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Cooking for Groups: A Volunteer's Guide to
Food Safety
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This text-only version of Cooking for Groups has been optimized for accessibility. The
illustrated PDF version is recommended for printing.
Introduction
This brochure was developed to help volunteers prepare and serve food safely for large groups such as family reunions,
church dinners, and community gatherings. This food may be prepared at the volunteer's home and brought to the
event, or prepared and served at the gathering.
The information provided in this publication was developed as a guide for consumers who are preparing
food for large groups.
For additional information, and to ensure that all state regulations or recommendations for food preparation
and service are followed, please contact your local or state health department.
Food service personnel should be aware that this guide was prepared for consumer use only. The information
provided in this guide does not reflect recommendations in the FDA Food Code, or your state's food code. Food
service personnel should contact their local or state health department for information on the rules and regulations
governing the preparation of food in retail or institutional settings.
Food that is mishandled can cause very serious consequences for all, especially for "at-risk" groups—infants,
young children, older adults, pregnant women, and people with weakened immune systems. For this reason it is
important that volunteers be especially careful when preparing and serving food to large groups.
Foodborne Illness: What You Need To Know
What Is Foodborne Illness?
Foodborne illness, or food poisoning, often presents itself as flu-like symptoms such as nausea,
vomiting, diarrhea, or fever, so many people may not recognize that the illness may be caused by bacteria or other
pathogens in food.
Thousands of types of bacteria are naturally present in our environment. Not all bacteria cause disease in humans. For
example, some bacteria are used beneficially in making cheese and yogurt.
Bacteria that cause disease are called pathogens. When certain pathogens enter the food supply, they can cause foodborne
illness. Millions of cases of foodborne illness occur each year and most can be prevented. Proper cooking or processing
of food destroys bacteria.
Age and physical condition place some persons at higher risk than others, no matter what type of bacteria is implicated. Infants
and young children, pregnant women and their unborn babies,
and older adults are at higher risk for foodborne illness, as are
people with weakened immune systems (such as those with HIV/AIDS, cancer, diabetes, kidney disease, and transplant
patients). Some persons may become ill after ingesting only a few harmful bacteria; others may remain symptom free after
ingesting thousands.
How Bacteria Get in Food
Bacteria may be present on products when you purchase them. Plastic-wrapped boneless chicken and ground meat,
for example, were once part of live chickens or cattle. Raw meat, poultry, seafood, and eggs are not sterile.
Neither is fresh produce such as lettuce, tomatoes, sprouts, and melons.
Foods, including safely cooked, ready-to-eat foods, can become
cross-contaminated with bacteria transferred from raw products,
meat juices or other contaminated products, or from food handlers with poor personal hygiene.
In Case of Suspected Foodborne Illness
Follow these general guidelines:
- Preserve the evidence. If a portion of the suspect food is available, wrap it securely, mark "DANGER," and freeze it.
Save all the packaging materials, such as cans or cartons. Write down the food type, the date, other identifying marks on the
package, the time consumed, and when the onset of symptoms occurred. Save any identical unopened products.
- Seek treatment as necessary. If the victim is in an "at-risk" group, seek medical care immediately. Likewise, if symptoms
persist or are severe (such as bloody diarrhea, excessive nausea and vomiting, or high temperature), call your doctor.
- Call the local health department if the suspect food was served at a large gathering, from a restaurant or other foodservice facility, or if it is a commercial product.
- Call the USDA Meat and Poultry Hotline if the suspect food is a USDA-inspected product at 1-888-MPHotline (1-888-674-6854).
Also contact "Ask Karen," FSIS' virtual representative, at AskKaren.gov (available in English and Spanish).
Food Safe Families — Check Your Steps
When preparing for your special event, remember that there may be
an invisible enemy ready to strike. It's called BAC (bacteria) and it can
make you sick. Th is problem is more serious than many people realize.
In fact, one in six Americans will get sick from food poisoning this
year alone. But by following four simple steps, you can protect your families and friends and keep your food safe.
- Clean—Wash hands and surfaces often.
- Separate—Separate raw meats from other foods.
- Cook—Cook to the right temperature.
- Chill—Refrigerate food promptly.
Food Safe Families is a consumer education campaign created to promote safe food handling as a way to help reduce the
number of cases of foodborne illness—a serious but often unrecognized public health issue.
You can check your steps and learn more about Food Safe Families at foodsafety.gov.
