Sorry, you need to enable JavaScript to visit this website.
Skip navigation
U.S. flag

An official website of the United States government

Here’s how you know

Dot gov

The .gov means it’s official.
Federal government websites often end in .gov or .mil. Before sharing sensitive information, make sure you’re on a federal government site.

Https

The site is secure.
The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely.

  • 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
    • Publications
    • News Feeds & Subscriptions
    • 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
        • June 2025 Snapshots
        • May 2025 Snapshots
        • April 2025 Snapshots
        • March 2025 Snapshots
        • January 2025 Snapshots
        • December 2024 Snapshots
        • November 2024 Snapshots
        • October 2024 Snapshots
        • September 2024 Snapshots
        • August 2024 Snapshots
        • July 2024 Snapshots
        • June 2024 Snapshots
        • May 2024 Snapshots
        • April 2024 Snapshots
        • March 2024 Snapshots
        • February 2024 Snapshots
        • January 2024 Snapshots
        • December 2023 Snapshots
        • November 2023 Snapshots
        • October 2023 Snapshots
        • September 2023 Snapshots
        • August 2023 Snapshots
        • July 2023 Snapshots
        • June 2023 Snapshots
        • May 2023 Snapshots
        • April 2023 Snapshots
        • March 2023 Snapshots
        • February 2023 Snapshots
        • January 2023 Snapshots
        • December 2022 Snapshots
        • November 2022 Snapshots
        • October 2022 Snapshots
        • September 2022 Snapshots
        • August 2022 Snapshots
        • July 2022 Snapshots
        • June 2022 Snapshots
        • May 2022 Snapshots
        • April 2022 Snapshots
        • March 2022 Snapshots
        • February 2022 Snapshots
        • January 2022 Snapshots
        • December 2021 Snapshots
        • November 2021 Snapshots
        • October 2021 Snapshots
        • September 2021 Snapshots
        • August 2021 Snapshots
        • July 2021 Snapshots
        • June 2021 Snapshots
      • 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
    • Professional Development Opportunities
    • Leave Share Programs
      • Leave Bank Program
      • Voluntary Leave Transfer Program
      • Emergency Leave Transfer Program
      • Frequently Asked Questions
    • Facilities and Services
    • Employee Bargaining
    • Civil Rights

Food Safety and Inspection Service

  • About FSIS
  • Contact Us
  • Careers
  • News & Events
  • Employees
  • Food Safety
  • Science & Data
  • Policy
  • Inspection
  • Recalls
  • Search
  • Full Menu
Page Hero
Subscribe for Updates
Washing hands in sink

Call Our Hotline

For help with meat, poultry, and egg products, call the toll-free USDA Meat and Poultry Hotline:
Hotline Icon
1-888-MPHOTLINE 1-888-674-6854
Plate of chicken

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

Duck and Goose from Farm to Table

The White Pekin duck, native to China, is a relative newcomer to America. In 1873, a Yankee Clipper ship crossed the Pacific with fewer than a dozen of them, marking the beginning of America's domestic duck industry. The domestic goose, bred in ancient Egypt, China and India, arrived from a different direction — across the Atlantic from Europe, where they're immensely popular. Following is background information on these two poultry species.

  • What Are Duck and Goose?
  • How Are Ducks and Geese Raised?
  • Are Duck and Goose USDA Inspected and Graded?
  • Can Antibiotics and Hormones Be Used in Raising Duck and Goose?
  • How Are Duck and Goose Down Obtained?
  • Additives
  • Fatty Deposits
  • Retail Cuts of Duck and Goose
  • Quantity to Buy
  • Are Duck and Goose "Red" or "White" Meat?
  • What Is the Flavor of Duck and Goose?
  • What Does Natural Mean?
  • What Foodborne Organisms Are Associated with Duck and Goose?
  • Irradiation
  • How to Handle Duck and Goose Safely
  • Marinating
  • Storage Times for Duck and Goose
  • Safe Thawing
  • Partial Cooking
  • Can Safely Cooked Duck and Goose Be Pink?
  • Safe Cooking
  • Microwave Directions

What Are Duck and Goose?

