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  2. NSF International - Wikipedia

    en.wikipedia.org/wiki/NSF_International

    NSF International, originally named the National Sanitation Foundation (NSF), was founded in 1944 by the University of Michigan School of Public Health, in an attempt to standardize requirements around sanitation and food safety. [1] The first standards developed by the NSF set sanitation requirements on soda fountain and luncheonette equipment.

  3. Incubator (egg) - Wikipedia

    en.wikipedia.org/wiki/Incubator_(egg)

    An incubator is a device simulating avian incubation by keeping eggs warm at a particular temperature range and in the correct humidity with a turning mechanism to hatch them. The common names of the incubator in other terms include breeding / hatching machines or hatchers , setters , and egg breeding / equipment .

  4. This Is The Best Place To Put A Thermometer In A Turkey - AOL

    www.aol.com/best-place-put-thermometer-turkey...

    Digital instant-read thermometers: These thermometers provide quick, precise readings, making them ideal for checking turkey temperatures during cooking. Simply insert the probe into the thickest ...

  5. Don't Trust The Pop-Up Thermometer In Your Turkey ... - AOL

    www.aol.com/dont-trust-pop-thermometer-turkey...

    Relying on a meat thermometer is the best for food safety, convenience, and knowing exactly when the turkey is ready. Use A Meat Thermometer For Accurate Temperature Readings.

  6. Incubator (culture) - Wikipedia

    en.wikipedia.org/wiki/Incubator_(culture)

    The earliest incubators were invented thousands of years ago in ancient Egypt and China, where they were used to keep chicken eggs warm. [1] Use of incubators revolutionized food production, as it allowed chicks to hatch from eggs without requiring that a hen sit on them, thus freeing the hens to lay more eggs in a shorter period of time.

  7. I Accidentally Ate Raw Chicken. Now What? - AOL

    www.aol.com/just-ate-piece-raw-chicken-120000148...

    Another culprit behind food-borne illnesses like salmonella is cross-contamination—the transfer of harmful bacteria, allergens, or other contaminants from one piece of food (e.g. raw poultry) to ...

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