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"Is It Done Yet?"
Only Your Food Thermometer Knows for Sure
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Susan Conley (301) 504-9605
Steven Cohen (202) 720-9113
WASHINGTON, June 21, 2005 - Kids popping into the kitchen or dashing by a barbecue grill ask
impatiently, "Is it Done Yet?" The answer to this hungry question is the basis of a national campaign
to encourage the use of food thermometers when preparing meat, poultry and egg dishes, to prevent foodborne
illness. The campaign, which is being led by USDA's Food Safety and Inspection Service (FSIS) is themed,
"Is It Done Yet? You Can't Tell By Looking. Use a Food Thermometer to be Sure!"
Studies have shown that using a food thermometer is the only way to tell if harmful bacteria have been destroyed.
For instance, even if they look fully cooked, one in four hamburgers may not be adequately cooked. Despite this
disparity, only 6 percent of home cooks use a food thermometer for hamburgers and only 10 percent use a food thermometer
for chicken breasts according to the latest data from the Food Safety Survey, which was conducted by FSIS and the Food
and Drug Administration.
"FSIS hopes the 'Is It Done Yet?' campaign hits home, and reminds everyone to use a food thermometer to cook to
safe internal temperatures," said FSIS Acting Administrator Dr. Barbara Masters. "By using a food thermometer
to check whether meat, poultry or egg dishes are done you also prevent overcooking and guesswork. Food cooked to a safe
internal temperature is juicy and flavorful. If you use a food thermometer, then you'll know the answer to:
'Is It Done Yet?' We encourage people to get a food thermometer and become a role model in their neighborhood."
Tips for Using a Food Thermometer:
- Insert the food thermometer into the thickest part of the food, making sure it doesn't touch bone, fat or gristle.
- Cook food until the thermometer shows an internal temperature of 160° F for hamburger, pork and egg dishes; 145° F for steaks and roasts; 170° F for chicken breasts and 180° F for whole poultry.
- Clean your food thermometer with hot, soapy water before and after each use.
FSIS has created a Web site to provide consumers with recommended internal temperatures and instructions on how to use a food
thermometer: www.IsItDoneYet.gov. FSIS is partnering with various organizations, agencies
and local groups to help spread this important food safety message.
For food safety information in English and Spanish, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or
TTY: 1-800-256-7072. The year-round toll-free hotline can be called Monday through Friday from 10 a.m. to 4 p.m. EST. An extensive
selection of timely food safety messages also is available at the same number 24 hours a day.
Consumers may also pose food safety questions by logging on to FSIS' online automated response system called "Ask Karen,"
which is available on the FSIS Web site at https://webarchive.library.unt.edu/eot2008/20081105050932/http://www.fsis.usda.gov. E-mail inquiries can be directed to
MPHotline.fsis@usda.gov.
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