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Is it done yet? Brochure Text
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"Is it done
yet?" You can't tell by looking.
Use a food thermometer to be sure.
www.IsItDoneYet.gov
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Did you know?
The Centers for Disease Control and Prevention
estimate that every year about 76 million people
in the United States become ill from harmful bacteria
in food; of these, about 5,000 die.
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Thermometers Aren't Just for Turkey Anymore
These days, food thermometers aren't just for your holiday roasts—they're
for all cuts and sizes of meat and poultry, including hamburgers,
chicken breasts, and pork chops. Using a food thermometer when
cooking meat, poultry, and even egg dishes is the only reliable
way to make sure you are preparing a safe and delicious meal
for your family.
Why Use a Food Thermometer?
Everyone
is at risk for foodborne illness. One effective way to
prevent illness is to use a food thermometer to check the internal
temperature of meat, poultry, and egg dishes. Using a food thermometer
not only keeps your family safe from harmful food bacteria,
but it also helps you to avoid overcooking,
giving you a safe and flavorful meal.
Some people may be at high risk for developing foodborne illness.
These include pregnant women and their unborn babies and newborns,
young children, older adults, people with weakened immune systems,
and individuals with certain chronic illnesses. These people
should pay extra attention to handle food safely.
What Are the Signs of Foodborne Illness?
The signs and symptoms of foodborne illness range from upset
stomach, diarrhea, fever, vomiting, abdominal cramps, and dehydration,
to more severe illness—even death. Consumers can take
simple measures to reduce their risk of foodborne illness, especially
in the home.
"Is It Done Yet?"
How To Use a Food Thermometer
- Use an instant-read food thermometer to check
the internal temperature toward the end of the cooking time,
but before the food is expected to be "done."
- The food thermometer should be placed in the
thickest part of the food and should not be touching bone,
fat, or gristle.
- Compare your thermometer reading to the USDA
Recommended Safe Minimum Internal Temperatures to determine if your food
has reached a safe temperature.
- Make sure to clean your food thermometer with
hot, soapy water before and after each use!
Large-dial oven-safe or oven-probe thermometers may be used
for the duration of cooking.
Because there are so many types of food thermometers, it is
important to follow the instructions for your food thermometer.
USDA Recommended Safe Minimum Internal Temperatures
- Steaks & Roasts - 145 °F
- Fish - 145 °F
- Pork - 160 °F
- Ground Beef - 160 °F
- Egg Dishes - 160 °F
- Chicken Breasts - 165 °F
- Whole Poultry - 165 °F
Seeing Isn't Believing
Many people assume that if a hamburger is brown in the middle,
it is done. However, looking at the color and texture of food
is not enough—you have to use a food thermometer to be
sure! According to USDA research, 1 out of every
4 hamburgers turns brown before it reaches a safe
internal temperature. The only safe way to know if meat, poultry,
and egg dishes are "done" is to use a food thermometer. When
a hamburger is cooked to 160 °F, it is
both safe and delicious!
Be Food Safe! Prepare With Care
Know how to prepare, handle, and store food safely to keep you
and your family safe. Bacteria can grow on meat, poultry, seafood,
eggs, and dairy products, as well as cut-up or cooked vegetables
and fruits.
CLEAN: Wash hands and surfaces often
Wash your hands with warm, soapy water for 20 seconds before
and after handling food. Wash your cutting boards, dishes, etc.,
with hot, soapy water after preparing each food item. Wash fruits
and vegetables with cold water before using. There is no need
to wash or rinse meat or poultry.
SEPARATE: Don't cross-contaminate Separate
raw, cooked, and ready-to-eat foods while shopping, preparing,
or storing. Never place cooked food on a plate which previously
held raw meat, poultry, or seafood.
COOK Cook food to proper temperatures
Use a food thermometer to be sure!
CHILL Refrigerate Promptly
Refrigerate or freeze perishables, prepared foods, and leftovers
within 2 hours or sooner.
Fiesta Burgers
Makes 4 servings.
1 ½ pounds ground beef
¼ cup onion, chopped
2 tablespoons red bell pepper, finely chopped
3 tablespoons picante sauce or salsa
2 teaspoons prepared Dijon-style mustard
1 tablespoon prepared horseradish (optional)
salt and pepper to taste
4 sesame seed hamburger buns
leaf lettuce and sliced tomatoes
Preparation Directions
- Wash hands with soap and warm water for 20 seconds
before handling the meat.
- In a bowl, mix ground beef with onion, red pepper, picante
sauce or salsa, mustard, horseradish (if desired), salt
and pepper.
- Form into four burgers, about ¾ inch thick.
- Wash hands with soap and warm water for 20 seconds
after handling the meat.
- Using utensils, place burgers on grill that has reached
medium-high heat.
- Check each burger with a food thermometer after approximately
10-15 minutes. Turn burgers as needed. A hamburger
is done when it reaches 160 °F.
- Clean the thermometer between uses with hot, soapy water.
- Place burgers on buns and top with condiments and garnishes
of choice.
- After checking the final temperature, remember to clean
the food thermometer with hot, soapy water.
USDA Meat and Poultry Hotline
1-888-MPHotline (1-888-674-6854)
TTY: 1-800-256-7072
www.IsItDoneYet.gov
USDA does not endorse any products, services or organizations.
USDA is an equal opportunity provider and employer. |
Last Modified:
May 9, 2006 |
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