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CONSUMERS NOW HAVE IN-STORE NUTRITION INFORMATION REQUIRED BY THE U-S DEPARTMENT OF AGRICULTURE’S
FOOD SAFETY AND INSPECTION SERVICE FOR GROUND MEAT AND POULTRY AND FOR THE FORTY MOST POPULAR
CUTS OF MEAT AND POULTRY. Well,consumers are rightfully more interested
than they have ever been in what’s in their food and what’s not in their food, and what
they’re putting on the table. The protein piece of the meal is what people often plan
around and so it’s important that people understand what the nutritional value is of
that pork chop they’re putting on the plate, or the porterhouse steak or whatever they
choose that night to serve for their families or serve for their friends.HAGEN SAYS THE
MANDATORY LABELING AND SIGNS ARE NOT THERE TO TELL CONSUMERS WHAT TO EAT, BUT WHAT THEY
ARE EATING. Well, it’s not our job to make decisions for consumers. This is really about
giving people the best information so they can make their own best choices about what
they want to put on the table. HAGEN SAYS IN ADDITION TO CONSUMERS KNOWING WHAT THEY
ARE EATING, SHE ALSO WANTS THEM TO KEEP SAFE FOOD PREPARATION IN MIND. You want to clean,
separate raw meat and poultry from fruits and vegetables. Cook to a proper temperature
using a meat thermometer. For whole cuts of red meat it’s one hundred forty five degrees,
plus a three minute rest time before you serve it. So that’s beef, lamb, pork. For ground
beef, ground red meats it’s going to be a hundred sixty degrees. And for all poultry
it’s one hundred sixty five degrees. And chill. Get those leftovers in the refrigerator
as quickly as possible. FOR THE U-S DEPARTMENT OF AGRICULTURE, I’M BOB ELLISON.