Whole Roaster Pigs: Guidance for the Safe Handling and Cooking

This document includes data from past outbreaks from the United States and other countries, existing guidance, and currently accepted best practices to provide guidance for the retail food industry (chefs, caterers, and restaurant owners/employees), fundraiser organizers, community event sponsors, and the general public when handling, preparing, cooking, and serving whole roaster pigs. This document does not supersede any regulatory requirements. The recommendations in this guideline are not regulatory. The information is intended to assist individuals in meeting the FDA Model Food Code regulatory requirements and to produce a safe food.