Foodborne illness affects tens of millions of Americans annually, but
USDA has some simple steps you can follow when cooking out to avoid this
problem.
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FEATURE: Grilling
Like a PRO
INTRO:
Foodborne illness affects tens of millions of Americans annually, but there are
some simple steps you can follow when cooking out to avoid this problem. The
U-S-D-A’s Bob Ellison has more. (1:13)
NARRATOR: U-S-D-A’s Food Safety and
Inspection Service wants you grilling like a pro this summer. Pro stands for P…
Brittany Woodland,
USDA FSIS: Place the thermometer in the
middle of the food that you’re cooking on the grill, and just to ensure that
it’s cooked thoroughly.
NARRATOR: R-read the temperature.
Brittany Woodland,
USDA FSIS: For beef, pork, veal and lamb
it’s one hundred and forty five degrees Fahrenheit, with a three minute rest
time. For ground meat you would like to get it at a hundred and sixty degrees
Fahrenheit and for your whole poultry products you need it to be at a hundred
and sixty five degrees Fahrenheit.
NARRATOR: and O-off the grill.
Brittany Woodland,
USDA FSIS: You need to place it on a
plate that has not previously held raw meat to avoid cross contamination with
the food. When grilling it’s very important to follow these three PRO steps
because you want to make sure that you keep your family and friends safe this
summer while you’re cooking out on the grill and to avoid food borne illnesses.
Forty eight million people will each year get sick from foodborne illnesses and
F-S-I-S is just here to ensure food safety so that you can enjoy your summer
fun.
NARRATOR:For more safe grilling information call one-eight-eight-eight-m-p
hotline or go online to Ask Karen dot gov. In Washington, for the U-S
Department of Agriculture, I’m Bob Ellison.
