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American Meat Institute Announces Resources in Conjunction with National Food Safety Education Month

Wednesday, September 1, 2010
 

In conjunction with September’s National Food Safety Education Month, the American Meat Institute is encouraging consumers to be partners in ensuring safe food by learning steps to take to prepare meat and poultry safely.
 
Research shows a significant knowledge gap among consumers when it comes to handling, cooking and storing meat and poultry products.  In fact, only one in five consumers use a thermometer when cooking meat and poultry and most often incorrectly rely on color or juices to determine doneness. 
 
In an effort to close this gap and as part of its commitment to food safety education, AMI released a :60 radio piece delivered to radio networks and stations nationwide in most of the top 100 markets.  The segment highlights the meat industry’s food safety progress, while reminding consumers they are partners and the final hurdle in food safety in the kitchen. 
 
AMI Senior Vice President of Public Affairs Janet Riley notes in the segment, “As a mom, I know we all want to do everything we can to keep our families healthy and an instant read thermometer can be a great food safety weapon in the kitchen, especially if you are preparing hamburgers or turkey burgers.”
 
She concludes by noting, “Federal government data show meat and poultry products are safer than ever, but no fresh food, whether it’s a berry or a burger, can be bacteria-free.  So we hope consumers will join us as food safety partners and visit http://www.meatsafety.org/ – where they can learn more about ensuring meat and poultry are safe every time they’re served.” 
 
To listen to the radio spot, click here: www.radiospace.com/crn552.htm
 
Consumers can also visit http://www.meatsafety.org/ to test their meat and poultry safety IQ by taking a quiz and answering 15 questions on topics such as safe handling of meat and poultry products, proper cooking temperatures and storage procedures. 
 
“We think informed consumers are the best consumers.  We want to do our part to provide information that will help empower our customers,” Riley added. 
 
The radio announcement and quiz are two tools in AMI’s vast food safety education toolbox.  For additional information, visit:
 
• http://www.meatmattersinfo.org/ to download a free brochure, “Safe Handling of Meat and Poultry Products;”
 
• AMI’s YouTube Channel, the Meat News Network at http://www.YouTube.com/MeatNewsNetwork for videos about: AMI consumer survey data on basic food safety practices; B-roll video of safe handling of fresh meat and poultry products; and dozens of other consumer-focused educational videos; and
 
• http://www.meatinstitute.org/ht/d/sp/i/286/pid/286 for AMI Fact Sheets detailing the progress the meat and poultry industry had made in terms of food safety. 
 
Additional resources: 
 
• USDA’s “Is it Done Yet” proper meat and poultry temperature cooking chart: http://www.fsis.usda.gov/PDF/IsItDoneYet_Magnet.pdf; and
 
• http://foodsafety.gov/ - for federal food safety information.

 

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