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Whole cuts of pork, lamb, veal and beef-145 ☏ (followed by a three-minute rest time) Place the thermometer in the thickest part of the meat to take a temperature reading.Safe Minimum Internal Temperatures include: The food thermometer provides an accurate reading of internal temperature. Meat and poultry cooked on a grill often brown quickly and may appear done on the outside, but still may not have reached a safe minimum internal temperature to kill any harmful bacteria. Despite what many people believe, color is not a reliable indicator of doneness.
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Proper cooking temperatures kill foodborne bacteria. Cook: When you don your apron and fire up the grill, do not forget your most important weapon in your food safety toolbox-the food thermometer.
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Use different cutting boards and knives to prepare meats and vegetables. To prevent cross-contamination, keep all raw meats and poultry separate from vegetables and cooked foods.