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RoadkillRon Brand products are not intended for use on Roadkill !
Before purchase, use, and/or consumption of our products you are required
to read and understand our food safety information as published on the page.
Taking of Roadkill is against the law
many states, Most Roadkill (animals) must be dealt with by state or federal
wildlife officials only. It is your sole responsibility to know and abide the
laws in your state.
Warning!
RoadkillRon brand products use spices and peppers that are extremely
hot. Please handle with care. Wash hands thoroughly after handling. Avoid
contact with eyes and sensitive areas of the skin. Keep away from children.
Self Defense Products
It is the responsibility of the buyer and NOT RoadkillRon's to
ascertain and obey all applicable laws in regard to the possessions and use of
our products. Absolutely no sales to minors. By placing an order, the buyer
represents that all products purchased will be used in a lawful manner and that
he/she is of legal age. We have provide a general guide to the legality of Stun
Guns for your convenience by Clicking Here.
Food Safety
There always has been some risk associated with eating raw shellfish, or any
uncooked meat or eggs. Public health authorities advise that individuals with
impaired immune systems or related health problems cook their shellfish, meat
and eggs thoroughly to minimize risks.
Cook Thoroughly
Cook food to a safe internal temperature to destroy harmful bacteria. Meat and
poultry cooked on a grill often browns very fast on the outside. Use a food
thermometer to be sure the food has reached a safe internal temperature. Whole
poultry should reach 180°F; breasts, 170°F. Hamburgers made of ground beef
should reach 160°F; ground poultry, 165°F. Beef, veal, and lamb steaks, roasts
and chops can be cooked to 145°F. All cuts of pork should reach 160°F.
NEVER partially grill meat or poultry and finish cooking later.
Reheating
When reheating fully cooked meats like hot dogs, grill to 165°F or until
steaming hot.
Keep Hot Food Hot
After cooking meat and poultry, keep it hot until served - at 140°F or warmer.
Serving the Food
Use a clean platter. Don't put cooked food on the same platter that held raw
meat or poultry. Any harmful bacteria present in the raw meat juices could
contaminate safely cooked food.
In hot weather (above 90°F), food should never sit out for more than 1 hour.
Leftovers
Refrigerate any leftovers promptly in shallow containers. Discard any food left
out more than 2 hours (1 hour if temperatures are above 90°F).
Please visit FoodSafety.Gov's
Frequently Asked Questions
for more information on Food Preparation and Storage, Meat, Poultry, Seafood,
Fruits and Vegetables, Eggs & Dairy, Food Additives, Foodborne Illness and
Infection and Cross-Contamination.
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