C Sanitizing the surface B Wash the equipment surface using hot water C Visually inspect all food items A Use an air probe to check the temperature of the delivery truck A Hazard analysis For reasons of personal preference, consumers may choose to cook food to higher temperatures. B Air This roast is wonderfully flavored with a prime rib rub featuring lots of fresh herbs. Use a thermometer to check temperatures. B Fried shrimp B Fresh halibut, lettuce, ground chicken, fresh beef roast If you've used a plate or utensils to handle raw food, don't use them again until you've washed them thoroughly. B Occupational Safety and Health Administration D Corrective action, When can a food handler diagnosed with jaundice return to work? 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D Schedule for cleaning, Which is an example of physical contamination? Do not seal airtight. The minimum oven temperature to use when cooking chicken is 325 F (162.8 C). C Buy food that does not require prepping If the cooked turkey has a USDA inspection seal on the packaging, it has been processed under controlled conditions. A 60 seconds The raw stuffing introduces additional bacteria. The fruity stuffing doubles as a side dish. A Clean and sanitize bread baskets between each customer Chill Refrigerate food promptly. A 12:00 p.m. What is the minimum internal cooking temperature for ground beef? Pregnant women, infants, the very elderly and people with compromised immune systems should only eat meat that's been cooked to the higher temperatures recommended by the USDA. 135 degrees F for 15 seconds B. The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. To use cooked stuffing later, cool in shallow containers and refrigerate it within 2 hours. Taste of HomeCrown Pork Roast with Apple-Cranberry StuffingFor something different this holiday season, give your guests the royal treatment by serving this impressive pork roast. Add stuffing and roll; tie with string. C Internal food B Jewelry Yes, these products are safe to use. My family looks forward to this roast for dinner, and guests always want the recipe. What should the manager tell the food handler to do? It's not a good idea to try and keep the foods hot longer than 2 hours because they will dry out. Get the safe minimum internal temperatures for cooking and reheating food, from beef and chicken to fish, seafood, casseroles, and leftovers. Brown in a skillet. asks the user to input a string and then passes it to the function. D Obtain a variance. Want to learn how to cook rib roast? The times shown below are for unstuffed poultry. Centers for Disease Control and Prevention, A federal government website managed by the. You should always chill uneaten portions as quickly as possible to reduce the amount of time that the food is in this danger zone. B Heat it to the temperature recommended by the manufacturer 1 / 27 Cook until the flesh is pearly and opaque. When it comes to cooking chicken, there are a lot of temperatures to keep in mind. Even if the meat itself has reached this temperature, the stuffing may not have reached a temperature in all areas sufficient to destroy foodborne bacteria. A does not make a claim about health or nutrient content. Horseradish-Encrusted Beef TenderloinWow friends and family with this tender beef encased in a golden horseradish crust. Fish: cook to an internal temperature of 145F (63C) for . The .gov means its official. Sirloin Roast with GravyThis recipe is perfect for my husband, who is a meat-and-potatoes kind of guy. B 15 minutes When It Is and Is Not OK to Eat Moldy Food, How to Cook Prime Rib to a Perfectly Juicy Medium Rare. D Cooking food to correct internal temperatures, A Purchasing food from approved, reputable suppliers, When can raw, unpackaged meat be offered for self-service? B Vegetarians B It is required by the manufacturer USDA Recommended Minimum Internal Cooking Temperatures and Rest Time, Take Meat and Fish's Internal Temperature When Cooking. The 10 Riskiest Foods to Eat, According to Food Safety Data. Is It Safe to Put Hot Food in the Fridge? A whole cooked turducken may not cool to a safe temperature within the time needed to prevent bacterial growth. The center of the stuffing must reach a safe minimum internal temperature of 165 F as measured with a food thermometer before removing the stuffing from the poultry. A 135 F (57 C) for 4 minutes Mechanically tenderized meat. C Microwave the item The Spruce Eats uses only high-quality sources, including peer-reviewed studies, to support the facts within our articles. It goes well with any rice dish, and it's perfect for just about any occasion. Mary Kandell, Huron, OhioGo to Recipe Be sure to keep raw meat separate from other foods so bacteria aren't transferred from them to food you won't be cooking, such as salads. B Cleaning up spills around garbage containers D Above ready-to-eat food, What HACCP principle is being practiced when food handlers rewash melons that have surface dirt? D amberjack, What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41F (5C)? A Washing the