When You Plan
Select a reliable person to be in charge. The person-in-charge should contact the local health department for information
about the rules and regulations governing preparation and serving of food for groups. The person-in-charge should provide
instructions to the volunteers, answer questions, and oversee the preparation, service, and cleanup of the event.
Make sure you have the right equipment, including cutting boards, utensils, food thermometers, cookware, shallow
containers for storage, soap, and paper towels.
For outdoor events, make sure you have a source of clean water. If none is available at the site, bring water for cleaning of hands,
utensils, and food thermometers. Develop a plan for transporting equipment for cleanup after the event.
Plan ahead to ensure that there will be adequate storage space in the refrigerator and freezer.
When You Shop
Do not purchase canned goods that are dented, leaking, bulging, or rusted. These are the warning signs that dangerous bacteria
may be growing in the can.
Separate raw meat, poultry, and seafood from other foods in your grocery shopping cart and in your refrigerator.
Buy cold foods last. Plan to drive directly home from the grocery store. You may want to take a cooler with ice or frozen gel packs
for perishables. Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F.
When You Store Food
Make sure the temperature in the refrigerator is 40 °F or below
and 0 °F or below in the freezer. Check these temperatures with an appliance thermometer.
Refrigerate or freeze perishables, prepared foods, and leftovers
within 2 hours (1 hour when the temperature is above 90 °F)
of shopping or preparing. Place raw meat, poultry, and seafood
in containers in the refrigerator, to prevent their juices from
dripping on other foods. Raw juices may contain harmful
bacteria. Refer to the cold storage chart for
recommended storage times in the refrigerator or freezer.
When You Prepare Food
Wash hands and surfaces oft en. Bacteria can be spread throughout the kitchen and get onto cutting boards, utensils,
and counter tops. To prevent this:
- Wash hands with soap and warm water for 20 seconds before and after handling food, and after using the bathroom, changing diapers, or handling pets.
- Use paper towels or clean cloths to wipe up kitchen surfaces or spills. Wash cloths oft en in the hot cycle of your washing machine.
- Wash cutting boards, dishes, utensils, and counter tops with hot, soapy water aft er preparing each food item and before
you go on to the next item. A solution of 1 tablespoon of unscented, liquid chlorine bleach in 1 gallon of water may be
used to sanitize washed surfaces and utensils.
When cutting boards are used:
- Always use a clean cutting board.
- Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
- Once cutting boards become excessively worn or develop hard-to-clean grooves, you should replace them.
Never thaw food at room temperature. Thaw food:
- In the refrigerator.
- In the microwave, but cook the food immediately.
Food may also be thawed in cold water. Be sure that the sink or container that holds food is clean before submerging food.
Two methods may be used when thawing:
- Completely submerge airtight wrapped package. Change water every 30 minutes.
- Completely submerge airtight wrapped food in constantly running cold water.
Cook food immediately after thawing.
Marinades may be used to tenderize or add flavor to food. When using marinades:
- Always marinate food in the refrigerator, not on the counter.
- Use food-grade plastic, stainless steel, or glass containers to marinate food.
- Sauce that is used to marinate raw meat, poultry, fish or seafood should not be used on cooked foods, unless it is boiled before applying.
- Never reuse marinades for other foods unless you boil them first. (see chart)
Discard any leftover batter, or breading, after it has come in contact with raw food.
It is recommended that you cook stuffing in a casserole. If stuffing
poultry, stuff just before roasting and use a food thermometer to check the internal temperature of the stuffing.
The stuffing must reach 165 °F.
Rinse all fresh fruits and vegetables under running tap water before use. Thick-skinned produce may be scrubbed with a
brush. Do not use soap.
Food should not be tasted until it reaches a safe minimum internal temperature. Refer to internal cooking temperature chart
for the recommended safe temperatures. Use a clean utensil each time you taste food, otherwise you
may contaminate the food.
Do not use a plate that previously held raw meat, poultry, or seafood
unless the plate has first been washed in hot, soapy water.
When You Cook
Use a food thermometer to check the internal temperature of
meat, poultry, casseroles, and other food. Check the temperature
in several places to make sure the food is evenly heated. Wash the
thermometer with hot, soapy water after use.
Several types of thermometers are available, including:
- Oven-safe—insert 2 to 2 1/2 inches deep in the thickest part
of the food, at the beginning of the cooking time. It remains there throughout cooking and is not appropriate
for thin food.
