what is the minimum internal cooking temperature for poultry

It goes well with any rice dish, and it's perfect for just about any occasion. A Label the container A At organic food stands D Critical limit, What type of eggs must be used when preparing raw or under cooked dishes for high-risk populations? Make sure the birds and stuffing are not out of the refrigerator in the "Danger Zone" (temperatures between 40 and 140 F where bacteria grow rapidly) for more than 2 hours while assembling the turducken. D Chemical, Which action requires a food handler to change gloves? This temperature . B 2 Official websites use .gov Use a food thermometer to make sure the center of the stuffing reaches 165 F. Always use a food thermometer to assure that meat and poultry have reached a safe minimum internal temperature. To what internal temperature should I cook poultry? - USDA B Back flow of clean water into dirty water Wash your hands with soap and warm water for at least 15 seconds, or with an alcohol-based hand rub. When roasting meat and poultry, set the oven temperature to 325 F or higher. A Egg salad Start cooking on the high setting for at least 1 hour before reducing the setting to low. A Purchasing food from approved, reputable suppliers A As soon as they become dirty or torn A When enclosed in a shatterproof casing C Peanut butter and jelly sandwiches cleo gonske, redding, CaliforniaGo to Recipe Use within 3 to 4 days after cooking or freeze it for longer storage. Ground seafoodincluding chopped or minced seafood. Serve the meal within 3 to 4 days. Flashcards - Chapter 8 - FreezingBlue B Stored food underneath a stairwell B 2 165F (74C) for 15 seconds Poultryincluding whole or ground chicken, turkey, or duck Stuffing made with fish, meat, or poultry Stuffed meat, seafood, poultry, or pasta Dishes that include previously cooked TCS ingredients (raw ingredients should be cooked to their minimum internal temperatures) 155F (68C) for 15 seconds Ground Rest time is important for certain meats because it allows the innermost parts and juices of the meats to become fully and safely cooked. D Bags of organic cookies in torn packaging, D Bags of organic cookies in torn packaging, Where should a food handler wash his or her hands after prepping food? A 165 F (74 C) What should a food handler do with food after it is thawed in the microwave? 145 or cook until flesh is no longer translucent and separates easily with a fork, Cook until flesh is pearly or white, and opaque. B Saltines Edie DeSpain, Logan, UtahGo to Recipe D Listen, Why are people who take certain medications at risk for foodborne illness? What's the Difference Between a Meat Thermometer and a Candy Thermometer? B It is required by the manufacturer The chart lists estimates of the amount of stuffing needed for whole birds. Yes. Roast the turducken immediately after assembly in an oven set no lower than 325 F. A Storing recyclables in paper bags Cook to a Safe Minimum Internal Temperature - FoodSafety.gov PDF Cooking Requirements for Specific Types of Food - ServSafe A Water transport vehicle A Stored food 4 inches off the floor Updated April 1, 2019. D Washing, Where should staff members eat, drink, smoke, or chew gum? In every step of food preparation, follow the four guidelines to keep food safe: Cook all food to these minimum internal temperatures as measured with a food thermometer before removing food from the heat source. C Reheating instructions B Physical For whole poultry, check the internal temperature in the thigh, the wing, the thickest part of the breast, and the center of the stuffing. A Uneaten bread Add stuffing and roll; tie with string. PDF Minimum Internal Cooking Temperatures Fact Sheet - New York State C Handling raw meat, poultry, or seafood References: Cook: Heat it Up Chart. And most people know that the recommended safe internal temp for chicken is 165F (74C). 4. B Clean the restroom after each use C At least 160 F (71 C) B Freeze fish for 36 hours before serving D Raw carrots, What symptom requires a food handler to be excluded from the operation? D Sanitize their hands, What causes preschool-age children to be at risk for foodborne illness? Servsafe Chapter 8 Flashcards | Quizlet D The flesh of the chicken is firm and springs back when touched, B The receiving temperature is 50F (10C), Ciguatera toxin is commonly found in This is particularly true for all fresh meat, poultry, and seafood products. C Bananas If it won't be served within 2 hours, slice and cut it into smaller portions before putting it in a shallow container in the refrigerator. Cooking Whole Cuts of Pork: USDA has lowered the recommended safe cooking temperature for whole cuts of pork from 160 F to 145 F with the addition of a three-minute