surface A Below pork roasts If the stuffing is inside whole poultry, take the poultry out of the oven and let it stand 20 minutes before removing the stuffing. What are the minimum internal cooking tempertures for: 1. Always wash your hands before and after you touch raw meat. During the resting period, you'll see the temperature on the digital probe display continue to rise and then fall. Because whole poultry fries very rapidly, sufficient heat may not be conducted to the center of the stuffing to destroy any bacteria that could be present. Make sure your food is safely cooked and reheated with this handy temperature chart. A Label the container The minimum internal cooking temperature for chicken wings is 165 degrees Fahrenheit. Stuffing cages, stuffing bags and cheesecloth are designed to hold stuffing inside the turkey cavity while it cooks. C Teenagers But it's actually so easy! Herb-Crusted Chuck RoastThis recipe turns an inexpensive cut of beef into a delicious main dish. C 165F (74C) B Every 4 hours For reasons of personal preference, consumers may choose to cook . D Before the regulatory authority is notified, C When the customers served are primarily a high-risk population, How should an item that has been recalled by its manufacturer be stored in an operation? Kim Rubner, Worthington, IowaGo to Recipe B Above food Rest time is important for certain meats because it allows the innermost parts and juices of the meats to become fully and safely cooked. Get easy-to-follow, delicious recipes delivered right to your inbox. B Unused whole fruit garnish In every step of food preparation, follow the four guidelines to keep food safe: Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat source. B Using chemicals that might affect food safety A Stored food 4 inches off the floor Taste of Home Ground Beef 1. A apply soap Engineers discover that the electric potential between two electrodes can be modeled as V(x)=V0ln(1+x/d)V(x)=V_0 \ln (1+x / d)V(x)=V0ln(1+x/d), where V0V_0V0 is a constant, xxx is the distance from the first electrode in the direction of the second, and ddd is the distance between the electrodes. A Smoking food as a method to preserve it A After the food handler has a sore throat that has lasted for more than 5 days The USDA recommends that chicken and poultry be cooked to a minimum internal temperature of 165 F for at least 30 seconds. An official website of the United States government. Chicken thighs and all chicken dark meat tend to taste better when cooked to a higher temperature175 to 180 Fdue to their higher amounts of connective tissue. The site is secure. Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria. Cook to a Safe Minimum Internal Temperature Image Follow the guidelines below for how to cook raw meat, poultry, seafood, and other foods to a safeminimum internal temperature. D Place the thermometer stem between shipping boxes for a reading, B Place the thermometer stem into an opened container, What is the final step in cleaning and sanitizing a prep table? C Separately from food that will be served A Exclude staff with jaundice from the operation A Quality of the food The stuffing should be moist, not dry, because heat destroys bacteria more rapidly in a moist environment. B Correct settings According to the operation's policy, the chowder must be thrown out. C With kitchenware This standing rib roast recipe is practically foolproof. C Increase the use of sanitizing solutions If thats your preference, too, we suggest you remove your meat from the oven or grill before it reaches your target temperature, then let it stand for several minutes so it can finish cooking: 5 minutes for steaks and chops all the way up to 15-20 minutes for roasts. C Pack date D 30 minutes, What is the purpose of setting critical limits in a HACCP plan? B Above shellfish D Serve bottle condiments that remain open between uses, A Serve condiments in original containers, Ready-to-eat TCS food prepped in-house must be date marked if it is held for more than how many hours? B When his or her skin returns to a natural color How to Check Internal Temperature of Turkey, Seafood Shellfish (e.g., shrimp, lobster). Transfer the chicken to the oven and immediately turn the temperature down to 350 F. Wait approximately 90 minutes for the alarm on the thermometer to beep. Cooking stuffed poultry, pork chops, and other meat can be somewhat riskier than cooking them unstuffed. The dry and wet ingredients for stuffing can be prepared ahead of time and chilled. 