- Dial instant-read—not designed to stay in the food during
cooking. Insert probe the full length of the sensing area, usually 2 to 2 1/2 inches. If measuring the temperature of
a thin food, such as a hamburger patty or boneless chicken breast, insert probe sideways with the sensing device in the
center. About 15 to 20 seconds are required for the temperature to be accurately displayed.
- Digital instant-read—not designed to stay in the food during
cooking. The heat sensing device is in the tip of the probe.
Place the tip of the probe in the center of the thickest part of the food, at least 1/2 inch deep. About 10
seconds are required for the temperature to be accurately displayed.
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Internal Cooking Temperatures
| Safe Miminum Internal Temperatures
and Cooking Guidelines |
| Product |
°F |
| Egg & Egg Dishes |
| Eggs |
Cook until yolk & white are firm |
| Egg dishes |
160 |
| Egg sauces, custards |
160 |
| Ground Meat & Meat Mixtures |
| Turkey, Chicken |
165 |
| Beef, Veal, Lamb, Pork |
160 |
| Fresh Beef, Veal, Lamb and Pork |
| Steaks, Roasts, and Chops |
145 with a 3-minute rest time after removing from the heat source. |
| Ham |
| Fresh (raw) |
145 with a 3-minute rest time |
| Fully cooked (to reheat) |
140 |
| Roast Beef |
| Cooked commercially, vacuum sealed, and ready-to-eat |
140 |
| Poultry |
| All products |
165 |
| Stuffing |
| Cooked alone or in bird |
165 |
| Sauces, Soups, Gravies, Marinades |
| Used with raw meat, poultry, or fish |
Bring to a boil. |
| Seafood |
145 |
| Fin Fish |
Cook until opaque and flakes easily with a fork. |
| Shrimp, lobster, crab |
Should turn red and flesh should become pearly opaque. |
| Scallops |
Should turn milky white or opaque and firm. |
| Clams, mussels, oysters |
Cook until shells open. |
| Leftovers & Casseroles |
165 |
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Note: These temperatures are recommended for consumer cooking. They are not intended for processing, institutional, or foodservice
preparation. Foodservice workers should consult their state or local food code, or health department.
Never partially cook food for finishing later because you increase
the risk of bacterial growth on the food. Bacteria are killed when
foods reach a safe internal temperature.
Don't use recipes in which eggs remain raw or only partially cooked. Eggs should be prepared immediately after
breaking. When possible, substitute pasteurized eggs for raw eggs in cooked dishes.
When preparing food in the oven, set the oven to at least 325 °F. Cook food to the safe internal
temperature. Check temperature in several places with a food thermometer.
If a convection oven is used to prepare food, you may reduce oven temperature 25 °F. Refer to
oven manufacturer's instructions for additional information.
A microwave oven can be used to prepare food, but care must be
taken to make sure food reaches a safe temperature throughout.
- Know the wattage of your microwave.
- Stir or rotate food midway through the microwaving time to eliminate cold spots, and for more even cooking. Cover food.
- Partial cooking may be done in the microwave only if the food is to finish cooking immediately, either on the range, grill, or in a conventional oven.
- Observe standing times given in recipes so cooking is completed.
- Use a food thermometer or the oven's temperature probe to be sure the food has reached a safe internal temperature. Check temperature in several places.
- Check manufacturer's instructions.
For information on cooking times for large quantities of food,
contact your health department. Check with your local library
or bookstore for books on quantity cooking. Check the Internet for information on quantity cooking.
Danger Zone
Bacteria multiply rapidly between 40 and 140 °F. To keep food out of this "Danger Zone," keep cold food cold and hot food hot.
Keep food cold in the refrigerator, in coolers, or on the serving line on ice. Keep hot food in the oven, in heated chafing dishes,
or in preheated steam tables, warming trays and/or slow cookers.
Never leave perishable foods, such as meat, poultry, eggs and casseroles in the "Danger Zone" over 2 hours;
1 hour in temperatures above 90 °F.
When You Chill Food
- Place food in the refrigerator.
- Don't overfill the refrigerator. Cool air must circulate to keep food safe.
- Divide food and place in shallow containers. Slice roast beef or ham and layer in containers in portions for serving.
- Divide turkey into smaller portions or slices and refrigerate. Remove stuffing from cavity before refrigeration.
- Place soups or stews in shallow containers. To cool quickly, place in ice water bath and stir.
- Cover and label cooked foods. Include the preparation date on the label.
