The Physical Security Team issues and manages LincPass badges that grant FSIS employees access to agency facilities and laptops. The team also completes security assessments of agency buildings, including doors, windows and security systems, and ensures they meet or exceed FSIS requirements. The Safety Team helps ensure employee health and safety by managing personal protective equipment (PPE) — face masks, face shields, cut-resistant gloves, hard hats and lab coats — for FSIS field employees. This team also provides their technical expertise to the Office of Field Operations (OFO) and follows up if an employee is injured or reports hazards on the job. Per Yoon, “Worker safety is paramount. FSIS employees must be able to focus on their mission without having to worry about their safety.”

Yoon joined the agency in January 2022, and quickly implemented biweekly one-on-one meetings with all members of his team. He believes it is his job to ensure his staff has everything they need to be successful in their roles, and these meetings are critical to his providing support wherever it is needed. “I am a big believer in servant leadership, where I work for my staff to ensure their needs are met. I ask, ‘How can I help you? What do you need to perform your job?’ It’s good for morale and provides them opportunities to grow,” said Yoon.

In early 2022, Yoon and his team worked with the Office of Employee Experience and Development (OEED) to create videos for OFO on properly wearing PPE. OEED provided the script (reviewed and approved by SPSB) and actors, and the Safety Team supervised during filming. The result is a collection of videos available to all OFO employees. “This project makes me feel really good because I know I am directly affecting people’s lives. We want people to be safe and go home to their families at the end of each shift,” said Yoon.

FSIS Core Values
Yoon is a firm believer in all four FSIS Core Values — Accountable, Collaborative, Empowered and Solutions-Oriented. “As a leader, one must be accountable for achieving goals,” said Yoon. Additionally, he always takes accountability for his team’s actions, as well as his own.

Yoon is collaborative by reaching out to others in the organization and building relationships. Through training, he feels empowered to do his job. Yoon also believes it’s his job as a manager to ensure members of his team apply themselves, and he works with them to identify together what training they need. Said Yoon, “Professional development for me and my staff is important, and FSIS provides many opportunities for training.”

Finally, he enjoys working with other program areas to develop solutions to address agency issues. Currently, the Safety Team is working with the Office of Planning, Analysis and Risk Management to develop an in-house safety database that can provide data analysis for safety key performance indicators (KPI). For example, if an employee experiences an issue with the peracetic acid used as an antimicrobial on the production line, he will complete a form. The information from the form will be deposited in a database. The data is then filtered and provided to Yoon’s team to help identify trends and provide corrective actions based on those trends. The safety team will start by watching for trends with hazards and then move on to tracking injuries.

Education and Background
Yoon earned a Bachelor of Science degree in occupational safety and health from Columbia Southern University in 2012 and a Master of Business Administration from Northcentral University in 2015. He went on to receive a graduate certificate in business intelligence from Villanova University in 2016 and a certificate in executive leadership and management from the University of Notre Dame in 2017.

Wishing to serve his country and earn money for college, Yoon served in the U.S. Marine Corps Reserves as a supply administration and operations specialist from 2000 to 2002. After the events of 9/11, Yoon wanted to go into intelligence; after all, he already spoke a foreign language (Korean). He served active duty with the U.S. Navy from 2002 to 2012, where he learned to read, write and speak Pashto over the course of a year.

Later, as a Pashto linguist, Yoon was deployed to Afghanistan four times. In 2010, when he could no longer deploy, he worked full time in the safety office, something he had done as a collateral duty during his first eight years with the Navy. As a safety officer, he gained experience presenting concepts to high level leadership, including the base commanding officer. This experience has served him well in later safety positions with the American Red Cross and FSIS.

After his time with the U.S. Navy, Yoon spent the next ten years with the American Red Cross, nine of which he served as a safety officer to the division director. In his last year with the nonprofit, Yoon was accepted into their executive development program and promoted to corporate finance director, where he learned about KPIs and analysis, and briefed the chief operating officer monthly.

In late 2021, Yoon decided to pursue a career in public service that would complement both his military service and safety background. A career transition specialist at Wounded Warrior Project helped Yoon improve his resume and identified the SPSB position with FSIS. He applied for the job because it seemed like the right opportunity, given his education and experience.

Of her new branch chief, Yoon’s supervisor, Yolanda Chambers, Director, Administrative Services Division, said, “Jerome has been with OM Administrative Services Division a little over a year. During his time with us, he has demonstrated excellent leadership and technical expertise in taking on new challenges and meeting the demands of the agency by leading his team in tackling employee safety issues and strategically streamlining processes for physical security. He has successfully guided and motivated the Safety and Physical Security Branch in completing several mission critical projects for the agency.”

Outside of Office Hours
Yoon and his wife Jenny are the proud parents of Ethan, 6, and Alyssa, 3. Food safety is important to his family, as his son has six food allergies that were identified when Ethan was a baby. When he’s not in the office helping FSIS achieve its mission, Yoon enjoys playing golf, cheering on the Baltimore Ravens and Orioles, and playing with his children.

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Jankowski’s career with FSIS began in 1974, when his older brother John encouraged him to apply for a job with the agency. John worked as an inspector in Green Bay, Wisconsin, and the younger Jankowski was sworn in as a food inspector and began his career in Madison, Wisconsin, where he completed slaughter inspection tasks at an Oscar Mayer establishment. Jankowski later served as a food inspector at various meat and poultry plants in several locations, mostly in the mid-western part of the United States.

In February 1980, Jankowski was promoted to a processing inspection. During his time in processing, his responsibilities included inspecting at four establishments in Nebraska. He also had detail assignments at nine establishments in Nebraska and five establishments in Kansas.

In 1990, Jankowski was again promoted to higher processing inspection duties and moved to Ohio, where he worked at multiple establishments. His current headquarters establishment in Canton, Ohio, makes hot dogs, ham, pepperoni and various size sausages. His title was changed from food inspector to consumer safety inspector in 1999. Jankowski has been to most of the 48 establishments in the Canton Circuit, protecting public health by verifying the regulated establishments produce safe products.

Not only is Jankowski’s job important to him and his family, but he also believes it is important to our country and the foreign countries to which the U.S. exports meat and poultry products. He has always strived to do an excellent job protecting the consumer and attributes his longevity to enjoying what he does. He describes himself as an honest, caring person with a strong work ethic who is always willing to help a fellow inspector or supervisor with any questions they may have related to regulations and inspection tasks.

Jankowski and his wife, Nancy, have two daughters, one son and three grandchildren. Up until a couple years ago, he was an avid motorcycle rider (Harley, of course!). Now he spends his leisure time doing family activities, working around their home, which is situated on four acres of land, and watching his grandson’s sporting events.

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Life as a CSI

In his role as a CSI, Smith helps ensure the commercial supply of meat and poultry is safe, wholesome and correctly packaged and labeled by completing tasks identified by FSIS’ Public Health Information System (PHIS). Tasks are populated through a PHIS algorithm for different processing categories and Smith inspects different aspects of the establishment’s food safety system to ensure they meet regulatory requirements. PHIS automatically sends Smith updated tasks to be completed based on changes in production.

Knowing how to complete these tasks is a result of his Inspection Methods training and years of experience as both food inspector and CSI. In his previous role as a food inspector, Smith checked every single item that came before the inspection stand. As a CSI, he is more focused on the inspection of the food safety system being implemented in the establishment — the

Hazard Analysis and Critical Control Point (HACCP) system. He also ensures compliance with sanitation standard operating procedures and sanitation performance standards to prevent contamination or adulteration of product.

Always Learning

Smith believes continuing education is important and has taken classes to further his knowledge in food safety. This includes online courses through AgLearn (USDA’s online learning system), and a HACCP course through North Carolina State University. “I love to learn — when you learn, you can teach. When you teach, you learn,” said Smith. Through the years, Smith has had several mentors that provided guidance, starting with Dr. Michael Marciniak when he was an intermittent employee to his current mentor, FLS Dr. Heath Williams. “Every mentor had something to teach me,” said Smith. As he has grown in his knowledge, he in turn, has been able to help others.

Smith contends that FSIS’ best resource is its people. He explains, “I still remember my on-the-job training with Inspector Ryan Frisch. He asked me a question and I gave the correct response, but he just looked at me for what felt like an eternity. I panicked and he told me I needed to trust my own judgement — a lesson well learned. Now I do that to those I teach.”

Teamwork

Smith believes teamwork is a crucial part of any food safety career. “Everyone comes together as a team to achieve the unifying goal of food safety. I am lucky to have worked with a community of supportive people with shared ideals,” said Smith. He explains that communication is key to identifying and correcting problems when something goes wrong, and to effecting change to prevent future problems.

Supervisory Public Health Veterinarian Dr. Sharon Weatherspoon is Smith’s supervisor. Dr. Weatherspoon said, “Joseph Smith is undoubtedly one of a kind. He is energetic, talkative and truly passionate about his work. Joe has become increasingly receptive to my encouragement to find solutions that hold the plant accountable to food safety. This collaborative effort allows him to grow as a CSI and empowers him to make sound decisions.”

Smith’s Future with FSIS

Smith sets goals for himself. In less than ten years, his FSIS career has progressed from intermittent employee to food inspector, to CSI. While he enjoys his current work as a CSI, he hopes to become an enforcement, investigations and analysis officer within the next few years. Smith will work towards earning a promotion to FLS, and eventually, a deputy district manager position; perhaps someday even, the Secretary of Agriculture. Said Smith, “I want to pursue a constant progression to affect change in a positive way. The higher I am able to go, the more I will be able to help FSIS succeed in our mission.”

Family Time

Smith and his wife of seven years, Amber, have a three-year-old daughter, Arya. While he plans to teach food safety to his daughter when she is a bit older, he concedes that the extent of his food safety advice for Arya to date has been, “Don’t eat that; it fell on the floor.”

He acted in several murder mystery events organized by his wife Amber and hosted by the North Olmsted Kiwanis Club to raise money for several community playgrounds. Smith also enjoys attending medieval events with his family. Most notably, Smith was the Greater Cleveland Volunteers Cleveland Pickle Fest®, pickle eating champ for 2021. View Smith’s Cleveland Pickle Fest® commercial to see what all the excitement is about!

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Using Technology to Improve FSIS Training
Several years ago, inspection training consisted mostly of binders filled with pages of photocopied documents. In 2018, OEED began transforming training for FSIS inspectors by incorporating visuals. The process started after laptops were distributed to the districts so all FSIS employees would have access to the tools they needed for training.

At FSIS, Myrie uses all his skills as a designer. His role in creating training for OEED includes videography, photography, graphics and animation. A typical workday for Myrie involves addressing graphics requests from OEED clients. These requests can include PowerPoint slides, document layouts or visual collateral such as illustrated characters, icons and buttons.

Currently, Myrie is focused on enhancing the visual content FSIS uses for training, incorporating 3-D modeling and animation to improve user experience, aid employees’ understanding of the material and increase engagement during the training session. 3-D modeling and animation will be significant improvements, especially in the training components for identifying pathologies. To ensure the accuracy of the model, Myrie is working closely with Public Health Veterinarian Dr. Shoshana Tanenbaum in the Des Moines District to get the close-up, high resolution photos of a bovine head necessary to create a 3-D model. Said Myrie, “I get immense satisfaction from my job because I’m a part of an innovative team that has completely changed the training and development method for FSIS.”

AAFE Award Winner
In December 2021, Myrie received the Administrator’s Award for Excellence (AAFE) in Diversity and Inclusion for his role as chairman of OEED’s Equal Employment Opportunity Advisory Committee (EEOAC). He led the development of a quarterly EEOAC newsletter highlighting OEED’s commitment to diversity, equity and inclusion. Said Myrie of the award, “It was totally unexpected. I was aware of the appreciation and support I received for my work, but I never imagined being recognized at this level. It was a good feeling.”

Said OEED Training Modernization Specialist Salina Nájera, “Micheall is a creative and innovative employee who is always looking for ways to deliver state of the art visual content for training. When working with clients, he strives to exceed their expectations through his work product and always have an open-minded approach to new ideas.”

