Food Safety - Char-Broil 463246619 Guide Du Produit

FOOD SAFETY

F o o d S a f e t y
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:
1 . Clean: Wash hands, utensils, and surfaces with hot soapy water before and
after handling raw meat and poultry.
2 . 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.
3 . Cook: Cook meat and poultry thoroughly to kill bacteria. Use a thermometer
to ensure proper internal food temperatures.
4 . Chill:Refrigerate prepared foods and leftovers promptly.
For more information call: USDA Meat and Poultry Hotline at
1-888-MPHOTLINE (888-674-6854) In Washington, DC
Or E-mail: mphotline.fsis@usda.gov
Or visit the USDA website at www.fsis.usda.gov
H o w To Te l l I f M e a t I s C o o k e d T h o ro u g h l y
• Meat and poultry cooked in the appliance often browns very fast on the out-
side. Use only thawed meat and a meat thermometer to be sure food has
reached a safe internal temperature, and cut into food to check for visual signs
of doneness.
• We recommend food to be at least 40°F before cooking in your appliance.
• Whole poultry should reach 165° F. Juices should run clear and flesh should
not be pink.
• Beef, veal and lamb steaks, roasts and pork chops can be cooked to 160° F.
• NEVER partially cook meat or poultry and finish cooking later. Cook food
completely to destroy harmful bacteria.
• Use a meat thermometer to ensure proper internal food temperatures.
USDA Recommended
Internal Cooking Temperatures
Ground Meat
Beef, Pork, Veal, Lamb
Turkey, Chicken
Fresh Beef, Veal, Lamb
Medium Rare (let Stand 3 minutes before cutting)
Medium
Well Done
Poultry
Chicken & Turkey, whole
Poultry Parts
Duck & Goose
Fresh Pork
Medium Rare (let Stand 3 minutes before cutting)
Medium
Well Done
Pa ge 8
160F
165F
145F
160F
170F
165F
165F
165F
145F
160F
170F
C H A R B R O I L. C O M