When You Transport Food
Keep cold food cold. Place cold food in a cooler with a cold source such as ice or frozen gel packs. Use plenty of ice or frozen
gel packs. Keep an appliance thermometer in the cooler. Cold food should be held at 40 °F or below.
Hot food should be kept hot, at or above 140 °F. Wrap well and place in an insulated container.
When You Reheat Food
Heat cooked, commercially vacuum-sealed, ready-to-eat foods, such as hams and roasts, to 140 °F.
Foods that have been cooked ahead and cooled should be reheated to at least 165 °F.
Reheat leftovers thoroughly to at least 165 °F. Reheat sauces, soups, and gravies to a boil.
On Stove Top—Place food in pan and heat thoroughly. The food
should reach at least 165 °F on a food thermometer.
In Oven—Place food in oven set no lower than 325 °F. The food
should reach at least 165 °F on a food thermometer.
In Microwave—Stir, cover, and rotate fully cooked food for even
heating. Allow standing time. Heat food until it reaches at least 165 °F throughout.
In Slow Cooker, Steam Tables or Chafing Dishes—Not Recommended
Reheating leftovers in slow cookers, steam tables or chafing dishes
is not recommended because foods may stay in the "Danger
Zone," between 40 °F and 140 °F, too long. Bacteria multiply rapidly at these temperatures.
When You Keep Food Hot
Once food is cooked or reheated, it should be held hot, at or
above 140 °F. Food may be held in an oven or on a serving line in
heated chafing dishes, or on preheated steam tables, warming
trays, and/or slow cookers. Always keep hot food hot.
Hot holding for extended periods may reduce the quality of the food.
When You Keep Food Cold
Store food in a refrigerator at 40 °F or below. If there is not enough
room in the refrigerator, place food in coolers with ice, or frozen gel packs. Always keep cold food cold.
When You Serve Food
Use clean containers and utensils to serve food.
Do not use a plate that previously held raw meat, poultry, or seafood unless the plate has first been washed in hot, soapy water.
When a dish is empty or nearly empty, replace with a fresh container of food, removing the previous container.
Keep It Cold
Place cold food in containers on ice. Hold cold foods at or below 40 °F.
Food that will be portioned and served on the serving line should be placed in a shallow container. Place this container
inside a deep pan filled partially with ice to keep food cold.
Food like chicken salad and desserts in individual serving dishes
can also be placed directly on ice, or in a shallow container set in
a deep pan filled with ice. Drain off water as ice melts and replace ice frequently.
Keep It Hot
Once food is thoroughly heated on stovetop, oven or in
microwave oven, keep food hot by using a heat source. Place
food in chafing dishes, preheated steam tables, warming trays, and/or slow cookers.
Check the temperature frequently to be sure food stays at or above 140 °F.
When You Finish Up
- Discard all perishable foods, such as meat, poultry, eggs and
casseroles, left at room temperature longer than 2 hours; 1
hour in temperatures above 90 °F. Some exceptions to this
rule are foods such as cookies, crackers, bread and whole fruit.
- Immediately refrigerate or freeze remaining leftovers in shallow containers.
The information provided in this publication was developed
as a guide for consumers who are preparing food for large
groups. For additional information, and to ensure that all state
regulations or recommendations for food preparation and service
are followed, please contact your local or state health department.
Food service personnel should contact their local or state
health department for information on the rules and regulations
governing the preparation of food in retail or institutional settings.
Cold Storage Chart*
Note: These short but safe time limits will help keep refrigerated foods from spoiling or
becoming dangerous to eat.
Because freezing keeps food safe indefinitely, recommended storage times are for quality only.
