This summer, the U.S. Department of Agriculture's (USDA) Food Safety and Inspection Service (FSIS) is reminding Americans that #GrillingLikeaPRO is the safest and easiest way to grill. You can’t see harmful bacteria on your burgers, chicken, and steak but using a food thermometer is the only way to know that your food is safe to eat. For more information: www.foodsafety.gov/blog/2015/06/grilling-pro-july-fourth.html
Cross-posted from FoodSafety.gov blog:
Summer is finally here! I can smell those steaks and burgers on the grill already. While grilling outside with our friends and family can be fun, it can also lead to food poisoning.
This summer, the USDA Food Safety and Inspection Service is reminding Americans everywhere that “Grilling Like a PRO” is the safest and easiest way to grill. You can’t see harmful bacteria on your burgers, chicken, and steak—using a food thermometer is the only way to know that your food is safe to eat. The PRO method is an easy way to protect you and your family from foodborne illness. Read more »
How many times have you gone into your pantry or refrigerator, only to find that what you were going to use in your meal was spoiled? The USDA would like to help you avoid that problem in the future with our new #FoodKeeper app: Android ow.ly/J1WTQ and iOS ow.ly/L5sRL
From barbecues to broadband, USDA’s broad portfolio impacts the lives of American families everywhere. This month, in celebration of our nation’s Independence Day, we’ll take a summer road trip across the U.S. Department of Agriculture and see some of the ways USDA is assisting rural communities to build a stronger America from sea to shining sea.
Our first stop will be USDA’s Consumer Food Safety portfolio to explore the ways USDA is working around the clock to ensure you and your families are protected from harmful foodborne illness. A big part of that is making sure you have the correct information at the time when you need it most. That’s why over the years, our Food Safety and Inspection Service (FSIS) has found increasingly innovative ways to bring our food safety information to you.
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The Harmonized GAPs Food Safety audit provided by AMS has helped small grower Warren Ford expand his business from selling a couple hundred bushels of peas a summer to selling more than 3,000 cases a summer to Walmart. Photo courtesy Warren and Rosha Ford.
For the produce industry, the summer and fall of 2015 is more than a chance to share a new season of crops with customers. It’s when several of the Food and Drug Administration (FDA) Food Safety Modernization Act (FSMA) laws will become final. FSMA will make significant changes to the country’s food safety laws, including the first-ever regulation of fresh produce and a more proactive approach to preventing foodborne illnesses. My colleagues at the USDA’s Agricultural Marketing Service (AMS) have been working hard with our partners to expand our outreach efforts about food safety to help the produce industry prepare for compliance.
One of the ways that we help the industry prepare for compliance is through a successful partnership with Cornell University and the FDA via the Produce Safety Alliance (PSA). We recently renewed this partnership through a Cooperative Agreement that enables the three entities to devote funds for training and outreach events. Since 2010, AMS has enjoyed working with our colleagues to engage with produce growers, industry members, regulators, and extension educators through working committees, public meetings, focus groups, and webinars. Read more »
Last Thursday, I had the pleasure of attending a public meeting held by our colleagues at the Food and Drug Administration (FDA) to provide an update for the pending Food Safety Modernization Act (FSMA). This law will make significant changes to the country’s food safety laws, including the first-ever regulation of fresh produce and a more proactive approach to preventing food-borne illnesses. I spoke on behalf of my agency – the USDA’s Agricultural Marketing Service (AMS) – as part of a panel of domestic and international officials who provided the government’s perspective on how we would like to see the final law implemented.
With several of the law’s rules set to become final later this summer and early in the fall, the FDA is still seeking comments and suggestions for the best way to implement FSMA. The meeting, which included breakout sessions where participants could start an open dialogue about the implementation, is part of the FDA’s emphasis on educating the industry before regulating it. Read more »
USDA is observing World Health Day today.
This post is part of the Science Tuesday feature series on the USDA blog. Check back each week as we showcase stories and news from USDA’s rich science and research portfolio.
April 7 is World Health Day and food safety is the primary focus—and with good reason. The Centers for Disease Control and Prevention (CDC) estimate that, in the United States alone, every year there are 48 million foodborne illnesses and 3,000 deaths from unsafe food.
Most of these illnesses are the result of bacteria, such as Salmonella, that finds its way into various types of food. About half of all microbial foodborne illnesses are associated with animal foods, and about half from produce. CDC reports that most illnesses come from leafy greens, which could be contaminated on the farm, during processing, at retail or in the home. Chemicals, such as mercury in fish or mycotoxins from molds are also a concern. Read more »
Everyone involved in the farm to table continuum has an interest in making our food safe to eat. Because safe food is important to consumers around the world, the World Health Organization (WHO) has picked Food Safety as the theme of World Health Day 2015. Today, April 7th, as we observe World Health Day, it is important to take a moment to reflect on what a safe food supply means globally and domestically. WHO estimates that unsafe food causes 2 million deaths each year, with 1,000 of those deaths occurring in the United States. Here at USDA’s Food Safety and Inspection Service (FSIS), we focus on food safety day in and day out, working around the clock to prevent foodborne illness and protect public health.
In the United States, we are fortunate to have one of the safest food supplies in the world. In the last eight years, the U.S. has seen a decrease in the number of foodborne illnesses with 50,000 fewer reported illnesses since 2007. This decrease is the result of our work to develop innovative ways of educating consumers about safe food handling, our efforts to modernize how we inspect food, and the work we have done with establishments to prevent bacteria from contaminating food. We are committed to using an inspection system based in science—science that derives from the work of researchers and public health experts. It is important to remember how far we’ve come, but our work is not done. Read more »