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2012 ECONOMIC CENSUS U.S. DEPARTMENT OF COMMERCE Economics and Statistics Administration U.S. CENSUS BUREAU Meat, Poultry, and Seafood Products FORM WH42415 OMB No. 06070929: Approval Expires 12/31/2013
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How to fill out meat, poultry, and seafood?

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Start by selecting fresh and high-quality meat, poultry, and seafood from a reputable source. Look for vibrant colors, firm texture, and a pleasant smell.
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Rinse the meat, poultry, or seafood under running water to remove any impurities or dirt. Pat them dry with paper towels.
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It is important to cook meat, poultry, and seafood properly to ensure food safety. Follow recommended cooking temperatures and times based on the type of protein you are preparing. Using a food thermometer is the most accurate way to determine if the meat, poultry, or seafood is fully cooked.
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Once cooked, let the meat, poultry, or seafood rest for a few minutes before slicing or serving. This allows the juices to redistribute, resulting in a more tender and flavorful dish.
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Enjoy your perfectly filled out meat, poultry, or seafood in your favorite recipes, whether it's grilling, roasting, stir-frying, or baking.

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People who follow a non-vegetarian or omnivorous diet often include meat, poultry, and seafood in their meals as a source of protein and essential nutrients.
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It's important to note that individual dietary choices, preferences, and nutritional needs vary, so consulting with a healthcare professional or registered dietitian can provide personalized guidance on whether meat, poultry, and seafood are suitable for a particular person's diet.
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Meat poultry and seafood are types of protein-rich foods derived from animals.
Food producers, manufacturers, and distributors are required to file meat poultry and seafood with regulatory authorities.
Meat poultry and seafood can be filled out through online portals provided by regulatory authorities.
The purpose of filing meat poultry and seafood is to ensure food safety and traceability.
Information such as product name, origin, processing date, and expiration date must be reported on meat poultry and seafood forms.
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