Using Food Thermometers

Meat thermometer

Did you know 66% of people do not use food thermometers correctly? If food temperatures are not checked regularly, people are at higher risk of a foodborne illness.

Research by the USDA shows one out of four hamburgers turn brown before they reach the minimum internal temperature. The color of cooked food does not determine its doneness. Check meats in the thickest part of the food without touching any bone or fat. Clean thermometers before and after use with hot soapy water.

USDA Safe Minimum Internal Temperature Chart, go.iastate.edu/JAZA0S

  • Beef, Pork, Veal, Lamb—Steaks, Roast, Chops: 145 degrees F
  • Fish: 145 degrees F
  • Ground Beef: 160 degrees F
  • Egg Dishes: 160 degrees F
  • Turkey, Chicken, Duck—Whole, Pieces, Ground: 165 degrees F

Sources: USDA Food and Safety Inspection Service, www.fsis.usda.gov/

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