网页Federal Inspection. (21 U.S.C. 601, et seq.) The Federal Meat Inspection Act (FMIA) requires that all meat sold commercially be inspected and passed to ensure that it is safe, wholesome, and properly labeled. The USDA Food Safety and Inspection Service (FSIS) is responsible for providing this inspection. The FMIA requires inspection for any ...
Meat, Poultry and Egg Product Inspection Directory
网页6 天之前 · The Meat, Poultry and Egg Product Inspection (MPI) Directory is a listing of establishments that produce meat, poultry, and/or egg products regulated by FSIS. The Establishment Demographic Data includes additional establishment information about FSIS regulated establishments, including size, species slaughtered and aggregate categorical ...
Inspection of Meat Products - Food Safety and Inspection Service
网页2020年8月16日 · The Federal Meat Inspection Act (FMIA) requires that all meat sold commercially be inspected and passed to ensure that it is safe, wholesome, and properly labeled. The USDA Food Safety and Inspection Service (FSIS) is responsible for providing this inspection. The FMIA requires inspection for any product intended for human consumption, wholly ...
Additives in Meat and Poultry Products - Food Safety and …
网页2024年9月27日 · Examples of these types of additives include lecithin, and mono- and di-glycerides. FICIN - enzyme derived from fig trees that is used as a meat tenderizer. GELATIN - thickener from collagen which is derived from the skin, tendons, ligaments, or bones of livestock. Gelatin is a binder/extender and is …
Meat and Poultry Packaging Materials - Food Safety and …
网页2015年3月24日 · USDA's Food Safety and Inspection Service (FSIS) monitors the use of packaging material in all meat and poultry plants. The plants must maintain a file containing guaranties for all packing materials in the plant. This file must be open to FSIS officials at all times. To verify guaranties, FSIS randomly selects packaging materials for review.
Food Product Dating | Food Safety and Inspection Service
网页2023年11月30日 · For meat, poultry, and egg products under the jurisdiction of the Food Safety and Inspection Service (FSIS), dates may be voluntarily applied provided they are labeled in a manner that is truthful and not misleading and in compliance with FSIS regulations. [2] To comply, a calendar date must express …
Foodborne Illness and Disease - Food Safety and Inspection Service
网页2020年10月21日 · Foodborne Bacteria Table. Contaminated water, raw or unpasteurized milk, and raw or undercooked meat, poultry, or shellfish. Diarrhea (sometimes bloody), cramping, abdominal pain, and fever that appear 2 to 5 days after eating; may last 7 days. May spread to bloodstream and cause a life- threatening infection.
Safe Minimum Internal Temperature Chart | Food Safety and …
网页2020年5月11日 · Minimum Internal Temperature & Rest Time. Beef, Pork, Veal & Lamb Steaks, chops, roasts. 145 °F (62.8 °C) and allow to rest for at least 3 minutes. Ground Meats. 160 °F (71.1 °C) Ground Poultry. 165 °F. Ham, fresh or smoked (uncooked) 145 °F (62.8 °C) and allow to rest for at least 3 minutes.
网页process maintained by FSIS for the evaluation and approval of meat and poultry product labels. This Guide provides the basic information necessary to devise a label for meat and poultry products and to understand the regulatory process administered by FSIS. Answers to the most commonly asked questions are incorporated.
Hams and Food Safety | Food Safety and Inspection Service
网页2024年4月4日 · For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Reheat cooked hams packaged in USDA-inspected plants to 140°F and all others to 165°F. Cut. Weight/lbs.