10 Mistakes You're Making With Raw Chicken, This Thanksgiving Dinner Tradition Could Actually Make You Sick. Reheat cooked hams packaged in USDA-inspected plants to 140F (60C) and all others to 165F (73.9C). Use or freeze the stuffing or stuffed poultry parts within 3 to 4 days. D Serving wild game, Which organization includes inspecting food as one of its primary responsibilities? C At least 160 F (71 C) What Is The Ideal Internal Temperature For Chicken? D Do not re-serve uneaten bread, What should a server do when taking a food order from customers who have concerns about food allergies? I love to prepare this recipe for special occasions. Eggs that will be hot-held for service. Insert a food thermometer through the foil into the stuffing. A 8 Raw meat and poultry can contain harmful bacteria, including Salmonella, Listeria, Campylobacter and E. coli that can cause food poisoning. Get started with these roasts! The chart lists estimates of the amount of stuffing needed for whole birds. Clean your food thermometer in warm, soapy water before each use. C Physical link between safe water and dirty water A 10 days C 171F (77C) Handle leftovers with care: make sure the food is cooked to a safe temperature and refrigerate any leftovers promptly. A Monitoring B Jaundice D Buying bean sprouts from a reputable supplier, D Buying bean sprouts from a reputable supplier, Where should ground fish be stored in a cooler? Monitoring the internal temperature of meat, poultry, finfish, and eggs will also help prevent overcooking, which means your meals will be just as delicious as they are safe. Olive oil, garlic, salt and pepperjust add the tenderloin and pop it in the oven. A the food is prepared on the premises. Fish (whole or filet), such as salmon, tuna, tilapia, pollock, bass, cod, catfish, trout, etc. B Produce When roasting meat and poultry, set the oven temperature to 325 F or higher. C Spray the surface with cleanser Regionally in the U.S., it's called by various names: stuffing, filling, or dressing. Don't take these cuts of meat out of the pan or off of the grill and immediately slice them. Use it within 3 to 4 days. You can't go wrong with this down-home dish!Taste of Home Test Kitchen Go to Recipe D Pasteurized, What scenario can lead to pest infestation? Pregnant women, infants, the very elderly and people with compromised immune systems should only eat meat thats been cooked to the higher temperatures recommended by the USDA. If the premixed stuffing is uncooked, it is not safe and consumers should not buy the stuffing. B Curing food 145 or until the flesh is opaque and you can easily separate it with a fork. The USDA's Food Safety and Inspection Service (FSIS) recommends cooking whole chicken and parts of chicken (like the breasts, legs, thighs, wings and giblets), ground poultry, and stuffing. Read on for more information about where these numbers come from and for tips and tricks for cooking the best chicken possible. A Place the item in a cooler C Bananas B U.S. Public Health Service Minimum internal temperature of 155 (68) for 17 seconds applies to: Ground meatincluding beef, pork, and other meat. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. Injected meatincluding brined ham and flavor-injected roasts. For information on this food safety issue, please call the USDA Meat and Poultry Hotline at 1-888-MPHotline, 1-888-674-6854 orAsk USDA. Ice-paddle 4. A Sweat D Approved public water main, C Physical link between safe water and dirty water, When must a food handler change gloves? B 176F (80C) A Bottled milk at 41 F (5 C) If these guidelines have not been followed, discard the stuffing. Add stuffing to center of roast after 1 1/2 hours. Washing Food: Does it Promote Food Safety? Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160F; poultry and fowl to 165F; and fresh meat steaks, chops and roasts to 145F. ARCHIVE: Supervisors Make All the Difference! B Rare hamburgers C Occupational Safety and Health Administration D To determine if the HACCP plan is working, C To identify where hazards can be eliminated, In top-to-bottom order, how should a fresh beef roast, fresh halibut, lettuce, and a pan of ground chicken be stored in a cooler? The three-minute rest time for these cuts of beef, pork, veal, and lamb allows the temperature to rise and continue to kill any harmful bacteria. However, do not mix wet and dry ingredients until just before spooning the stuffing mixture into a poultry cavity, in/on other meat, or into a casserole. D Store the chemical in a locked cabinet, What temperature must a high-temperature dishwasher's final sanitizing rinse be? USDA Food Safety and Inspection Service. The biggest challenge is to remember to order the crown roast from the meat department ahead of time. B Shell eggs at an air temperature of 45 F (7 C) ago the function should return the number 6. B Dry the bag thoroughly before use We love to carry on the delicious tradition. Use within 3 to 4 days after cooking or freeze it for longer storage. Jean Harris, Central Point, OregonGo to Recipe C The flesh of the chicken appears moist Bear in mind that the times and temperatures above refer only to roasting a whole chicken. A In dishwashing areas C Lettuce, fresh beef roast, ground chicken, fresh halibut 2012;1(1):15-30. doi:10.1016/j.ijgfs.2011.11.002. C Unused, uncovered condiments Get daily tips and expert advice to help you take your cooking skills to the next level. [Back to Top] It's the perfect choice for serving a large group.Go to Recipe When stuffing whole poultry, allow about 1/2 to 1 cup of prepared stuffing per pound of raw poultry. B Back flow of clean water into dirty water Taste of Home is America's #1 cooking magazine. Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. It's the overall mass of the whole chicken that allows it to hold those temperatures during the resting time. D Notify the media, Hot TCS food can be held without temperature control for a maximum of A Whole wheat The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 325 F. Ingredients can be combined, put into a shallow container, and frozen immediately. For the best-tasting white meat, which includes breasts and wings, you generally want to cook the meat to an internal temperature of 160F. B Place the thermometer stem into an opened container D washing produce. Remove the chicken from the oven and let it rest for 30 minutes, leaving the probe in the breast. What is the minimum internal cooking temperature for chicken breast? Always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. C Log the transfer in the MSDS D Lettuce, fresh halibut, fresh beef roast, ground chicken, D Lettuce, fresh halibut, fresh beef roast, ground chicken, What is the minimum internal cooking temperature for green beans that are hot-held for service? B Storage requirements A 165 F (74 C) 3. Likewise with the dark meat, which will eventually peak at around 200 F, which is more than sufficient for the collagen in the meat to break down, ensuring tender, juicy, flavorful dark meat. Stuff the turkey loosely. D Utility sink, What practice should be used to prevent seafood toxins from causing a food borne illness? Apple-Roasted Pork with Cherry Balsamic GlazeI added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. The chart lists estimates of the amount of stuffing needed for whole birds. Whether you're roasting chicken in the oven, pan-frying, deep-frying, grilling or smoking, internal temperatures all remain the same. A Food held between 70 F and 125 F (21 C and 52 C) By clicking Accept All Cookies, you agree to the storing of cookies on your device to enhance site navigation, analyze site usage, and assist in our marketing efforts. B 7 days The safe internal temperature for cooking poultry in whole and ground form is 165F (75C) . Bacteria can survive in stuffing that has not reached the safe minimum internal temperature of 165 F, possibly resulting in foodborne illness. A False eyelashes C Cook it using conventional cooking equipment. A .gov website belongs to an official government organization in the United States. B Recycle unused, uncovered butter for use in other food items Cleanliness is a major factor in preventing foodborne illness. Why is the density of the ionic compounds high and that of covalent compounds low? Cookies collect information about your preferences and your devices and are used to make the site work as you expect it to, to understand how you interact with the site, and to show advertisements that are targeted to your interests. Follow the package directions for reheating, and storing this product. C 4 B Ask customers for proof of their symptoms Food Safety While Hiking, Camping & Boating, Seguridad Alimentaria Durante Caminatas, Campamentos y Paseos en Bote, Color of Cooked Ground Beef as It Relates to Doneness, Poultry: Basting, Brining, and Marinating, A Consumer's Guide to Food Safety: Severe Storms and Hurricanes, Removing Odors from Refrigerators and Freezers, Food Defense Considerations for Transportation of FSIS-Regulated Products, Food Defense Tools, Resources and Training, Microbiological Testing Program for RTE Meat and Poultry Products, Tables & Results Microbiological Testing Program for RTE Meat, Tables & Results: Microbiological Testing Program Pasteurized Egg Products, Aggregate Salmonella Categorization of Raw Chicken Parts, NRTE Comminuted Poultry, Young Chicken Carcass and Young Turkey Carcass Establishments Using Moving Windows, Quarterly Sampling Reports on Antimicrobial Resistance, Quarterly Sampling Reports on Raw Beef Products, Quarterly Sampling Reports on Ready-to-eat Products and Egg Products, Salmonella Action Plan: A One and Two Year Update, Salmonella Categorization of Individual Establishments for Poultry Products, Microbiological Testing Program for Escherichia coli O157:H7 and non-O157 Shiga toxin-producing Escherichia coli (STEC), Year-to-Date Totals: Testing of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC), Annual Report for STEC in Raw Ground Beef or Veal and Raw Ground Beef or Veal Components, Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2017, Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2018, Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2016, Individual E. coli Positive Results for Raw Ground Beef (RGB) and RGB Components 2015. D Prep raw food and ready-to-eat food at the same time, C Buy food that does not require prepping, A local nursing home has a yearly barbecue for its residents. D No symptoms are experienced for 24 hours, What is the third step in cleaning and sanitizing items in a three-compartment sink? Injected meatincluding brined ham and flavor-injected roasts. B 145 (63C) for 15 seconds number of letters in each word should be displayed on the screen. B Wear an apron A 155 (68C) for 15 seconds B Outside the kitchen door A To identify potential hazards D 4. Share sensitive information only on official, secure websites. If Pyrex Isn't Safe Anymore, Which Brand of Glass Bakeware Should You Buy? C Using parchment paper when baking cookies But for healthy adults, many food scientists and chefs see little risk in eating meat that's cooked to slightly lower temperatures. B A written medical release is provided D April 4, A food handler has just finished storing a dry food delivery. 