May 10, 2007

LANSING - Thoughts of hot dogs and burgers fresh from the grill have many Michiganders heading outside for food and family fun to celebrate Mother’s Day this weekend. The Michigan Department of Agriculture reminds consumers to follow basic food safety guidelines to keep family and friends healthy this weekend.

Meat thermometer guidelines

• Use a meat thermometer to ensure foods reach safe internal temperatures because cooking by checking the color of the meat is not enough. For example, hamburgers should be cooked to 160 degrees Fahrenheit (F), poultry to 165 degrees F, pork to 160 degrees F and large cuts of beef to 145 degrees F for medium rare, and 160 degrees F for medium.
• Insert a meat thermometer horizontally into the center of the burger, steak or poultry for 10-15 seconds to register the internal temperature.

General guidelines

• Start with the basics - always wash hands with warm, soapy water for at least 20 seconds before, during, and after handling food.
• Use separate utensils, cutting boards and serving dishes for raw and cooked foods, and wash thoroughly with warm, soapy water before re-using. Never serve grilled food on the same dish that held raw meat, poultry or fish.

Additional food safety guidelines

• Carry food in a cooler with a cold pack and keep it in the shade with the lid on.
• Never leave perishable food out of the refrigerator for more than two hours. When outdoor temperatures reach 90 degrees F, food shouldn’t be left out for more than an hour.
• Keep cold foods cold and hot foods hot.

For more information, visit www.michigan.gov/mda or www.foodsafety.gov, call the U.S. Department of Agriculture Meat and Poultry toll-free hotline at 800-535-4555, the U.S. Food and Drug Administration Food Information Line at 888-SAFE-FOOD or call a Michigan State University Extension office.