8 CCR 1202-16, pt. 8 - Poultry Labeling Requirements for Producers who Process less than 1,000 Birds per Calendar Year and are Exempt from State Licensing Requirements
Safe Handling Instructions:
Some food products may contain bacteria that could cause illness if the product is mishandled or cooked improperly. For your protection, follow these safe handling instructions:
Keep refrigerated or frozen. Thaw in refrigerator or microwave.
Keep raw meat and poultry separate from other foods.
Wash working surfaces (including cutting boards), utensils, and hands after touching raw meat or poultry.
Cook thoroughly to 165° F internal temperature.
Keep hot foods hot. Refrigerate leftovers immediately or discard.
Notes
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