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Posts tagged: Food Safety

Turkey Tips Step 3: Let’s (Finally) Get Cooking

Drawing of fully cooked Thanksgiving turkey set on the dinner table.

It’s here. You’ve been planning for this since the moment you packed away your summer flip-flops – Thanksgiving Day. After safely handling and preparing your turkey, you’ve got hungry guests headed your way expecting a grand feast, so it’s time to start cooking. Read more »

Streamlined Approach for Including a “Non-Genetically Engineered” Statement on Certified Organic Meat and Poultry Products

This is the twenty-first installment of the Organic 101 series that explores different aspects of the USDA organic regulations.

Organic meat and poultry producers can now use a streamlined process to get approval for labels verifying that their products do not include genetically engineered (GE) ingredients.

USDA’s Food Safety and Inspection Service (FSIS) released new procedures for including a “non-genetically engineered” statement on the label of organic meat and poultry products.  This is consistent with organic regulations, which have always prohibited the use of GE in all organic products.  Now, with the new process, it will be easier for certified organic entities to add these claims to existing FSIS-approved products, speeding up the label review process. Read more »

USDA Committee Gives Produce Industry a Powerful Voice

The USDA Fruit and Vegetable Industry Advisory Committee had its first meeting Sept. 29-30 in Crystal City, Va. USDA Photo Courtesy of Bob Nichols.

The USDA Fruit and Vegetable Industry Advisory Committee had its first meeting Sept. 29-30 in Crystal City, Va. USDA Photo Courtesy of Bob Nichols.

The fall harvest is upon us, and people all over the world are enjoying the abundance of quality fruits, vegetables and other specialty crops.  The specialty crop industry is important to USDA and plays a crucial role in the country’s economy, generating $65 billion in sales and creating more than 900,000 jobs. We recently met with the leaders of this key sector during last week’s session of the USDA Fruit and Vegetable Industry Advisory Committee (FVIAC).

As part of our mission to facilitate the efficient and fair marketing of U.S. agricultural products, my agency – USDA’s Agricultural Marketing Service (AMS) – oversees the FVIAC, which meets approximately twice a year to develop recommendations on how USDA can better support the fruit and vegetable industry. Read more »

Do YOU Have a Plan to Keep Food Safe during Severe Weather?

This year has been an important reminder that disaster can strike anytime and anyplace.  Nearly every region of the country experienced some form of extreme weather event, including wildfires in California, extreme cold and snow through the Midwest and East, and destructive tornadoes in the South and Central Plains.

All of these events resulted in the loss of power for hundreds of thousands, and without power comes food safety challenges.  The temperature and sanitation of food storage areas is crucial to preventing bacterial growth, and severe weather and other emergencies can compromise this.  Knowing what to do in these instances can minimize the need to throw away food and the risk of getting sick. Read more »

Food Safety 101 Webinar Series: Bringing Food Safety To Your Kitchen

Food poisoning is a serious public health threat. CDC estimates that approximately 1 in 6 Americans (or 48 million people) could suffer from food poisoning illness this year, resulting in roughly 128,000 hospitalizations and 3,000 deaths. This September, to celebrate Food Safety Education Month, the U.S. Department of Agriculture (USDA) Food Safety Inspection Service (FSIS) will help get the word out about important safety tips and tools to combat foodborne illness by hosting a free two-part webinar series: “Food Safety 101”. The series will be hosted by FSIS’ Food Safety Education Staff, and will feature speakers from the USDA Meat and Poultry Hotline, FSIS’ Office of Public Health Science, Kansas State University, and the International Food Information Council.

The webinars will emphasize USDA’s four steps to food safety: Clean, Separate, Cook, and Chill and offer a unique opportunity to hear from FSIS’s educators, researchers and partners. “Back to Basics”, the first webinar in this series, will occur on September 10th from noon to 1:30 pm EST and cover basic food safety tasks and the risks that can be avoided with proper food safety practices. “Everyday Application” will occur a week later on September 17th from noon to 1:30 pm EST. Participants of the second webinar will be able to identify common kitchen food safety blunders, and alternatives to keep your family foodborne illness free. Read more »

SAVE Money by Knowing When Food is Safe

Stop! Don’t throw that food away! It might be safe to use, and that will save you money. According to USDA’s Economic Research Service, each American wastes more than 20 pounds of food every month. That’s about $115 billion worth of good food thrown away every year at the consumer level in the U.S. Top food group wasted by value is meat, poultry and fish.

While the USDA Meat and Poultry Hotline would never advise you to eat unsafe food, we don’t want you to throw away safe food and lose money. Read more »