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Record Nr. |
UNINA9910701175903321 |
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Titolo |
New USDA guidance on cooking poultry [[electronic resource]] |
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Pubbl/distr/stampa |
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[Washington, D.C.?] : , : [U.S. Dept. of Agriculture, Food Safety and Inspection Service], , [2006] |
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Descrizione fisica |
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1 streaming video file (1 min., 28 sec.) : digital, WMV file, sound, color |
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Altri autori (Persone) |
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RaymondRichard Allen <1947-> |
O'LearyPat |
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Soggetti |
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Cooking (Poultry) - Safety measures |
Holiday cooking - Safety measures |
Thermometers |
Temperature |
Food handling - Safety measures |
Food contamination - Prevention |
Foodborne diseases - Prevention |
Educational films. |
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Lingua di pubblicazione |
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Formato |
Videoregistrazione |
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Livello bibliografico |
Monografia |
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Note generali |
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Title from video caption. |
"Broadcast Media & Technology Center, USDA"--Caption. |
"Apr 2006"--Videos home page. |
Open-captioned. |
Accompanied by transcript in HTML format. |
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Sommario/riassunto |
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Announces the minimum safe internal temperature standard set by the USDA for cooking or roasting poultry: 165-degrees Fahrenheit. Also covers other safe poultry cooking measures and provides referrals to USDA information resources for consumers. Guidance explained by Richard Raymond, M.D., of USDA's Office of Food Safety. |
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