USDA Advises Grill Like a PRO This Holiday Weekend

Uncle Sam wants YOU to be careful when grilling outdoors and avoid food poisoning.

The USDA’s Food Safety and Inspection Service is reminding us all that we can’t see bacteria on our burgers, hotdogs, and other meats and poultry; checking the internal temperature is the best way to ensure protection.

So join them this summer in practicing food safety by “Grilling Like A Pro” using a food thermometer.

Grill Like a PRO
What does it mean to grill like a PRO? All it takes is three easy steps:

P—Place the Thermometer!

Make sure your food is ready by checking the internal temperature. Find the thickest part of the meat (usually about 1.5 to 2 inches deep), and insert the thermometer. If you’re 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.