  • Broiler Duckling or Fryer Duckling - a young duck (usually under 8 weeks of age) of either sex that is tender meated and has a soft bill and a soft windpipe; ducklings classified as broiler-fryers weigh from 3 to 6 ½ pounds.
  • Roaster Duckling - a young duck (usually under 16 weeks of age) of either sex that is tender-meated and has a bill that is not completely hardened and a windpipe that is easily dented; they usually weigh from 4 to 7 ½ pounds.
  • Mature Duck or Old Duck - a duck (usually over 6 months of age) of either sex with toughened flesh and a hardened bill; these ducks are usually too old to lay eggs and their meat is used in processed products.
  • Young Goose or Gosling - may be of either sex and is tender meated. A gosling weighs about 8 pounds; a young goose weighs 12 to 14 pounds.
  • Mature Goose or Old Goose - may be of either sex and has toughened flesh. A mature goose is usually a spent breeder and its meat is used in processed products.
  • Gander - a male goose.

How Are Ducks and Geese Raised?

Almost all ducks are raised indoors to protect from predators and to manage their manure, which is collected and used elsewhere selectively as fertilizer. Most ducks are now raised in Wisconsin and Indiana since land on Long Island, NY, where most ducks were formerly raised, has become increasingly too valuable to farm. Ducks are fed corn and soybeans fortified with vitamins and minerals. Most feed contains no animal by-products.

Geese are raised under cover for the first six weeks of life. Then they are put on the range 14 to 20 weeks where they eat available grass and some grain. California and South Dakota are the main geese-raising states.

Are Duck and Goose USDA Inspected and Graded?

All ducks and geese are federally or state inspected. Grading is voluntary and a plant pays to have its ducks or geese graded. The presence of the USDA Grade shield, usually Grade A, on these products is an indication of quality. USDA Grade A ducklings are the highest quality available. They are plump, meaty and have skin free from cuts, bruises and tears. There are no broken bones, no missing parts and few pin feathers. Grade B and Grade C ducklings are not usually found in supermarkets.

Can Antibiotics and Hormones Be Used in Raising Duck and Goose?

No hormones are allowed in U.S. duck or goose production. The Food and Drug Administration strictly prohibits the use of hormones in these birds.

Very few drugs have been approved for ducks and geese so antibiotics are not routinely given and are not useful for feed efficiency. If a drug is given — usually, through the feed — to cure illness, for example, a “withdrawal” period of days is required from the time it is administered until it is legal to slaughter the bird. This is so residues can exit the bird's system. FSIS randomly samples poultry at slaughter and tests for residues.

How Are Duck and Goose Down Obtained?

When these birds are slaughtered, they are first stunned electrically. After their throats are cut (by hand, for geese) and the birds are bled, they are scalded to facilitate removal of large feathers. To remove fine pinfeathers, the birds are dipped in paraffin wax. Down and feathers, a very valuable by-product of the duck and goose industry, are sorted at another facility.

Additives

Additives are not allowed on fresh duck or goose. If the meat or giblets are processed (such as in paté or smoked breast, for example), any additives such as MSG, salt, or sodium erythorbate, must be listed on the label.

Fatty Deposits

Ducks and geese swim, and they have a fat layer beneath the skin that keeps them buoyant. Before cooking a whole bird, the skin should be pricked all over with a fork to facilitate the fat rendering out. This fat layer must have melted and disappeared for the bird to be done.

The fat is not “marbled” into the meat so it can easily be removed from the surface of a raw duck or goose if deboning the meat before cooking.

Retail Cuts of Duck and Goose

  • Whole duckling, gosling or goose including giblets and neck.
  • Bone-in parts such as whole leg, breast quarter and breast.
  • Boneless breast, skin-on or skinless.
  • Giblets (liver, heart and gizzard) sold with whole birds but much liver exported to France.
  • Tongues and feet (delicacy mostly exported to Hong Kong but some used by Asian Americans).
  • Processed products such as smoked cooked breast, sausage and hot dogs.

Some cuts may be used mainly for food service and restaurants.

Quantity to Buy

When buying whole duck or goose, allow about 1 to 1 ½ pounds of raw weight per person. Raw boneless meat yields about 3 servings per pound after cooking. Estimate 3 to 4-ounces per person for fully cooked products.

Are Duck and Goose Considered “Red” or “White” Meat?

Duck and goose are poultry and considered “white” meat. Because they are birds of flight, however, the breast meat is darker than chicken and turkey breast. This is because more oxygen is needed by muscles doing work, and the oxygen is delivered to those muscles by the red cells in the blood. One of the proteins in meat, myoglobin, holds the oxygen in the muscle, and gives the meat a darker color.

