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100   $a20111027d2006      ma             v
101 0 $aeng
135   $aurcna|||a||||
181   $ctdi$2rdacontent
182   $cc$2rdamedia
183   $acr$2rdacarrier
200 00$aNew USDA guidance on cooking poultry$b[electronic resource]
210  1$a[Washington, D.C.?] :$c[U.S. Dept. of Agriculture, Food Safety and Inspection Service],$d[2006]
215   $a1 streaming video file (1 min., 28 sec.) $cdigital, WMV file, sound, color
300   $aTitle from video caption.
300   $a"Broadcast Media & Technology Center, USDA"--Caption.
300   $a"Apr 2006"--Videos home page.
300   $aOpen-captioned.
300   $aAccompanied by transcript in HTML format.
330   $aAnnounces 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.
517 1 $aNew United States Department of Agriculture guidance on cooking poultry
517 1 $aUSDA guidance on cooking poultry
606   $aCooking (Poultry)$xSafety measures
606   $aHoliday cooking$xSafety measures
606   $aThermometers
606   $aTemperature
606   $aFood handling$xSafety measures
606   $aFood contamination$xPrevention
606   $aFoodborne diseases$xPrevention
608   $aEducational films.$2lcgft
615  0$aCooking (Poultry)$xSafety measures.
615  0$aHoliday cooking$xSafety measures.
615  0$aThermometers.
615  0$aTemperature.
615  0$aFood handling$xSafety measures.
615  0$aFood contamination$xPrevention.
615  0$aFoodborne diseases$xPrevention.
701   $aRaymond$b Richard Allen$f1947-$01421621
701   $aO'Leary$b Pat$01392076
712 02$aUnited States.$bFood Safety and Inspection Service.
712 02$aUnited States.$bDepartment of Agriculture.$bBroadcast Media and Technology Center.
801  0$bGPO
801  1$bGPO
906   $aBOOK
912   $a9910701175903321
996   $aNew USDA guidance on cooking poultry$93543436
997   $aUNINA