Food Safety

Be Food Safe

The Food Safety and Inspection Service (FSIS) is the public health agency in the U.S. Department of Agriculture responsible for ensuring that the nation's commercial supply of meat, poultry, and egg products is safe, wholesome, and correctly labeled and packaged.

This new mass media campaign gives educators the tools to inform consumers about foodborne illness and raise awareness of the dangers associated with improper handling and undercooking of food.

Some of the topics covered are safe food handling, poultry preparation, meat preparation, egg products, appliances and thermometers.

For instance did you know that eggs are among the most nutritious foods on earth and can be part of a healthy diet. However, they are perishable just like raw meat, poultry, and fish. Unbroken, clean, fresh shell eggs may contain Salmonella Enteritidis (SE) bacteria that can cause foodborne illness. While the number of eggs affected is quite small, there have been cases of foodborne illness in the last few years. To be safe, eggs must be properly handled, refrigerated, and cooked.

Learn more about programs to promote food safety — Be Food Safe, Thermy™, Fight BAC!®, Is it done yet? andNational Food Safety Education Month®. Learn how the Food Safety Education Staff develops and delivers its programs, and receive regular updates through be FoodSafe: The FSIS Magazine. Access results of consumer research and focus group testing.