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June 26, 2025
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Stars, Stripes and Safe Bites: Get Ready for Fourth of July
 Summer barbecues are a favorite tradition, but they also present unique food safety challenges when cooking outdoors and away from the safety of a kitchen. Here are some prep tips for a safe cookout.
Handle Frozen Food Properly
- Before the barbecue, thaw frozen beef, poultry or fish safely in the refrigerator, cold water or a microwave oven. When thawing with cold water and a microwave, cook immediately afterwards.
- Although frozen products may appear to be pre-cooked or browned, treat them as raw food and cook thoroughly.
- Products labeled as “Cook and Serve,” “Ready-to-Cook” and “Oven Ready” must be cooked to the appropriate internal temperature.
Marinate Safely
- Always marinate food in the refrigerator, never at room temperature. Bacteria multiply rapidly in warm environments.
- Use a food-safe container or resealable plastic bag for marinating.
- Never reuse marinade that has been in contact with raw meat or poultry unless you boil it first to destroy harmful bacteria.
Cook Carefully
- Do not partially cook food ahead of time and finish later; cook it thoroughly the first time.
- Remember that color is not a reliable indicator of doneness. Use a food thermometer to ensure foods reach a safe minimum internal temperature:
- Beef, pork, lamb, and veal steaks, chops and roasts: 145 degrees F
- Seafood (fish and shellfish): 145 degrees F
- Ground beef, pork, lamb and veal: 160 degrees F
- Poultry (whole and ground): 165 degrees F
Avoid the Danger Zone:
- The bacteria that can cause foodborne illness grow between 40 and 140 degrees F — also known as the Danger Zone.
- If you plan to keep perishable foods on the table for more than two hours (or one hour in temperatures above 90 degrees F):
- Keep hot foods heated at or above 140 degrees F with chafing dishes, slow cookers or preheated grill.
- Keep cold foods chilled at or below 40 degrees F by placing them on bowls of ice or keeping them inside a cooler near the picnic table.
For more information about food safety, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email MPHotline@usda.gov.
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Snapshots
Jacksonville, Fla.
On June 6, USDA Acting Deputy Under Secretary for Food Safety Dr. Denise Eblen visited an import establishment. Joined by USDA Headquarters leaders from the Office of the Administrator (OA), Office of Field Operations (OFO) and Office of Policy and Program Development (OPPD), she met with local staff and observed import inspection procedures conducted by inspection program personnel.
 Pictured, from left: OFO Acting Assistant Administrator Dr. Hany Sidrak, OPPD Assistant Administrator Rachel Edelstein, Frontline Supervisor Sara Taylor, Consumer Safety Inspector (CSI) Jajuan Camacho, Dr. Eblen, OFO Atlanta District Manager Dr. Phyllis Adams, CSI Wendy Fulford Smith.
Photo taken by OA Deputy Chief of Staff Dr. Jenifer Tolan.
View the June Snapshots and see other Snapshots of your colleagues.
Recap: June 25 Employee Town Halls — Agency Updates, Reminders and Discussion
This month, during the June Employee Town Halls, leadership provided updates on the latest agency news and announcements and opened the floor for your questions and feedback.
The following links were shared during each call:
Access town hall recordings in the OneUSDA Intranet (eAuth with LincPass required).
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The Heat Is On…
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