C H A R B R O I L.C O M
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F o o d S a f e t y
Food safety is a very important part of enjoying the outdoor cooking experience. To
keep food safe from harmful bacteria, follow these four basic steps:
1 . Clean:
Wash hands, utensils, and surfaces with hot soapy water before and
after handling raw meat and poultry.
2 . Separate:
Separate raw meats and poultry from ready-to-eat foods to
avoid cross contamination. Use a clean platter and utensils when removing
cooked foods.
3 . Cook:
Cook meat and poultry thoroughly to kill bacteria. Use a thermometer
to ensure proper internal food temperatures.
4 . Chill:
Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry Hotline at
1-888-MPHOTLINE (888-674-6854) In Washington, DC
Or E-mail: [email protected]
Or visit the USDA website at www.fsis.usda.gov
H o w To Te l l I f M e a t I s C o o k e d T h o ro u g h l y
• Meat and poultry cooked in the appliance often browns very fast on the out-
side. Use only thawed meat and a meat thermometer to be sure food has
reached a safe internal temperature, and cut into food to check for visual signs
of doneness.
• We recommend food to be at least 40°F before cooking in your appliance.
• Whole poultry should reach 165° F. Juices should run clear and flesh should
not be pink.
• Beef, veal and lamb steaks, roasts and pork chops can be cooked to 160° F.
• NEVER
partially cook meat or poultry and finish cooking later. Cook food
completely to destroy harmful bacteria.
• Use a meat thermometer to ensure proper internal food temperatures.
FOOD SAFETY
USDA Recommended
Internal Cooking Temperatures
Ground Meat
Beef, Pork, Veal, Lamb
160F
Turkey, Chicken
165F
Fresh Beef, Veal, Lamb
Medium Rare (let Stand 3 minutes before cutting)
145F
Medium
160F
Well Done
170F
Poultry
Chicken & Turkey, whole
165F
Poultry Parts
165F
Duck & Goose
165F
Fresh Pork
Medium Rare (let Stand 3 minutes before cutting)
145F
Medium
160F
Well Done
170F
