American cattle farmers and ranchers are proud to produce the world’s safest beef supply. But they can’t do it alone. The industry works with many other groups who use the latest scientific techniques to improve food safety and the overall beef production process. The industry also has developed a number of programs to help educate you about food safety issues and prevention methods.
Click the links below to discover more about food safety in the beef industry.
U.S. Department of Agriculture (USDA) Food Safety and Inspection Service (FSIS)
FSIS is the public health agency in USDA responsible for ensuring that the nation's commercial supply of meat, poultry and egg products is safe, wholesome, and correctly labeled and packaged.
Beef Industry Food Safety Council
The Beef Industry Food Safety Council (BIFSCo) brings together representatives from all segments of the beef industry to develop preventions and solutions to E. coli and other food safety issues.
Safe and Savory at 160 Degrees
Safe and Savory at 160 Degrees is a beef industry program to educate consumers on safe cooking practices. Consumers have an important role to play in food safety. By cooking ground beef to 160 F, consumers eliminate the threat of E. coli and produce create ground beef meals that are both safe and savory.
Safety related fact sheets available include: