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What food safety rules apply to you depends on what you produce. Meat, poultry, and egg products fall under USDA's Food Safety and Inspection Service (FSIS). Produce and most other perishable foods fall under the FDA. This page points each producer to the right federal authority for their product. IAC organizes and links the sources. The agencies set the rules.
HACCP, Process Verified, SQF, PCQI, BRC and related standards:
Multiple agencies and organizations administer food safety management systems. HACCP (Hazard Analysis Critical Control Points) is required by USDA FSIS for meat and poultry and by FDA for seafood and juice. PCQI (Preventive Controls Qualified Individual) training is required by FDA under FSMA for human food manufacturers. SQF (Safe Quality Food) is a GFSI-benchmarked certification covering farm-to-fork. BRC/BRCGS (British Retail Consortium Global Standards) is internationally recognized and required by many retailers. USDA Process Verified Programs verify producer-defined standards. Certification bodies conduct third-party audits for each program. Select the program matching your product type and market requirements.
HACCP guidance: https://www.fsis.usda.gov/inspection/compliance-guidance/haccp
Process Verified: https://www.ams.usda.gov/services/auditing/process-verified-programs
SQF Institute: https://www.sqfi.com/
PCQI training: https://www.fspca.net/pchf-pcqi-v2-0
Catfish (Siluriformes): https://www.fsis.usda.gov/inspection/inspection-programs/inspection-siluriformes
GAP/GHP audits: https://www.ams.usda.gov/services/auditing/gap-ghp
GroupGAP: https://www.ams.usda.gov/services/auditing/groupgap
USDA Organic: https://www.ams.usda.gov/about-ams/programs-offices/national-organic-program
Produce Safety Rule: https://www.fda.gov/food/food-safety-modernization-act-fsma/fsma-final-rule-produce-safety
USDA FSIS - Safe Food Handling and Preparation:
Wash hands with warm water and soap for at least 20 seconds before and after handling raw meat, poultry, catfish, and produce. Cleanliness is a major factor in preventing foodborne illness. Handwashing eliminates germs and bacteria including Salmonella, Listeria, and E. coli. Hands must be washed after touching raw foods and before handling ready-to-eat foods.
Poultry: safe handling, thawing and cooking
USDA FSIS - Chicken: From Farm to Table
Washing or rinsing raw chicken is NOT recommended. Bacteria in raw poultry juices spread to kitchen surfaces, utensils, countertops, and other foods during the back-splash effect. A USDA observational study shows bacteria easily contaminate other surfaces even after cleaning. Only cooking destroys bacteria. Cook chicken to minimum safe internal temperature of 165 degrees F.
BLEACH AND CHICKEN: Practice Ended in the US:
FDA and USDA FSIS Food Safety Guidelines
The practice of treating chicken with chlorine/bleach washing is NOT permitted in the United States. This was historically used in some countries but is not approved by FDA or USDA. Instead, cook chicken to 165 degrees F internal temperature and follow the four food safety rules: Clean (wash hands and surfaces), Separate (no cross-contamination), Cook (proper temperature), Chill (refrigerate promptly).
USDA FSIS · Poultry & Egg Products:
Poultry and processed egg products are FSIS-regulated. Under the modernized Egg Products Inspection Regulations, federally inspected egg product plants must develop and implement HACCP systems and Sanitation Standard Operating Procedures, aligning egg rules with meat and poultry. (Note: shell-egg on-farm safety also involves FDA's Egg Safety Rule and USDA AMS grading.)
Red meats: safe handling and cooking
USDA FSIS - Beef/Pork/Lamb/Goat From Farm to Table; Safe Temperature Chart:
All red meats sold in the U.S. are USDA FSIS-inspected for wholesomeness and safety. Cook whole muscle cuts (steaks, chops, roasts) to a minimum internal temperature of 145 degrees F. Cook ground meats to 160 degrees F, measured with a food thermometer. Store raw meat in the refrigerator at 40 degrees F or below; use within 3 to 5 days for whole cuts, 1 to 2 days for ground meat. Keep raw meat separate from other foods to prevent cross-contamination. Wash hands, utensils, and surfaces with soap and hot water after handling raw meat.
Catfish, Fish and Shellfish: Inspection, Handling & Bacteria
USDA FSIS - Catfish: From Farm to Table:
U.S. farm-raised catfish is inspected by USDA Food Safety and Inspection Service under the Federal Meat Inspection Act. Common bacteria include Listeria monocytogenes and Salmonella. Wash hands 20 seconds with warm soap before handling. Do NOT rinse raw catfish; bacteria splash onto surfaces and cross-contaminate. Cook catfish to 145 degrees F internal temperature.
Cured, fermented, and dried meats: Ham, prosciutto, salami, and shelf-stable products
USDA FSIS - Cured Meat Food Safety and Shelf-Stable Food Safety:
Cured meats are divided into three categories. Dry-cured hams (prosciutto, country ham, Westphalian ham) and fermented sausages (salami, pepperoni, summer sausage) are shelf-stable when properly made—they contain so little water that bacteria cannot multiply and require no refrigeration until opened. Canned hams labeled "Keep Refrigerated" must stay cold; shelf-stable canned hams (under 3 pounds) can be stored in the pantry 2 to 5 years. Cooked and semi-dry sausages must be refrigerated. All shelf-stable cured products are ready-to-eat and can be eaten directly from the package. Once any cured meat is opened or sliced, refrigerate unused portions and use within 3 to 5 days.
Dairy (Milk, Cheese & Dairy Products)
FDA · Grade "A" Pasteurized Milk Ordinance (PMO):
Dairy is regulated under the FDA's Grade "A" Milk Safety Program, but enforced largely by states. The Grade "A" Pasteurized Milk Ordinance (PMO) sets the standards that help ensure Grade "A" milk and dairy products produced in the U.S. are among the safest in the world. For individual states, regulation of Grade A milk is usually under the State Department of Agriculture or State Health Department, and states often adopt the PMO as a minimum while enforcing more stringent standards. Contact your state dairy regulator before you start.
Produce: fruits and vegetables - safe selection, washing and storage
FDA - Selecting and Serving Produce Safely:
Choose produce that is not bruised or damaged. When buying pre-cut or packaged produce, select only refrigerated items. Keep produce separate from raw meat, poultry, and seafood. Store perishable fruits and vegetables in a clean refrigerator at 40 degrees F or below. Wash all produce under running water before preparing or eating. Do not use soap or commercial produce wash. Scrub firm produce with a clean brush. Cut away bruised areas. Cooking kills harmful bacteria.
Honey: Labeling & Food Safety Fraud
FDA - Proper Labeling of Honey and Honey Products:
Honey is treated as a raw agricultural commodity under FSMA. Labels must show producer name and address, product name, ingredient list in descending order, and net weight. Beware of adulteration: unscrupulous sellers mix honey with cheaper corn syrup, rice syrup, or cane sugar while charging full price. Verify honey source and composition.