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| Cold
Storage Chart |
| Product |
Refrigerator
(40 °F) |
Freezer
(0 °F) |
| Eggs |
| Fresh, in shell |
3-5 weeks |
Don't freeze |
| Raw yolks, whites |
2 to 4 days |
1 year |
| Hardcooked |
7 days |
Don't freeze well |
Liquid
pasteurized eggs, egg substitutes
opened |
3 days |
Don't freeze well |
| unopened |
10 days |
1 year |
| Mayonnaise |
| Commercial,
refrigerate after opening |
2 months |
Doesn't freeze well |
| Deli & Vacuum-Packed Products |
| Store-prepared
(or homemade) egg, chicken, tuna, ham, macaroni salads |
3 to 5 days |
Don't freeze well |
| Hot dogs and Luncheon Meats |
Hot
dogs
opened package |
1 week |
1 to 2 months |
unopened package |
2 weeks |
1 to 2 months |
Luncheon
meats
opened package |
3 to 5 days |
1 to 2 months |
|
unopened package |
2 weeks |
1 to 2 months |
| Bacon & Sausage |
| Bacon |
7 days |
1 month |
| Sausage,
raw from chicken, turkey, pork, beef |
1 to 2 days |
1 to 2 months |
| Smoked breakfast links, patties |
7 days |
1 to 2 months |
Hard sausage—pepperoni
|
2 to 3 weeks |
1 to 2 months |
Summer
sausage—labeled "Keep Refrigerated"
opened |
3 weeks |
1 to 2 months |
| unopened |
3 months |
1 to 2 months
|
| Ham, Corned Beef |
| Corned beef in pouch with pickling juice |
5 to 7 days |
Drained, 1 month |
Ham,
canned—labeled "Keep Refrigerated"
opened |
3 to 5 days |
1 to 2 months |
| unopened |
6 to 9 months |
Doesn't freeze well |
| Ham, fully cooked
vacuum sealed at plant, undated, unopened |
2 weeks |
1 to 2 months |
| Ham,
fully cooked vacuum sealed at plant, dated, unopened |
"use by" date on package |
1 to 2 months |
Ham, fully cooked
whole |
7 days |
1 to 2 months |
Ham, fully cooked
half |
3 to 5 days |
1 to 2 months |
Ham, fully cooked
slices |
3 to 5 days |
1 to 2 months |
| Hamburger, Ground & Stew Meat |
| Hamburger & stew meat |
1 to 2 days |
3 to 4 months |
| Ground turkey, veal, pork, lamb & mixtures of them |
1 to 2 days |
3 to 4 months |
| Fresh Beef, Veal, Lamb, Pork |
| Steaks |
3 to 5 days |
6 to 12 months |
| Chops |
3 to 5 days |
4 to 6 months |
| Roasts |
3 to 5 days |
4 to 12 months |
Variety
meats—tongue, liver, heart, kidneys, chitterlings
|
1 to 2 days |
3 to 4 months |
Pre-stuffed,
uncooked pork chops, lamb chops, or chicken breast stuffed
with dressing
|
1 day |
Don't freeze well |
| Soups & Stews |
| Vegetable or meat added |
3 to 4 days |
2 to 3 months |
| Meat Leftovers |
| Cooked meat and meat casseroles |
3 to 4 days |
2 to 3 months |
| Gravy and meat broth |
3 to 4 days |
2 to 3 months |
| Fresh Poultry |
| Chicken or turkey, whole |
1 to 2 days |
1 year |
| Chicken or turkey, pieces |
1 to 2 days |
9 months |
| Giblets |
1 to 2 days |
3 to 4 months |
| Cooked Poultry |
| Fried chicken |
3 to 4 days |
4 months |
| Cooked poultry casseroles |
3 to 4 days |
4 to 6 months |
| Pieces, plain |
3 to 4 days |
4 months |
| Pieces covered with broth, gravy |
3 to 4 days |
6 months |
| Chicken nuggets, patties |
3 to 4 days |
1 to 3 months |
| Pizza |
| Pizza |
3 to 4 days |
1 to 2 months |
| Stuffing
|
| Stuffing—cooked |
3 to 4 days |
1 month |
| Tofu
|
| Tofu |
7 days, opened |
5 months |
| Soy or Rice Beverages |
| Soy or rice beverages |
7 to 10 days |
Don't freeze well |
| Pasta, Fresh |
| Pasta, fresh |
"use by" date unopened,
1 to 2 days opened |
2 months |
| Beverages, Fruit |
Juices
in cartons
fruit drinks, punch |
3 weeks unopened;
7 to 10 days opened |
8 to 12 months |
| Dairy |
| Butter |
1 to 3 months |
6 to 9 months |
| Buttermilk |
1 to 2 weeks |
3 months |
| Cheese, Hard (such as Cheddar, Swiss) |
6 months, unopened;
3 to 4 weeks, opened |
6 months |
| Cheese Soft (such as Brie, Bel Paese) |
1 week |
6 months |
| Cottage Cheese, Ricotta |
1 week |
Doesn't freeze well |
| Cream Cheese |
2 weeks |
Doesn't freeze well |
| Cream—Whipped, ultrapasteurized |
