Fresh Pork From Farm to Table - Food Safety and Inspection Service
2013年8月6日 · Fresh Pork: Safe Cooking Chart. Cook all raw pork steaks, chops and roasts to a minimum internal temperature of 145°F as measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for at least three minutes before carving or consuming.
Safe Minimum Internal Temperature Chart | Food Safety and …
2020年5月11日 · Minimum Internal Temperature & Rest Time. Beef, Pork, Veal & Lamb Steaks, chops, roasts. 145 °F (62.8 °C) and allow to rest for at least 3 minutes. Ground Meats. 160 °F (71.1 °C) Ground Poultry. 165 °F. Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes.
Meat and Poultry Labeling Terms - Food Safety and Inspection …
2024年7月2日 · Here from USDA's Food Safety and Inspection Service (FSIS) is a glossary of meat and poultry labeling terms. FSIS is the agency responsible for ensuring the truthfulness and accuracy in labeling of meat and poultry products. Knowing the meaning of labeling terms can make purchasing of meat and poultry products less confusing.
A Generic HACCP Model for Fresh Ground Pork Sausage Patties. The United States Department of Agriculture (USDA) published the Pathogen Reduction/Hazard Analysis Critical Control Point (HACCP) Systems Final Rule in July 1996. The HACCP regulations (9 CFR Part 417) require establishments to develop and implement a system of controls designed to ...
Sausages and Food Safety - Food Safety and Inspection Service
2024年2月23日 · Definition of Fresh Sausages. Fresh sausages are a coarse or finely "comminuted" (reduced to minute particles) meat food product prepared from one or more kinds of meat, or meat and meat "byproducts" (heart, kidney or liver, for example). They may contain water not exceeding 3% of the total ingredients in the product.
The Color of Meat and Poultry - Food Safety and Inspection Service
2013年8月6日 · Optimum surface color of fresh meat (i.e., cherry-red for beef; dark cherry-red for lamb; grayish-pink for pork; and pale pink for veal) is highly unstable and short-lived. When meat is fresh and protected from contact with air (such as in vacuum packages), it has the purple-red color that comes from myoglobin, one of the two key pigments ...
Keep Food Safe! Food Safety Basics - Food Safety and Inspection …
2024年1月5日 · Check the temperature of your refrigerator and freezer with an appliance thermometer. The refrigerator should be at 40 °F or below and the freezer at 0 °F or below. Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. Perishable food such as meat and poultry ...
Bob Evans Farms Inc. Recalls Pork Sausage Product Due to …
2021年1月21日 · Bob Evans Farms, Inc. (“Bob Evans”), a Xenia, Ohio establishment, is recalling approximately 4,200 pounds of pork sausage product that may be contaminated with extraneous materials, specifically thin blue rubber, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
Water in Meat & Poultry - Food Safety and Inspection Service
2013年8月6日 · Water Content of Meat and Poultry. The amount of naturally occurring water, or moisture, present in meat and poultry may surprise consumers (see chart). An eye of round roast is 73% water before cooking. The same roast after roasting contains 65% water. A whole broiler-fryer contains 66% water before cooking and 60% afterwards.
HACCP Model for Raw Non-Intact Fresh Ground Pork Sausage …
HACCP Model for Raw Non-Intact Fresh Ground Pork Sausage Patties. Guideline ID FSIS-GD-2020-0010.