Becoming a Member of the FSIS Team
He began his career with FSIS as a contracted graphic designer for one year before becoming a federal employee as a visual information specialist in September 2015. The transition to the federal position made sense to Myrie, who sought job security to support his young family. Myrie’s first assignment was to develop an animated video series to train food inspectors on the export certification process. Once he completed the animated series, he was shown a slaughter video using virtual reality goggles and was excited to learn everything he could about the new technology and how it could be used to improve the agency’s training.

Myrie describes his coworkers as the best group of people he has ever worked with professionally. Everyone wants to contribute and is respectful of others’ feelings and perspectives. He believes it all starts from the top — that leadership influences everyone to work with each other in a professional and harmonious way. Of the four FSIS core values — Accountable, Collaborative, Empowered and Solutions-Oriented — Myrie said, “I think it’s vital to equally possess all of the FSIS core values. Leadership does a great job encouraging employees to become new leaders, and each of these values influences your success.”

Previously, as a graphic designer in the private sector, Myrie  served as writer, content editor, marketer and project manager on many projects. In his current FSIS role, he always is conscious of the audience when creating materials; for example, he applies awareness of diversity to every assignment. He doesn’t want to offend anyone with his work, so he pays attention to what is written, how it is written and whether it is appropriate for the intended audience.

More About Myrie
Born in Panama but raised in Montgomery County, Maryland, Myrie is a graduate of the University of Maryland Global Campus where he majored in graphic communication. He chose that major because it took him beyond the level of graphic designer and taught him how to be an effective communicator.

Long before he developed an interest in graphic communication, Myrie served in the U.S. Army from 1990 to 1994. He joined the military because, in Myrie’s words, “A young lady broke my heart, and I needed a vacation.” A track and wheel vehicle mechanic in the Army, Myrie believes his military experience prepared him for life, and he appreciates the opportunities FSIS provides to former service members.

Single father to Xander age 9 and Kaia age 15, Myrie enjoys cycling, swimming, strength training and playing basketball. Other hobbies include storytelling and developing animated cartoons. His dream is to put together an animated series of a superhero.

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From USDA’s Food Safety and Inspection Service

The Food Safety and Inspection Service (FSIS) is the public health agency in the United States Department of Agriculture responsible for ensuring the nation’s commercial supply of meat, poultry, and processed egg products is safe, wholesome, and correctly labeled and packaged. To meet its vital mission of keeping regulated products safe from production to the consumer’s table, FSIS has inspectors in federally regulated meat, poultry, and egg processing plants and investigators in commerce.

FSIS works closely with the USDA Office of the Inspector General (OIG), as well as other Federal agencies, including the Food and Drug Administration, the Centers for Disease Control and Prevention, U.S. Customs and Border Protection (CBP), Federal Protective Services FPS), and the U.S. Department of Justice (DOJ). FSIS also works closely with state and local agriculture, health, and law enforcement agencies.

FSIS activities are conducted under the authority of the Federal Meat Inspection Act (FMIA), the Poultry Inspection Act (PPIA), and the Egg Products Inspection Act (EPIA). The acts provide authority for the effective regulation of meat, poultry, and processed egg products.

Office of Investigation, Enforcement, and Audit
The Office of Investigation, Enforcement and Audit (OIEA) is the program area within FSIS that conducts surveillance and investigative activities at businesses that handle meat, poultry and egg products for commerce; investigation of foodborne illness outbreaks; response to natural disaster and intentional contamination events; enforcement of FSIS criminal, civil and administrative sanctions and authorities; verification that state meat and poultry programs are conducted in a manner at least equal to the federal program; and verification that meat, poultry and egg products imported into the United States are produced under equivalent standards. OIEA is also responsible for defending the agency before third parties concerning complaints of discrimination, appeals of adverse actions, and unfair labor practice charges.

Compliance and Investigations Division
The Compliance and Investigations Division (CID) within OIEA is responsible for monitoring meat, poultry, and egg products in commerce to ensure they are from approved sources, properly labeled, wholesome, and fit for human consumption. Some examples of regulated entities include transporters, processors, distributors, retailers, renderers, brokers, abattoirs, restaurants, food banks, warehouses, and institutions such as hospitals, nursing homes, and schools.

CID investigates and documents alleged violations of the FMIA, PPIA and EPIA to support enforcement actions in the criminal, civil and administrative arenas. CID Investigators are authorized to detain meat, poultry, and egg products when there is reason to believe those products may be adulterated, misbranded or otherwise in violation of statutory or regulatory requirements to prevent their further movement in commerce.

CID roles and responsibilities
SISCID implements a nationwide compliance and investigations program in support of the FSIS public health mission. Investigations are often a collaborative effort conducted by individuals or teams across the United States. To protect the nation’s food supply, CID investigators carry out critical activities, including:

• Conducting surveillance of in-commerce facilities focused on food safety, food defense, court ordered verification, and other consumer protection activities
• Investigating alleged violations of law to support criminal, civil, and administrative actions, including prosecutions
• Sampling products for pathogens, species, economic adulteration, and foreign ingredients
• Educating businesses and officials about food safety and food defense
• Serving as a liaison to other federal, state, and local public health agencies and law enforcement officials

Investigators also play a crucial role in FSIS’ homeland security activities, including detecting, preventing, and responding to food tampering incidents, food smuggling, natural disasters, and other threats to the food supply.

CID has a substantial role in responding to foodborne illness outbreaks by performing investigations in cooperation with other federal, state, and local public health partners. Investigators conduct traceback/traceforward activities to identify the vehicles of contamination pertaining to foodborne illness outbreaks and to determine the location of implicated products. These activities may result in recalls, detentions and/or seizures which provide for the removal of adulterated products from commerce to protect public health and prevent further illnesses.

CID supports a range of criminal, civil, and administrative enforcement functions such as:

• Referrals to the USDA Office of General Counsel and/or OIG for prosecution, injunction, or product seizure actions by DOJ.
• Verification of compliance with settlement agreements and other case outcomes on behalf of FSIS and assists with coordination of legal actions.

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Whether you call it a frankfurter, hot dog, wiener, or bologna, it’s a cooked sausage and a year-round favorite. They can be made from beef, pork, turkey, chicken, or a combination — the label must state which. And there are federal standards of identity for their content.

The most popular of all categories, the skinless varieties, have been stripped of their casings after cooking. Water or ice, or both, may be used to facilitate chopping or mixing or to dissolve curing ingredients. The finished products may not contain more than 30 percent fat or no more than 10% water, or a combination of 40 percent fat and added water. Up to 3.5 percent, non-meat binders and extenders (such as nonfat dry milk, cereal, or dried whole milk) or 2 percent isolated soy protein may be used but must be shown in the ingredients statement on the products label by its common name.

Food Safety Guidelines

The same general food safety guidelines apply to hot dogs as to all perishable products — “Keep hot food hot and cold food cold.”

When you leave the grocery store with hot dogs, head straight home and refrigerate or freeze them immediately. If there is no product date, hot dogs can be safely stored in the unopened package for 2 weeks in the refrigerator; once opened, only 1 week. For maximum quality, freeze hot dogs no longer than 1 or 2 months. And, of course, never leave hot dogs at room temperature for more than 2 hours and no more than 1 hour when the temperature goes above 90 degrees F.

Although hot dogs are fully cooked, those at increased risk of foodborne illness should reheat hot dogs and luncheon meat until steaming hot before eating, due to the threat of listeriosis.

Listeria monocytogenes, the bacteria that cause listeriosis, can be found in the intestinal tracts of humans and animals, and in milk, soil, and leaf vegetables. The bacteria can grow slowly at refrigerator and freezer temperatures. Listeria monocytogenes can be in ready-to-eat foods such as hot dogs, luncheon meats, cold cuts, fermented or dry sausage, and other deli-style meat and poultry, soft cheeses, and unpasteurized milk. Symptoms of listeriosis include fever, chills, headache, backache, an upset stomach, abdominal pain, and diarrhea. Persons who have ingested the bacteria may take up to 3 weeks to become ill. At-risk persons (pregnant women and newborns, older adults, and people with weakened immune systems) may later develop more serious illnesses. Listeria monocytogenes can also cause miscarriages.

Cut Hot Dogs Before Giving Them to Children

For children younger than 4, whole hot dogs and other round foods can be a choking hazard. The American Academy of Pediatrics advises that to prevent choking, cut hot dogs lengthwise or into very small pieces before giving them to children. If the hot dogs have a casing, remove it before cutting the hot dog into pieces for the child.

Food Product Dating Terms

The labeling on a package of hot dogs may contain one of several different types of dates. Product dating is voluntary and not required by federal regulations. If a date is used, it must also state what the data means.

• “Sell-By” date tells the store how long to display the product for sale. You should buy the product before the date expires.
• The “Use-By” date is the last date recommended for use of the product while at peak quality. This date has been determined by the manufacturer of the product.
• The “Best if Used By (or Before)” date helps consumers by stating a precise date for the best flavor or quality.
• “Expiration Date” helps stores and consumers by stating the shelf-life or the last day product should be used while it is wholesome.

Safety After Date Expires

Except for “Use-By” dates, product dates don’t refer to home storage and use after purchase. If a “Sell-By,” “Best if Used By (or Before),” or “Expiration Date” date expires during home storage, a product should be safe and wholesome if handled safely and kept refrigerated (at 40 degrees F or below) or frozen (zero degrees F or below).

Casings

Some hot dogs have a casing, or a thin skin. If the species of the casing is different than that of the hot dog, the label must say so. For example, if a turkey hot dog has a pork casing, the label must list the pork casing on the ingredients list. If the casing is artificially colored, the label must indicate this as well.

Byproducts, Variety Meats

“Frankfurter, Hot Dog, Wiener, or Bologna With Byproducts” or “With Variety Meats” are made according to the specifications for cooked and/or smoked sausages (see above), except they consist of not less than 15 percent of one or more kinds of raw skeletal muscle meat with raw meat byproducts. The byproducts (heart, kidney, or liver, for example) must be named with the derived species and be individually named in the ingredients statement.

Species

Beef Franks or Pork Franks are cooked and/or smoked sausage products made according to the specifications above, but with meat from a single species and do not include byproducts.

Turkey Franks or Chicken Franks can contain turkey or chicken and turkey or chicken skin and fat in proportion to a turkey or chicken carcass.

Ingredients Statement

All ingredients in the product must be listed in the ingredients statement in order of predominance, from highest to lowest amounts.

“Meat” Derived By Advanced Meat Bone Separation and Meat Recovery Systems

The definition of “meat” was amended in December 1994 to include any “meat” product that is produced by advanced meat/bone separation machinery. This meat is comparable in appearance, texture, and composition to meat trimmings and similar meat products derived by hand. This machinery separates meat from bone by scraping, shaving, or pressing the meat from the bone without breaking or grinding the bone. Product produced by advanced meat recovery (AMR) machinery can be labeled using terms associated with hand-deboned product (e.g., “pork trimmings” and “ground pork”).

The AMR machinery cannot grind, crush, or pulverize bones to remove edible meat tissue, and bones must emerge essentially intact. The meat produced in this manner can contain no more than 150 milligrams (mg) of calcium per 100 grams product (within a tolerance of 30 mg. of calcium). Products that exceed the calcium content limit must be labeled “mechanically separated pork” in the ingredients statement.

Mechanically Separated Meat (MSM)

Mechanically separated meat is a paste-like and batter-like meat product produced by forcing bones, with attached edible meat, under high pressure through a sieve or similar device to separate the bone from the edible meat tissue.

In 1982, a final rule published by FSIS on mechanically separated meat said it was safe and established a standard of identity for the food product. Some restrictions were made on how much can be used and the type of products in which it can be used. These restrictions were based on concerns for limited intake of certain components in MSM, like calcium. Due to FSIS regulations enacted in 2004 to protect consumers against Bovine Spongiform Encephalopathy, mechanically separated beef is considered inedible and is prohibited for use as human food. It is not permitted in hot dogs or any other processed product. Mechanically separated pork is permitted and must be labeled as “mechanically separated pork” in the ingredients statement. Hot dogs can contain no more than 20% mechanically separated pork.

