devices are reliable to within 1 to 2 degrees F. However, proper placement is important. Checking with a conventional food thermometer is always recommended as an added precaution to properly gauging both safety and doneness.
 

Other Types of Food Thermometers 

Also called “spirit-filled" or “liquid in glass” thermometers, these thermometers are the oldest kind of food thermometer used in home kitchens. They have either metal or glass stems. As the internal temperature of the food increases, the colored liquid inside the stem expands and rises to indicate the temperature on a scale. Heat conduction in the metal stems can cause false high readings. They are designed to remain in the food while it is cooking. They should be inserted at least 2 inches deep in the thickest part of the food and are, therefore, not appropriate for thin foods. Some liquid-filled thermometers can be calibrated by carefully moving the glass stem within the holder.
 

These thermometers will measure temperatures ranging from 100 to 400 degrees F. They are used to measure the extra-high temperatures required for candy and jelly making, as well as frying with hot oil.
 

Of all food thermometers, thermocouple thermometers reach and display the final temperature the fastest — within 2 to 5 seconds. The temperature is indicated on a digital display.

A thermocouple measures temperature at the junction of two fine wires located at the tip of the probe. Thermocouples used in scientific laboratories have very thin probes, while others may have a thickness of 1/16 of an inch.

Since thermocouple thermometers respond so rapidly, the temperature can be quickly checked in several locations to ensure the food is safely cooked. This is especially useful for cooking large foods, such as roasts or turkeys, when checking the temperature in more than one place is advised. The thin probe of the thermocouple also enables it to accurately read the temperature of thin foods such as hamburger patties, pork chops and chicken breasts.

Thermocouples are not designed to remain in the food while it is cooking. They should be used near the end of the estimated cooking time to check for final cooking temperatures. To prevent overcooking, check the temperature before the food is expected to finish cooking.

Thermocouples can be calibrated for accuracy.

Thermistor-style food thermometers use a resistor (a ceramic semiconductor bonded in the tip with temperature-sensitive epoxy) to measure temperature. The thickness of the probe is approximately 1/8 of an inch, and it takes roughly 10 seconds to register the temperature on the digital display. Since the semiconductor is in the tip, thermistors can measure temperature in thin foods as well as thick foods. Because the center of food is usually cooler than the outer surface, place the tip of the thermistor in the center of the thickest part of the food.

Thermistors are not designed to remain in the food while it is cooking. They should be used near the end of the estimated cooking time to check for final cooking temperatures. To prevent overcooking, check the temperature before the food is expected to finish cooking.

Not all thermistors can be calibrated. Check the manufacturer’s instructions.

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Last Updated: Mar 21, 2025
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