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In response to a recent report about chicken served in the National School Lunch Program, I wanted to provide some clarification. Food safety is one of our highest priorities, and USDA is committed to ensuring that food served through the National School Lunch Program is both healthy and safe...

On August 30 th, FSIS announced the results of our verification audit of China’s poultry processing inspection system, which reaffirmed the equivalence of China’s poultry processing system. This determination was made after a long and careful review by our expert auditors to ensure that China’s...

September is National Preparedness Month, and USDA’s Food Safety and Inspection Service reminds you to plan ahead in order to keep your food safe just in case you encounter hurricanes, flooding, fires, power outages or other emergencies that threaten storage conditions. On any given day, maintaining...

Cross posted from Food Safety News: For the past 15 years, USDA conducted a pilot project to inform how we modernize our inspection process – all to ensure that meat and poultry is safe to eat. Today, the U.S. Government Accountability Office (GAO), released a report on the project, known as the...

Cross posted from the FoodSafety.gov blog: It’s tailgate season, are you ready for the kick off? Planning is the key to keeping your food safe during a tailgate so get your gear ready now. Do you have enough coolers, and all the tools you need to cook? In addition to a grill and fuel for cooking...

FSIS Consumer Safety Inspectors (CSIs) Anthony Carson, Rick Toot, and Rosalinda Curb are just a few of the exemplary FSIS employees who work hard every day to protect public health and ensure the humane treatment of livestock presented for slaughter. Anthony Carson, a CSI in the Dallas district...

“Aw, Mom, I’ll be fine,” says a teen off to college for the first time when cautioned about handling food safely. An elementary school student tells his dad not to mention putting the cold pack in his lunchbox. “Don’t bug me in front of my friends,” says the gradeschooler who feels embarrassed....

Tenderness is one of the most significant factors affecting the overall consumer acceptance of beef cuts. Although the U.S. Department of Agriculture (USDA) Beef Quality Grading program is a useful tool in predicting overall consumer acceptance of beef, other factors besides those assessed by the...

It’s happened to all of us: you’re looking for something in the freezer or pantry, and discover food that has been forgotten. Your first impulse is to throw it out, but wait! Is it still good? Chances are it is! Food poisoning bacteria does not grow in the freezer, so no matter how long a food is...

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. Chances are that you—or whoever’s the “grillmaster” at your house—have your own “secret ingredient” for making grilled...