Mechanically Separated Poultry (MSP)

Mechanically separated poultry is a paste-like and batter-like poultry product produced by forcing bones, with attached edible tissue, through a sieve or similar device under high pressure to separate bone from the edible tissue. Mechanically separated poultry has been used in poultry products since the late 1960s. In 1995, a final rule on mechanically separated poultry said it was safe and could be used without restrictions. However, it must be labeled as “mechanically separated chicken or turkey” in the product’s ingredients statement. The final rule became effective on November 4, 1996. Hot dogs can contain any amount of mechanically separated chicken or turkey.

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Her UGA education
Addo pursued back-to-back degrees at the University of Georgia (UGA) in Athens, GA. Initially a pre-medical student, she completed her bachelor’s of science degree in microbiology in 2001.

During the summer between her undergraduate and graduate programs, she participated in a minority undergraduate summer program and worked in a research laboratory at the UGA School of Pharmacy studying the placental transfer of antiviral drugs in pregnancy. She then continued her studies at UGA, obtaining her doctorate in 2006 in pharmaceutical and biomedical sciences.

She believes FSIS empowers her to be successful in protecting public health by providing a wealth of resources such as directives, guidelines and policy experts to increase her knowledge regarding the hazards and control measures associated with meat, poultry and egg products. In 2017, she took advantage of the opportunities provided through FSIS’ Continuing Education Program and earned a Certificate of Proficiency in food science from Washington State University. The food science courses augmented her undergraduate studies in microbiology and provided additional insight into the microbial pathogens specific to food, which in turn advanced her understanding of the biological hazards associated with meat and poultry products.

FSIS career path
Originally, Addo planned to pursue a career in pharmaceutical research, but after obtaining her doctorate, she wasn’t able to relocate to areas of the country with large pharmaceutical companies. Instead, she took a five-year break dedicated to raising her two toddlers. Said Addo, “Those years spent were invaluable, but I realized that I needed to start my career. I was not keen on a career in academia, so I began searching for local research positions. As I was searching online, I saw many advanced positions that piqued my interest in FSIS.” In 2011, she applied for a position as an FSIS food inspector (FI) in hopes of eventually transitioning to a position in which she could utilize her scientific background and analytical skills.

She began her FSIS career as an FI in a poultry slaughter establishment in 2011. Over time, she continued to advance as opportunities arose that fit the needs of her family. “I was blessed to earn promotions to assignments with suitable schedules without having to relocate. This included consumer safety inspector positions starting in 2016 and eventually the EIAO position in 2021.”

FSIS core values
Of the four FSIS Core Values — Accountable, Collaborative, Empowered and Solutions-Oriented — Addo believes collaborative best defines her. She said, “I strive to collaborate effectively within FSIS and with industry partners. We work together to ensure that the food safety programs are designed and implemented properly to prevent adulterated product from entering commerce. “I especially like collaborating with small and very small establishments that may not have the money, resources or scientific expertise of larger establishments to provide resources and input to help them improve their process.”

New to the team, she finds her co-workers to be very welcoming and supportive, freely sharing their knowledge and work methods and providing many resources and tools to help her succeed in her position. Said Addo, “It truly attests to everyone’s shared goal of promoting food safety by ensuring that the entire team is well-equipped with the proper tools to be successful. We work together as a team to perform routine Listeria sample collections at establishments and collaborate on assignments to ensure that we can collectively provide the greatest impact on food safety.”

Addo’s supervisor, Debra Halteman, supervisory EIAO stated, “Dr. Addo exemplifies FSIS core values through her collaborative work efforts by being a conscientious team player. Dr. Addo prioritizes her duties and responsibilities as she works toward solutions by considering all angles of a situation. She has a pleasant, relaxed communication style as she works diligently toward resolving issues. Dr. Addo is dedicated to the accomplishment of the Agency’s public health mission. It is a pleasure working with her.”

FSIS mentoring program 
In 2016, Addo participated in the FSIS Mentoring Program where she was mentored by Jackson District Frontline Supervisor Willis Wright. Wright helped her develop organization, communication, time management and work-life balance skills. He emphasized putting your best effort into everything, every day — advice Addo has followed throughout the years.

Consumer Safety Inspector (CSI) LaBarron Dixon has also served as a mentor to Addo. As a CSI, he taught her to look at the “big picture” regarding food safety systems. “He has always expressed his confidence in my knowledge and abilities and always encourages me to seek new heights in my career,” said Addo.

Outside of work
Outside of work, Addo enjoys spending time in the kitchen with her two children — Elijah, 14, and Anaiya, 13 — where she teaches them about food safety practices regarding proper handwashing, the handling of raw and cooked foods and cooking food to proper temperatures.

After witnessing common health issues in her family, Dr. Addo started running with a local running group several years ago; she is determined to never stop pursuing a healthy lifestyle. She has run several 5K and 10K races, as well as two half-marathons. She also enjoys scrapbooking, painting, watching Marvel movies and traveling with her children.

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A newly named deputy district manager (DDM) in the Des Moines District, Jeffery Jacobsen began his Food Safety Inspection Service career in March 2000 as an intermittent food inspector in Crete, NE. In 2013, he was featured in the Faces of Food Safety when he was an Enforcement, Investigations and Analysis Officer (EIAO). Fast forward 11 years, and now DDM Jacobsen supervises the Supervisory Enforcement, Investigations and Analysis Officers (SEIAO) and the frontline supervisors (FLS) who oversee inspectors throughout the Des Moines District. This entire team works together to help ensure the nation’s food supply is safe.

FSIS career path
During his two decades with the agency, Jacobsen has held numerous positions, but his first experience with FSIS was years earlier as a young child. His family owned a small custom exempt meat locker facility where local farmers would bring their cow, pig or goat and his father would slaughter and process them for the farmers’ own consumption (not for sale). FSIS would audit the custom exempt facility, typically once a year, to make ensure all sanitation and labeling requirements were met.

Years later while attending the University of Nebraska–Lincoln, his father suggested he apply to the intermittent inspector position in Crete. After six months, Jacobsen converted to a full-time food inspector. Jacobsen learned about the role of a consumer safety inspector (CSI) from the CSIs in the plant where he worked. In 2003, the supervisory public health veterinarian suggested he apply for a CSI job. For the next four years, Jacobsen served as a night-shift CSI in Algona/Humboldt/Fort Dodge, Iowa.

Looking for advancement, Jacobsen applied for EIAO jobs all over the country. He moved to Sioux City, IA, in 2007 where he had been selected for an EIAO position. Wanting more of a challenge and encouraged by District Manager Dr. Dawn Sprouls, in 2015 he applied for an FLS position in Ames, IA. For six years, Jacobsen served as FLS covering the Ames, Storm Lake and Sioux City circuits. Once again seeking a new challenge, he applied for the DDM job in Des Moines. DDM Jacobsen began this role in December 2021, directly supervising two SEIAOs and five FLSs.

He enjoys providing support to those in the field; given his background, Jacobsen finds it easy to understand their needs. Regarding his longevity with the agency, Jacobsen said, “I am humbled with what I have done throughout my career and excited for the future of FSIS.”

FSIS core values
Jacobsen believes he demonstrates all four FSIS core values — Accountable, Collaborative, Empowered and Solutions-Oriented — but regards Solutions-Oriented as his greatest strength. Said Jacobsen, “As an FLS, you’re always trying to provide support and solutions to folks while they’re out in the field. For example, I developed standard operating procedures for PHIS exports and sent them to inspectors in the Sioux City circuit. The step-by-step process was easy to follow and helped ensure we met all the requirements.” However, Jacobsen is most proud of his unofficial role mentoring people in his circuit; many were promoted and moved up in the agency and he hopes his mentoring and coaching helped them achieve their career goals. He advises, “Learn as much as you can from as many people as you can. There are so many folks in the agency with different strengths that can help you achieve your goals.”

Throughout his FSIS career, Jacobsen has felt Empowered (another FSIS Core Value) by the support he received from his supervisors, including current supervisor, Dr. Sprouls, who has mentored him his entire career.

“Jeff has worked very hard to learn as much as he can in each position he has held. He has always been willing to take on new opportunities, including being detailed to a SEIAO position in another district, as well as mentoring new FLSs in the district. He has the respect of his FSIS team and colleagues, as well as industry management. He is known for being firm, honest and fair in his actions and decisions,” said Sprouls. “He is a great asset to the district, and I enjoy working with him in his new role as a DDM.”

Another mentor, DDM Dr. Mark Johnson, taught Jacobsen how to deal with adversity and keep moving forward, as well as how to deal with everyone differently to achieve the same goal.

Outside of Work
Jacobsen and his wife Brittany have three children (Austin 11, Hailey 8 and Raelynn 19 months) and one on the way – due May 2022! “The two older children love to help cook dinner for the family, so it makes it easy to teach them about food safety and the importance of keeping things clean and cooking to proper temperatures,” said Jacobsen.

When he’s not working, golfing, hunting, fishing, riding his motorcycle or spending time with family and friends, Jacobsen volunteers to cook meals of prime rib, fish and chicken at Friday night fundraisers for the Elks Club in Sioux City.

He also enjoys competing in Steak Cookoff Association competitions where he cooks steaks to be judged. Last year, he ranked 11th in the United States and competed in the World Food Championship in Dallas in November, where he earned 8th place in the steak division. While Jacobsen has to cook steaks to a perfect medium temperature for competition, he prefers his own steaks well done.

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Financial Management Specialist Stephen Whatley has worked in FSIS’ Office of the Chief Financial Officer for 20 years and is presently assigned to the Financial Management Division (FMD).

He enjoys his work in fighting waste, fraud and abuse and in improving effectiveness and efficiency by reviewing unliquidated obligations, improper payments and internal controls. In this important role, he ensures that taxpayers’ dollars are accounted for properly.

During his FSIS career, he has achieved numerous milestones, including combining multiple Department internal control questionnaires into a single document, developing multiple internal control questionnaires for FSIS use, and helping develop training CDs for FSIS supervisory personnel, which saved the Agency time and money.

A graduate of West Virginia State University with a degree in economics, Whatley went on to earn a Master of Business Administration degree from Southern Illinois University. His career in federal service has spanned several departments.

He began his service in 1971 as an administrative assistant with the Navy (Department of Defense), then progressed to economist at the Bureau of Labor Statistics (Department of Labor), during which time he also served in the U.S. Army Reserve. In 1977, Whatley took an economist position at the Bureau of Economic Affairs (Department of Commerce).

He then served as a financial specialist at the Federal Home Loan Bank Board for over 20 years before landing a position as a financial management specialist at FSIS. He first learned about FSIS from a family friend, Vincent Fayne, the now-retired Chief of the International Audit Branch in FSIS’ Office of Investigation, Enforcement and Audit.

Whatley retired from the U.S. Army Reserve as a Lieutenant Colonel after serving 22 years. His military service as quartermaster officer and as an assistant inspector general helped prepare him for his work at FSIS. “I dealt with logistics and financial issues. I was a subsistence officer and managed food supplies for major military exercises,” he said.

Whatley and his wife Annie have one child, Christina. In his spare time, he serves as an advisory neighborhood commissioner in Ward 4 of Washington D.C. He also enjoys playing golf, hand dancing and card games.

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One of eight auditors with the Office of Investigation, Enforcement and Audit’s (OIEA) Federal State Audit Branch (FSAB), Linwood D. Pender, program auditor, has been with the USDA’s Food Safety and Inspection Service (FSIS) for 27 years. He has also served his country in the U.S. Army, both active duty and as a reservist, for more than 32 years.

