Safety
Beef safety is the No. 1 priority for America’s beef producers, and the safety of U.S. beef is ensured through the combined efforts of government and industry to maintain multiple safeguards throughout the beef production chain. Collectively, the beef industry invests approximately $350 million every year toward beef safety research, interventions and testing.

The U.S. Department of Agriculture (USDA) implements a series of safeguards to protect meat against foodborne illness. Veterinary inspectors check all livestock visually before harvest, examining more than 100 million food animals each year. Government personnel have a continuous presence at all federally-inspected processing facilities with inspectors stationed at various points throughout the processing operation. Meat companies are required by federal law to create and institute Hazard Analysis and Critical Control Point (HACCP) plans on site to further protect the food supply.

In addition to federal government regulations, the Beef Industry Food Safety Council (BIFSCo) brings together representatives from each segment of the industry to share and develop industry-wide, science-based strategies to improve to solve the problem of E. coli and other foodborne pathogens in beef. Through these and other efforts, every step of the beef chain remains dedicated to fighting the battle against foodborne illness.

Experts Speak Out on Beef Safety

Scientists, government officials and school nutrition experts agree that the United States enjoys one of the safest food supplies in the world:
“To help ensure the safety of the food supply, we implement a series of safeguards to protect against foodborne disease.” – Agriculture Secretary Ed Schafer

Tips for Preventing Foodborne Illness

Safe food starts at the farm, and America’s beef producers seek to ensure the safest product possible at every step of the beef production chain. Consumers can also contribute to the safety of their food by taking steps in their own homes to improve food safety. Through steps like handwashing, cooking to the proper temperatures and avoiding cross contamination, consumers can help ensure their food is safe.

• Wash your hands with hot, soapy water for at least 20 seconds before preparing food, as well as before and after handling raw meat.
• Keep raw meat, poultry and fish and their juices from coming into contact with other foods during preparation. Wash all utensils and surfaces with hot, soapy water after contact with raw meat.
• Never chop fresh vegetables or salad ingredients on a cutting board that was used for raw meat without properly cleaning it first. If possible, designate a separate cutting board for preparation of raw meat, poultry and fish.
• Thaw foods only in the refrigerator or microwave oven; never leave out at room temperature. Foods thawed in the microwave must be cooked immediately, not refrigerated.
• Marinate in the refrigerator, not on the kitchen counter. Discard or boil thoroughly any leftover marinade that was in contact with the raw meat.
• Clean produce well under cold, running water, and scrub thoroughly with a clean brush when possible.
• Use an ovenproof or instant-read meat thermometer to prevent over- or undercooking.
• Place the thermometer at the thickest portion of the meat, not touching bone, fat or the bottom of the pan.
• For ground beef patties, insert the thermometer sideways into the center of the cooked burger.
• Roast meats at oven temperatures of 325 F or above.

Recommended Cooking Temperatures