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Bookmark or Share- Shelf-Stable Food Safety - Food Safety and Inspection ServiceShelf-Stable Food Safety. Foods that can be safely stored at room temperature, or “on the shelf,” are called “shelf stable.”. These non-perishable products include jerky, country hams, canned and bottled foods, rice, pasta, flour, sugar, spices, oils, and foods processed in aseptic or retort packages and other products that do not ...
- The Big Thaw — Safe Defrosting Methods - Food Safety and Inspection ...The bag should be submerged in cold tap water, changing the water every 30 minutes so it continues to thaw. Small packages of meat, poultry or seafood — about a pound — may thaw in an hour or less. A 3-to 4-pound package may take 2 to 3 hours. For whole turkeys, estimate about 30 minutes per pound. If thawed completely, the food must be ...
- Food Product Dating | Food Safety and Inspection ServiceFood Safety Questions? Call the USDA Meat & Poultry Hotline toll-free at 1-888-MPHotline (1-888-674-6854) The Hotline is open year-round and can be reached from 10 a.m. to 6 p.m. (Eastern Time) Monday through Friday. E-mail questions to MPHotline@usda.gov. Consumers with food safety questions can also "AskUSDA," the FSIS virtual representative.
- Shell Eggs from Farm to Table - Food Safety and Inspection ServiceUSDA also carries out food safety research through ARS and through a program administered by USDA's National Institute of Food and Agriculture (NIFA). In 2005, ARS established the Egg Safety and Quality Research Unit at the Russell Research Center in Athens, GA, to expand egg safety and egg processing research.
- Home | Food Safety and Inspection ServiceCSIs ensure a plant is operating within its written plans for HACCP, sanitation, and processing. PHVs help oversee the effectiveness of farm-to-table food safety systems. FSIS scientists protect the public by providing microbiological, pathological, chemical and other scientific analyses of meat, poultry, and egg products.
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