Specifications

10
Food Safety
Food safety is a very important part of enjoying the outdoor cooking experience.
To keep food safe from harmful bacteria, follow these four basic steps:
Clean: Wash hands, utensils, and surfaces with hot soapy water before and after
handling raw meat and poultry.
Separate: Separate raw meats and poultry from ready-to-eat foods to avoid cross
contamination. Use a clean platter and utensils when removing cooked foods.
Cook: Cook meat and poultry thoroughly to kill bacteria. Use a thermometer to
ensure proper internal food temperatures.
Chill: Refrigerate prepared foods and leftovers promptly.
How To Tell If Meat Is Grilled Thoroughly
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Meat and poultry cooked on a grill often browns very fast on the outside. Use a
meat thermometer to be sure food has reached a safe internal temperature, and
cut into food to check for visual signs of doneness.
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Whole poultry should reach 180° F; breasts, 170° F. Juices should run clear and
flesh should not be pink.
•
Hamburgers made of any ground meat or poultry should reach 160°F, and be
brown in the middle with no pink juices. Beef, veal and lamb steaks, roasts and
chops can be cooked to 145° F. All cuts of pork should reach 160°F.
•
NEVER partially grill meat or poultry and finish cooking later. Cook food
completely to destroy harmful bacteria.
•
When reheating takeout foods or fully cooked meats like hot dogs, grill to
165°F, or until steaming hot.