These (federal) laws protect __________ by ensuring meat products are __________, unadulterated, and __________ labeled and __________.

(a)  

Also, __________ allows any _____________ present on the _______________ to be mixed throughout the _________.

(a)  

To destroy harmful ____________, cook ground beef to a __________ minimum __________ temperature of __________ °F.

(a)  

E. coli O157:H7 is the most well-known _________ ________-producing ___. Coli (STEC), through other ________ strains have also been identified.

(a)  

When stores or ______ grind these _____ cuts , it’s possible that _________ may be present on the _____ beef, and either you nor meat market employees can ______, smell, or taste dangerous ______.

(a)  

Generally, ___________ beef is made from the less______ and ______ popular _______ of beef.

(a)  

The label tells the consumer how to ________ store _________, and _________, raw _________ and poultry products in the home.

(a)  

To avoid _____-__________, wash your hands with _____ and _____ water for at least ____ seconds before and after handling ground beef to make sure you don’t _________ bacteria.

(a)  

The best way to safely _______ ground _______ is in the ____________.

(a)  

USDA recommends not _______ or _________ raw or _____________ ground beef.

(a)  

Ice _________ in the frozen meat _________ down the ______ walls, permitting the _______ of meat _________ during cooking.

(a)