Summer is here and just around the corner is the Fourth of July holiday weekend, which means many of you will be planning picnics and grilling outdoors! The U.S. Department of Health & Human Services has a great site, FoodSafety.gov, that focuses on food safety and provides updates regarding food recalls and alerts.
If you are planning to grill for your family and friends, you might find the blog article titled “Show Us When You Are #GrilingLikeaPRO” by Kristina Beaugh, MPH, of interest. As outlined in her blog, there are three key points to “grilling like a PRO”:
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 Thermometer!
- 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.
Enjoy your summer gatherings and grilling by following safe food practices to provide you and your guests with a safe and delicious meal!