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- Food Thermometers - Food Safety and Inspection Service
Food Thermometer Care As with any cooking utensil, food thermometers should be washed with hot, soapy water or according to the manufacturer’s instructions Most thermometers should not be immersed in water Wash carefully by hand Thermometer probes are sharp and should be stored with the probe in the stem sheath Some glass thermometers are sensitive to rough handling and should be stored
- Shell Eggs from Farm to Table - Food Safety and Inspection Service
Eggs are among the most nutritious foods on earth and can be part of a healthy diet However, they are perishable, just like raw meat, poultry and fish Unbroken, clean, fresh shell eggs may contain Salmonella Enteritidis (SE) bacteria that can cause foodborne illness To be safe, eggs must be safely handled, promptly refrigerated and thoroughly cooked
- Sanitation Performance Standards Compliance Guide - Food Safety and . . .
Sanitation Performance Standards Compliance Guide Introduction Introduction On October 20, 1999, the Food Safety Inspection Service (FSIS) published a final rulemaking in the Federal Register that establishes regulatory sanitation performance standards applicable to all official meat and poultry establishments (FSIS Docket 96-037F; 64 FR 56400) Performance standards set forth requirements in
- MF Meats Recalls Raw Meat Products Due to Contamination by a Non-Food . . .
After investigating, the firm determined that its mineral oil supplier sent them a drum containing non-food grade mineral seal oil labeled as food grade mineral oil The non-food grade mineral seal oil was applied to food contact surfaces and not directly to the meat products
- Sanitation Requirements - Food Safety and Inspection Service
Identify facility and sanitation requirements for specific rooms and operations typically found in plants, including candling, transfer, breaking, cooling, holding, freezing, defrosting, drying, washing and sanitizing, and pasteurization rooms
- Fresh Pork From Farm to Table - Food Safety and Inspection Service
The Food Safety and Inspection Service (FSIS) of the U S Department of Agriculture (USDA) randomly samples pork at slaughter and tests for residues Data from this monitoring program have shown a very low percentage of residue violations
- Chlorine - Food Safety and Inspection Service
What is chlorine? In meat, poultry and egg products establishments, the term “chlorine” is commonly used to describe a variety of different chemicals which contain chlorine These chemicals are also generically known as “bleach” “Bleach” refers to chlorine-based compounds which have strong bactericidal properties and are commonly used as disinfectants
- Meat and Poultry Packaging Materials - Food Safety and Inspection Service
However, because it touches the food, packaging is considered an indirect additive That's because chemicals in packaging can migrate into the food The following information explains various types and uses of meat packaging materials and how their safety is regulated by government agencies
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