- Colour alone is not a reliable indicator that meat is safe to eat. Meat can turn brown before all bacteria are killed, so use a digital food thermometer to be sure.
- To check the temperature of meat that you are cooking on the barbecue, take the meat off the grill and insert the digital food thermometer through the thickest part of the meat.
- If you are cooking a beef hamburger, take the patty from the grill and insert the digital food thermometer through the side, all the way to the middle of the patty.
- If you're cooking more than one patty or pieces of meat, be sure to check the temperature of each of the pieces.
- Use clean utensils and plates when removing cooked meats from the grill.
- Remember to wash the thermometer in hot, soapy water between temperature readings.
- Always remember to keep hot food hot until you are ready to serve.
Safe Internal Temperature of Food
Beef, veal and lamb (pieces and whole cuts)
Medium-rare 63°C (145°F)
Medium 71°C (160°F)
Well done 77°C (170°F)
Pork (pieces and whole cuts) 71°C (160°F)
Poultry (e.g. chicken, turkey, duck)
Pieces 74°C (165°F)
Whole 85°C (185°F)
Ground meat and meat mixtures (e.g. burgers, sausages, meatballs, meatloaf, casseroles)
Beef, veal, lamb and pork 71°C (160°F)
Poultry 74°C (165°F)
Egg dishes 74°C (165°F)
Others (e.g. hot dogs, stuffing, leftovers) 74°C (165°F)
From: http://www.marketwire.com/press-release/Health-Canada-Barbecue-Food-Safety-Tips-1264167.htm
Karen.T
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