Poultry Preparation Fact Sheets
Game and game birds are now farm raised in the United States, and are under voluntary USDA inspection. Learn about the safe handling of these products. Questions and answers to help you understand labeling information on ground poultry products ... [... more]
Food Safety & Inspection Service |
Focus On: Chicken
What's for dinner tonight? There's a good chance it's chicken -- now the number one species consumed by Americans. Interest in the safe handling and cooking of chicken is reflected in thousands of calls to the USDA Meat and Poultry Hotline, ... [... more]
Food Safety & Inspection Service |
FSIS Program & Workforce Fact Sheets
FSIS fact sheets, reports, and publications about FSIS' organizational units, selected programs, and workforce development. You are here: Home / Fact Sheets / FSIS Programs & Workforce The mission of electronic government is to transform and ... [... more]
Food Safety & Inspection Service |
Fact Sheets
A Consumer's Guide to Food Safety: Severe Storms and Hurricanes Expansion of Public Health Service Commissioned Corps Program Inspection & Grading of Meat and Poultry: What Are the Differences? You are here: Home / Fact Sheets Kitchen Companion (PDF) [... more]
Food Safety & Inspection Service |
Water in Meats
Meat and poultry are composed of naturally occurring water, muscle, connective tissue, fat, and bone. People eat meat for the muscle. The muscle is approximately 75% water (although different cuts may have more or less water) and 20% protein, ... [... more]
Food Safety & Inspection Service |
Food Thermometer Essential When Stuffing a Turkey
FSIS fact sheet describes how to safely handle dressing or stuffing when preparing a turkey or other whole poultry. For optimal safety and uniform doneness, cook stuffing separately. However, if stuffing a turkey, Cooking a home-stuffed turkey is ... [... more]
Food Safety & Inspection Service |
Nutrition Facts
Questions and answers to help you handle ground poultry safely. Many supermarket shoppers have discovered the ease and versatility of cooking ground chicken and ground turkey, available either fresh or frozen. Although these poultry products have ... [... more]
Food Safety & Inspection Service |
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 ... [... more]
Food Safety & Inspection Service |
Emergency Preparedness Fact Sheets
These FSIS fact sheets explain how to keep food safe in an emergency, and discuss a variety of biosecurity issues including intentional or unintentional threats to the food supply. Provides information and recommendations about keeping food safe ... [... more]
Food Safety & Inspection Service |
Safe Methods for Thawing
Turkeys must be kept at a safe temperature during "the big thaw." While frozen, a turkey is safe indefinitely. However, as soon as it begins to thaw, any bacteria that may have been present before freezing can begin to grow again. A package of . [... more]
Food Safety & Inspection Service |
Take-out Dinners Hot from the Oven
Basic information about food safety and pre-cooked or to-go meals such as a turkey dinner. Pick up the food hot … and keep it hot. Keeping food warm is not enough. Harmful bacteria multiply fastest between 40 and 140 °F. Set oven temperature high ... [... more]
Food Safety & Inspection Service |
ROASTING INSTRUCTIONS
Many variables can affect the roasting time of a whole turkey: The depth and size of the pan can reduce heat circulation to all areas of the turkey. The use of a foil tent for the entire time can slow cooking. The rack position can have an affect ... [... more]
Food Safety & Inspection Service |