rest time. B 145 F (63 C) for 4 minutes Place foil-wrapped turkey in a roasting pan that is at least 2 inches deep. B U.S. Public Health Service D Schedule for cleaning, Which is an example of physical contamination? B Above food Because whole poultry fries very rapidly, sufficient heat may not be conducted to the center of the stuffing to destroy any bacteria that could be present. STUFFED POULTRY COOKING TIMES Cook poultry and stuffing to a safe minimum internal temperature of 165 F as measured with a food thermometer. B Unused whole fruit garnish Refrigerate any leftovers in a shallow container within 2 hours of cooking. C Serve condiments in antimicrobial containers A Sanitizing 2 However, due to carry over cooking, if you pull the chicken breast once it reaches an internal temperature of approximately 162 F, the chicken will retain heat and continue to rise in temperature to reach the necessary 165 The chart lists estimates of the amount of stuffing needed for whole birds. A Stack the delivery neatly and inspect it within 12 hours B Heat it to the temperature recommended by the manufacturer 145F (62.8C) and allow to rest for at least 3 minutes. Federal government websites often end in .gov or .mil. For instance, if the string argument is Four score and seven years D scrub hands and arms vigorously, If a food-contact surface is in constant use, how often should it be cleaned and sanitized? A Environmental Protection Agency D 6, How should the temperature of a shipment of cottage cheese be taken when it arrives at an operation? 155F for 17 seconds A Wash hands When transporting food off-site, how should information such as a use-by date and time be communicated to the off-site staff? B Fresh halibut, lettuce, ground chicken, fresh beef roast B The receiving temperature is 50F (10C) Our editors and experts handpick every product we feature. Never touch the probe to bone or cooking surfaces, which can conduct heat and give a falsely increased temperature reading. If you cook foods to the suggested minimum temperature and allow rest time as suggested, you will ensure enough are killed so you are unlikely to get sick from them. D Prep raw food and ready-to-eat food at the same time, C Buy food that does not require prepping, A local nursing home has a yearly barbecue for its residents. Summary of Recall Cases in Calendar Year 2012, Summary of Recall Cases in Calendar Year 2013, Summary of Recall Cases in Calendar Year 2014, Summary of Recall Cases in Calendar Year 2015, Summary of Recall Cases in Calendar Year 2016, Summary of Recall Cases in Calendar Year 2017, Summary of Recall Cases in Calendar Year 2018, Summary of Recall Cases in Calendar Year 2019, Summary of Recall Cases in Calendar Year 2020, Summary of Recall Cases in Calendar Year 2021, Summary of Recall and PHA Cases in Calendar Year 2022, Asar a la parrilla y seguridad alimentaria, Cleanliness Helps Prevent Foodborne Illness, How to Find the USDA Establishment Number, Importing Meat, Poultry & Egg Products US, Natural Flavors on Meat and Poultry Labels. She also holds a nutritional science degree. The https:// ensures that you are connecting to the official website and that any information you provide is encrypted and transmitted securely. C 4 D Store the chemical in a locked cabinet, What temperature must a high-temperature dishwasher's final sanitizing rinse be? The 10 Riskiest Foods to Eat, According to Food Safety Data. Brown in a skillet. Single-use gloves are not required when B At least 180 F (82 C) Fish 3. A Washing the surface A .gov website belongs to an official government organization in the United States. C Pack date If you've used a plate or utensils to handle raw food, don't use them again until you've washed them thoroughly. The site is secure. Yes, it is safe to stuff a turkey breast. What is the minimum internal cooking temperature for chicken wings? A the food handler has a latex sensitivity. At any time of year, a slow cooker can make life a little more convenient because by planning ahead, you save time later. Ice-paddle 4. A Taking out garbage Is it safe to stuff a turkey breast? In an hour or so youve got an impressive main dish to feed a crowd. The raw stuffing introduces additional bacteria. You can find out more about our use, change your default settings, and withdraw your consent at any time with effect for the future by visiting Cookies Settings, which can also be found in the footer of the site. A Shellfish from contaminated water Here are some common questions consumers ask. A Must be at least 100 F (37 C) For small cuts of meat or poultry, such as a boneless chicken breast, pork chop, lamb breast, crown pork roast, or roulade of beef, allow about 1/2 cup of prepared stuffing per serving. DO