Safe Cooking Tips
Use an instant-read thermometer to verify cooking temperatures.
Bacteria that may be present in food, such as E. coli, are eliminated by cooking foods to the proper internal temperature. Heat kills the E.coli bacteria. Follow these cooking guidelines to keep food safe:
- Since bacteria may be found on the outside of steaks you will eliminate any bacteria that might be present by heating to these internal temperatures. Ground beef, however, must be cooked more thoroughly.
- Ground Beef - Cook to 160°F internal temperature. Cook ground beef until there is no pink and the juices run clear.
- Steaks and roasts
- 145°F internal temperature (medium rare)
- 160°F internal temperature (medium)
- 170°F internal temperature (well done)
- Reheat carry-out meals and leftovers to a minimum internal temperature of 165°F and stir to cook evenly.
- Stir, rotate and cover foods when microwaving to ensure even cooking. Check temperature with an instant-read thermometer in at least three spots, and follow recommended standing times outside the microwave so food completes cooking.
- When basting grilled meats, brush sauce on cooked surfaces, rather than on raw meat. Be careful not to contaminate fully cooked meats by reusing leftover marinade or adding sauce with a brush previously used on raw meats.
- Bring previously-used marinades to a rolling boil for one minute for safe use on cooked meats.