05/01/2025
Planning to grill tonight? Keep these food safety tips in mind!
Beef (Steaks, Roasts, Chops): 145°F (63°C) for medium-rare, 160°F (71°C) for medium, and 170°F (77°C) for well-done. Allow the meat to rest for a few minutes before serving to allow the temperature to equalize.
Pork: 145°F (63°C) is the recommended safe internal temperature.
Poultry (Chicken, Turkey): 165°F (74°C) is the safe internal temperature for all poultry, including ground poultry.
Ground Meat (Beef, Pork, Lamb): 160°F (71°C) is the safe internal temperature.
Seafood: 145°F (63°C) is the recommended safe internal temperature.
Important Considerations:
Resting Time:
After grilling, allow the meat to rest for a few minutes to allow the internal temperature to equalize and the juices to redistribute.
Thermometer:
Use a meat thermometer to ensure the meat reaches the proper internal temperature.
Ground Meat:
Ground meat should be cooked to a higher temperature than whole cuts because bacteria are more evenly distributed throughout.
Leftovers:
Reheat leftovers to 165°F (74°C).
Danger Zone:
Avoid leaving cooked meats at room temperature for more than 2 hours (1 hour if the temperature is above 90°F).
