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FOOD SERVICE AND CONSUMERS

USAPEEC has produced on-line buyer's guides for chicken, turkey, and duck products. These colorful guides give buyers the opportunity to see photographs and descriptions of the most commonly marketed parts and products. The guides also provide information on proper handling of raw products, as well as nutritional and an overview of how the U.S. Department of Agriculture's inspection and grading system for poultry ensures a wholesome product.

Finding out more about the services USAPEEC offers is easy. Simply follow the instructions below to read the more commonly asked questions. However, try as we might, we cannot anticipate all of your questions. If you have a question that is not answered in the FAQs, please complete the text box below, send it in, and someone from USAPEEC will respond as soon as possible.

  1. How do consumers throughout the world know if they are purchasing high quality poultry products from the U.S.?

    All U.S. poultry meat offered for export is inspected and approved by the Food Safety Inspection Service (FSIS) of the U.S. Department of Agriculture (USDA). The USDA is regarded as the highest authority on food inspection in the world. A USDA stamp signifies that a poultry product is of the highest quality and eligible for export.

  2. How often are U.S. poultry plants cleaned?

    U.S. poultry processing plants are thoroughly cleaned and sanitized for an entire eight-hour shift, everyday. All plants are inspected for cleanliness before operations begin, and are washed during and after operations.

  3. Does poultry contract different diseases that can be harmful to humans if consumed?

    Like all fresh foods, poultry carry a natural microflora that may contain organisms potentially harmful to humans. Food safety is a top concern to the U.S. poultry industry, and companies work hard and spend millions of dollars each year to improve the safety of their products. In addition, proper handling, cooking and storage is essential to maximizing food safety.

  4. What does "hormone-free" chickens and turkeys mean?

    All U.S. produced chickens and turkeys are hormone-free. No artificial or added hormones are allowed by the U.S. government in the production of U.S. poultry. Steroids are similarly banned. Therefore, hormone-free isn't a necessary label to use, because all U.S. poultry is natural and without hormones.

  5. What is a "free range" chicken?

    "Free range" indicates a production unit where chickens are allowed to forage in an outdoor area in search of insects and other types of "range" food. There is, however, no official federal government definition of "free range" and the USDA approves label claims on a case-by-case basis.

  6. What is the safest way to handle raw poultry?

    Each package of fresh chicken, for example, carries a United States Department of Agriculture (USDA) safe handling and cooking message. Poultry, like all fresh meats, are perishable and should be handled with care to maintain top quality. To maximize food quality and safety, follow these tips: 1. Put fresh poultry and eggs in your shopping basket last, just before you leave the store. 2. Refrigerate immediately upon reaching home, never leave poultry out at room temperature.

  7. How long can poultry be stored?

    Fresh poultry may be stored in the refrigerator for one to two days and in the freezer for six to nine months; cooked poultry may remain in the refrigerator for three to four days and in the freezer for four months.

  8. What is the best way to store eggs?

    Store eggs in their carton because eggs can absorb refrigerator odors.

  9. How long will eggs keep?

    Fresh shell eggs can be kept refrigerated in their carton for up to 12 weeks beyond the pack date. Quality losses should be insignificant if the eggs are refrigerated as soon as possible after purchase from refrigerated case. Hard cooked eggs can be kept in the refrigerator for up to one week.

  10. Is it safe to eat raw eggs?

    The risk of food poisoning from eggs is highest with raw and lightly-cooked dishes. It's best not to serve raw or lightly-cooked dishes made with eggs.

  11. Is there a difference between brown and white shelled eggs?

    No. Shell color is determined by the breed of hen and is not related to quality, nutrients, flavor or cooking characteristics. Since brown egg-layers are slightly larger birds and require more food, brown eggs are usually more expensive than white.

Do you have a question? Please send it to us!

Contact

WORLD HEADQUARTERS
2300 West Park Place Blvd. Suite 100
Stone Mountain, Georgia USA 30087
ph: 770-413-0006
fx: 770-413-0007
usapeec@usapeec.org