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  • Lamb From Farm to Table | Food Safety and Inspection Service
    Lamb From Farm to Table Sheep is the oldest domesticated meat species Sheep have been raised by humans beginning about 9,000 years ago in the Middle East In many countries, lamb (a young sheep) is the major source of protein Many Americans think of lamb as a springtime food, but it can be enjoyed year-round The following information answers many questions callers have asked the U S
  • Nutrition Facts - Pork Lamb - Food Safety and Inspection Service
    United States Department of Agriculture Food Safety and Inspection Service September 2011 Pork and lamb provide negligible amounts of dietary fiber and sugars
  • Safe Minimum Internal Temperature Chart - Food Safety and Inspection . . .
    Safe steps in food handling, cooking and storage are essential in preventing foodborne illness You can't see, smell or taste harmful bacteria that may cause illness In every step of food preparation, follow the four guidelines to keep food safe: Clean — Wash hands and surfaces often Separate — Separate raw meat from other foods Cook — Cook to the right temperature Chill
  • Eligibile Foreign Establishments - Australia
    Western Meat Processors Pty Ltd Americold Logistics Ltd (Cold Store) Mrs Macs Pty Ltd (Also DBA Mrs Macs Traditional Pastries; Mrs Macs Traditional Pies; Mrs Macs Traditional Sausage Rolls) Doboy Cold Stores Pty Ltd Fernhurst Pty Ltd (Cold Store) G K O'Connor Pty Ltd New World Foods Pty Ltd (Cold Storage) Doboy Cold Stores Pty Ltd WH Cold
  • The Color of Meat and Poultry - Food Safety and Inspection Service
    The Color of Meat 5 When displayed at the grocery store, why is some meat bright red and other meat very dark in color? Optimum surface color of fresh meat (i e , cherry-red for beef; dark cherry-red for lamb; grayish-pink for pork; and pale pink for veal) is highly unstable and short-lived
  • Meat and Poultry Hazards and Controls Guide
    Receiving meat poultry raw materials Storage of raw meat poultry ingredients prior to use Receiving and storage of packaging materials and non-meat ingredients Thawing tempering frozen raw meat poultry Weighing formulation Curing Mixing, grinding, boning, fabrication, preblending, injection, tumbling, needle tenderizing Patty formation Stuffing
  • Food Standards and Labeling Policy Book
    Required percentages of meat required for red meat products are shown on the basis of fresh uncooked weight unless otherwise indicated For purposes of this Policy Book, whenever the terms beef, pork, lamb, mutton, or veal are used they indicate the use of skeletal muscle tissue from the named species (9 CFR 301 2)
  • The Big Thaw — Safe Defrosting Methods - Food Safety and Inspection . . .
    Food will take longer to thaw in a refrigerator set at 35 °F than one set at 40 °F After thawing in the refrigerator, items such as ground meat, stew meat, poultry, seafood, should remain safe and good quality for an additional day or two before cooking; red meat cuts (such as beef, pork or lamb roasts, chops and steaks) 3 to 5 days
  • Recalls Public Health Alerts - Food Safety and Inspection Service
    WASHINGTON, March 25, 2026 - The U S Department of Agriculture's Food Safety and Inspection Service (FSIS) is issuing a public health alert for various raw beef and pork products that were produced without the benefit of federal inspection and may bear a false mark of
  • Canada - Food Safety and Inspection Service
    Goat, Lamb, Mutton, Pork, and Veal - All Products Eligible * Heat Treated - Shelf Stable NRTE Otherwise Processed Meat Beef, Lamb, Mutton, Pork, and Veal - All Products Eligible * Heat Treated - Shelf Stable NRTE Otherwise Processed Poultry Chicken, Duck, Emu, Guinea, Ostrich, Rhea, and Turkey - All Products Eligible





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