Food Safety

Americans have access to the safest food supply in the world, and farmers and ranchers take great pride and care in producing safe and wholesome products for their families and yours. From the farm to the processing plant to your local grocery store, the agriculture industry works with the U.S. Department of Agriculture (USDA) and the Food and Drug Administration (FDA) to ensure the safety and quality of all agricultural products made in the United States.

Food safety may start on the farm, but it should continue at home. Here are some tips:

  • Always wash hands with warm water and soap for 20 seconds before and after handling food.
  • Don’t cross-contaminate, keep raw meat, poultry, fish, and their juices away from other food.
  • Beef, veal, and lamb steaks, roasts, and chops may be cooked to 145 °F.
  • All cuts of pork, 160 °F.
  • Ground beef, veal and lamb to 160 °F.
  • All poultry should reach a safe minimum internal temperature of 165 °F.
  • Hot food should be held at 140 °F or warmer.
  • Cold food should be held at 40 °F or colder.
  • Discard any food left out at room temperature for more than 2 hours
  • Use cooked leftovers within 4 days.

Did You Know?

Farmers and ranchers are committed to providing you and your family with wholesome and safe products. This commitment starts on the farm and extends across the supply chain!