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Titolo: | New USDA guidance on cooking poultry [[electronic resource]] |
Pubblicazione: | [Washington, D.C.?] : , : [U.S. Dept. of Agriculture, Food Safety and Inspection Service], , [2006] |
Descrizione fisica: | 1 streaming video file (1 min., 28 sec.) : digital, WMV file, sound, color |
Soggetto topico: | Cooking (Poultry) - Safety measures |
Holiday cooking - Safety measures | |
Thermometers | |
Temperature | |
Food handling - Safety measures | |
Food contamination - Prevention | |
Foodborne diseases - Prevention | |
Soggetto genere / forma: | Educational films. |
Altri autori: | RaymondRichard Allen <1947-> O'LearyPat |
Note generali: | Title from video caption. |
"Broadcast Media & Technology Center, USDA"--Caption. | |
"Apr 2006"--Videos home page. | |
Open-captioned. | |
Accompanied by transcript in HTML format. | |
Sommario/riassunto: | 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. |
Altri titoli varianti: | New United States Department of Agriculture guidance on cooking poultry |
USDA guidance on cooking poultry | |
Titolo autorizzato: | New USDA guidance on cooking poultry |
Formato: | Videoregistrazioni |
Livello bibliografico | Monografia |
Lingua di pubblicazione: | Inglese |
Record Nr.: | 9910701175903321 |
Lo trovi qui: | Univ. Federico II |
Opac: | Controlla la disponibilità qui |