Response to the Questions Posed by the Food Safety and Inspection Service Regarding Consumer Guidelines for the Safe Cooking of Poultry Products

摘要

1. What are the limitations in various cooking methods, particularly microwaving, that may need to be conveyed through labeling and other means to ensure that poultry cooked by consumers is safe? 2. Do cooking requirements differ by type of poultry (e.g., chicken versus turkey, whole carcasses versus parts, ground products with different levels of fat, raw versus partially cooked)? 3. What effect, if any, does the condition of poultry just prior to cooking (e.g., chilled versus frozen) have on the cooking treatment? 4. What is the single time-temperature combination for each type of poultry (see question 2 above) for consumers to use to ensure safe cooked poultry? 5. What parameters should inspected establishments consider in developing validated cooking instructions for use by consumers? 6. Since consumers typically are not as capable of calibrating the cooking equipment and temperature measuring devices as inspected establishments, what, if any, special considerations should be considered in identification of safe cooking guidance for consumers (e.g., adding a safety margin to the minimum time-temperature)? 7. What safety-based labeling considerations should be considered for conveying safe cooking instructions to consumers?