date:May 30, 2016
t source, its temperature remains constant or continues to rise, which destroys pathogens.
Fish should be cooked to 145 F.
Meat and poultry cooked on a grill often browns very fast on the outside, and by using a food thermometer you can be sure items have reached a safe minimum internal temperature needed to destroy any harmful bacteria that may be present.
Chill: After a cookout, place leftovers in shallow containers and refrigerate or freeze immediately. Discard food left in th