Background and education
Pender began his military career in the U.S. Army Reserve in 1988, the same year he started attending North Carolina Agricultural and Technical State University (N.C. A&T). The grandson of sharecroppers, Pender has always been passionate about agriculture. As a child, he was very fond of animals and wanted to become a veterinarian. This passion led him to pursue a Bachelor of Animal Science degree from N.C. A&T.

Shortly after completing his degree in 1993, he joined FSIS as a poultry slaughter inspector in the Raleigh District and was later promoted to processing inspector. In 2003, Pender learned of an opening for an enforcement, investigations and analysis officer. His circuit supervisor encouraged him to apply, even though it meant a move from South Carolina to Maryland. Pender was selected for the position, which he held for five years. During that time, a number of his peers moved into program auditor positions and encouraged Pender to pursue one; he did and was promoted to program auditor in 2008.

Pender pursued a Master of Public Health degree from American Military University while both serving in the Army and working for FSIS, graduating in 2016. He selected the major he thought would best allow him to expand his options for career growth. Through the years, he has continued to increase his knowledge of food science and inspection through various coursework and training at Texas A&M University and Kansas State University.

Pender’s Role as FSAB Auditor
In his work with FSAB, Pender conducts audits of the State Meat and Poultry Inspection (MPI) programs and domestic FSIS office programs, as well as onsite reviews and desk audits of records, reports and other relevant documents to determine compliance with regulatory requirements. Pender’s MPI audits determine whether the state is able to maintain an MPI program “at least equal to” the Federal requirements. He works with state MPI senior officials, providing technical expertise in designing methods, protocols and procedures for reviewing and auditing federal and state MPI programs. He typically audits three or four states each year, with one or two requiring onsite visits to verify compliance.

FSIS empowers Pender to be successful in protecting public health through training, resources and team collaboration. “My co-workers are true team players and we always approach a task as a team,” he said.

Pender’s FSIS supervisor, FSAB Deputy Branch Chief, Dr. Jonathon Coleman, said, “Linwood is a humble and valued member of the FSAB family who is very dedicated to accomplishing the Agency’s food safety mission. Although he is a natural leader, Linwood frequently puts the team’s needs over his own. He can quickly identify and diplomatically propose solutions for overlooked work process gaps that may have inhibited the team from successfully completing their objectives. After working 13 years with Linwood as a colleague and now as a supervisor, I still find his unwavering commitment to fostering a culture of accountability to be invaluable and admirable.”

Three decades of military service
Last year, Pender retired from the U.S. Army Reserve. During his military career, he was qualified as an infantryman, transportation specialist, instructor, administrative specialist and veterinary food inspection specialist. Pender often stood in as an animal care specialist to assist the Army veterinarian in the care and treatment of animals. His experience with FSIS was invaluable to his position as an Army veterinary food inspection specialist.

His extensive military service included many calls to active duty, including deployments during Operation Desert Storm, Operation Iraqi Freedom, Operation Enduring Freedom and Operation New Dawn. He led soldiers attached to Special Forces based in Iraq, Syria and Jordan and supported soldiers on the waterways of Qatar and the horn of Africa. During his military career, Pender earned numerous awards and decorations, certificates of achievement, letters of commendation and letters of appreciation.

His supervisor has made Pender’s transitions between FSIS and Army duties smooth. Pender said Dr. Coleman and the FSAB team were supportive and worked with him during his numerous deployments and trainings that required him to be away from his duty station. “Dr. Coleman eased my transition between the Agency and my military obligations by delegating my work assignments, and my FSAB teammates ensured tasks were completed on time during my absence. It was very much a collaborative effort of FSAB staff working together to get the job done,” said Pender.

Outside Interests
His retirement from the Army has not ended his commitment to service, as he is currently an ambassador for the Expiration Term of Service — Sponsorship Program (ETS-SP), a program established in partnership with the Department of Veterans Affairs and the U.S. Army to sponsor soldiers through the transition process from military to civilian life. Pender is also an active member of the American Legion, Veterans of Foreign Wars, Disabled American Veterans and The Retired Enlisted Association.

He is also an active supporter of the Links to Freedom Golf Foundation which is dedicated to restoring a sense of normalcy to our Wounded Warriors, disabled veterans, their families and caregivers through rehabilitative and adaptive golf programs at military and civilian golf courses nationwide. Despite his classification as a severely handicapped amateur golfer, he loves a challenge on the course any day. Outside of golfing, he enjoys motorcycles, classic cars, fishing, boating – and a great cigar. Linwood and his wife, Theresa, have four adult children, six grandchildren and one spoiled Shih Tzu.

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David Vasquez, supervisory consumer safety inspector (SCSI) at Establishment (Est.) M675 in Hereford, Texas, has been with FSIS for 28 years. He supervises 20 food inspectors (FI), 4 consumer safety inspectors (CSI) and 2 intermittent FIs. He also juggles a variety of tasks.

He supervises 20 food inspectors (FI), 4 consumer safety inspectors (CSI) and 2 intermittent FIs. He also juggles a variety of tasks. In addition to ensuring regulatory compliance, he mentors, manages training and resolves staffing issues, and then there’s administrative items such as time and attendance sheets, workers compensation forms and travel vouchers. He also spends time recruiting new FIs and CSIs. Before the COVID-19 pandemic, he attended community and university job fairs to recruit new hires; now, he participates in virtual job fairs.

Vasquez does not credit any one person as his mentor.

“Early in my career, I was a relief inspector, and I met many inspectors and supervisors. I learned a lot from all of them; I saw different approaches and formed my own managerial style,” he said.

Vasquez  has been married for 30 years, Vasquez and his wife Sandra have three adult children, Shelby, Bianca and David, and three grandchildren, Zane, Bella and Colt, whom he enjoys teaching about food safety. An avid outdoorsman, Vasquez loves to fish and hunt. When the time comes, he hopes retirement includes more fishing for speckled trout, redfish and flounder. Every fall, he looks forward to a big reunion with family and friends in the Rio Grande Valley.

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Stephanie (Stevie) Hretz is the deputy director of the Office of Policy and Program Development’s (OPPD) Risk Management and Innovations Staff (RMIS). Prior to starting the position in June 2021, Hretz served as a biological science technician and microbiologist in the Office of Public Health Science (OPHS) and a senior staff officer in RMIS. In her current role, Hretz leads and supports a diverse staff of scientists that includes chemists, microbiologists, food technologists and veterinarians. The team develops sampling program instructions, supports innovative food safety technologies and collaborates across FSIS to bring many perspectives cohesively into policy.

Her 20-year FSIS career began while Hretz was an undergraduate student at the University of Georgia (UGA). She was seeking a job that complemented her education so she could learn both inside and outside the classroom. She responded to an ad in UGA’s school paper, and landed a part-time job as a lab technician in FSIS’ Eastern Laboratory in Athens – right down the street from UGA – where she worked from 2001-2005 while completing her bachelor’s degree in microbiology. Wishing to expand her perspectives in public health beyond the lab bench, Hretz attended graduate school from 2009-2011 at Florida International University where she completed her Master of Public Health degree. During this time, she analyzed samples with OPHS and attended classes virtually.

Always growing

In addition to her promotion earlier this year, Hretz recently graduated from the Federal Executive Institute (FEI) whose mission is to “challenge [federal] executives to cultivate the skills, attitudes and behaviors critical to dynamic and transformational public sector leadership.” This year’s program was held virtually due to the COVID-19 pandemic.

Said Hretz, “My job makes me feel like there is always something to learn, always another part of my brain to flex and that you can make a difference on something significant from anywhere in the Agency. I encourage others to step out of their comfort zone and keep growing. There are people there to help you.”

Importance of mentoring and teamwork

In 2019, Hretz participated in the FSIS Mentoring Program where she was matched with Pete Bridgeman, Executive Associate for Employee Experience. Said Hretz, “Pete has really helped me see, through his example, that you can maintain wellness and balance while moving into advanced roles in the Agency.” With his guidance and support, Hretz has seen some major goals that they set together come to fruition – being selected for FEI and becoming a deputy director, for example. Bridgeman continues to support Hretz in achieving her career goals.

Throughout her career, Hretz has been a member of many high-performing teams, both in the laboratory and in headquarters. Hretz doesn’t just incorporate teamwork in her job. She says, “Teamwork IS my job. Policy doesn’t happen in a vacuum; it takes the unique perspectives of many program areas to make the best decisions,” she explains. “Drafting policy is about gathering that information, finding common ground and gaining consensus before moving forward.” The need for policy comes out of the working groups with representation from all program areas. These working groups are collaborative teams made up of representatives from OPPD, OPHS, the Office of Planning, Analysis and Risk Management, the Office of Field Operations and others. These teams identify, prioritize and implement FSIS priorities and evaluate progress to inform data-driven strategies to improve food safety.

Hretz employs a “humans first” approach. She explains, “It’s the belief that employees are people first before they are ‘human capital’ and that we should care about them holistically.” She builds relationships and begins with the working groups’ input regarding priorities and concerns; then it goes through the clearance process, which includes the working groups, OPPD directors, program area assistant administrators, and the FSIS Administrator. Her job is to find the “sweet spot,” making sure everybody’s concerns are addressed and needs are met. Hretz finds negotiation is key to finding unique solutions and common ground. She is proud of her work; “I am privileged to see the impact of my role in real time. One key piece of policy is evaluating effectiveness, and I love to see where we’ve made progress and to follow the data to continuous improvement.”

FSIS core values personified

While she embraces all four FSIS Core Values – Accountable, Collaborative, Empowered and Solutions-Oriented – Hretz believes Empowered most closely aligns with her own core values of Authenticity, Advocacy and Autonomy. “I have been empowered over my career to bring my entire self to work and to spread that empowerment to others. Embracing our diversity means creating a space where employees can be their most authentic selves, so that the Agency fully benefits from everything they have to offer,” she said.

Her supervisor, RMIS Director Dr. Melvin Carter, believes Hretz demonstrates all four FSIS Core Values. “Stevie is all of these and then some. You don’t have to worry about her being accountable because she is usually out in front of the solution,” said Dr. Carter. “During the process, she collaborates across the Agency to get the right subject matter experts involved in the conversation and the solution. She is empowered and she makes sure that those working with her feel the same. For many, she is the ‘go to’ because of her ability to gather consensus and remain goal oriented.”

Outside of work

While working at the Eastern Laboratory, Hretz participated in the Partners in Education Program, which provides mentors, science educators and other resources to local elementary schools. A student whom Hretz began mentoring in third grade is now a 2019 graduate of UGA and the first in her family to attend college. Hretz’ protégé is now pursuing a certificate to teach English as a second language. She says that she is proud that her former protégé has embraced the idea of “humans first!”

Hretz married Matt Willcox on Halloween in 2010. Although their 10-year anniversary trip to Ireland was cancelled due to the COVID-19 pandemic, they are busy planning a “do-over” trip. In addition to roller-skating, she enjoys coaching her Greyhound, a retired racer named Luck Dragon, and Ibizan hound named Levert in dog sports where they compete in conformation shows, agility, dock diving and scent work competitions.

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As students, parents and caretakers adjust to a physical return to classrooms this fall, the U. S. Department of Agriculture (USDA) reminds families to follow food safety practices to prevent foodborne illness when it comes to preparing frozen foods.

After a year of virtual learning, households are adjusting to new schedules and routines as students and schools return to in-person learning. When it comes to packing lunches, preparing after-school snacks, or quick and convenient dinners between after-school activities, frozen foods are a popular option. In a recent USDA study (PDF, 4 MB), 76 percent of study participants said they would buy not-ready-to-eat frozen chicken products for their children to prepare at home.

“I appreciate the convenience of frozen foods,” said Sandra Eskin, USDA’s Deputy Under Secretary for Food Safety. “Getting your kids involved in frozen food prep can help reduce the risk of foodborne illness for the whole family. Have them instruct you on proper cooking from the package label or make a game of watching the food thermometer reach the safe internal temperature on the package instructions.”

Follow the below tips to prepare frozen foods safely all school year long. Get the kids involved in fun ways while enhancing their reading comprehension skills. Have them check the food thermometer for the correct temperature.

