meat and poultry hotline

“Congratulations! Today is your day. You're off to Great Places! You're off and away!”

Welcome to yet another rendition of the infamous Dr. Seuss tale that you’ve probably heard at your graduation ceremonies and from family and friends. By the time I graduated college, I could basically recite this genius rhyme with my eyes closed. But how could you not?! It’s witty, inspiring, and the perfect gift to any graduate!

The holiday season is a prized time; it’s that festive season that seems to be here before you know it, and you wonder how you will find the time to do everything you need to do to celebrate properly with family and friends. The holidays are also when we share favorite, treasured foods with our loved ones.

Stuffing is a big favorite around the Thanksgiving holiday. Although it is delicious, covered with gravy and mixed with slices of moist turkey, this side dish can also be dangerous. Because moist, warm stuffing is an excellent medium for bacterial growth, it's important to handle it safely and cook it to a safe minimum internal temperature as measured with a food thermometer. Around the holidays, many consumers call USDA’s Meat and Poultry Hotline and ask stuffing-related questions. So here are a few stuffing tips to help make your Thanksgiving dinner safe.

The holiday countdown has begun.  In only a few weeks the holiday season begins, so now is the time to start thinking about Thanksgiving. USDA’s Meat and Poultry Hotline is ready to assist by offering some sure-fire ways to beat the clock to ensure a safe and delicious holiday dinner.

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 10^th 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 17^th 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.

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 frozen, it is safe to eat. Foods that have been in the freezer for months (recommended freezer times chart) may be dry, or may not taste as good, but they will be safe to eat. So if you find a package of ground beef that has been in the freezer more than a few months, don’t throw it out. Use it to make chili or tacos. The seasonings and additional ingredients can make up for loss of flavor.

Following a disaster, those affected should be aware of these safety tips:

Anyone with questions about the safety of their food as a result of weather damage and power outages is encouraged to call the USDA Meat and Poultry Hotline (888-MPHotline), available in English and Spanish from 9 a.m. to 3 p.m. CDT.

Ask Karen, FSIS’ virtual food safety representative who has the answers to nearly 1,500 food safety questions, is available 24/7 from your smartphone at m.AskKaren.gov, also in English and Spanish. Ask Karen can be downloaded for free for iOS and Android devices.

Cross posted from the foodsafety.gov blog:

Let’s face it, in November, a turkey will most likely find its way onto your menu. Planning ahead can help ensure that your special meal is successful, safe, and stress-free. If you have questions, the USDA’s Meat and Poultry Hotline offers planning tips and shares their top turkey questions and answers.

Washington, D.C.’s premier ‘foodie’ extravaganza, the 2^nd annual Taste of DC, brought warm deliciousness to the heart of the capital during the Columbus Day weekend, Oct. 6-8. Thirty restaurants gathered along Pennsylvania Avenue with food samples, music and entertainment for people of the National Capital Region. Thanks to a partnership between USDA and Taste of DC organizers, the Food Safety and Inspection Service was able to stir food safety into the mix of culinary topics.

Have you ever opened a package from the grocery store to find that something wasn’t right about it, and then wondered who to call to report a problem?  The company’s toll-free number? The grocery store that sold it? Or someone else? If that product involves meat, poultry, or a processed egg product, the USDA’s Food Safety and Inspection Service just made it easier consumers to alert the agency to food safety problems, any time of the day or night.

The Electronic Consumer Complaint Form (ECCF), which became available on FSIS’s website this morning, will allow consumers to submit the important information FSIS needs to begin an investigation in just six steps. Consumers will be requested to provide details on:

• When and where the product was purchased;
• When and how the problem was noticed;
• And how the agency can contact you for more information. Personal information is optional and will be used solely for the agency’s investigative purposes and product tracking.