Meat and Poultry Hotline

Special holiday series – Blog 1 of 5 As we look forward to spending the holidays with friends and family and making meals and memories together, we all want to put good food on the table and do it safely. We especially want to keep the threat of food poisoning at bay. Over the next few days, we will...

Oxon Hill Elementary School’s motto for its annual health extravaganza is, “Spring forward with good health.” The motto was put into practice last week at the Maryland school’s health fair, where community organizations, activities and food samples came together to contribute to good health and well...

Snow, sleet, ice, and wind can wreak havoc on our every day lives. Winter! It's a fact of modern life: sometimes the power goes out. If your power goes out, knowing how to keep food safe can help minimize the loss of food and reduce the risk of foodborne illness.

Cross-posted from the FoodSafety.gov blog. The USDA Meat and Poultry Hotline talked to about 350 people on Thanksgiving Day about thawing, preparing and storing turkey. Most people were right on track and just needed some reassuring about handling the big bird. Some people, however, called about...

Cross-posted from FoodSafety.gov. It’s that time of year when the parties never seem to end. They’re great occasions for exchanging good will and gifts – but not the dangerous bacteria that cause foodborne illness. Here are some of the unwanted guests who may try to crash your party:

Cross-posted from the FoodSafety.gov blog. November is the busiest month of the year for those of us on the USDA Meat & Poultry Hotline. During the week of Thanksgiving, we get lots of questions about how to safely cook a turkey. Here are answers to the questions we hear most often.

By Diane Van, FSIS Meat and Poultry Hotline Manager