Check the Package
Not all frozen foods are fully cooked or ready-to-eat. It can be difficult to tell when foods are not-ready-to-eat when they have browned breading, grill marks or other signs that normally show that a product has been cooked. In the USDA study, 22 percent of the participants preparing frozen foods were not sure if the products were raw or fully cooked despite reading the product instructions, and among these participants, nearly half incorrectly believed it was fully cooked.

• Always check the product packaging to see if the food is fully cooked (and therefore ready-to-eat) or not-ready-to-eat.
• Frozen products may be labeled with phrases such as “Cook and Serve,” “Ready to Cook” and “Oven Ready” to indicate they must be fully cooked to safe internal temperatures to be eaten safely.

Wash Hands and Surfaces
Following proper handwashing steps before, during and after preparing frozen food reduces the risk of transferring harmful bacteria from your hands to food and other surfaces. It is important to complete all five steps to handwashing:

1. Wet your hands with clean, running water, and apply soap.
2. Lather your hands by rubbing them together with soap. Lather the backs of your hands, between your fingers and under your nails.
3. Scrub your hands for at least 20 seconds.
4. Rinse your hands well under clean, running water.
5. Dry your hands using a clean towel.

In the same study, 97 percent of participants did not attempt to wash their hands during the preparation of not-ready-to-eat frozen, breaded chicken products. Of those who tried, 95 percent failed to wash their hands properly with all five steps.

Use a Food Thermometer
Although there are cooking instructions on frozen food packages, the only way to know if the food has been thoroughly cooked to a safe internal temperature is to measure it with a food thermometer. Cook not-ready-to-eat frozen foods to the following temperatures:

• Beef, pork, lamb and veal (steaks, roasts and chops): 145 F with a three-minute rest time
• Ground meats (beef, pork, lamb and veal): 160 F
• Poultry (whole or ground): 165 F

All ready-to-eat or fully cooked frozen foods should be thoroughly heated to 165 F.

Keep Out of the Danger Zone
After cooking or heating frozen foods, they need to be eaten or refrigerated promptly for safe storage. When foods are in the “Danger Zone” (40 degrees F – 140 degrees F)for too long, bacteria can reach dangerous levels that can cause illness.

• Store food in the refrigerator within two hours after cooking or heating (one hour if over 90 F).
• If packing frozen foods for lunch or to take outside of the home, fully cook or heat the food and then pack with a cold source (such as a frozen gel pack, water bottle, or juice) to keep out of the Danger Zone.
• Leftovers that are handled properly may be safely refrigerated at 40 F up to four days. Use an appliance thermometer to make sure your refrigerator is below 40 F.

For back-to-school food safety questions, call the USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or chat live at ask.usda.gov from 10 a.m. to 6 p.m. EDT, Monday through Friday.

Access news releases and other information at USDA’s Food Safety and Inspection Service’s (FSIS) website at www.fsis.usda.gov/newsroom.

Follow FSIS on Twitter at twitter.com/usdafoodsafety or in Spanish at: twitter.com/usdafoodsafe_es.

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Score a touchdown this year with your Super Bowl LV snacks by keeping bacteria out of the end zone. While your Super Bowl traditions may look different this year given COVID-19 and the need to maintain social distancing, your plans probably still involve food. Whether you are cooking your favorite munchies from scratch or ordering from a nearby restaurant, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) wants you to remember to follow safe food handling rules.

“As Americans prepare their Super Bowl food, protecting loved ones from foodborne illnesses is essential,” said USDA Acting Deputy Under Secretary for Food Safety Paul Kiecker. “Millions of people get sick from food poisoning each year. Following guidance on proper handwashing and avoiding cross-contamination can keep your family safe.”

It’s that time of year again where families and friends get together — either in person or virtually. This may be the first time you’re taking on the labor-intensive task of making a holiday meal. Planning is needed before, during and after, to ensure food safety but the steps are easy.

The Gift that Keeps on Giving
Holiday meals can be very large, so you will likely end up with leftovers to store and enjoy for a couple of days. To ensure that every serving remains safe, follow these three guidelines:

• Remember the Two-Hour Rule: All perishable items should be refrigerated within two hours of coming out of the oven or refrigerator. After two hours, perishable food enters the Danger Zone (between 40 to 140 degrees F) where bacteria can multiply quickly and cause the food to become unsafe. If foods have been left out for more than two hours, discard items to prevent foodborne illness.
• Use Small and Shallow Containers: Store leftover food in small, shallow containers in the refrigerator until the Monday after Thanksgiving Day or in the freezer for later use. Shallow containers help cool leftovers more quickly than storing them in large containers.
• Freeze or Consume Within Four Days: Use the Monday after Thanksgiving as a reminder that it is the last day you can safely eat leftovers. If you want to keep leftovers longer, freeze them within that four-day period to enjoy later. If you store leftovers in the freezer, they will be of best quality within two to six months. Reheat leftovers to an internal temperature of 165 degrees F.
• Microwave Food Safely: When reheating in the microwave, cover and rotate the food for even heating. Arrange food items evenly in a covered microwave safe glass or ceramic dish and add some liquid if needed. Because microwaves have cold spots, check the internal temperature of the food in several places with a food thermometer after allowing a resting time. Cooking continues for a longer time in dense foods such as a whole turkey or beef roast than in less dense foods like breads, small vegetables and fruits.

Experts are Available
Need more information about holiday leftovers or preparing your seasonal meal? Call the USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) to talk to a food safety expert or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.

This week, many will enjoy a delicious meal on Thanksgiving Day with family and friends — either in person or virtually. Taking the necessary steps toward safe food handling and sanitation will help protect you and your loved ones this year. To make sure your Thanksgiving meal is prepared safely, the U.S. Department of Agriculture (USDA) is offering food safety advice to reduce foodborne illness, including on Thanksgiving Day.

“Our data shows that consumers can reduce their likelihood of foodborne illness by focusing on good hand hygiene and other food safety practices,” said Mindy Brashears, USDA’s Under Secretary for Food Safety. “As home chefs nationwide prepare their Thanksgiving meals, proper handwashing and avoiding cross contamination in the kitchen are critical to keeping your loved ones safe.”

Wash your hands
The first step to safe food preparation is to clean. In recent USDA observational research, participants did not even attempt to wash their hands, or did not wash their hands sufficiently about 95 percent of the time before and during meal preparation.

Handwashing is recommended to control the spread of germs, especially before, during and after preparing food, especially after touching raw meat or poultry. 

Thawing the turkey
Frozen turkeys should never be thawed on the counter or in hot water and must not be left at room temperature for more than two hours. The best method to thaw the turkey is in the refrigerator since this allows slow, safe thawing. When thawing turkey in the refrigerator, allow about 24 hours for every five pounds of turkey. Once thawed, it can remain safe in the fridge for one to two days.

Other safe thawing methods include a cold-water bath or the microwave. If you use either of these thawing methods, you should cook the turkey immediately after it is thawed. If using the cold-water method, allow 30 minutes per pound, and submerge the turkey in its original wrapping to avoid cross-contamination. If thawing in the microwave, make sure to follow the manufacturer’s instructions when defrosting the turkey.

Avoid cross-contamination
In a recent study, USDA found 60 percent of kitchen sinks were contaminated with germs after study participants washed or rinsed poultry. To avoid this cross-contamination risk, do not wash your turkey. But if you do wash your turkey or put your turkey in the sink, you need to fully clean and sanitize your sink.

Cleaning and sanitizing is a two-step process. To clean, rub down surfaces — including the sink, cutting boards, and counter tops — with soap and hot water, and then sanitize them with a cleaning solution to remove any residual germs you cannot see. You can use a homemade solution of one tablespoon of unscented, liquid chlorine bleach in one gallon of water. Let air dry.

Do not stuff the turkey
Although many choose to stuff the turkey, USDA does not recommend doing so for optimal safety. Instead, cook stuffing outside of the turkey cavity to reduce cross-contamination risk. This will also allow your turkey to cook more quickly.

Cooking to the safe temperature
A whole turkey is safe when cooked to a minimum internal temperature of 165 degrees Fahrenheit as measured by a food thermometer in three parts: the thickest part of the breast, the innermost part of the wing, and the innermost part of the thigh.

Even if the turkey has a pop-up temperature indicator, you should still use a food thermometer to check that the bird has reached at least 165 degrees Fahrenheit in those three places. If you are planning to cook a turkey breast instead of a whole turkey, check the temperature with the food thermometer to make sure it is at least 165 degrees F at the thickest part the breast. All previously cooked side dishes should be reheated to 165 degrees Fahrenheit as measured by a food thermometer as well.

The 2-hour rule
To make sure food stays safe to eat through the weekend, all perishable items should be refrigerated within two hours of when they finished cooking. After two hours, perishable food will be in the Danger Zone (40 to 140 degrees Fahrenheit) too long, which is when bacteria can multiply quickly and cause the food to become unsafe. If foods have been left out for more than two hours they should be discarded.

Store and reheat leftovers
Store leftovers in small, shallow containers in the refrigerator until the Monday after Thanksgiving Day or in the freezer for later use. Shallow containers help cool leftovers more quickly than storing them in large containers. Reheat leftovers to an internal temperature of 165 degrees F. Check the internal temperature of the food in several places with a food thermometer after allowing a resting time.

You have questions, USDA has answers
For advice about how to safely prepare the turkey and all other menu items this Thanksgiving Day, call the USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or chat live with a food safety expert at ask.usda.gov from 10 a.m. to 6 p.m. EST, Monday through Friday. If you need last-minute help on Thanksgiving Day, the USDA Meat and Poultry Hotline is open from 8 a.m. to 2 p.m. EST. Visit FoodSafety.gov or follow USDA’s Food Safety and Inspection Service (FSIS) on Twitter @USDAFoodSafety or on Facebook at Facebook.com/FoodSafety.gov for the latest food safety tips.

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“As consumers are preparing more meals at home, it is important that these cooks are practicing food safety in their kitchens” says Mindy Brashears, USDA Under Secretary for Food Safety. “Our research shows that home cooks should read product labels to understand how to properly prepare an item, and not rely solely on appearance.”

Consumers may not know that some frozen foods are not fully cooked or ready to eat, especially if they have browned breading, grill marks or other signs that normally show that a product has been cooked. In a recent USDA study, 22 percent of participants said a not-ready-to-eat frozen chicken entrée was either cooked, partially cooked, or they weren’t sure that the product was in fact raw.

Frozen foods are convenient for busy families, because of how quickly they can be prepared. Frozen food products are also a great option because children can easily prepare frozen meals on their own. It is especially important for children to know how to practice the necessary food safety steps needed to prepare frozen meals to avoid foodborne illness, and to help them do so, parents must first understand if products are raw or ready-to-eat.

“Although some frozen products may look cooked, it is important to follow the same food safety guidelines as you would if you were cooking a fresh, raw product,” says Brashears. “Wash your hands before food preparation and after handling raw frozen products, and use a food thermometer to make sure your frozen meals reach a safe internal temperature.”

Among national survey respondents who had experience with foodborne illnesses, 61 percent reported they did not make changes to how they handled food at home after being sick, which is concerning when you consider that more than half of survey respondents reported that someone in their home was considered at-risk for foodborne illness. These individuals — children, older adults, pregnant women, and those with compromised immune systems — are unable to fight infection as effectively as others, so they can be susceptible to longer illness, hospitalization and even death from foodborne illness.

USDA shares the following recommendations to keep your family safe when preparing frozen meals.

