Thermy™'s Food Safety Rules!
(Return to the Be Food Safe Activity Book)
(Printable version is available in Activity Book PDF (3.4 MB))
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Always use a food thermometer when you cook.
A food thermometer will help you make sure your food has reached a high enough
temperature to kill harmful bacteria, and viruses. - The color of cooked meat—whether it's pink or brown
inside—can fool you.
The only way to be sure cooked food is safe to eat is by using a food thermometer.
- Place the thermometer in the thickest part of most foods, away from any bones and fat.
- Cook food to a safe minimum internal temperature.
- 145 °F—Beef, lamb, and veal steaks, roasts and chops.
- 160 °F—Ground beef, pork, veal, and lamb. Pork chops, ribs, and roasts. Egg dishes.
- 165 °F—Chicken and turkey - whole, pieces or ground. Stuffing and casseroles. Reheat leftovers.
- Check the temperature in several places to be sure the food is cooked evenly.
- Wash the food thermometer with hot, soapy water after using it.
- BACTERIA
- BEEF
- CASSEROLE
- COLOR
- COOK
- FOOD
- HAMBURGER
- HARMFUL
- LEFTOVERS
- MEAT
- SOAP
- STUFFING
- TEMPERATURE
- THERMOMETER
- THERMY
- VIRUSES
- WASH