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Old 01-04-2010, 02:05 PM   #11
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Originally Posted by Michael in FtW View Post
LOL - read the heading again ... it says:

Fresh, "Not Frozen" and Similar Terms when Labeling Meat and Poultry Products

The word "fresh" may not be used to describe:
i know that ... and i said

"it says any part .. so if the skin freezes ... they cant sell as fresh. "

?
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Old 01-04-2010, 02:49 PM   #12
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Ah, I see - duh! But, I don't think skin will count as an "internal" part.
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Old 01-04-2010, 02:49 PM   #13
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Originally Posted by sear View Post
"Any raw poultry, poultry part, or any edible portion thereof whose internal temperature has ever been below 26 degrees Fahrenheit."

it says any part .. so if the skin freezes ... they cant sell as fresh.
not sure what temp ice is exactly .. 32 ? seems like walking a fine line
maybe ill check with IR temp gauge next time
No. It can freeze and still be called "fresh."

It just can't be held below 26 degrees. The exterior of the chicken will freeze between 26 and 32 degrees. It's still "fresh."

I had a go-round with my meat guy some years ago at Thanksgiving when my "fresh" turkey was partially frozen.
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Old 01-10-2010, 10:11 AM   #14
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Originally Posted by sear View Post
gotcha, i usually put my seasonings in a coffe cup instead of having to touch every jar.
it just seems like im washing my hands like 3-4 times while making a chicken dish ..guess thats normal.
Mise en Place will help with handling problems. You only need to wash your hands at the beginning and the end.
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Old 01-11-2010, 10:51 AM   #15
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Mise en Place will help with handling problems. You only need to wash your hands at the beginning and the end.
thats french for " someone else does it " isnt it?

unfortunately i am the kitchen staff
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