1 month |
Doesn't freeze well |
| Cream—Whipped, Sweetened |
1 day |
1 to 2 months |
| Cream—Aerosol can, real whipped cream |
3 to 4 weeks |
Doesn't freeze well |
Cream—Aerosol can, non dairy topping
|
3 months |
Doesn't freeze well |
| Cream, Half and Half |
3 to 4 days |
4 months |
Eggnog, commercial
|
3 to 5 days |
6 months |
| Margarine |
6 months |
12 months |
| Milk |
7 days |
3 months |
| Sour cream |
7 to 14 days |
Doesn't freeze well |
| Yogurt |
7 to 14 days |
1 to 2 months |
| Dough
|
| Tube cans of rolls, biscuits, pizza dough, etc. |
Use-by date |
Don't freeze well |
| Ready-to-bake pie crust |
Use-by date |
2 months |
| Cookie dough |
Use-by date, unopened or opened |
2 months |
| Fish
|
| Lean
fish (cod, flounder, haddock, halibut, sole etc.) |
1 to 2 days |
6 to 8 months |
| Lean
fish (Pollock, ocean perch, rockfish, sea trout) |
1 to 2 days |
4 months |
| Fatty
fish (bluefish, mackerel, mullet, salmon, tuna, etc.) |
1 to 2 days |
2 to 3 months |
| Cooked fish |
3 to 4 days |
1 to 2 months |
| Smoked Fish |
| Herring |
3 to 4 days |
2 months |
| Salmon, whitefish—Cold-smoked |
5 to 8 days |
2 months |
| Salmon, whitefish—Hot-smoked |
14 days or date on vacuum package |
6 months in vacuum package |
| Shellfish |
| Shrimp, scallops, crayfish, squid |
1 to 2 days |
3 to 6 months |
| Shucked clams, mussels and oysters |
1 to 2 days |
3 to 4 months |
| Crab meat—Fresh |
1 to 2 days |
4 months |
| Crab meat—Pasteurized |
6 months unopened;
3 to 5 days opened |
4 months |
| Live clams, mussels, crab and oysters |
1 to 2 days |
2 to 3 months |
| Live lobster |
1 to 2 days |
2 to 3 months |
| Lobster tails |
1 to 2 days |
6 months |
| Cooked shellfish |
3 to 4 days |
3 months |
Note: Storage times are from date of purchase unless specified on chart. It is not
important if a date expires after food is frozen.
|
| Shelf Stable Food Chart* |
| Shelf-Stable Foods |
Unopened in Pantry |
In Refrigerator after Opening |
| Canned Goods, Low Acid |
such
as meat, poultry, fish, gravy, stew, soups, beans, carrots,
corn, pasta, peas, potatoes, spinach
|
2 to 5 years |
3 to 4 days |
| Canned Goods, High Acid |
| such
as juices, fruit, sauerkraut, tomato soup, and
foods in vinegar-based sauce |
12 to 18 months |
5 to 7 days |
*Source
- Food Safety and Inspection Service
- The Food Keeper. A Consumers Guide to Food Quality and Safe Handling. The Food Marketing Institute.
|
Related Publications Available from the FSIS Web site:
Food Safety Information is also Available on the Following Web sites:
Food Safety and Inspection Service
www.fsis.usda.gov
Government Food Safety Information
www.foodsafety.gov
Food and Drug Administration
www.cfsan.fda.gov
Centers for Disease Control and Prevention
www.cdc.gov/foodsafety
Partnership for Food Safety Education (Fight BAC!®)
www.fightbac.org
"Ask Karen," FSIS' Web-based automated response system—available 24/7 at
AskKaren.gov
You may e-mail your request for multiple copies to
FSIS.Outreach@usda.gov.
To use a professional printer to print copies of the Guide, a CD-ROM is available.
For Additional Food Safety Information, Contact:
USDA Meat and Poultry Hotline 1-888-MPHotline (1-888-674-6854)
Take Karen with you!
Start using Mobile Ask Karen now!
Go to m.AskKaren.gov, or scan the QR code into your iPhone/iPad or
Android-powered device.
USDA's Meat and Poultry Hotline 1-888-MPHotline; (1-888-674-6854). Also contact "Ask Karen,"
FSIS' virtual representative, at AskKaren.gov. (Available in English
and Spanish)
County/State Cooperative Extension Service, or your County/State Health Department. The telephone number
is listed in the Blue Pages of Government Listings in your local phone directory.
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Last Modified:
June 20, 2012 |
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