Food Safety and Inspection Service United States Department of Agriculture Washington, D.C. 20250-3700

Consumer Education and Information

November 1996
Online Version Slightly Revised May 1998

Food Safety in the Kitchen: a "HACCP" Approach

Processing plants will be required to test meat and poultry for bacteria under new USDA rules intended to reduce disease-producing organisms known as "pathogens." The plants must implement HACCP (Hazard Analysis and Critical Control Points) systems as a means of controlling their processes to prevent microbial contamination.

Even though HACCP in the plants will significantly reduce pathogens on meat and poultry products, these foods will not be sterile. While it's not practical to do microbial testing in home kitchens, the HACCP approach is also valid to help the consumer learn and practice safe food handling and preparation of all meat and poultry at home.

The improved inspection system will not replace good sanitation and safe food handling in the home. Consumers must still share in the responsibility for safe food and safe food handling. Meat and poultry which are properly handled and cooked at home should be safe.

About the New Rule

USDA's Food Safety and Inspection Service (FSIS) is pursuing a broad and long-term science-based strategy to improve the safety of meat and poultry products and to better protect the public health. Part of this strategy is a farm-to-table approach to improve the safety of meat and poultry at each step in the food production, distribution, and marketing chain.

As a result, FSIS has published new regulations to modernize USDA's meat and poultry inspection system. Part of these regulations include a HACCP system of process controls to prevent food safety hazards.

HACCP focuses on problem prevention. It involves taking a look at processes or food handling practices and identifying critical control points, or steps, where failure to take appropriate action is most likely to result in foodborne illness.

What Does HACCP Mean to the Consumer in the Home?

Recent surveys show that consumers are more aware these days of food safety issues. According to Bessie Berry, Acting Manager of USDA's Meat and Poultry Hotline, "A recent Associated Press poll revealed that 89% of those surveyed said they follow the safety handling instructions on raw meat and poultry products. The safe handling instructions are really part of a HACCP approach which starts in the store and continues in the home."

But do consumers really understand what hazards and critical control points are? As in the meat and poultry plants, potential hazards in the home can be divided into three categories:

1. biological (bacteria);
2. chemical (cleaning agents); and
3. physical (equipment).

This focus will be on the biological hazards, or foodborne bacteria, which can lead to illness if the food is mishandled, particularly for those more at risk -- the very young, the elderly and the immuno-compromised.

Certain processes or handling practices by consumers in the home have been identified as being essential or critical in preventing foodborne illness. These practices, which prevent or control the "dinner plate" microbial contamination associated with foodborne illness, are under the direct control of the consumer, from food acquisition through disposal.

They are purchasing, storing, pre-preparation, cooking, serving, and handling leftovers. Failure to take appropriate action at these critical points could result in foodborne illness.

Critical Point 1: PURCHASING

• Purchase meat and poultry products last and keep packages of raw meat and poultry separate from other foods, particularly foods that will be eaten without further cooking. Consider using plastic bags to enclose individual packages of raw meat and poultry.
• Make sure meat and poultry products -- whether raw, pre-packaged, or from the deli -- are refrigerated when purchased.
• USDA strongly advises against purchasing fresh, pre-stuffed whole birds.
• Canned goods should be free of dents, cracks or bulging lids.
• Take food straight home to the refrigerator. If travel time will exceed one hour, pack perishable foods in a cooler with ice and keep groceries and cooler in the passenger area of the car during warm weather.

Critical Point 2: HOME STORAGE

• Verify the temperature of your refrigerator and freezer with an appliance thermometer -- refrigerators should run at 40° F or below; freezers at 0° F. Most foodborne bacteria grow slowly at 40° F, a safe refrigerator temperature. Freezer temperatures of 0° F stop bacterial growth.
• At home, refrigerate or freeze meat and poultry immediately.
• To prevent raw juices from dripping on other foods in the refrigerator, use plastic bags or place meat and poultry on a plate.
• Wash hands with soap and water for 20 seconds before and after handling any raw meat, poultry, or seafood products.
• Store canned goods in a cool, clean dry place. Avoid extreme heat or cold which can be harmful to canned goods.
• Never store any foods directly under a sink and always keep foods off the floor and separate from cleaning supplies.