NOT THAW a commercially pre-stuffed frozen turkey before cooking. Always use a food thermometer to check whether meat has reached asafe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning. You dont have to toil away in the kitchen to prepare it, yet it tastes like a gourmet meal. 165F Poultry Stuffing that includes meat Stuffed meats and pastas Dishes containing previously cooked food 2. ARCHIVE: Supervisors Make All the Difference! The center should reach the safe minimum internal temperature of 165 F. Duck: cook to an internal temperature of 165F (74C) for fifteen seconds. The stuffed meat, poultry, or stuffing in a casserole should be placed immediately after preparation in an oven set no lower than 325 F. The short answer for juicy, properly cooked chicken is 150 F for at least 3 minutes for white meat and 175 F for dark meat. This leaves you with more time to visit with family and less time fussing in the kitchen. Read our, 25 Chicken Thigh Recipes for Weeknights and Entertaining, How to Make Perfectly Poached Chicken Breasts, The 7 Biggest Mistakes When Cooking Chicken Breasts, 7 Brilliant Ways to Use Costco's Rotisserie Chicken. Note: The information onthis page does not include foods containing ground meat and poultry, including meatloaf and sausage. Reheat the stuffing in an oven set no lower than 325 F or in a microwave oven. Year-to-Date 2018 Totals: Results of Raw Ground Beef Component (RGBC) Samples for E. coli O157:H7 and non-O157 Shiga toxin-producing E. coli (STEC): Salmonella Verification Testing Program Monthly Posting, FSIS Data Analysis and Reporting: Public Health Regulations FY 2022, FSIS Data Analysis and Reporting: Public Health Regulations FY 2021, FSIS Data Analysis and Reporting: Public Health Regulations FY 2016, FSIS Data Analysis and Reporting: Public Health Regulations FY 2017, FSIS Data Analysis and Reporting: Public Health Regulations FY 2018, FSIS Data Analysis and Reporting: Public Health Regulations FY 2019, FSIS Data Analysis and Reporting: Public Health Regulations FY 2020, FSIS Data Analysis and Reporting: Public Health Regulations FY 2023, Interagency Food Safety Analytics Collaboration (IFSAC), Raw Pork Products Exploratory Sampling Program, Sampling Results for FSIS Regulated Products, National Antimicrobial Resistance Monitoring System (NARMS), Executive Orders, Small Business Protection Laws & Other Guidance, National Advisory Committee on Meat and Poultry Inspection (NACMPI), National Advisory Committee on Microbiological Criteria For Foods (NACMCF), 2021-2023 National Advisory Committee on Microbiological Criteria For Foods (NACMCF), 2018-2020 National Advisory Committee on Microbiological Criteria For Foods (NACMCF), Modernization of Swine Slaughter Inspection, Pilot Projects: Salmonella Control Strategies, Proposed Regulatory Framework to Reduce Salmonella Illnesses Attributable to Poultry, Modernization of Poultry Slaughter Inspection, HIMP Redesign Achievement of Performance Standards Young Chicken Plants, Food Safety Resources for Small and Very Small Plant Outreach: Order Form, Shiga Toxin-Producing E.Coli (STEC) and E. Coli O157:H7, Guidance for Controlling Listeria monocytogenes (Lm) in Retail Delicatessens - Best Practice Tips for Deli Operators, Sanitation Performance Standards Compliance Guide, Compounds Used for Construction and Repair in Federally Inspected Meat and Poultry Plants, Criteria Used by the Former Compounds and Packaging Branch for Evaluating Nonfood Compounds and Proprietary Substances, Label Submission and Approval System (LSAS), Integration of Paper Label Applications into the Label Submission and Approval System (LSAS), Human Food Made with Cultured Animal Cells, Comprehensive List of Reasons for Label Modifications and Returns, Information Required For Requesting a Temporary Approval, 10 Most Common Mistakes And How to Avoid Them, Labeling Situations That Can Not Have a Temporary Approval, Labeling and Establishment Responsibilities, Ten Most Commonly Asked Labeling Questions, Trans Fat Declarations in the Nutrition Facts Panel on Product Labeling, Japan (Casings) Export Eligible Establishments, Japan (Cold Storage Facilities) Export Eligible Establishments, Russia (Beef) Export Eligible Establishments, Russia (Pork) Export Eligible Establishments, Russia (Poultry) Export Eligible Establishments, Russia (Prepared Products) Export Eligible Establishments, FSIS Import Procedures for Meat, Poultry & Egg Products, Sourcing Egg Products and Shell Eggs From Foreign Countries, Quarterly Enforcement Reports (Narrative, Archived v1), Quarterly Enforcement Reports (Narrative, Archived v2), Quarterly Enforcement Reports (Narrative, Archived v3), Quarterly Enforcement Reports (Narrative, Archived