PPT-Addressing Chemical Contaminants without Established Regulatory Limits in Meat, Poultry,

De Minimis Level Approach Advancing Analysis Workshop Washington DC June 18 2013 Alexander Domesle Risk Assessment and Analytics Staff Office of Public Health Science Food Safety and Inspection Service. What types have you eaten?. List the types of poultry you have eaten:. Poultry. Poultry is the name used for all domesticated birds used for:. Meat. Eggs. Feathers. Types of Chickens. Most chickens eaten in this country are the . De . Minimis. Level Approach. Advancing Analysis Workshop. Washington, DC – June 18, 2013. Alexander Domesle. Risk Assessment and Analytics Staff. Office of Public Health. Science. Food Safety and Inspection Service. Culinary Arts I. What is Poultry. Poultry – birds that are raised for human consumption. Usually less expensive than other meat products. USDA categorizes poultry according to species – kind. Chicken, turkey, goose, duck, pigeon, and guinea. October 2015. Addressing Regulatory Headwinds. Agenda. 2. Addressing Regulatory Headwinds. Agenda. What Regulations Are Doing To Financial Institutions. 3. Addressing Regulatory Headwinds. Agenda. What Regulations Are Doing To Financial Institutions. meaning and purpose of poultry raising. Poultry Farming is the raising of domesticated birds such as chickens, turkeys, ducks, and geese, for the purpose of farming meat or eggs for food. Poultry are farmed in great numbers with chickens being the most numerous.. FACS Standards 8.5.1, 8.5.2, 8.5.3, 8.5.4, 8.5.5, 8.5.6, 8.5.7. Kowtaluk, Helen and Orphanos Kopan, Alice. . Food For Today. . McGraw Hill-Glencoe. 2004.. Choosing a Cooking Method. Depends on tenderness of cut. Objectives. Describe the nature of the poultry industry. Identify common breeds of poultry. Explain the selection of poultry for production. The Poultry Industry. Types of Enterprises. Most poultry raised in large commercial operations . Vocabulary .  . Sell-By Date:. The date marked on a food item indicating the last day it should be sold in stores. .  . Expiration Date:. The date marked on a food item indicating the date it expires or could spoil. Perishable foods should be consumed before or on this date for maximum freshness. Industry. Domesticated . fowl raised for meat and/or eggs. Primary s. pecies used in US Poultr. y industry:. Chickens (meat and eggs). Turkeys (meat). Other species include:. Ducks. Geese. Quail. Phesant. Meat Thermometer. A thermometer is the best way to ensure properly cooked meat.. It should be placed in the center, thickest part of the meat, away from the fat and bone.. Internal Temperatures. Whole Meats (Seafood, pork, beef, veal, lamb). Meat. Beef, Pork, Veal, Lamb. Choices of “Meat”. Beef, Veal, Pork, and Lamb are classified as *Red Meat*. Based on the amount of myoglobin. Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. . Meat. Beef, Pork, Veal, Lamb. Choices of “Meat”. Beef, Veal, Pork, and Lamb are classified as *Red Meat*. Based on the amount of myoglobin. Myoglobin is a chain of protein w/153 amino acids found in the hemoglobin of muscle. . Natural Source Contaminants. Mechanism. Point Source Contaminants. Indigenous Contaminants . Source. Management. Mechanism. Pore Pressure (Subsidence). Dissolved Solids. (Sorption/Desorption). Redox. 2021. Basics of Poultry Production and Management. Dr. Maziar Mohiti-Asli, Ph.D.. mmohiti@guilan.ac.ir. A brief history of chickens. Chickens were first domesticated from the red jungle fowl (. Gallus gallus.