date:May 22, 2015
to cook.
Use a food thermometer to make sure meat and poultry are cooked thoroughly to their safe minimum internal temperatures
Beef, Pork, Lamb, Veal (steaks, roasts, and chops): 145 F with a 3 minute rest time
Ground meats: 160 F
Whole poultry, poultry breasts, ground poultry: 165 F
Always use a fresh, clean plate and tongs for serving cooked food. Never reuse items that touched raw meat or poultry to serve the food once it is cooked.
Serving food outdoors:
Perishable food should no