Beef Production Facts

Safety

The safety of U.S. beef is ensured through the combined efforts of government and industry to maintain multiple safeguards throughout the beef production chain.

The U.S. Department of Agriculture (USDA) implements a series of safeguards to protect against foodborne disease and illness. Veterinary inspectors check all livestock visually before slaughter, examining more than 100 million food animals each year. Government personnel have a continuous presence at all federally inspected slaughter facilities with inspection personnel stationed at various points throughout the slaughter and processing operation. Meat companies are required by federal law to create and institute Hazard Analysis and Critical Control Point (HACCP) plans on site to further protect the food supply.

In addition to federal government requirements, the beef industry has collectively invested approximately $400 million toward beef safety measures over the last decade. Representatives from each segment of the industry come together to share and develop industry-wide, science-based strategies to improve the safety of beef through the Beef Industry Food Safety Council (BIFSCo).

America’s food supply is safer than ever. But there are still many opportunities for consumers to improve food safety in their own homes. By cooking meat to the proper internal temperature; cleaning hands, cutting boards, utensils and countertops with hot, soapy water before and after handling meat; refrigerating leftovers promptly after eating; and separating raw meat and poultry from other foods, consumers can help ensure their food is safe.

More information
FACT SHEET: E. coli O157:H7
FACT SHEET: The Multiple Measures Protecting Beef Safety
FACT SHEET: Don’t Cook on “Autopilot”