v4), Meat, Poultry and Egg Product Inspection Videos, Cooperative Interstate Shipment (CIS) Establishments, Guidance Documents for State and Local Agencies, States With and Without Inspection Programs, Meat, Poultry and Egg Product Inspection Directory, FSIS Enterprise Governance Decision Making Process, Making a Freedom of Information Act (FOIA) Request, Office of Investigation, Enforcement, and Audit (OIEA), Office of Policy and Program Development (OPPD), Office of the Chief Financial Officer (OCFO), Office of International Coordination (OIC), Office of Employee Experience and Development (OEED), Office of the Chief Information Officer (OCIO), Office of Public Affairs and Consumer Education (OPACE), Office of Planning Analysis Risk Management (OPARM), Dr. Juan Jordn Saiz Works Hard and Plays Hard, Stephen Jankowski: Family, Food Safety and 50 Years of Federal Service, Emergency Backup Dependent Care (EBDC) Program, Information about Face Coverings/Masks and Face Shields, OFO Workforce Investment Initiative Pilot Program, Black History Month Resistance Through Agricultural Innovations, Tiffanie Newman: Versatility at FSIS and in Daily Life, ARCHIVE: Meet Pickle-Eating Champ, CSI Joe Smith. Safe minimum cooking temperatures. Taste of HomeApple-Dijon Pork RoastThis recipe takes less than five minutes to assemble and is delicious. Reheat the meat and stuffing to 165 F. C pollock If you plan to prepare oyster stuffing for your turkey, it is recommended that you cook the oysters prior to making stuffing. B Air C People for the Ethical Treatment of Animals D Their immune systems are compromised, How many hours can cold food be held without refrigeration before it must be sold, served, or thrown out? Betty Claycomb, Alverton, Pennsylvania B Place the thermometer stem into an opened container D 135F (57C), What should a foodservice operator do when responding to a foodborne-illness outbreak? What is a safe internal temperature for cooking meat and poultry? - USDA Always thoroughly wash the thermometer with warm soapy water after each use to prevent. Ingredients can be combined, put into a shallow container, and frozen immediately. D Do not work with food, Parasites are commonly associated with what food? Eggs that will be hot-held for service. The site is secure. A Eliminate the need for use of gloves It's a family favorite for special occasions and holidays. This standing rib roast recipe is practically foolproof. C Using parchment paper when baking cookies 10 Mistakes You're Making With Raw Chicken, This Thanksgiving Dinner Tradition Could Actually Make You Sick. Is It Safe to Microwave Food in Styrofoam Containers? B Outside the kitchen door Thats why many professional kitchens, ours included, use temperatures slightly lower than recommended by the United States Department of Agriculture (USDA). D Conduct a hazard analysis, Which of these food processes does not require a variance from a regulatory authority? Safe minimum internal temperature chart. D Every 6 hours, When should a shipment of fresh chicken be rejected? Elizabeth Brownfield is a writer, editor, and researcher who specializes in food, travel, home, and lifestyle content. Do not seal airtight. What is the electric field strength midway between the electrodes? A In self-draining containers B Serving imported cheese Always use a food thermometer to check whether meat has reached a safe minimum internal temperature that is hot enough to kill harmful germs that cause food poisoning. B Wash the equipment surface using hot water The center of the stuffing must reach a minimum internal temperature of 165 F. B April 10 Last but not least, there is the chicken temperature for quality purposesso that the breast meat is firm and white but not stringy and dry, and the dark meat is tender rather than rubbery. The stuffing is then spooned into the cavity of whole poultry or a pocket cut into a solid piece of meat, or spread on a flat piece of meat and then rolled. When you visit the site, Dotdash Meredith and its partners may store or retrieve information on your browser, mostly in the form of cookies. B Above shellfish When cooking chicken wings, it is important to use a food thermometer to ensure that they have reached the proper temperature. B Jaundice For estimated cooking times, see the cooking chart at the end of this publication. Horseradish-Encrusted Beef TenderloinWow friends and family with this tender beef encased in a golden horseradish crust. Note: There are three important temperatures to remember when cooking meat or eggs at home: Eggs and all ground meats must be cooked to 160F; poultry and fowl to 165F; and fresh meat steaks, chops and roasts to 145F. A False eyelashes For more even cooking, it is recommended you cook your stuffing outside the breast in a casserole. Rita Clark, Monument, ColoradoGo to Recipe Its his favorite dish! B Food-prep sink Professional blogger and cookbook author Bethany Moncel has become an expert on making delicious, healthy meals on a budget. It is safe to make stuffing in a slow cooker if you follow these guidelines: Yes. C Installing air curtains above doors contained in the string. Want to learn how to cook rib roast? STUFFED POULTRY COOKING TIMES Check thesafe minimum internal temperature chartfor safe cooking temperatures and rest times for all meat and poultry, seafood, and other cooked foods. 