Every day thousands of food safety professionals working for food processors, retailers, food service operations, manufacturers, distributors, government agencies or in academia are committed to protecting the consumer, the customer and the brand.

An industry united

“For the past 18 years, food safety professionals gather at the Food Safety Summit to discuss ‘Solutions for Today and Planning for Tomorrow’,” says Gary Ades Chairman of the Educational Advisory Board for The Food Safety Summit.

The goal is for all members of the industry to come together and make this a non-competitive issue where everyone works together to improve public health and food safety.

Do you know how to cook your food?

While contaminated vegetables can certainly be harmful, animal products pose a larger risk. Beef, poultry and even eggs can be teeming with deadly bacteria, unless cooked properly. Here are the minimum safe internal temperatures and rest times you'll want to remember.

Category Food Temperature (ºF) Rest Time
Ground Meat and Meat Mixtures Beef, Pork, Veal, Lamb 160 None
Ground Meat and Meat Mixtures Turkey, Chicken 165 None
Fresh Beef, Veal, Lamb Steaks, Roasts, Chops 145 3 minutes
Poultry Chicken and Turkey, whole 165 None
Poultry Poultry breasts, roasts 165 None
Poultry Poultry thighs, legs, wings 165 None
Poultry Duck and Goose 165 None
Poultry Stuffing (cooked alone or in bird) 165 None
Pork and Ham Fresh pork 145 3 minutes
Pork and Ham Fresh ham (raw) 145 3 minutes
Pork and Ham Precooked ham (to reheat) 140 None
Eggs and Egg Dishes Eggs Cook until yolk and white are firm None
Eggs and Egg Dishes Egg Dishes 160 None
Leftovers and Casseroles Leftovers 165 None
Leftovers and Casseroles Casseroles 165 None
Seafood Fin fish 145 or cook until flesh is opaque and separates easily with a fork None
Seafood Shrimp, Lobster, Crabs Cook until flesh is pearly and opaque None
Seafood Clams, Oysters, Mussels Cook until shells open during cooking None
Seafood Scallops Cook until flesh is milky white or opaque and firm None

Want to ensure food safety?

Do you want to play a role in furthering progress in the food safety space? What happens next “will depend on whether people get engaged politically,” says Patty Lovera of Food & Water Watch.

Andrew Rosenberg of the Union of Concerned Scientists' Center for Science and Democracy agrees, “This is a time when people will really need to speak up and be heard.”

  • Find the phone numbers of your members of congress here: www.usa.gov/elected-officials

  • Make a habit of calling them and about issues that matter to you.

What's hurting us?

These are the 10 deadliest food- and waterborne outbreaks in the USA during the last century:

  • 150 deaths: typhoid fever, 1924-25

  • 82 deaths: typhoid fever, 1903

  • 48 deaths: streptococcus, 1911

  • 36 deaths: listeria, 2011

  • 28 deaths: listeria, 1985

  • 22 deaths: streptococcus, 1922

  • 21 deaths: listeria, 1998

  • 19 deaths: botulism, 1919

  • 9 deaths: salmonella typhimurium, 2008-09

  • 8 deaths: listeria, 2002