PREPARING PRODUCT FOR SAFE CONSUMPTION USDA Meat and Poultry - TopicsExpress



          

PREPARING PRODUCT FOR SAFE CONSUMPTION USDA Meat and Poultry Hotline 1-888-MPHOTLINE or visit fsis.usda.gov Wash hands with warm, soapy water before and after handling raw meat and poultry for at least 20 seconds. Wash cutting boards, dishes and utensils with hot, soapy water. Immediately clean spills. Do not eat hot dogs, luncheon meats, bologna or other deli meats unless reheated until steaming hot. Do not eat refrigerated pate, meat spreads from a meat counter or smoked seafood found in the refrigerated section of the store. Foods that do not need refrigeration, like canned tuna and canned salmon, are safe to eat. Refrigerate after opening. Do not drink raw (unpasteurized) milk and do not eat foods that have unpasteurized milk in them. Do not eat salads made in the store, such as ham salad, chicken salad, egg salad, tuna salad or seafood salad. Do not eat soft cheeses, such as Feta, quesco blanco, quesco fresco, Brie, Camembert cheeses, blue-veined cheeses and Panela, unless it is labeled as made with pasteurized milk. Use precooked or ready-to-eat food as soon as you can. L. monocytogenes can grow in the refrigerator. The refrigerator should be 40º F or cooler and the freezer 0º F or colder Use an appliance thermometer to check the temperature of your refrigerator. USDA Recall Classifications Class I This is a health hazard situation where there is a reasonable probability that the use of the product will cause serious, adverse health consequences or death. Class II This is a health hazard situation where there is a remote probability of adverse health consequences from the use of the product. Class III This is a situation where the use of the product will not cause adverse health consequences.
Posted on: Wed, 27 Aug 2014 13:53:39 +0000

Trending Topics



Recently Viewed Topics




© 2015