Chickens and turkeys stand a lot but do little if any flying, so their breast meat is white and leg meat, dark. Game birds, however, spend time flying so their breast meat may be as dark as leg meat.

What Is the Flavor of Duck and Goose?

Because all the meat on a duck or goose is dark, it has a stronger flavor than chicken breast meat--and even chicken leg meat.

What Does Natural Mean?

All fresh meat qualifies as “natural”. Products labeled “natural” cannot contain any artificial flavor or flavoring, coloring ingredient, chemical preservative or any other artificial or synthetic ingredient. All products claiming to be natural should be accompanied by a brief statement which explains what is meant by the term "natural."

What Foodborne Organisms Are Associated with Duck and Goose?

As on any perishable meat, fish or poultry, bacteria can be found on raw or undercooked duck or goose. Bacteria multiply rapidly in the “Danger Zone”, at temperatures between 40 degrees F and 140 degrees F (out of refrigeration and before thorough cooking occurs). Freezing may limit growth but does not kill bacteria. They are destroyed by thorough cooking.

Salmonella is often associated with shell eggs and poultry. It may be found in the intestinal tracts of livestock, poultry, dogs, cats and other warm-blooded animals. Salmonella Enteritidis is only one of about 2,000 Salmonella bacteria. Freezing doesn't kill this microorganism but it is destroyed with thorough cooking.

Salmonella must be eaten to cause illness. Raw poultry must be handled carefully to prevent cross contamination. This can occur if raw duck, goose or their juices contact cooked food or foods that will be eaten raw such as salad. Salmonellosis is a foodborne illness characterized by stomach pain, diarrhea and nausea.

Irradiation

Irradiation has not been approved for use with duck or goose.

How to Handle Duck and Goose Safely

FRESH DUCK OR GOOSE

Because the demand is not as high as for other poultry such as chicken or turkey, ducks and geese are usually kept in the frozen food cases at supermarkets. At holiday times, fresh duck and goose may be available.
Select them just before checking out at the register. Put each duck or goose in a disposable plastic bag (if available) to contain any leakage which could cross contaminate cooked foods or produce. Make the grocery your last stop before going home.

At home, refrigerate a duck or goose immediately (40 degrees F) and use within 1 or 2 days, or freeze (0 degrees F) in its original packaging. If kept frozen continuously, it will be safe indefinitely.

READY PREPARED DUCK OR GOOSE

If picking up a cooked duck, or other fully cooked product, be sure it is hot when you pick it up. Use it within 2 hours or cut it into several pieces and refrigerate in shallow, covered containers. Eat either cold or reheated to 165 degrees F. It is safe to freeze ready prepared duck or goose. For recommended storage times, see the chart below.

Marinating

Marinate duck or goose in the refrigerator up to 2 days. Boil used marinade before brushing it on the cooked poultry. Discard any uncooked leftover marinade. 

Storage Times for Duck and Goose
Product

 

Refrigerator 40 °F

 

Freezer 0 °F
Fresh Duck or Goose 1 to 2 days 6 months
Fresh Giblets (liver, etc.) 1 to 2 days 6 months
Cooked Duck or Goose; gumbo, stews or casseroles 3 to 4 days 2 to 3 months
Leftover takeout or restaurant food 3 to 4 days 2 to 3 months
Smoked duck breast or franks: Vacuum sealed 2 weeks (or 1 week after "use-by date") 1 to 2 months
Smoked duck breast or franks: After opening 7 days 1 to 2 months
Frozen commercial dinners or entrees Keep frozen before cooking 3 to 4 months
Canned duck or goose products in pantry (paté, soup, etc.) Keep frozen before cooking After opening, 2 to 3 months

Safe Thawing

There are three safe ways to thaw a frozen duck or goose: in the refrigerator, in cold water and in the microwave. Never defrost on the counter or in other locations. In the refrigerator, whole birds may take 1 to 2 days or longer; parts, about 1 day. Once the raw poultry defrosts, it will be safe in the refrigerator an additional 1 or 2 days before cooking. During this time, if you decide not to use the product, you can safely refreeze it without cooking it first.

To thaw a duck or goose in cold water, do not remove the packaging. Be sure the packaging is airtight or put it in a leakproof bag. Submerge the bird in cold water, changing the water every 30 minutes. A whole (3 to 4-pound) duck or package of parts should defrost in 2 to 3 hours; a goose, which is larger, may take 4 to 6 hours.