1. Inadequate handwashing is a contributing factor to all sorts of illness, including foodborne illness. It is important to follow proper handwashing steps before, during and after preparing frozen food to prevent germs from transferring from your hands to your meal.
   • In this study, 97 percent of participants did not attempt to wash their hands during meal prep to prevent cross-contamination, which is consistent with results from previous observational studies.
   • Of those who tried, 95 percent failed to wash their hands properly. There are five steps for proper handwashing: wet, lather with soap, scrub for 20 seconds, rinse and dry.
   • Most participants failed to rub their hands with soap for a full 20 seconds.
2. Although frozen products may appear to be pre-cooked or browned, they should be handled and prepared no differently than raw products and must be cooked. Frozen products may be labeled with phrases such as “Cook and Serve,” “Ready to Cook” and “Oven Ready” to indicate they must be cooked.
3. Always use a food thermometer to check the internal temperature of your frozen meat and poultry products to determine whether they are safe to eat.
   • Beef, pork, lamb and veal (steaks, roasts and chops): 145 degrees Fahrenheit with a three-minute rest time.
   • Ground meats (beef, pork, lamb and veal): 160 degrees Fahrenheit
   • Poultry (whole or ground): 165 degrees Fahrenheit.
4. Frozen and raw produce may also carry germs that can cause foodborne illness. It is important to handle produce properly to prevent the spread of germs to your food and kitchen.
   • When preparing the frozen corn for a salad, almost all participants in the study failed to follow the manufacturer’s instructions to check that it reached a safe internal temperature of 165 degrees Fahrenheit. A food thermometer is the only safe way to know if it reaches that temperature.
   • Even if you are preparing a cold salad, frozen produce must be cooked first.
   • If you are handling fresh produce, follow recommendations from the U.S. Food and Drug Administration (FDA) to rinse and scrub raw vegetables prior to peeling them. When preparing a cucumber for the salad, nearly half of participants rinsed and scrubbed the surface of the cucumber with their hands instead of using a vegetable brush while rinsing; FDA recommends using a brush for cucumbers and other hard vegetables.
5. Check that frozen food in your freezer has not been recalled. You can find information about recalled items and how to handle them on the USDA and FDA websites.
   • After learning about a recalled item, 94 percent of survey respondents who had the item in their home followed the recommendations from the recall: to discard the item or return it to the store.
   • Consumers can visit FoodSafety.gov or the USDA’s FoodKeeper application to view all food recall information from USDA and the FDA.

The U.S. Centers for Disease Control and Prevention estimates that millions of Americans are sickened with foodborne illnesses each year, resulting in roughly 128,000 hospitalizations and 3,000 deaths. Follow these food safety recommendations to decrease the risk of foodborne illness in your home.

These findings are part of a multi-year, mixed-method study that FSIS commissioned to evaluate various consumer food handling behaviors. The study uses test kitchens, focus groups and nationally representative surveys to better understand food safety practices and experiences with food recalls, foodborne illness, and FSIS food safety resources. More information about this study is available in an executive summary.

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The U.S. Department of Agriculture (USDA) reminds communities, farmers and ranchers, families and small businesses in the path of Hurricane Sally that USDA has programs that provide assistance in the wake of disasters. USDA staff in the regional, state and county offices stand ready and are eager to help.

In a continuing effort to serve the American people, USDA partnered with FEMA and other disaster-focused organizations and created the Disaster Resource Center. This central source of information uses a searchable knowledgebase of disaster-related resources powered by agents with subject matter expertise. The Disaster Resource Center website and web tool now provide an easy access point to find USDA disaster information and assistance.

Severe weather forecasts often present the possibility of power outages that could compromise the safety of stored food. USDA encourages those in the path of the storm to take the following precautions:

• Store food on shelves that will be safely out of the way of contaminated water in case of flooding.
• Place appliance thermometers in both the refrigerator and the freezer to ensure temperatures remain food safe during a power outage. Safe temperatures are 40°F or below in the refrigerator, 0°F or below in the freezer.
• Freeze water in small plastic storage bags or containers prior to a storm. These containers are small enough to fit around the food in the refrigerator and freezer to help keep food cold.
• Freeze refrigerated items, such as leftovers, milk and fresh meat and poultry that you may not need immediately—this helps keep them at a safe temperature longer.
• Consider getting 50 pounds of dry or block ice if a lengthy power outage is possible. This amount of ice should keep a fully-stocked 18-cubic-feet freezer cold for two days
• Group foods together in the freezer—this ‘igloo’ effect helps the food stay cold longer.
• Keep a few days’ worth of ready-to-eat foods that do not require cooking or cooling.

Protecting livestock during a disaster
USDA’s Animal and Plant Health Inspection Service (APHIS) is urging everyone in the potential path of the hurricane to prepare now – not just for yourselves, but also for your pets and your livestock.

• Plan for evacuation – know how you will evacuate and where you will go. If it is not feasible to evacuate your livestock, be sure to provide a strong shelter and adequate food and water that will last them until you can return.
• If you are planning to move livestock out of state, make sure to contact the State Veterinarian’s Office in the receiving state before you move any animals. You also may contact APHIS Veterinary Services state offices for information and assistance about protecting and moving livestock.
• Listen to emergency officials and evacuate if asked to do so.

USDA also developed a disaster assistance discovery tool specifically targeted to rural and agricultural issues. The tool walks producers through five questions that generate personalized results identifying which USDA disaster assistance programs can help them recover from a natural disaster.

USDA also encourages residents and small businesses in impact zones to contact USDA offices which meet their individual needs.

Owners of meat and poultry producing businesses who have questions or concerns may contact the FSIS Small Plant Help Desk online 24 hours a day, by phone at 1-877-FSIS-HELP (1-877-374-7435) and by email at [email protected].

Helping producers weather financial impacts of disasters
Livestock owners and contract growers who experience above normal livestock deaths due to specific weather events, as well as to disease or animal attacks, may qualify for assistance under USDA’s Livestock Indemnity Program.

Livestock, honeybee and farm-raised fish producers whose mechanically harvested or purchased livestock feed was physically damaged or destroyed; or who lost grazing acres or beehives due to an extreme weather event may qualify for assistance. Producers of non-insurable crops who suffer crop losses, lower yields or are prevented from planting agricultural commodities may be eligible for assistance under USDA’s Noninsured Crop Disaster Assistance Program if the losses were due to natural disasters.

Helping operations recover after disasters
USDA also can provide financial resources through its Environmental Quality Incentives Program to help with immediate needs and long-term support to help recover from natural disasters and conserve water resources. Assistance may also be available for emergency animal mortality disposal from natural disasters and other causes.

Farmers and ranchers needing to rehabilitate farmland damaged by natural disasters can apply for assistance through USDA’s Emergency Conservation Program. USDA also has assistance available for eligible private forest landowners who need to restore forestland damaged by natural disasters through the Emergency Forest Restoration Program (PDF, 257 KB). For declared natural disasters that lead to imminent threats to life and property, the USDA Natural Resources Conservation Service (NRCS) can assist local government sponsors with the cost of implementing recovery efforts like debris removal and streambank stabilization to address natural resource concerns and hazards through the Emergency Watershed Protection Program.

Orchardists and nursery tree growers may be eligible for assistance through USDA’s Tree Assistance Program to help replant or rehabilitate eligible trees, bushes and vines damaged by natural disasters.

When major disasters strike, USDA has an emergency loan program that provides eligible farmers low-interest loans to help them recover from production and physical losses. USDA’s emergency loan program is triggered when a natural disaster is designated by the Secretary of Agriculture or a natural disaster or emergency is declared by the President under the Stafford Act. USDA also offers additional programs tailored to the needs of specific agricultural sectors to help producers weather the financial impacts of major disasters and rebuild their operations.

Helping individuals recover after disasters
In the aftermath of a disaster, USDA’s Food and Nutrition Service (FNS) works with state, local and nongovernmental organizations to provide emergency nutrition assistance – including food packages and infant formula – to households, shelters and mass feeding sites serving people in need. Upon request from states, the agency also provides emergency flexibilities in the administration of its nutrition assistance programs. In recent weeks, the agency has allowed the purchase of hot foods with SNAP benefits in California, Louisiana, and Iowa, and has provided automatic replacement of benefits due to food loss in California, Connecticut, Louisiana, Massachusetts, North Carolina, and Texas. In some circumstances, the agency also works with local authorities to provide Disaster Supplemental Nutrition Assistance Program (D-SNAP) benefits, as it has in Louisiana and Iowa, for individuals and families who do not normally receive SNAP benefits. Once the disaster recovery efforts begin, emergency nutrition assistance and flexibilities requested by states and approved by FNS will be posted to the FNS Disaster Assistance website.

USDA National Institute of Food and Agriculture provides support for disaster education through the Extension Disaster Education Network (EDEN). EDEN is a collaborative multi-state effort with land-grant universities and Cooperative Extension Services across the country, using research-based education and resources to improve the delivery of services to citizens affected by disasters. EDEN’s goal is to improve the nation’s ability to mitigate, prepare for, prevent, respond to and recover from disasters. EDEN equips county-based Extension educators to share research-based resources in local disaster management and recovery efforts. The EDEN website offers a searchable database of Extension professionals, resources, member universities and disaster agency websites to help people deal with a wide range of hazards, and food and agricultural defense educational resources.

Producers with coverage through the Risk Management Agency (RMA) administered Federal crop insurance program should contact their crop insurance agent for issues regarding filing claims. Those who purchased crop insurance will be paid for covered losses. Producers should report crop damage within 72 hours of damage discovery and follow up in writing within 15 days. The Approved Insurance Providers (AIP), loss adjusters and agents are experienced and well trained in handling these types of events. As part of its commitment to delivering excellent customer service, RMA is working closely with AIPs that sell and service crop insurance policies to ensure enough loss adjusters will be available to process claims in the affected areas as quickly as possible. Visit the RMA website for more details.

Helping with the long-term recovery of rural communities
USDA Rural Development has more than 50 programs available to rural and tribal communities for the repair and modernization of rural infrastructure including drinking and waste water systems, solid waste management, electric infrastructure, and essential community facilities such as public safety stations, health care centers and hospitals, and educational facilities. Visit the USDA Rural Development website for more information on specific programs.

Visit USDA’s disaster resources website to learn more about USDA disaster preparedness and response.

A new school year is approaching and with it, changes to your usual routine.

“Parents are juggling many decisions as students may be returning to school for the first time since the COVID-19 pandemic began, and others may still be distance learning,” said Mindy Brashears, Under Secretary for Food Safety at the U.S. Department of Agriculture (USDA). 

“You don’t want to add foodborne illness – commonly called food poisoning – to your list of concerns, so take time to plan and prepare your children’s lunch meals safely.”

The USDA encourages families to be prepared by adding a few essential items to back-to-school shopping lists. They can be used to avoid mistakes in the kitchen that can lead to illness.

“Having the whole family follow some simple food safety behaviors can help them avoid all kinds of illnesses this time of year, including foodborne illness,” said Paul Kiecker, Administrator for USDA’s Food Safety and Inspection Service. 

“This list of items can help you and your family make sure lunches and snacks are safely prepared, following the USDA’s four steps to food safety: Clean, Separate, Cook, and Chill.”

1. Hand wipes, hand sanitizers, soap and towels — Now more than ever, it’s important to keep these items visible as a reminder to clean hands and surfaces. People tend to rush through the steps of washing when they are on-the-go. Recent USDA research conducted in test kitchens revealed participants were not washing their hands properly up to 99 percent of the time before and during meal preparation. Wash hands with clean, running water (warm or cold) and soap for at least 20 seconds and dry them with a clean cloth or towel. Hand wipes and 60 percent alcohol-based hand sanitizers can be used to clean hands and surfaces if water and soap are not available. Remember to wash cutting boards, dishes, utensils and countertops with soap and hot water after preparing each food item and before proceeding to the next item. A bleach-based solution can be used to sanitize surfaces and utensils.
2. Different colored cutting boards — If you’re preparing perishable foods that require cutting (for example, bacon and chicken for salad) make sure you separate raw meat and poultry from ready-to-eat foods (such as fruits, vegetables, cheeses, etc.) to avoid cross-contamination. Harmful bacteria can spread throughout the kitchen and get onto cutting boards, utensils, countertops and other ready-to-eat foods you’re preparing. Different colored cutting boards are a good reminder of this step. Use a green cutting board for fresh produce and another color for meat and poultry.
3. Food thermometers — A food thermometer is the only way to know that foods are safely cooked to a temperature high enough to kill any harmful bacteria that might be present. Have a food thermometer easily accessible. It will be easier to remember the cook step if the thermometer is always reachable.
4. Insulated soft-sided lunch boxes,
   gel packs, and appliance thermometers
5. — If children have lunch outside of the home, make sure they have an insulated, soft-sided lunch box or bag to keep perishable items in their lunch cold. A frozen gel pack, combined with a frozen juice box or bottle of water, should keep lunches chilled and safe until lunchtime. Place them on top and bottom of perishable food items to keep them cold and avoid the “Danger Zone” (temperatures between 40 and 140 degrees Fahrenheit where bacteria can multiply quickly and cause illness).
6. Insulated containers — When children take a hot lunch outside of the home, insulated containers are important to keep food that should be served hot safe. Use an insulated container to keep soup, chili, and stew hot at 140 degrees Fahrenheit or above. Fill the container with boiling water, let it stand for a few minutes, empty, and then put in the piping hot food. Keep the insulated container closed until lunchtime to keep the contents hot.

