Cross-posted from FoodSafety.gov blog:
Summer is finally here! I can smell those steaks and burgers on the grill already. While grilling outside with our friends and family can be fun, it can also lead to food poisoning.
This summer, the USDA Food Safety and Inspection Service is reminding Americans everywhere that “Grilling Like a PRO” is the safest and easiest way to grill. You can’t see harmful bacteria on your burgers, chicken, and steak—using a food thermometer is the only way to know that your food is safe to eat. The PRO method is an easy way to protect you and your family from foodborne illness.
P—Place the Thermometer!
When you think your food is cooked, check the internal temperature by inserting the thermometer into the thickest part of the meat (usually about 1.5 to 2 inches deep). If you are cooking a thinner piece of meat, like chicken breasts or hamburger patties, insert the thermometer from the side. Make sure that the probe reaches the center of the meat.
R—Read the Temperature!
- Wait about 10 to 20 seconds for an accurate temperature reading. Use the following safe internal temperature guidelines for your meat and poultry.
- Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145 °F with a 3 minute rest time. Ground meats: 160 °F
- Whole poultry, poultry breasts, & ground poultry: 165 °F
O—Off the Grill!
Once the meat and poultry reach their safe minimum internal temperatures, take the food off the grill and place it on a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Also remember to clean your food thermometer probe with hot, soapy water or disposable wipes.
When you and your family and friends are grilling outside this summer, upload a photo of your PRO food thermometer skills with the hashtag, #GrillingLikeaPRO.
Let’s spread the word about using a food thermometer and declare our freedom from foodborne illness!
Write a Response
As a celebrity chef I am always teaching people how to grill or cook something. I want to say thank you to the USDA for this blg. I will be using this as a resource moving forward.
I appreciate you all.