The National Pork Board has published a Roaster Pig Food Safety Factsheet outlining tips to promote safe handling and proper cooking of roaster pigs. The factsheet describes four core practices of food safety including hand washing and surface sanitation, safe cooking temperatures, prevention of cross contamination and proper refrigeration. The audience for this information is the people who handle, cook, serve and consume roaster pigs in an effort to raise awareness of proper food handling and preparation to prevent incidences of foodborne illness associated with roaster pig consumption. The factsheet can be downloaded from the pork.org web site.