Hams and Food Safety | Food Safety and Inspection Service
Apr 4, 2024 · Hams may be fresh, cured or cured-and-smoked. Ham is the cured leg of pork. Fresh ham is an uncured leg of pork. Fresh ham will bear the term "fresh" as part of the product name and is an indication that the product is not cured. "Turkey" ham is a ready-to-eat product made from cured thigh meat of turkey.
Fresh Pork From Farm to Table - Food Safety and Inspection Service
Dec 10, 2024 · Leg, (Fresh Ham) Whole, Bone-in: 18 to 20 pounds: 15 min. per pound: Leg, (Fresh Ham) Half, Bone-in: 5 to 8 pounds: 22-25 min. per pound: Boston Butt: 3 to 6 pounds: 45 min. per pound: Tenderloin (Roast at 425 - 450 degrees F) ½ to 1½ pounds: Total time: 20 to 27 min. Ribs (Back, Country-style or Spareribs) 2 to 4 pounds: 1½ to 2 hours (or ...
FSIS Issues Public Health Alert for Fresh Salads With Chicken and …
Apr 7, 2023 · The fresh salads with chicken and ham were produced on various dates from March 10, 2023, through March 24, 2023. The following products subject to the public health alert are [view labels]: 5.5-oz. clear plastic packages containing “Fruit Ridge Farms White Chicken Caesar Salad” with sell by dates 03/10/23 through 04/14/23.
Sausages and Food Safety - Food Safety and Inspection Service
Nov 6, 2024 · Definition of Fresh Sausages. Fresh sausages are a coarse or finely “comminuted” (reduced to minute particles) meat food product prepared from one or more kinds of meat, or meat and meat “byproducts” (heart, kidney or liver, for example). They may contain water not exceeding 3% of the total ingredients in the product.
BrucePac Recalls Ready-To-Eat Meat and Poultry Products Due to …
WASHINGTON, Oct. 9, 2024 – BrucePac, a Durant, Okla. establishment, is recalling approximately 11,765,285 pounds of ready-to-eat (RTE) meat and poultry products that may be adulterated with Listeria monocytogenes, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) announced today.
Safe Minimum Internal Temperature Chart | Food Safety and …
May 11, 2020 · Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes: Fully Cooked Ham (to reheat) Reheat cooked hams packaged in USDA-inspected plants to 140 °F (60 °C) and all others to 165 °F (73.9 °C). All Poultry (breasts, whole bird, legs, thighs, wings, ground poultry, giblets, and stuffing) 165 °F (73.9 °C) Eggs
The Color of Meat and Poultry - Food Safety and Inspection Service
Aug 6, 2013 · Cure, such as nitrite, chemically changes the color of muscle. Curing solutions are colored in order to distinguish them from other ingredients (such as sugar or salt) used in fresh and cured meat products. For example, cured raw pork is gray, but cured cooked pork (e.g., ham) is light pink. The Color of Poultry 11.
Salmonella Questions and Answers - Food Safety and Inspection …
Dec 6, 2024 · If possible, use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood. Always wash cutting boards, dishes, countertops, and utensils with hot soapy water after they come in contact with raw meat, poultry, and seafood. Never place cooked food on a plate that previously held raw meat, poultry, or seafood.
Keep Food Safe! Food Safety Basics - Food Safety and Inspection …
Jan 5, 2024 · Cook or freeze fresh poultry, fish, ground meats, and variety meats within 2 days; other beef, veal, lamb, or pork, within 3 to 5 days. Perishable food such as meat and poultry should be wrapped securely to maintain quality and to …
amount of added ingredients must be declared as part of the product name, e.g., "Ham and Water Product-- X% of Weight is Added Ingredients.” The . percent . of added ingredients in the . finished product . is inserted as the "X" value. Cooked Poultry Products . Poultry rolls also have a standard of identity in 9 CFR 381.159 that specifies the