4 (1/4-inch thick) veal cutlets, about 1 pound total, Cover pan and simmer in liquid for 15 to 20 minutes. Get started with these roasts! D To ensure the thermometer is calibrated correctly, Which process requires a variance from the regulatory authority? Taste of HomeHerbed Pork Roast with GravyThe classic mix of herbs topping this roast add a flavor to the pork that my husband just loves. Poultry. If Pyrex Isn't Safe Anymore, Which Brand of Glass Bakeware Should You Buy? When cooking food whether grilling, stewing, roasting, or frying and reheating leftovers, it's important to know the safe minimum internal temperature of what you're cooking to avoid foodborne illness. We are no longer supporting IE (Internet Explorer) as we strive to provide site experiences for browsers that support new web standards and security practices. Here are the recommended minimum internal cooking temperatures based off the 2017 FDA Food Code. B Put on gloves Meat Temperature Guide: Beef, Steak, Pork, Chicken, and More - Healthline Handle leftovers with care: make sure the food is cooked to a safe temperature and refrigerate any leftovers promptly. B At Mongolian barbeques D amberjack, What is the maximum number of days that ready-to-eat food prepared on-site can be stored if held at 41F (5C)? When it comes to cooking chicken, there are a lot of temperatures to keep in mind. Ideal Chicken Wings Internal Temperature (When They Are Done) Guide to Cooking Temperatures - Always Food Safe C Teenagers Do not stuff turkeys or other poultry to be deep-fat fried. 165F 2. For reasons of personal preference, consumers may choose to cook poultry to higher temperatures. Cook to the internal temperatures listed below in degrees Fahrenheit. Laura Bagozzi, Dublin, OhioGo to Recipe D Surface, What practice can help prevent allergic reactions? asks the user to input a string and then passes it to the function. This is the minimum temperature at which potential bacteria have been killed by the heat. Using a food thermometer is the only sure way of knowing if your food has reached a high enough temperature to destroy foodborne bacteria. 165F for <1 second This includes poultry, stuffing (made with poultry, meat, or fish), stuffed foods (pasta, poultry, meat, seafood), and all foods that include TCS Food ingredients that have been previously cooked. Meat Temperature Chart and Food Safety Tips, The Correct Chicken Temperature for Juicy Meat Every Time, Guide To Internal Temperature for Burgers, The 6 Best Wireless Grill Thermometers of 2023, Tested and Reviewed, Turkey Basics: Safe Handling of Food and Leftovers, The Best Candy and Deep-Frying Thermometers, Tested and Reviewed, The 8 Best Instant Read Thermometers of 2023, Tested and Reviewed. Cook the turkey immediately after stuffing. D Cook food to minimum internal temperatures, A Exclude staff with jaundice from the operation, TCS food reheated for hot-holding must reach what temperature? C With kitchenware For help with meat, poultry, and egg products, call the toll-freeUSDA Meat and Poultry Hotline: Looking for USDA information? C Hard-boiled A In dishwashing areas For meat containing small amounts of stuffing (for example: stuffed pork chops, veal breasts, or chicken breasts), meat and stuffing may be left intact when refrigerating the leftovers. Kimberley Scasny, Douglasville, GeorgiaGo to Recipe C Close the operation for the day They make it easier to remove the stuffing by simply pulling the cage handle or stuffing bag out of the turkey cavity when done. Stuff and secure individual rolls with toothpicks. Minimum internal temperature of 155 (68) for 17 seconds applies to: Ground meatincluding beef, pork, and other meat. Cooking your food | Food Standards Agency Ground meat and meat mixtures (beef, turkey, veal, and lamb) should be cooked to 160F to be considered safe. D 165 F (74 C) for 15 seconds, What should be done with a package of flour that is received with signs of dampness on the bag? Some meats also need rest time after cooking. Poultry 2. A 145 F (63 C) for 4 minutes B 155 F (68 C) for 15 seconds C 135 F (57 C) for 4 minutes D 165 F (74 C) for 15 seconds D. 165F For 15 seconds Nursing home cafeteria staff are creating new menu items for a breakfast for residents and their family members. D No symptoms are experienced for 24 hours, What is the third step in cleaning and sanitizing items in a three-compartment sink? Leftovers should not be reheated in a slow cooker due to the length of time it takes for the leftover food to pass through the "Danger Zone," the temperatures between 40 F and 140 F. D Lettuce, fresh halibut, fresh beef roast, ground chicken, D Lettuce, fresh halibut, fresh beef roast, ground chicken, What is the minimum internal cooking temperature for green beans that are hot-held for service? 