02479ngm 2200589Ia 450 991070117590332120200319072121.0(CKB)5470000002415286(OCoLC)758903342(EXLCZ)99547000000241528620111027d2006 ma vengurcna|||a||||tdirdacontentcrdamediacrrdacarrierNew USDA guidance on cooking poultry[electronic resource][Washington, D.C.?] :[U.S. Dept. of Agriculture, Food Safety and Inspection Service],[2006]1 streaming video file (1 min., 28 sec.) digital, WMV file, sound, colorTitle from video caption."Broadcast Media & Technology Center, USDA"--Caption."Apr 2006"--Videos home page.Open-captioned.Accompanied by transcript in HTML format.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.New United States Department of Agriculture guidance on cooking poultryUSDA guidance on cooking poultryCooking (Poultry)Safety measuresHoliday cookingSafety measuresThermometersTemperatureFood handlingSafety measuresFood contaminationPreventionFoodborne diseasesPreventionEducational films.lcgftCooking (Poultry)Safety measures.Holiday cookingSafety measures.Thermometers.Temperature.Food handlingSafety measures.Food contaminationPrevention.Foodborne diseasesPrevention.Raymond Richard Allen1947-1421621O'Leary Pat1392076United States.Food Safety and Inspection Service.United States.Department of Agriculture.Broadcast Media and Technology Center.GPOGPOBOOK9910701175903321New USDA guidance on cooking poultry3543436UNINA