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FDA Meat Guidelines

To protect consumers and distributors of meat, the U.S. Food and Drug Administration recommends that several steps be taken in the storing and preparation of meat, including proper sanitation, refrigeration, separation and preparation. The FDA has also warned meat producers about using too many additives.

  1. Sanitation and refrigeration

    • The FDA recommends that people wash their hands before and after handling raw meat, seafood and poultry. Wash cutting boards, dishes and utensils after they come into contact with raw meat. If possible, use a separate cutting board for meats and for fresh fruits and vegetables. Keep these foods separated in the refrigerator, and make sure meat is stored in the refrigerator at 40 degrees F (4 degrees C) and the freezer at 0 degrees F (-18 degrees C).

    Cooking guidelines

    • The FDA mandates that food be cooked to safe internal temperatures. Use a clean food thermometer that goes straight into the meat but does not go all the way through to the pan. Beef, veal, lamb roasts and steaks should be cooked to at least 145 degrees F (63 degrees C). Pork roasts, pork chops and ground meats should be cooked to at least 160 degrees F (71 degrees C). Pork should be cooked to an internal temperature of 160 degrees F (71 degrees C) for medium or 170 degrees F (77 degrees C) for well-done.

    Antibiotics warnings

    • The FDA also oversees regulations for meat producers. In June 2010, the FDA recommended that meat producers use certain antibiotics only for purposes of animal health, and not to increase growth and production. The FDA made the recommendation after concern that antibiotics in animals can lead to humans being affected by antibiotic-resistant bacteria strains.

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