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- Food Safety
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- Additional Recalls
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- Aditivos en Productos Cárnicos y Avícolas
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- Alergias Alimentarias: Los “9 Grandes”
- Appliance Thermometers
- Asar a la parrilla y seguridad alimentaria
- Cleanliness Helps Prevent Foodborne Illness
- Cocción Versus Seguridad
- Cocinar en Hornos Microondas
- Cooking for Groups
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- Cómo Encontrar el Número de Establecimiento del USDA (EST) en el Empaque de Alimentos
- Cómo las Temperaturas Afectan a los Alimentos
- Danger Zone 40F - 140F
- Deep Fat Frying
- Doneness Versus Safety
- El Color de la Carne y Las Aves
- El Gran Deshielo: Métodos Seguros para Descongelar
- El Manejo Adecuado de los Alimentos Pedidos Por Correo
- Entendiendo las Retiradas de Alimentos del Mercado del FSIS
- Fechas en Productos Alimenticios
- Food Allergies: The “Big 9”
- Freidoras de Aire y Seguridad Alimentaria
- Freír en Grasa y Seguridad Alimentaria
- Glosario de Términos de Empaque
- Glossary of Packaging Terms
- Grilling Food Safely
- Grilling and Food Safety
- Guía del Consumidor Sobre Inocuidad Alimentaria: Tormentas y Huracanes Severos
- High Altitude Cooking
- Hongos en los Alimentos: ¿Son Peligrosos?
- How Temperatures Affect Food
- How to Find the USDA Establishment Number
- Importación de Productos Cárnicos, Avícolas y Ovoproductos a Estados Unidos
- Importing Meat, Poultry & Egg Products US
- Irradiation and Food Safety FAQ
- Keeping "Bag" Lunches Safe
- Keeping Food Safe During an Emergency
- Kitchen Thermometers
- La Cocción En Elevaciones Altas
- La Congelación Y Seguridad Alimentaria
- La Limpieza Ayuda a Prevenir Enfermedades Transmitidas Por Los Alimentos
- Las Ollas de Cocción Lenta y la Seguridad Alimentaria
- Las Sobras de Comida e Inocuidad Alimentaria
- Lavado de Alimentos: ¿Promueve la Inocuidad Alimentaria?
- Mail Order Food Safety
- Manipulación Adecuada de Alimentos Para Llevar
- Mantenga los Alimentos Seguros - Conceptos Básicos de Inocuidad Alimentaria
- Manteniendo Seguros Los Almuerzos En "Bolsas"
- Materiales de Empaque para Carnes y Aves
- Meat and Poultry Labeling Terms
- Meat and Poultry Packaging Materials
- Molds on Food: Are They Dangerous?
- Natural Flavors on Meat and Poultry Labels
- Preguntas Frecuentes Sobre Irradiación y Seguridad Alimentaria
- Preguntas y Respuestas Sobre la Seguridad Alimentaria Durante un Tailgate
- Sabores Naturales de Carnes y Aves en las Etiquetas
- Safe Handling of Take-Out Foods
- Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote
- Seguridad Alimentaria de Comida No Perecedera
- Slow Cookers and Food Safety
- Smoking Meat and Poultry
- Tabla de Temperatura Interna Mínima Segura
- Tablas de Cortar
- Tailgating Food Safety Q & A
- Termómetros para Electrodomésticos
- Términos de Etiquetado de Carnes y Aves
- Understanding FSIS Food Recalls
- Voluntarios Sobre la Seguridad Alimentaria
- Water in Meat & Poultry
- Zona de Peligro (40 F - 140 F)
- Food Product Dating
- Freezing and Food Safety
- Leftovers and Food Safety
- Refrigeration
- La Refrigeración y Seguridad Alimentaria
- Safe Temperature Chart
- Shelf-Stable Food
- The Big Thaw — Safe Defrosting Methods
- The Color of Meat and Poultry
- Washing Food: Does it Promote Food Safety?
