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Safe Grilling Practices

Healthy BBQ Grill

Summer’s not over yet! Take advantage of grilling outside while you still can. It’s easier to tell when some meats are cooked to a safe level compared to others. A meat thermometer can help you tell when all your cooked foods reach a safe, minimum internal temperature.

Some meat needs to rest for a specific amount of time after removing it from its heat source, to allow for the continued destruction of harmful germs. Stick with the chart below to assure you’re cooking your meats to safe levels for you and your loved ones.

Food

Temperature (°F)

Rest time

Ground: beef, pork, veal, lamb

160°

None

Ground: turkey, chicken

165°

None

Steaks, roasts, chops

145°

3 minutes

Poultry: (chicken and turkey) whole breasts, roasts, thighs, wings, duck and goose stuffing (cooked alone, or in a bird)

165°

None

Fresh: (raw) pork and ham

145°

3 minutes

Precooked ham (to reheat)

140°

None

Fin fish

145° or cook until flesh is opaque and separates easily with a fork

None

Shrimp, lobster and crabs

Cook until flesh is pearly and opaque

None

Clams, oysters and mussels

Cook until shells open during cooking

None

Scallops

Cook until flesh is milky white or opaque and firm

References: Foodsafety.gov