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225 USDA Food Fact Sheet_Temperatures – Q&A
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225 USDA Food Fact Sheet_Temperatures – Q&A
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225 USDA Food Fact Sheet_Temperatures – Q&ASAFE MINIMUM INTERNAL TEMPERATURES ✔️Ans - Whole poultry: 165
°F
Poultry breasts: 165 °F
Ground poultry: 165 °F
Ground meats: 160 °F
Beef, pork, lamb, and veal (steaks, roasts and chops): 145 °F and allow to rest
at least 3 minutes.
MEAT TEMPERATURES ✔️Ans - Cook all raw beef, pork, lamb and veal
steaks, chops, and roasts to a minimum internal temperature of 145 °F as
measured with a food thermometer before removing meat from the heat
source. For safety and quality, allow meat to rest for at least three minutes
before carving or consuming. For reasons of personal preference, consumers
may choose to cook meat to higher temperatures.
GROUND MEATS ✔️Ans - Cook all raw ground beef, pork, lamb, and veal to
an internal temperature of 160 °F as measured with a food thermometer
POULTRY ✔️Ans - Cook all poultry to a safe minimum internal
temperature of 165 °F as measured with a food thermometer.
REHEATING ✔️Ans - When reheating fully cooked meats like hot dogs,
grill to 165 °F or until steaming hot.
Keep Hot Food Hot ✔️Ans - After cooking meat and poultry on the grill,
keep it hot until served — at 140 °F or warmer.
Keep cooked meats hot by setting them to the side of the grill rack, not
directly over the coals where they could overcook. At home, the cooked meat
can be kept hot in an oven set at approximately 200 °F, in a chafing dish or
slow cooker, or on a warming tray.
Serving the Food (BBQ) ✔️Ans - When taking food off the grill, use a clean
platter. Don't put cooked food on the same platter that held raw meat or
poultry. Any harmful bacteria present in the raw meat juices could
, contaminate safely cooked food.
In hot weather (above 90 °F), food should never sit out for more than 1 hour.
Leftovers ✔️Ans - Refrigerate any leftovers promptly in shallow
containers. Discard any food left out more than 2 hours (1 hour if
temperatures are above 90 °F).
Safe Smoking ✔️Ans - Smoking is cooking food indirectly in the presence
of a fire. It can be done in a covered grill if a pan of water is placed beneath the
meat or poultry on the grill; and meats can be smoked in a "smoker," which is
an outdoor cooker especially designed for smoking foods. Smoking is done
much more slowly than grilling, so less tender meats benefit from this
method, and a natural smoke flavoring permeates the meat. The temperature
in the smoker should be maintained at 250 to 300 °F for safety.
Use a food thermometer to be sure the food has reached a safe internal
temperature.
Pit Roasting ✔️Ans - Pit roasting is cooking meat in a large, level hole dug
in the earth. A hardwood fire is built in the pit, requiring wood equal to about
2½ times the volume of the pit. The hardwood is allowed to burn until the
wood reduces and the pit is half filled with burning coals. This can require 4 to
6 hours burning time.
Cooking may require 10 to 12 hours or more and is difficult to estimate. A
food thermometer must be used to determine the meat's safety and doneness.
There are many variables such as outdoor temperature, the size and thickness
of the meat, and how fast the coals are cooking.
Transporting ✔️Ans - When carrying food to another location, keep it cold
to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice
packs to keep the food at 40 °F or below. Pack food right from the refrigerator
into the cooler immediately before leaving home.
Marinating ✔️Ans - A marinade is a savory, acidic sauce in which a food is
soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator,
not on the counter. Poultry and cubed meat or stew meat can be marinated up
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