[Abdussamad]

In this situation, product waiting to enter further processing must be kept chilled at 40⁰F. Once carcasses or parts are actually in process, they are allowed to rise to an internal temperature of 55⁰F, but the temperature must be returned to 40⁰ F immediately after packaging.

Scalding temperature shall be maintained at 125 to 130 °F for 25 to 30 seconds.

[Victor Mgbada]

nice

[AFOLABI SUNDAY TUNDE]

Nice

[AFOLABI SUNDAY TUNDE]

Alright

[Bello Bashir]

👌

[Bello Bashir]

Eating undercooked chicken can lead to salmonella and other food poisoning. Unlike other meats, chicken contains bacteria that can only be killed at a certain temperature

[Bello Bashir]

The correct internal temperature for poultry is <mark>165°F (73.9°C)The correct internal temperature for poultry is 165°F (73.9°C)</mark>

[Mohamed]

40’F

[Hamza]

Good

[Md. Osman Sheikh]

👍

[Md. Osman Sheikh]

Eviscerated poultry to be shipped from the establishment in packaged form shall be maintained at 40 °F.

[Dr.S.Sridhar]

👍