date:Jul 17, 2017
safe final cooking teperauters. Ground meats should always be cooked to 160°F and tested with a food thermometer. Whole cuts of beef, pork, veal, fish, and lamb should be cooked to 145°F. And all poultry products sold be cooked to 165°F.
Don’t reuse platters or utensils that come into contact with raw meat, poultry, or seafood, because that can cause cross-contamination. And check for bristles in food, because cleaning a grill with a bristle brush can leave some behind on the rack.
And rem