Stop by the food preparation aisle at your grocery store to find many of these items on your back-to-school food safety list. By using them, you can keep your children — and the rest of your family — safe from foodborne illness.

Consumers can view some age-appropriate food safety lessons and learn more about key food safety practices at Foodsafety.gov, by following @USDAFoodSafety on Twitter and by liking Facebook.com/FoodSafety.gov. Consumers with questions about food safety can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday, in English or Spanish, or email to [email protected]. Consumers can also chat live at https://ask.usda.gov/.

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The National Hurricane Center (NHC) reports that tropical storm conditions are expected, with hurricane conditions possible, along portions of the Florida east coast beginning Saturday and spreading northward along with the remainder of the U.S. east coast through early next week. This system may produce strong winds, heavy rainfall, and storm surge beginning this weekend resulting in power outages and flooding. Power outages and flooding can compromise the safety of stored food. Residents impacted by power outages and floods should pay close attention to the forecast. FSIS recommends that consumers take the following steps to reduce food waste and the risk of foodborne illness during this and other emergency events.

Steps to follow in advance of losing power or flooding:

• If possible, raise refrigerators and freezers off the floor, putting objects under their corners.
• Move canned goods and other foods that are kept in the basement or low cabinets to higher locations for storage.
• Keep appliance thermometers in refrigerators and the freezers to ensure temperatures remain food safe during a power outage. Safe temperatures are 40 degrees F or lower in the refrigerator, 0 degrees F or lower in the freezer.
• Freeze water in one-quart plastic storage bags or small containers prior to a hurricane. These containers are small enough to fit around the food in the refrigerator and freezer to help keep food cold. Remember, water expands when it freezes, so don’t overfill the containers.
• Freeze refrigerated items, such as leftovers, milk and fresh meat and poultry that you may not need immediately — this helps keep them at a safe temperature longer.
• Know where you can get dry ice or block ice.
• Have coolers on hand to keep refrigerator food cold if the power will be out for more than four hours.
• Group foods together in the freezer — this igloo effect helps the food stay cold longer.
• Keep a few days’ worths of ready-to-eat foods that do not require cooking or cooling.

Steps to follow if the power goes out:

• Keep the refrigerator and freezer doors closed as much as possible. A refrigerator will keep food cold for about four hours if the door is kept closed. A full freezer will hold its temperature for about 48 hours (24 hours if half-full).
• Place meat and poultry to one side of the freezer or on a tray to prevent cross-contamination of thawing juices.
• Use dry or block ice to keep the refrigerator as cold as possible during an extended power outage. Fifty pounds of dry ice should keep a fully-stocked 18-cubic-feet freezer cold for two days.

Steps to follow after a power outage:

• Check the temperature inside of your refrigerator and freezer. Discard any perishable food (such as meat, poultry, seafood, eggs or leftovers) that has been above 40 degrees F for two hours or more.
• Check each item separately. Throw out any food that has an unusual odor, color or texture or feels warm to the touch.
• Check frozen food for ice crystals. The food in your freezer that partially or completely thawed may be safely refrozen if it still contains ice crystals or is 40 degrees F or below.
• Never taste a food to decide if it’s safe.
• When in doubt, throw it out.

Steps to follow after a flood:

• Do not eat any food that may have come into contact with flood water—this would include raw fruits and vegetables, cartons of milk or eggs.
• Discard any food that is not in a waterproof container if there is any chance that it has come into contact with floodwater. Food containers that are not waterproof include those packaged in plastic wrap or cardboard or those with screw‐caps, snap lids, pull tops, and crimped caps. Floodwaters can enter into any of these containers and contaminate the food inside. Also, discard cardboard juice/milk/baby formula boxes and home-canned foods if they have come in contact with floodwater because they cannot be effectively cleaned and sanitized.
• Inspect canned foods and discard any food in damaged cans. Can damage is shown by swelling, leakage, punctures, holes, fractures, extensive deep rusting, or crushing/denting severe enough to prevent normal stacking or opening with a manual, wheel‐type can opener.

FSIS will provide relevant food safety information as the storm progresses on Twitter @USDAFoodSafetyand Facebook.

FSIS’ YouTube video “Food Safety During Power Outages” has instructions for keeping frozen and refrigerated food safe. The publication “A Consumer’s Guide to Food Safety: Severe Storms and Hurricanes” can be downloaded and printed for reference during a power outage. FoodSafety.gov also has information about disasters and emergencies.

If you have questions about food safety during severe weather, or any other food safety topics, call the USDA Meat & Poultry Hotline at 1-888MPHotline or chat live with a food safety specialist at Ask USDA. These services are available in English and Spanish from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday. Answers to the frequently asked questions can also be found 24/7 at Ask USDA.

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“Foodborne illness can increase during summer because of the warmer temperatures and extended time spent outside,” said Mindy Brashears, the USDA’s Under Secretary for Food Safety. “You may not be grilling at the park this year, but instead you may be grilling at home. As we celebrate this Fourth of July holiday, I encourage consumers to use food safety steps to reduce their risk of illness.”

Follow these tips from USDA to ensure a food safe Fourth of July:

Don’t cross-contaminate
Always keep raw meat and their juices from touching other foods. While grilling, avoid using the same utensils for cooked and ready-to-eat foods that were previously used with raw meat or poultry products. Wash and sanitize all surfaces and utensils after they touch raw items. A recent USDA survey showed that 34 percent of respondents do not follow an important step to use a different utensil to take food off the grill. Bring enough tools to keep your raw meat and poultry away from any cooked or ready-to-eat foods and have extra cleaning and sanitizing supplies ready for your surfaces, plates and utensils.

Use a food thermometer
Some grill masters may say they know their food is done just by looking at its color when it comes off the grill. That’s not possible and shouldn’t be relied upon. This is where a food thermometer comes in.

“More than 25 percent of burgers can turn brown inside before they are fully cooked,” says FSIS Administrator Paul Kiecker. “Although your grilled foods may look done, foodborne illness causing germs are not killed until the safe internal temperature has been reached. Using a food thermometer is the only way to know your food is done and safe to eat.”

The USDA recommended safe minimum internal temperatures are:

• Beef, pork, lamb and veal (steaks, roasts and chops): 145 degrees F then rest for three-minutes
• Fish: 145 degrees F
• Ground meats (beef, pork, lamb and veal): 160 degrees F
• Whole poultry, poultry breasts and ground poultry: 165 degrees F

Keep Foods at a Safe Temperature
Perishable food items should not be left outside for more than two hours, and only one hour if the temperature is at or above 90°F. Keep your food at or below 40°F, in coolers or containers with a cold source, such as ice or frozen gel packs. This includes any leftovers from the grill, cold salads and even cut fruits and vegetables. Leftovers should be refrigerated or placed back in the cooler within 2 hours of being placed outside (1 hour if temperatures are at or above 90°F). If you are not sure how long food has been sitting out, throw it out immediately.

If you have questions about these tips, or any other food safety topics, call the USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.

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“Memorial Day is the unofficial start of the summer season,” says Dr. Mindy Brashears, the U.S. Department of Agriculture’s (USDA) Under Secretary for Food Safety. “This summer may look different than most, and you can protect your family from foodborne illness and other illnesses during your summer celebrations by avoiding large gatherings, practicing social distancing, and washing your hands regularly.”

For those who choose to celebrate outdoors, USDA recommends the following food safety tips to keep your outdoor activities safe and fun this Memorial Day weekend.

Remember the summer season
Summer weather can be hot and humid, which means your food won’t stay safe as long as it could indoors. When the temperature outside is above 90°F, perishable food such as meat and poultry, dips and cold salads, or cut fruits and vegetables are only safe out on the table for one hour. According to a recent USDA survey, nearly 85 percent of participants said they don’t nest cold foods in ice when they serve it. Keeping cold foods cold is an important step to keep food safe and healthy, so store them on ice, in coolers, or in your fridge and freezer.

In the same survey, 66 percent of participants indicated they did not keep their cooked foods, like burgers and hot dogs, warm after cooking. Just like cold foods, hot perishable foods should be kept warm (above 140°F) until they’re eaten. You can easily do this by moving these items to the side of your grill away from the main heat source, rather than taking them off the grill entirely. Make sure your grilled meat and poultry reach a safe internal temperature first by using a food thermometer.

Know your outdoor environment
You may have everything you need in an indoor kitchen to be food safe, but the same may not be true for your outdoor grill or other food preparation space.

“Now that summer is finally here, many are choosing to move their meals outside,” says USDA Food Safety and Inspection Service (FSIS) Administrator Paul Kiecker. “Prepare your outdoor spaces so they are food safe. If you won’t have running water, use hand sanitizer or moist towelettes to keep your hands clean before, during, and after food preparation.”

It’s most effective to use warm, soapy water to wash hands for at least 20 seconds before and after handling food. If you have to use hand sanitizer, make sure to choose one that contains at least 60 percent alcohol. Using moist towelettes and paper towels can help to clean and sanitize any cutting boards or utensils while you’re outside or away from your kitchen. Keeping hands and surfaces clean when handling food will help lessen the spread of germs and foodborne illness causing bacteria.

With these tips in mind, it’s easy to avoid foodborne illness and other illnesses during your summer celebrations. For any food safety questions this summer, call the USDA Meat and Poultry Hotline at 888-MPHotline (888-674-6854) or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern time, Monday through Friday. Remember food safety to have a safe and happy Memorial Day.

Editor’s note: Two of USDA’s top administrators have issued this statement to industry.

The U.S. Department of Agriculture is rising to meet the challenges associated with the new coronavirus disease, Covid-19. As leaders of USDA’s Food Safety and Inspection Service, Animal and Plant Health Inspection Service and Agricultural Marketing Service, we can assure you that the agencies are committed to ensuring the health and safety of our employees while still providing the timely delivery of the services to maintain the movement of America’s food supply from farm to fork.

These agencies are prepared to utilize their authority and all administrative means and flexibilities to address staffing considerations. Field personnel will be working closely with establishment management and state and local health authorities to handle situations as they arise in your community. As always, communication between industry and government will be key. We are all relying on early and frequent communication with one another to overcome challenges as they arise.

In this time of much uncertainty, we know that many of you have questions about how the department will continue to ensure that grading and inspection personnel are available. We have all seen how consumers have reacted to the evolving coronavirus situation and how important access to food is to a sense of safety and wellbeing. It is more important than ever that we assure the American public that government and industry will take all steps necessary to ensure continued access to safe and wholesome USDA-inspected products.

As we come together as a country to address this public health threat, know that USDA remains committed to working closely with industry to fulfill our mission of ensuring the safety of the U.S. food supply and protecting agricultural health.

About the authors: Mindy Brashears is USDA Deputy Under Secretary for Food Safety. Greg Ibach is USDA Under Secretary for Marketing and Regulatory Programs.

