Lab 2 Flashcards Preview

AS-241 Lab > Lab 2 > Flashcards

Flashcards in Lab 2 Deck (14):
1

What is the FSIS?

Food Safety and Inspection Services

2

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

160 degrees F

3

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

165 degrees F

4

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

140 degrees F

5

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

165 degrees F

6

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

145 degrees F

7

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

145 degrees F with a 3 minuet rest

8

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

165 degrees F

9

To sell meat it must be "Inspected" and "Passed".

True

10

State inspections must be equal to federal inspections.

True

11

State Inspected meat can be sold across state lines.

False

12

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

True

13

Custom Slaughter still needs to be inspected.

False

14

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

True