Are safe handling labels required on ground poultry product?
A. Yes, as of May 27, 1994, USDA began requiring safe handling instructions on packages of all raw or partially cooked ground meat and poultry products. These mandatory safe handling instructions are an important educational tool. The instructions provide food handlers with critical food safety information when it is needed most — during distribution, at the point of purchase, and during preparation. 8. How should ground poultry be cooked, stored and handled? A. Ground poultry and ground poultry dishes should always be cooked to 165 °F internal temperature; leftovers should also be reheated to 165 °F or until hot and steaming. Always wash hands, utensils, counters, cuttings boards and sink with soap and hot water to prevent cross-contamination of cooked food with raw products. For safe storage times of ground poultry, see the following chart: Storage Times TYPE REFRIGERATOR (40° or below) FREEZER (0° or below) Uncooked ground poultry 1 to 2 days 3 to 4 months Cooked ground poultry 3 to