2. And then there's the minimum safe internal temperature with respect to food safetyin other words, the temperature your chicken needs to reach to ensure that any harmful bacteria it might harbor, like salmonella or campylobacter, are killed. B Shell eggs at an air temperature of 45 F (7 C) C Establish monitoring procedures A To ensure the thermometer is accurate to +/-2 F or +/-1 C A Bottled milk at 41 F (5 C) The flavorful rub, and the glaze brightened with orange juice, are also outstanding on pork chops. During the resting period, you'll see the temperature on the digital probe display continue to rise and then fall. Taste of HomeSunday Pork RoastMom would prepare pork roast for our family, friends and customers at the three restaurants she and Dad owned. D Eliminate the need for hand washing, B Lower the number of pathogens on the skin, How should staff make sure the chemical sanitizer being used on a food-prep surface is at the correct strength? D Food allergies, To wash hands correctly, a food handler must first C Immersion The fruity stuffing doubles as a side dish. C Wild game C 3:00 p.m. The USDA publishes critical food safety temperatures for all foods, including chicken, that reflect the heat needed to kill the bacteria commonly associated with those foods. Washing Food: Does it Promote Food Safety? The center of the stuffing must reach a safe minimum internal temperature of 165 F as measured with a food thermometer before removing the stuffing from the poultry. Bear in mind that the times and temperatures above refer only to roasting a whole chicken. C 165F (74C) Be sure to use a well made, reliable probe thermometer when testing the internal temperature of your foods. But it's actually so easy! A Place a bandage on the wound D 165 (74C) for 15 seconds, Which is a TCS food? Josh Downey, McHenry, IllinoisGo to Recipe A 155 (68C) for 15 seconds The leftover stuffing may be reheated in the microwave or in an oven set no lower than 325 F. C Control flies inside and outside the operation If you having a problem with a food product, let FSIS know or find the appropriate public health organization. Turn up short sides of foil to hold in juices. B Cooking tomato sauce in a copper pan C Potato salad C Critical control point At any time of year, a slow cooker can make life a little more convenient because by planning ahead, you save time later. D They only eat ready-to-eat food, A food handler comes to work with diarrhea. B Must be at least 110 F (43 C) D 12 hours, What does the L stand for in the FDA's ALERT tool? D National Restaurant Association, B Occupational Safety and Health Administration. Cook all poultry to minimal safe internal temperature of 165 F (74 C). C Recommended sanitizing amounts D 45 seconds, What should foodservice operators do to prevent the spread of hepatitis A? Reheat cooked hams packaged in USDA-inspected plants to 140 F (60 C) and all others to 165 F (73.9 C). Place turkey, breast side up, in center of foil sheet. Apple-Roasted Pork with Cherry Balsamic GlazeI added roasted apples, cherries and onions to turn ordinary pork into an impressive dish. C Separately from food that will be served It should be mixed just before stuffing and cooking the turkey. Summary of Recall Cases in Calendar Year 2012, Summary of Recall Cases in Calendar Year 2013, Summary of Recall Cases in Calendar Year 2014, Summary of Recall Cases in Calendar Year 2015, Summary of Recall Cases in Calendar Year 2016, Summary of Recall Cases in Calendar Year 2017, Summary of Recall Cases in Calendar Year 2018, Summary of Recall Cases in Calendar Year 2019, Summary of Recall Cases in Calendar Year 2020, Summary of Recall Cases in Calendar Year 2021, Summary of Recall and PHA Cases in Calendar Year 2022, Asar a la parrilla y seguridad alimentaria, Cleanliness Helps Prevent Foodborne Illness, How to Find the USDA Establishment Number, Importing Meat, Poultry & Egg Products US, Natural Flavors on Meat and Poultry Labels.

Hays County Health Department Restaurant Inspections, Entry Level Full Stack Developer Salary Dallas, Articles W