- Beef cuts should be 145 degrees F for medium rare
and 160 degrees F for medium. - Whole poultry should be 180 degrees F.
- Fish should flake easily with a fork.
- Meat patties should be 160 degrees F.
- Ground poultry should be 165 degrees F.
Always wash hands before starting any food preparation.
Wash hands in hot, soapy water for 20 seconds.
Don’t forget to clean cutting boards, too.
Again, use hot, soapy water and a brush. Make a solution of one teaspoon of chlorine bleach to a quart of water and soak the cutting board for a few minutes. Rinse with clean water and pat dry.
Marinate raw meat, poultry and fish in a covered, non-reactive dish (glass) in the refrigerator.
Do not let marinating foods sit on the counter. Do not use the marinade to baste the food once you have started to cook. Instead, set some of the marinade aside before you add the raw meat, poultry or fish. Marinades should be brought to a rolling boil before using as a sauce on cooked foods.
On the Grill:
If the metal grill plates show signs of rust, the plates should be replaced, re-plated or covered with aluminum foil. Replace aluminum foil when torn or charred with food debris.
To ensure proper cooking temperatures for gas and electric grills, turn the grill on high and close lid for 10 minutes to allow the grill to reach its cooking temperature. If you’re grilling at a campsite or at a park, take disposable hand wipes to clean hands in case water is not available.
To thaw meat for a cookout, take meat or poultry out of the freezer 1-2 nights before you need it and refrigerate. Do not thaw meat and poultry on the kitchen counter. If the meat is still partially frozen at the cookout, just cook the meat longer.
Bring your food thermometer to the grill to check that foods reach the proper internal temperature.
When you cut into the food, juices should run clear and the meat should not be pink.
Serving
Don’t cross-contaminate. Use a clean plate to hold or serve cooked foods - not the plate used to carry the meat, poultry or fish to the grill.
Serve hot, grilled foods immediately. Food should not be at room temperature for longer than two hours.
PA Department of Agriculture
Artwork is for display purposes only and does not necessarily reflect specific items. Not responsible for typographical errors.
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