4 (1/4-inch thick) veal cutlets, about 1 pound total, Cover pan and simmer in liquid for 15 to 20 minutes. For meat containing small amounts of stuffing (for example: stuffed pork chops, veal breasts, or chicken breasts), meat and stuffing may be left intact when refrigerating the leftovers. Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC): Salmonella Verification Testing Program Monthly Posting, FSIS Data Analysis and Reporting: Public Health Regulations FY 2022, FSIS Data Analysis and Reporting: Public Health Regulations FY 2021, FSIS Data Analysis and Reporting: Public Health Regulations FY 2016, FSIS Data Analysis and Reporting: Public Health Regulations FY 2017, FSIS Data Analysis and Reporting: Public Health Regulations FY 2018, FSIS Data Analysis and Reporting: Public Health Regulations FY 2019, FSIS Data Analysis and Reporting: Public Health Regulations FY 2020, FSIS Data Analysis and Reporting: Public Health Regulations FY 2023, Interagency Food Safety Analytics Collaboration (IFSAC), Raw Pork Products Exploratory Sampling Program, Sampling Results for FSIS Regulated Products, National Antimicrobial Resistance Monitoring System (NARMS), Executive Orders, Small Business Protection Laws & Other Guidance, National Advisory Committee on Meat and Poultry Inspection (NACMPI), National Advisory Committee on Microbiological Criteria For Foods (NACMCF), 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF), 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF), Modernization of Swine Slaughter Inspection, Pilot Projects: Salmonella Control Strategies, Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry, Modernization of Poultry Slaughter Inspection, HIMP Redesign Achievement of Performance Standards Young Chicken Plants, Food Safety Resources for Small and Very Small Plant Outreach: Order Form, Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7, Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators, Sanitation Performance Standards Compliance Guide, Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants, Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances, Label Submission and Approval System (LSAS), Integration of Paper Label Applications into the Label Submission and Approval System (LSAS), Human Food Made with Cultured Animal Cells, Comprehensive List of Reasons for Label Modifications and Returns, Information Required For Requesting a Temporary Approval, 10 Most Common Mistakes And How to Avoid Them, Labeling Situations That Can Not Have a Temporary Approval, Labeling and Establishment Responsibilities, Ten Most Commonly Asked Labeling Questions, Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling, Japan (Casings) Export Eligible Establishments, Japan (Cold Storage Facilities) Export Eligible Establishments, Russia (Beef) Export Eligible Establishments, Russia (Pork) Export Eligible Establishments, Russia (Poultry) Export Eligible Establishments, Russia (Prepared Products) Export Eligible Establishments, FSIS Import Procedures for Meat, Poultry & Egg Products, Sourcing Egg Products and Shell Eggs From Foreign Countries, Quarterly Enforcement Reports (Narrative, Archived v1), Quarterly Enforcement Reports (Narrative, Archived v2), Quarterly Enforcement Reports (Narrative, Archived v3), Quarterly Enforcement Reports (Narrative, Archived v4), Meat, Poultry and Egg Product Inspection Videos, Cooperative Interstate Shipment (CIS) Establishments, Guidance Documents for State and Local Agencies, States With and Without Inspection Programs, Meat, Poultry and Egg Product Inspection Directory, FSIS Enterprise Governance Decision Making Process, Making a Freedom of Information Act (FOIA) Request, Office of Investigation, Enforcement, and Audit (OIEA), Office of Policy and Program Development (OPPD), Office of the Chief Financial Officer (OCFO), Office of International Coordination (OIC), Office of Employee Experience and Development (OEED), Office of the Chief Information Officer (OCIO), Office of Public Affairs and Consumer Education (OPACE), Office of Planning Analysis Risk Management (OPARM), Dr. Juan Jordn Saiz Works Hard and Plays Hard, Stephen Jankowski: Family, Food Safety and 50 Years of Federal Service, Emergency Backup Dependent Care (EBDC) Program, Information about Face Coverings/Masks and Face Shields, OFO Workforce Investment Initiative Pilot Program, Black History Month Resistance Through Agricultural Innovations, Tiffanie Newman: Versatility at FSIS and in Daily Life, ARCHIVE: Meet Pickle-Eating Champ, CSI Joe Smith.