- Food Safety While Hiking, Camping & Boating
- Meat & Catfish
- Bacon and Food Safety
- Bagre de la Granja a la Mesa
- Beef From Farm To Table
- Bison from Farm to Table
- Bisonte de la Granja a la Mesa
- Carne de Ternera de la Granja a la Mesa
- Carne de res ablandada mecánicamente
- Carne en Conserva y Seguridad Alimentaria
- Catfish from Farm to Table
- Color de la Carne Molida Cocida en Relación Con El Grado De Cocción
- Color of Cooked Ground Beef as It Relates to Doneness
- Corned Beef
- Door-to-Door Meat Sales
- Fresh Pork from Farm to Table
- Goat from Farm to Table
- Ground Beef and Food Safety
- Hams and Food Safety
- Hot Dogs & Food Safety
- Jerky
- La Carne Molida y la Seguridad Alimentaria
- Lamb From Farm to Table
- Las Salchichas “hot dogs” y la Seguridad Alimentaria
- Los Embutidos y Seguridad Alimentaria
- Mechanically Tenderized Beef
- Rabbit From Farm to Table
- Roasting Those "Other" Holiday Meats
- Sausages and Food Safety
- Veal from Farm to Table
- Yersiniosis and Chitterlings Tips
- Poultry
- Happy Thanksgiving!
- Amarras para las Aves y Otros Accesorios
- Aves: Baños en Solución, Salmueras y Marinadas
- Chicken From Farm to Table
- Chicken Liver
- Duck and Goose from Farm to Table
- El Relleno y Seguridad Alimentaria
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- Hock Locks and Other Accoutrements
- Is Pink Turkey Meat Safe?
- La Etiqueta del Ave Dice “Fresco”
- La Preparación de Turduckens Requiere un Manejo Adecuado
- Let's Talk Turkey Roasting
- Pavo de la Granja a la Mesa
- Pavo: Rutas Alternativas Hacia la Mesa
- Pollo de la Granja a la Mesa
- Poultry Processing: Questions & Answers
- Poultry: Basting, Brining, and Marinating
- Preparación Básica del Pavo: Cocinar De Forma Adecuada
- Preparación Básica del Pavo: Como Descongelar Seguramente
- Preparación Básica del Pavo: El Relleno
- Preparación Básica del Pavo: Manejo de las Comidas Cocidas
- Procesamiento de Aves: Preguntas y Respuestas
- Stuffing and Food Safety
- The Poultry Label Says "Fresh"
- Turduckens Require Safe Food Handling
- Turkey Basics: Handling Cooked Dinners
- Turkey Basics: Safe Cooking
- Turkey Basics: Safe Thawing
- Turkey Basics: Stuffing
- Turkey from Farm to Table
- Turkey: Alternate Routes to the Table
- ¿Es Segura la Carne de Pavo Rosada?
- Eggs
- Egg Products and Food Safety
- Huevos en Cascarón De la Granja a la Mesa
- Ovoproductos e Inocuidad Alimentaria
- Shell Eggs from Farm to Table
- Emergencies
- A Consumer's Guide to Food Safety: Severe Storms and Hurricanes
- Eliminando Olores de Refrigeradores y Congeladores
- Fires and Food Safety
- Incendios y Seguridad Alimentaria
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- Microbiology
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- Tables & Results Microbiological Testing Program for RTE Meat
- Tables & Results: Microbiological Testing Program Pasteurized Egg Products
- Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows
- Salmonella Initiative Program Criteria
- Quarterly Sampling Reports on Antimicrobial Resistance
- Quarterly Sampling Reports on Raw Beef Products
- Quarterly Sampling Reports on Ready-to-eat Products and Egg Products
- Quarterly Sampling Reports on Salmonella
- Salmonella Action Plan: A One and Two Year Update
- Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC)
- Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC)
- Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components
- Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017
- Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018
- Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016
- Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015
- Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC):
- Salmonella Verification Testing Program Monthly Posting
- Chemical Residues and Contaminants
- Humane Handling Data
- Laboratory Sampling Data
- Egg Product Testing, Years 1995-2017
- Inspection Task Data
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- FSIS Data Analysis and Reporting: Public Health Regulations FY 2025
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- FSIS Data Analysis and Reporting: Public Health Regulations FY 2023
- FSIS Data Analysis and Reporting: Public Health Regulations FY 2022
- FSIS Data Analysis and Reporting: Public Health Regulations FY 2021
- FSIS Data Analysis and Reporting: Public Health Regulations FY 2020
- FSIS Data Analysis and Reporting: Public Health Regulations FY 2019
- FSIS Data Analysis and Reporting: Public Health Regulations FY 2018
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- FSIS Data Analysis and Reporting: Public Health Regulations FY 2016
- Interagency Food Safety Analytics Collaboration (IFSAC)
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[PDF] Docket No. 00-022N, Vietnamese Translation