Use and Care Manual

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. For more information call: USDA Meat and Poultry Hotline at
1-800-535-4555 (In Washington, DC [phone], 10:00 am
4:00 pm EST).
How To Tell If Meat Is Grilled Thoroughly
• 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.
• 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.
WARNING: To ensure that it is safe to eat, food must be cooked
to the minimum internal temperatures listed in the table below.
Fish
145°F
Pork
160°F
Egg Dishes
160°F
Steaks and Roasts of Beef,
Veal or Lamb
145°F
Ground Beef, Veal or Lamb 160°F
Whole Poultry (Turkey,
Chicken, Duck, etc.)
165°F
Ground or Pieces Poultry
165°F
(Chicken Breast, etc.)
*United States Department of Agriculture
USDA* Recommended Safe Minimum Internal Temperatures
Beef, Veal, Lamb and Pork – Whole Cuts** 145° F
Fish 145° F
Beef, Veal, Lamb and Pork – Ground 160° F
Egg Dishes 160° F
Turkey, Chicken & Duck – Whole, Pieces &
Ground
165° F
* United States Department of Agriculture
**Allow meat to rest three minutes before carving or consuming.
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