2 options
New USDA guidance on cooking poultry.
- Format:
- Government document
- Video
- Language:
- English
- Subjects (All):
- Cooking (Poultry)--Safety measures.
- Cooking (Poultry).
- Holiday cooking--Safety measures.
- Holiday cooking.
- Thermometers.
- Temperature.
- Food handling--Safety measures.
- Food handling.
- Food contamination--Prevention.
- Food contamination.
- Foodborne diseases--Prevention.
- Foodborne diseases.
- thermometers.
- temperature.
- Genre:
- Educational films.
- Physical Description:
- 1 streaming video file (1 min., 28 sec.) : digital, WMV file, sound, color
- Other Title:
- New United States Department of Agriculture guidance on cooking poultry
- Title from video home page: USDA guidance on cooking poultry
- Place of Publication:
- [Washington, D.C.?] : [U.S. Dept. of Agriculture, Food Safety and Inspection Service], [2006]
- Summary:
- 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.
- Participant:
- Narrator: Pat O'Leary.
- Notes:
- Title from video caption.
- "Broadcast Media & Technology Center, USDA"--Caption.
- "Apr 2006"--Videos home page.
- Open-captioned.
- Accompanied by transcript in HTML format.
- OCLC:
- 758903342
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