Bacon and Food Safety |
PDF
Find out how bacon (including poultry bacon) is made and how best to store and handle it.
Chicken from Farm to Table |
PDF
Safe storage, handling, cooking methods, and approximate cooking times for chicken.
Color
of Meat & Poultry |
PDF |
En Español |
En Español PDF
What factors affect the color of meat and poultry? What do color changes mean in terms of food safety?
Duck and Goose from Farm to Table |
PDF
Safe storage, handling, cooking methods, and approximate cooking times for duck and goose.
Game from Farm to Table |
PDF
Game and game birds are now farm raised in the United States,
and are under voluntary USDA inspection. Learn about the safe
handling of these products.
Giblets and Food Safety |
PDF
Background information about poultry giblets — inspection, processing, safe handling and cooking.
Ground Poultry and Food Safety |
PDF
Questions and answers to help you understand labeling information on ground poultry products and
handle and prepare them safely.
Hock Locks & Other Accoutrements |
PDF |
En Español |
En Español PDF
"Say, what's this plastic thing holding the legs together on our turkey? Won't it melt if we put it in the oven?" The answer to this and other questions about functional items producers use on their products.
Hot Dogs and Food Safety |
PDF |
En Español |
En Español PDF
They can be made from beef, pork, turkey, chicken, or a combination — learn more about this popular food.
Jerky and Food Safety |
PDF
The scientific background behind drying food to make it safe and the safest procedure to follow when making homemade jerky.
Poultry: Basting, Brining, and Marinating |
PDF |
En Español |
En Español PDF
Don't compromise food safety when looking for new and interesting ways to prepare old standards like chicken and turkey.
Poultry Inspection Questions and Answers |
PDF
Information on inspection and processing of poultry products.
The Poultry Label Says "Fresh" |
PDF
For consumers, "fresh" means whole poultry and cuts have never
been below 26°F. The fact sheet provides background information
on this labeling rule.
Rabbit
from Farm to Table |
PDF |
En Español |
En Español PDF
Safe storage, handling, cooking methods, and approximate cooking
times for rabbit.
Ratites (Emu, Ostrich and Rhea) |
PDF
Safe storage, handling, and cooking methods for these products.
Stuffing and Food Safety |
PDF |
En Español |
En Español PDF
Because stuffing (dressing or filling) 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.
Turduckens Require Safe Food Handling |
PDF |
En Español |
En Español PDF
"Turducken"—a layered poultry dish especially popular during the holidays—
requires safe food handling and thorough cooking to prevent foodborne illness.
Water in Meat and Poultry |
PDF |
En Español |
En Español PDF
Answers to questions that consumers have asked about water
in packages of fresh meat and poultry.