Critical Point 3: PRE-PREPARATION

• The importance of hand washing cannot be overemphasized. This simple practice is the most economical, yet often forgotten way to prevent contamination or cross-contamination.
• Wash hands (gloved or not) with soap and water for 20 seconds: before beginning preparation; after handling raw meat, poultry, seafood or eggs; after touching animals; after using the bathroom; after changing diapers; or after blowing the nose.
• Don't let juices from raw meat, poultry or seafood come in contact with cooked foods or foods that will be eaten raw, such as fruits or salad ingredients.
• Wash hands, counters, equipment, utensils, and cutting boards with soap and water immediately after use. Counters, equipment, utensils and cutting boards can be sanitized with a chlorine solution of 1 teaspoon liquid household bleach per quart of water. Let the solution stand on the board after washing, or follow the instructions on sanitizing products.
• Thaw in the refrigerator, NEVER ON THE COUNTER. It is also safe to thaw in cold water in an airtight plastic wrapper or bag, changing the water every 30 minutes till thawed. Or, thaw in the microwave and cook the product immediately.
• Marinate foods in the refrigerator, NEVER ON THE COUNTER.
• USDA recommends that if you choose to stuff whole poultry, it is critical that you use a meat thermometer to check the internal temperature of the stuffing. The internal temperature in the center of the stuffing should reach 165° F before removing it from the oven. Lacking a meat thermometer, cook the stuffing outside the bird.

Critical Point 4: COOKING

• Always cook thoroughly. If harmful bacteria are present, only thorough cooking will destroy them; freezing or rinsing the foods in cold water is not sufficient to destroy bacteria.
• Use a meat thermometer to determine if your meat or poultry or casserole has reached a safe internal temperature. Check the product in several spots to assure that a safe temperature has been reached and that harmful bacteria like Salmonella and certain strains of E. coli have been destroyed.
• Avoid interrupted cooking. Never refrigerate partially cooked products to later finish cooking on the grill or in the oven. Meat and poultry products must be cooked thoroughly the first time and then they may be refrigerated and safely reheated later.
• When microwaving foods, carefully follow manufacturers instructions. Use microwave-safe containers, cover, rotate, and allow for the standing time, which contributes to thorough cooking.

Critical Point 5: SERVING:

• Wash hands with soap and water before serving or eating food.
• Serve cooked products on clean plates with clean utensils and clean hands. Never put cooked foods on a dish that has held raw products unless the dish is washed with soap and hot water.
• Hold hot foods above 140° F and cold foods below 40° F.
• Never leave foods, raw or cooked, at room temperature longer than 2 hours. On a hot day with temperatures at 90° F or warmer, this decreases to 1 hour.

Critical Point 6: HANDLING LEFTOVERS

• Wash hands before and after handling leftovers. Use clean utensils and surfaces.
• Divide leftovers into small units and store in shallow containers for quick cooling. Refrigerate within 2 hours of cooking.
• Discard anything left out too long.
• Never taste a food to determine if it is safe.
• When reheating leftovers, reheat thoroughly to a temperature of 165° F or until hot and steamy. Bring soups, sauces and gravies to a rolling boil.
• If in doubt, throw it out.

For additional food safety information about meat, poultry or eggs, call the toll-free USDA Meat and Poultry Hotline at 1 (800) 535-4555; Washington D.C. area (202) 720-3333. It is staffed by home economists, dietitians and food technologists from 10 a.m. to 4 p.m. ET year round. An extensive selection of food safety recordings can be heard 24 hours a day using a touch-tone phone.

The media may call Bessie Berry, Acting Director, USDA Meat and Poultry Hotline, at (202) 720-5604.

Information is also available on the Internet from the USDA Food Safety and Inspection Service Home Page at http://www.fsis.usda.gov/

For Further Information Contact:
FSIS Food Safety Education Staff
Meat and Poultry Hotline:

• 1-800-535-4555 (Toll-free Nationwide)
• (202) 720-3333 (Washington, DC area)
• 1-800-256-7072 (TDD/TTY)

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