Q: Barbeque Food Safety; How Do I Know If I am Grilling Meats and Poultry Safely?

A: When grilling meats, the Food Safety Inspection Service (FSIS), which is with the U.S. Department of Agriculture (USDA), stresses we cook meat and poultry to the proper temperature.Cooking food to a safe internal temperature destroys harmful bacteria.

Use a food thermometer to be sure the food has reached a safe temperature. Beef, veal and lamb steaks, roasts and chops can be cooked to 145 F internal temperature. Hamburgers made of ground beef should reach 160 F. All cuts of pork should reach 160 F. All poultry should reach a minimum of 165 F.

FSIS emphasizes we should NEVER partially grill meat or poultry and then finish cooking later.

For more information on grilling and food safety, visit the FSIS website at: www.fsis.usda.gov.