Lab 2

Question 1

What is the FSIS?

Answer 1

Food Safety and Inspection Services

Question 2

Ground Meat and Enhances/Injected: beef, pork, veal, and lamb should be cooked to what?

Answer 2

160 degrees F

Question 3

Ground Meat and Enhanced/Injected Meat: chicken and turkeys should be cooked to what?

Answer 3

165 degrees F

Question 4

Pre-Cooked Meat: ham should be cooked to what?

Answer 4

140 degrees F

Question 5

Pre-Cooked Meat: leftovers should be cooked to what?

Answer 5

165 degrees F

Question 6

Fresh Whole Muscle (Non-Enhanced): beef, lamb, and veal should be cooked to what?

Answer 6

145 degrees F

Question 7

Fresh Whole Muscle (Non-Enhanced): pork should be cooked to what?

Answer 7

145 degrees F with a 3 minuet rest

Question 8

Freash Whole Meat (Non-Enhanced): Poultry should be cooked to what?

Answer 8

165 degrees F

Question 9

To sell meat it must be “Inspected” and “Passed”.

Answer 9

True

Question 10

State inspections must be equal to federal inspections.

Answer 10

True

Question 11

State Inspected meat can be sold across state lines.

Answer 11

False

Question 12

Home Slaughter (for personal use) does not need to be inspected.

Answer 12

True

Question 13

Custom Slaughter still needs to be inspected.

Answer 13

False

Question 14

Retail stores are not under inspection, but can only sell inspected meat.

Answer 14

True