When microwave-defrosting a duck or goose, plan to cook it immediately after thawing because some areas of the food may become warm and begin to cook. Holding partially cooked food is not recommended because any bacteria present may not have been destroyed. Foods defrosted in the microwave or by the cold water method should be cooked before refrigerating or refreezing.

Partial Cooking

Never brown or partially cook duck or goose to refrigerate and finish cooking later because any bacteria present may not have been destroyed. It is safe to partially pre-cook or microwave poultry immediately before transferring it to the hot grill to finish cooking.

Can Safely Cooked Duck and Goose Be Pink?

Cooked muscle meats can be pink even when the meat has reached a safe minimum internal temperature. If fresh duck or goose has reached a safe minimum internal temperature of 165 degrees F as measured with a food thermometer, even though it may still be pink in the center, it should be safe. The pink color can be due to the cooking method or added ingredients. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures.

Safe Cooking

USDA recommends cooking whole duck or goose to a safe minimum internal temperature of 165 degrees F as measured using a food thermometer. Check the internal temperature in the innermost part of the thigh and wing and the thickest part of the breast. When cooking pieces, the breast, drumsticks, thighs, and wings should be cooked until they reach a safe minimum internal temperature of 165 degrees F. For approximate cooking times for use in meal planning, see the following chart compiled from various resources and use a food thermometer. 

Approximate Duck and Goose Cooking Times
Type of Duck or Goose Roast Grill
Direct heat
Smoke
Indirect heat*
Braise
Whole duckling, 4 to 6 lbs Do not stuff.  30 to 35 min./lb. at 350 F Not preferred 2-½ hours Not preferred
Duckling breast Brown skin-side down in a skillet over medium heat. Then cook in a 425 F oven 12 minutes. Grill skin side down 6 minutes; turn and grill 7 to 8 minutes. 1 to 2 hours 60 to 75 minutes
Duckling legs or thighs Roast 1 1/4 to 1 1/2 hours at 325 F. Grill legs/thighs 30 minutes, turning every 5 minutes. 1 1/2 to 2 hours 1 1/2 hours
Whole young goose, 8 to 12 lbs 2-½ to 3 hours+ Not suitable 2 to 2-½ hours Not preferred
Young goose, cut up 2 hours 35 to 40 min. 2 hours 2 hours

NOTE: Prick skin of whole duck or goose before roasting or smoking so fat can render.

+ Unstuffed. If stuffed, add 15 to 30 minutes additional time.

* Indirect method using drip pan.

Microwave Directions:

  • Place duck or goose in an oven cooking bag (or in a covered dish). Microwave on high 6 to 7 minutes per pound. Crisp in 500 degrees F conventional oven 10 to 20 minutes.
  • When microwaving parts, arrange in dish or on rack so thick parts are toward the outside of dish and thin or bony parts are in the center.
  • Allow 10 minutes standing time for bone-in goose or duck; 5 minutes for boneless breast.
  • USDA recommends cooking whole duck or goose to 165 degrees F.

Featured Factsheets & Resources

Beef Stew in a Crockpot or Slow Cooker

Slow Cookers and Food Safety

At any time of year, a slow cooker can make life a little more convenient because by planning ahead, you save time later.
Learn More
Soapy hands under warm running water

Cleanliness Helps Prevent Foodborne Illness

Cleanliness is a major factor in preventing foodborne illness. Washing hands with warm water and soap for at least 20 seconds can help eliminate germs from your hands.
Learn More
Partially carved turkey

Leftovers and Food Safety

Handle leftovers with care: make sure the food is cooked to a safe temperature and refrigerate any leftovers promptly.
Learn More
Explore More Resources
Last Updated: Jan 08, 2025
  • USDA.gov
  • USA.gov
  • Whitehouse.gov
  • About Us
  • Our Performance
  • Information Quality & Publishing Schedule
  • Visit OIG
  • FOIA
  • Accessibility Statement
  • Privacy Policy
  • Non-Discrimination Statement
  • Plain Writing
  • No FEAR
  • Report Fraud, Waste, and Abuse
  • Significant Guidance
  • Vulnerability Disclosure Policy
  • Whistleblower Protection Coordinator

Food Safety and Inspection Service

  • Pinterest
  • Twitter
  • Facebook
  • GovDelivery
  • Instagram
  • Flickr
  • YouTube
  • Linked In
  • RSS
.

Start your search

Popular Topics

Recalls Import & Export FSIS Directives FSIS Guidelines Petitions