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Hastings is acutely aware that, as an inspector in the field, she is the “face” of the Agency, especially when she must protect the nation’s food supply. “I am accountable to the millions of strangers that I will never meet but must make sure they stay safe when consuming FSIS-regulated products. Verifying that establishments’ meat and poultry Hazard Analysis and Critical Control Points (HACCP) plans and labeling requirements comply with regulatory statutes is key.”

She communicates with her colleagues as they determine the best way to explain and clarify regulatory requirements to plant management, especially when barriers, like different languages, exist. “I may be the only inspector physically assigned at an establishment, but my fellow inspectors are only a phone call or a text away. I just received some good advice a few weeks ago from another inspector on a great way to explain the three parts of HACCP verification — which consist of identifying potential hazards; implementing control measures at specific points in the process; and monitoring and verifying that the control measures are working as intended — to the owner at a new very small plant.” This collaboration among peers is critical to Hastings in her role as a CSI.

Hastings often must determine whether or not something is a non-compliance. “My supervisor supports my decisions. However, if I’m off-base on something, he will explain things to me in a way that I don’t feel belittled or embarrassed. I have always felt that way with all my supervisors in FSIS. I have the freedom to ask questions and to ask, ‘But why?’ I don’t always agree with the answers I receive, but just the freedom to ask the question is so very empowering.”

On a daily basis, Hastings finds herself trying to find solutions to prevent potential future problems. She describes her solutions-oriented approach as, “More than once I’ve made recommendations about combating condensation in coolers to plant managers. I would say, ‘I’m not sure if this will work here, but here are some things I’ve seen at other establishments that have dealt with condensation in coolers.’ It is still up to the plant to come up with a solution that works for their situation, but sometimes I may be able to mention an idea they haven’t thought of yet,” she said.

Hastings will celebrate 18 years with FSIS in July 2019, and says she can’t think of another profession she would have chosen besides being an inspector at FSIS.

“My job is satisfying, fulfilling and mentally stimulating. I enjoy breaking down a HACCP plan or using the GAD process — Gather the facts and any previous supporting documentation, Assess and verify all information, and Define the associations between the noncompliance and specific relevant regulations and other documentation — as a foundation when drafting accurate and reliable reports, to determine if there is a food safety hazard or other non-compliance. And, it is especially rewarding to be able to work in partnership with the establishments to achieve food safety and to know that my efforts made a difference,” she said.

Hastings recalls a time many years ago that had a lasting impact on food safety. “Nine years ago, I noticed that a 180-degree hot water utensil sanitizer was needed closer to plant workers in a cutting area. I brought up my concerns with plant management stating that I hadn’t observed employees using contaminated knives, but it would only be a matter of time before one of them did not walk all the way across the room to use the sanitizer. Plant management must have thought it was a good idea that would likely prevent a potential hazard because they installed another sanitizer sink closer in proximity to the workers. I am amazed that my observation still affects food safety in a plant that I haven’t stepped foot in almost a decade.”

Hastings, in need of a job that paid enough money to cover the rent and offered health benefits for her growing family reluctantly applied for a job in a turkey plant on the evisceration line, drawing turkey viscera out by hand. She recalls how that job led her to FSIS.

“It was not a glamorous job, but my coworkers were great, and it turned out that I actually loved the company and what I was doing,” Hastings said. “I was promoted to the quality assurance department and had daily interactions with the FSIS consumer safety inspector who was assigned to our establishment. We would chat every day and the inspector encouraged me to apply to FSIS because ‘It would be great career.’” She’s glad she did.

Hastings earned her Bachelor of Science Degree in Food Science and Industry from Kansas State University in 2018 — a notable milestone after attending college part-time for years.

Hastings, a St. Charles, Missouri native, currently resides in Leesburg, Virginia. She has two adult children, 10 grandchildren, and is engaged to Eilana, her partner of eight years.

Hastings loves to hike, bike, play foosball and binge-watch scary, creepy TV shows on a cold Sunday afternoon. One of her favorites is AMC’s “The Walking Dead.” She is also an avid marathoner and was part of Team FSIS, which consists of Agency employees who compete in various marathons around the country.

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USDA’s Mindy Brashears submitted this column to Food Safety News this week.

In the world of food safety, 1993 was a watershed moment. Early that year, hundreds of people became ill and four children died from an E. coli outbreak linked to fast food burgers. At the time, I was studying food safety at Oklahoma State University. Their deaths shocked me in a transformative way. I was pregnant with my first child and the outbreak ingrained in me a passion for ensuring the safety of our children’s food. And it made me realize that government and industry need to take a scientific approach in protecting the food supply.

In my role at USDA, I oversee the Food Safety and Inspection Service (FSIS) and its team of scientists, veterinarians, inspection personnel, and policy experts. These dedicated career civil servants have been working to modernize meat and poultry slaughter inspection and bring it into the 21st century. In fact, FSIS just announced its final rule called the Modernization of Swine Slaughter Inspection. This rule has been in the works for four presidential administrations. It has key provisions based on science to improve food safety that are getting overlooked by those that oppose modernization efforts.

The final rule has new requirements that all swine slaughter establishments must conduct additional microbial testing to ensure that they are controlling for pathogens throughout the slaughter system. Who can argue with that? Who doesn’t want slaughterhouses to conduct more testing with the resulting data helping to drive food safety?

Additionally, there is another part to the final rule that establishments can decide whether they wish to participate in – a new slaughter inspection process for market hogs. If establishments do not wish to participate in the new process, they will continue to operate under the traditional slaughter inspection system. This new system is based on a pilot program that FSIS initiated in 1997 in market hog slaughter establishments to determine whether new slaughter inspection procedures, along with new plant responsibilities, could improve food safety. After 20 years, FSIS determined, based on scientific data, that the five swine slaughter establishments that participated in the pilot performed as well as those under traditional slaughter inspection. This wasn’t a surprise because FSIS successfully modernized the poultry inspection system in 2014 during the Obama administration.

The modernization of swine slaughter inspection ensures a safe product on your dinner table because every hog and carcass are inspected by USDA inspection personnel, as mandated by Congress. The valued USDA mark of inspection is applied by federal inspectors only on meat that is safe to eat.

FSIS’ mission is to ensure that meat, poultry and egg product are safe. I take that mission seriously and modernizing outdated regulations is a critical step to protecting the food supply as science and technology continue to advance. This rule is a science and data-based approach to modernization that will improve our food safety mission. I’ve spent my career bringing evidence-based methods to food production and I will continue to do so to keep my family and yours safe from foodborne illness.

About the author: Mindy M. Brashears is the U.S. Department of Agriculture’s deputy under secretary for food safety. She previously was a professor of food safety and public health and the director of the International Center for Food Industry Excellence at Texas Tech. She earned her doctorate in food science from Oklahoma State University.

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Editor’s note: This is a recent installment in a series of employee profiles published by the U.S. Department of Agriculture’s Food Safety Inspection Service, republished here with permission.

Nicole Suggs is an import inspector and a consumer safety inspector (CSI) in the Philadelphia district. Suggs began her FSIS career 15 years ago, but says it happened by accident. She was attending Walnut Hill College in Philadelphia, Pennsylvania, with the hopes of one day pursuing a career as a health inspector. When she saw an opening with FSIS for a food inspector, she reasoned that the job seemed comparable to a health inspector, so she applied. She was surprised to learn the jobs were very different.

Suggs’ first stop on her FSIS journey was at establishment M-969 in Greely, Colorado. Once there, she decided to stay, even though it was a long way from Philadelphia. Suggs noted, “In the beginning, I didn’t know the impact the Agency had on the lives of those in America and around the world. I had been an assistant and general manager in food service, but that in no way compared to working in FSIS. I quickly learned that food inspectors are the first line of defense against diseased or adulterated meat and poultry. Now, I feel like a super woman!”

Today, Suggs is aware that both of her roles are vital to fulfilling the Agency’s mission of preventing foodborne illness and of protecting the public’s health. She feels empowered in her position through the training and mentoring she has received over the years and believes it better equips her to perform her job functions. 

“The more I know and understand, the better I can do my job,” Suggs said. “With the exception of slaughter inspection, I’m doing a little bit of everything. Functioning in both roles gives me more of a purpose in the Agency.”

Suggs’ import duties consist of inspecting imported products from other countries at various points of entry to the United States, ensuring those products are safe. She does this by verifying certificates, pulling samples and performing product exams.

As a CSI, Suggs inspects small and large plants to make sure they are operating within written sanitation, processing and Hazzard Analysis and Critical Control Points plans. She also ensures the integrity of the USDA mark of inspection on all meat, poultry and processed egg products. “This is the most fulfilling part of my job,” she said. “When you see your family, friends and strangers eating meat products and you are confident they will not get sick because you know you did your job well.”

Suggs feels that it is imperative to remain knowledgeable about the Agency’s directives and notices so she can relay regulations to the plants she serves. With help from frontline supervisors, coworkers or the FSIS Small Plant Help Desk, Suggs equips herself with the most current information.

Suggs’ husband, Courtland, is a veteran of both the U.S. Air Force and the U.S. Army. Their 10-year-old twins, Sabian and Saelyn, who she affectionately refers to as “the twin terrors,” help keep the family food safe at home.

“The boys check the temperatures of our meat and poultry dishes,” Suggs said. “Sabian oversees the freezer and Saelyn organizes the pantry when we bring home groceries. They both do a good job of keeping everything in order and properly separated.”

Suggs is vocal about the importance of proper food handling, and she often shares facts and tips with friends and family. Whether it is checking to make sure that meat products are cooked to safe temperatures, hot foods stay hot, and cold foods stay cold, she knows that food safety is crucial. 

“Foodborne illness does not discriminate,” Suggs said.

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Having the whole family follow some simple healthy behaviors can help them avoid all kinds of illnesses this time of year, including a topic we get lots of questions about: foodborne illness. Proper handwashing is the best thing you can do to stop the spread of germs and avoid getting your little ones sick.

“USDA research in collaboration with RTI International and NC State University has found that consumers are failing to properly wash their hands 97 percent of the time.” said Mindy Brashears, deputy under secretary for food safety. “Washing hands is one of the most effective ways to prevent illness, including foodborne illness.”

Be sure that everyone follows these steps:

1. Wet hands with clean, warm running water, turn off the tap, and apply soap.
2. Lather hands by rubbing them together with the soap. Be sure to lather the backs of hands, between your fingers, and under nails.
3. Scrub hands for at least 20 seconds.
4. Rinse hands well under clean, warm running water.
5. Dry hands using a clean towel or paper towel

Parents and caregivers who are tasked with preparing lunch for themselves and their children, should be a good role model by showing children how to properly wash their hands. Wash your hands and cooking surfaces before and after handling food. It is not only important to have clean hands, but also make sure lunch boxes and coolers are clean before packing.

Lunch packing tips

• If the lunch contains perishable food items like luncheon meats, eggs, cheese or yogurt, make sure to pack it with at least two cold sources, such as freezer packs. Harmful bacteria multiply rapidly so perishable food transported without a cold source won’t stay safe long.
• Frozen juice boxes or water can also be used as freezer packs. Freeze these items overnight and use with at least one other freezer pack. By lunchtime, the liquids should be thawed and ready to drink.
• If packing a hot lunch, like soup, chili or stew, use an insulated container to keep it hot. Fill the container with boiling water, let stand for a few minutes, empty, and then put in the piping hot food. Tell children to keep the insulated container closed until lunchtime to keep the food at 140°F or above.
• If packing a child’s lunch the night before, parents should leave it in the refrigerator overnight. The meal will stay cold longer because everything will be refrigerator temperature when it is placed in the lunchbox.

Consumers can learn more about key food safety practices at Foodsafety.gov, by following @USDAFoodSafety on Twitter, and by liking Facebook.com/FoodSafety.gov. Consumers with questions about food safety can call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or chat live with a food safety specialist at AskKaren.gov, available from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday, in English or Spanish.

If you have questions about storage times for food or beverages, download USDA’s FoodKeeper application for Androidand iOS devices.

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