Food safety first: Grilling like a pro

Food safety first: Grilling like a pro

USDA wants you to grill the products of American ag 'like a pro' this Fourth of July

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.

Related: Cook my hamburger longer, please

USDA says because 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

USDA wants you to grill the products of American ag 'like a pro' this Fourth of July

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) should be cooked to 145 °F with a 3-minute rest time, and ground meats should reach160 °F. Whole poultry, poultry breasts and ground poultry should reach 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.

Related: Meat scientist has beef grilling tips for a perfect steak

Source: USDA

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