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Cook: cook to proper temperatures.
Food safety experts agree that food is safely cooked when it is heated for a long enough time and at a high enough temperature to kill harmful bacteria that cause foodborne illness.
Take your thermometer along. Meat and poultry cooked on a grill often browns very fast on the outside, so be sure that meats are cooked thoroughly. Check them with a food thermometer.
Cook beef, veal, and lamb steaks, roasts, and chops to a safe minimum internal temperature of 145 °F. Cook steaks and roasts that have been tenderized, boned, rolled, etc., to an internal temperature of 160 °F.
Cook all cuts of pork to an internal temperature of 160 °F.
Cook ground beef, veal and lamb an internal temperature of 160 °F.
All poultry should reach a safe minimum internal temperature of 165 °F throughout the product.
Cook meat and poultry completely at the picnic site. Partial cooking of food ahead of time allows bacteria to survive and multiply to the point that subsequent cooking cannot destroy them.
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