| May 28, 2021 FSIS to Update Import Chemical Residue Sampling Code for Imported Raw Product FSIS collects and analyzes samples of imported raw products for chemical residue testing to verify that they do not contain illegal residues or residues above allowable levels. On June 1, 2021, FSIS will replace older sampling codes, IMPRESFR_EL and IMPRESFR_WL with a new sampling code, IMPRESFRESH. This new naming designation is an administrative change that will allow FSIS to expand where the testing can be performed; it will not change the chemical residue compounds analyzed or the scheduling frequency. Presently, the Eastern and Western laboratories perform this analysis. Moving forward, the Midwestern lab will also perform this analysis. Including the Midwestern laboratory will allow FSIS to gain additional laboratory resource efficiencies and sample collection capacity. USDA Provides Food Safety Tips to Grilling Pros and Beginners As millions of Americans get ready to commemorate Memorial Day and welcome summer, USDA reminds people to keep it safe this weekend: follow the latest CDC guidance for COVID-19 and remember your food safety practices. Rates of foodborne illness tend to increase during the summer months because germs grow faster in warmer, more humid weather. People also cook and eat outside, making shortcuts to food safety tempting because they are away from the convenience of soap and running water at the kitchen sink. One important lesson for first-time grillers is to remember that color is never a reliable indicator of safety and doneness. Use a food thermometer to ensure the following safe internal temperatures: - Cook poultry (whole or ground) to 165 F.
- Cook beef, pork, lamb and veal steaks, chops and roasts to 145 F. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
- Cook ground beef, pork, lamb and veal to 160 F.
- Cook egg dishes to 160 F.
- Cook fish to 145 F.
- Don't have a food thermometer? Call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854).
Many grill masters enjoy using already tenderized meats that have marinades added. However, mechanically tenderized beef, including cuts that are prepackaged in marinades, must be cooked thoroughly to safe internal temperatures to ensure food safety. Lastly, when the temperature outside rises above 90 F, perishable food such as meat and poultry, dips and cold salads, or cut fruits and vegetables are only safe to sit out on the table for one hour. After one hour, harmful bacteria, which can cause foodborne illness, may start to grow. To prevent this, keep cold foods cold and hot foods hot. For more information, check out our Summer Grilling Safety Blog. | 
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