Lamb From Farm to Table | Food Safety and Inspection Service
2024年12月3日 · All lamb is inspected for wholesomeness; however, since grading is not mandatory, the overall quality of ungraded lamb is unknown - it may be higher or lower than USDA-graded lamb found at retail. Since the quality of lamb varies according to the age of the animal, it is advisable to buy lamb that has been USDA graded since age is taken into ...
Veal From Farm to Table | Food Safety and Inspection Service
2024年11月7日 · Veal is the meat from a calf or young beef animal. A veal calf is raised until about 16 to 18 weeks of age, weighing up to 450 pounds. Male dairy calves are used in the veal industry. Dairy cows must give birth to continue producing milk, but male dairy calves are of little or no value to the dairy farmer.
Introduction . FSIS developed this guide to help FSIS inspection program personnel (IPP) to evaluate different aspects of a meat or poultry establishment’s hazard analyses and support for the hazard
Parasites and Foodborne Illness - Food Safety and Inspection Service
2024年12月10日 · Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 degrees F as measured with a food thermometer. Cook all poultry to a safe minimum internal temperature of 165 degrees F as measured with a food thermometer. Wash hands, cutting boards, and other utensils thoroughly with hot, soapy water after handling raw meats.
Australia - Food Safety and Inspection Service
2024年10月7日 · The USDA, Animal and Plant Health Inspection Service (APHIS) restricts certain animal products from entering the United States because of animal disease conditions in the country of origin. Applicable APHIS animal disease requirements that may have an impact on Australia’s eligibility to export product to the United States are listed below:
Salmonella Questions and Answers - Food Safety and Inspection …
2024年12月6日 · Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 degrees F as measured with a food thermometer. Cook all poultry to a safe minimum internal temperature of 165 degrees F as measured with a food thermometer. Stuffed poultry is not recommended. Cook stuffing separately to 165 degrees F.
Fresh Pork From Farm to Table - Food Safety and Inspection Service
2024年12月10日 · The amount of myoglobin in animal muscles determines the color of meat. Pork is classified a "red" meat because it contains more myoglobin than chicken or fish. When fresh pork is cooked, it becomes lighter in color, but it is still a red meat. Pork is classed as "livestock" along with veal, lamb and beef. All livestock are considered "red meat."
United Kingdom | Food Safety and Inspection Service
2024年9月16日 · Lamb and Mutton imported from the England, Wales, Scotland, and Northern Ireland are subjected to Foot-and-Mouth Disease (FMD) requirements specified in in 9 CFR 94.11. For information or questions concerning a country’s animal disease status and restrictions please contact the APHIS Veterinary Services, Strategy and Policy, Animal Product ...
movement) from the travelling object, i.e. the captive‐bolt, to the animal’s head and from there directly to its brain. Effective percussive stunning is achieved by delivering the maximum amount of energy to the correct part of the animal’s brain in the shortest possible time.
taken. After hearing a single shot, IPP walked back onto the kill floor and observed that the lamb was bleeding from the head but was still standing and conscious. The floor employee looked to IPP but did not take further action. IPP gestured to the employee to shoot the lamb again, but the employee instead cut the animal’s neck.