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Grilling guide - Temperature tips
WARNING: TO ENSURE THAT IT IS SAFE TO EAT, FOOD MUST BE COOKED TO THE MINIMUM INTERNAL TEMPERATURES LISTED IN
THE TABLE ABOVE.
AAFC* SAFE MINIMUM INTERNAL TEMPERATURES
Fish
145° F (63° C)
Pork
160° F (71° C)
Egg Dishes
160° F (71° C)
Steaks and Roasts of Beef, Veal or Lamb
145° F (63° C)
Ground Beef, Veal or Lamb
160° F (71° C)
Whole Poultry (Turkey, Chicken, Duck etc.)
165° F (74° C)
Ground or Pieces Poultry (Chicken Breast etc.)
165° F (74° C)
* Agriculture and Agri-Food Canada
WARNING
FOOD MUST BE COOKED TO THE
MINIMUM INTERNAL TEMPERATURES LISTED IN THE TABLE BELOW.
Food preparation
•
Avoid cross-contamination when preparing food. Always use separate plates and utensils for the handling of raw food. Never place
raw food and cooked food on the same plate and never place cooked food on a plate that was used for handling raw food. Always
carefully wash all plates and utensils used to handle raw food before using them to handle cooked food.
•
Sanitize counters, equipment and utensils after handling raw meat, seafood or poultry.
•
Always wash all vegetables, seafood and poultry before cooking.
•
Always leave uncooked foods in the refrigerator until you are ready to start cooking.
•
Always marinate meat in the refrigerator. Always dispose of the excess marinade and never reuse it.
•
Trim excess fat from meats and slit the remaining fat at two-inch increments to avoid flare-ups and curling.
•
Meats must be adequately thawed before placing onto the grills cook surface.
