Safe Beef Handling

PREPARATION

• Keep beef refrigerated - never thaw at room temperature.
• Wash hands thoroughly with soap and warm water.
• Avoid cross-contamination by separating raw and and ready-to-eat foods.

  COOKING

• Always use an instant-read meat thermometer to check the internal temperature of ground beef.
• Insert meat thermometer sideways into the center of the patty.
• Cook burgers to an internal temperature of 160 F.

  SERVING

• Always place cooked food in a clean dish for serving, and use clean utensils.
• Never use the same plate that held raw meat, poultry or fish to serve the cooked meat.
• Do not allow any cooked food to sit out at room temperature more than two hours.
• When serving food buffet style, keep cold foods on ice at a temperature below 40°F, and keep hot foods above 140°F.
• Do not mix fresh food with food that has been sitting out.

  STORING LEFTOVERS

• Refrigerate cooked foods no later than 2 hours after cooking.
• Do not allow foods to cool at room temperature.
• Divide large amounts of leftovers into small portions and place in shallow containers for quick chilling.
• Freeze or discard leftovers that you won’t eat within a few days.
• Cover and reheat leftovers to 165°F throughout. Stir foods while you reheat them to ensure that all the food reaches the appropriate temperature.
• Never taste leftover food that looks or smells strange. When in doubt, throw it out.