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Food Facts For A Safe And Happy BBQ Season

Proper Cooking Temperatures Techniques For Grilling Meat Food and Category Temperatures Methods Use direct heat for sausages, chops, steaks and hamburgers. Use indirect heat for roasts 160°F 145°F BEEF and larger cuts of meat. Ground Beef Steaks 165°F Thin pieces of poultry can be cooked over direct heat; 165°F CHICKEN Larger pieces of chicken should be cooked over indirect heat. Poultry Breasts Poultry Legs To cook a turkey breast, first make sure it fits your grill. Use the indirect cooking method, setting a drip pan below the turkey, and cook with the lid closed. 165°F 165°F TURKEY Turkey Burgers Turkey Breasts Start sausage off on high heat to get a really nice char on the outside, then move sausage to a cooler part of the grill to finish cooking through. PORK 165°F 145°F Sausages Pork Chops Oil fish well with a neutral- 145°F 145°F flavored oil such as canola to help keep it moist. Fish cooks quickly using the SEAFOOD direct heat method. Salmon Shrimp Safe Minimum Essential BBQ Tips Cooking Temperatures Clean Wash hands and surfaces often. Clean your grill. Turkey, Chicken, Leftovers 165°F ! 160°F Preheat Properly Beef, Pork, Veal, Lamb Light the coals at least 30 min- utes before you plan to begin cooking. Do not put foods on the grill until the fire dies down to glowing coals. Steaks, Roasts. 145°F i Chops, 140°F' Cook Seafood Cook to proper temperatures, checking with a food ther- mometer. A food thermometer helps you to avoid overcooking, giving you a safe and flavor- ful meal DANGER ZONE 40°F-135°F Everyone is at risk for Rest For the perfect hamburger: Choose the right meat, use high heat and cook them fast, and flip only once. foodborne illness. One Remove meat from a heat source. Allow it to rest for the specified amount of time. Its tempera- effective way to pre- vent illness is to use a ture remains constant or food thermometer to continues to rise, which destroys harmful germs. check the internal tem- perature of meat, poul- try, and egg dishes. Serve Hot food should be held at 140 °F or warmer. Perishable food should not be left out more than 2 hours at room temperature. Refrigeration should be at 40 °F or 40°F I Storage Always refrigerate perishable below. food within 2 hours. • 0°F i (1 hour when the temperature is above 90 °F) Freezer should be 0 °F or below. SOURCES: rts/mintemp.html hetp://www.fsik.usdagovfoctsheetsKeep_Food_Safe_Food_Safety_Bosics/ hetp://www.fsis.usdagowis__done_yet/brochure_textlindexosp hetp:// how talcooking-tips/s-griling-chicken-tips/ hetp// Grilling20Chart to grili hamburgers hetp//www. httpu so /C kingcendentCooking GrillingGuidelines.pdf barbie/t http// pork g-entertainment-guides/complete grilling-guide/grilling methods-and techniques INFOGRAPHIC DESIGNED BY NationalPositions MADGE TECH Profitable Internet Marketing WE BUILD DATA LOGGERS

Food Facts For A Safe And Happy BBQ Season

shared by InfographicMarketing on Jun 05
Summer is fast approaching and you’ve got to start planning those pool parties! Before you break out the grill, brush up on some essential grilling guidelines and proper cooking temperatures to ensu...




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