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FSIS

Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

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Web Content Viewer (JSR 286)

Actions
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Web Content Viewer (JSR 286)

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Note:

In May 2011, USDA revised its recommended internal temperature for all whole cuts of meat, including pork. Newer fact sheets and publications reflect these recommendations. Fact sheets dated earlier than May 2011 may not yet reflect this change.











For More Information Regarding Safe Food Handling
For More Information Regarding At-Risk Populations
For More Information Regarding Meat Preparation
For More Information Regarding Poultry Preparation
For More Information Regarding Egg Products Preparation
For More Information Regarding Seasonal Food Safety
For More Information Regarding Appliances & Thermometers
For More Information Regarding Foodborne Illness & Disease
For More Information Regarding Emergency Preparedness
For More Information Regarding FSIS Programs & Workforce
For More Information Regarding Production & Inspection
For More Information Regarding Food Labeling
Last Modified May 19, 2013