USDA SAFE INTERNAL COOKING TEMPERATURES
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== USDA Safe Internal Cooking Temperatures Chart ==
The USDA has decided that in lieu of regulating Slaughter Houses, Meat Packing & Distributing Companies, It will be MUCH EASIER on the “industry” to force Restaurants and we citizens to cook the hell out of our meat in order to prevent being poisoned by nasty bacteria’s lurking in their now improperly handled products. Products with the highest risk of contamination are: ALL ground meats, poultry, eggs, fish and MANY seafoods. Lower risk products are: Larger cuts of meat (primals - factory Cryovac sealed), ANYTHING you make at home, and pre-cooked or smoked meats, poultry & seafood. Thusly the good-old “juicy” fast-food hamburger has now gone the way of the Dinosaur, NEVER to re-emerge again. THIS CHART IS NOT SORTABLE
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In   no   event   shall   RonK’s   Kitchen,   its   affiliates   and   its   third   party   providers   be   liable   to   you   or   any   third   parties   for   any illness   or   damages   of   any   kind,   direct   or   indirect,   arising   out   of,   or   in   any   way   connected   with,   your   use   of   the   information or   recipes   provided   on,   or   accessed   through,   this   website.   Service   provider,   its   affiliates   and   its   third   party   providers disclaim   any   liability,   loss   or   obligation   in   connection   with   the   content   provided   on   this   website.   This   website,   and   the recipes   and   information   on   this   website,   are   provided   strictly   "as   is"   and   without   warranty   of   any   kind,   and   should   not   be construed   in   any   way   as   medical   advice   or   instruction.   Consult   the   appropriate   health   professionals   before   using   any   of the   recipes   or   information   on   this   website.   Your   use   of   quality   ingredients   and   safe   cooking   practices   are   your responsibility.
USDA SAFE INTERNAL COOKING TEMPERATURES
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JUMP TO INFORMATION PARAGRAPHS

== USDA Safe Internal Cooking Temperatures Chart ==
The USDA has decided that in lieu of regulating Slaughter Houses, Meat Packing & Distributing Companies, It will be MUCH EASIER on the “industry” to force Restaurants and we citizens to cook the hell out of our meat in order to prevent being poisoned by nasty bacteria’s lurking in their now improperly handled products. Products with the highest risk of contamination are: ALL ground meats, poultry, eggs, fish and MANY seafoods. Lower risk products are: Larger cuts of meat (primals - factory Cryovac sealed), ANYTHING you make at home, and pre-cooked or smoked meats, poultry & seafood. Thusly the good-old “juicy” fast-food hamburger has now gone the way of the Dinosaur, NEVER to re-emerge again. THIS CHART IS NOT SORTABLE
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In   no   event   shall   RonK’s   Kitchen,   its   affiliates   and   its   third   party   providers   be   liable   to   you   or   any   third   parties   for   any   illness   or damages   of   any   kind,   direct   or   indirect,   arising   out   of,   or   in   any   way   connected   with,   your   use   of   the   information   or   recipes provided   on,   or   accessed   through,   this   website.   Service   provider,   its   affiliates   and   its   third   party   providers   disclaim   any liability,   loss   or   obligation   in   connection   with   the   content   provided   on   this   website.   This   website,   and   the   recipes   and information   on   this   website,   are   provided   strictly   "as   is"   and   without   warranty   of   any   kind,   and   should   not   be   construed   in   any way   as   medical   advice   or   instruction.   Consult   the   appropriate   health   professionals   before   using   any   of   the   recipes   or information on this website. Your use of quality ingredients and safe cooking practices are your responsibility.
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