12
Food Safety
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:
Clean: Wash hands, utensils, and surfaces with hot soapy
water before and after handling raw meat and poultry.
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.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a
thermometer to ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
How To Tell If Meat Is Grilled Thoroughly
• Meat and poultry cooked on a grill often browns very fast on
the outside. Use a meat thermometer to be sure food has
reached a safe internal temperature, and cut into food to
check for visual signs of doneness.
• Whole poultry should reach 82.23
℃
/
180° F; breasts,
76.67
℃
/
170° F. Juices should run clear and flesh should not
be pink.
• Hamburgers made of any ground meat or poultry should
reach 71.12
℃
/
160° F, and be brown in the middle with no
pink juices. Beef, veal and lamb steaks, roasts and chops can
be cooked to 62.78
℃
/
145°F. All cuts of pork should reach
71.12
℃
/
160° F.
• NEVER partially grill meat or poultry and finish cooking later.
Cook food completely to destroy harmful bacteria.
• When reheating takeout foods or fully cooked meats like hot
dogs, grill to 73.89
℃
/
165° F, or until steaming hot.
WARNING: To ensure that it is safe to eat, food must be
cooked to the minimum internal temperatures listed in the table
below.
USDA* Recommended Safe Minimum Internal Temperatures
Beef, Veal, Lamb and Pork – Whole Cuts**
62.78
℃
/
145° F
Fish
62.78
℃
/
145° F
Beef, Veal, Lamb and Pork – Ground
71.12
℃
/
160° F
Egg Dishes
71.12
℃
/
160° F
Turkey, Chicken & Duck – Whole, Pieces &
Ground
73.89
℃
/
165° F
* United States Department of Agriculture
**Allow meat to rest three minutes before carving or consuming.
