Char-broil 463741008 User Manual download pdf (Page 10)

Food Safety

Food safety is a very important part of enjoying the outdoor

cooking experience. To keep food safe from harmful bacteria,

follow these four basic steps:

Clean: Wash hands, utensils, and surfaces with hot soapy water

before and after handling raw meat and poultry.

Separate: Separate raw meats and poultry from ready-to-eat

foods to avoid cross contamination. Use a clean platter and

utensils when removing cooked foods.

Cook: Cook meat and poultry thoroughly to kill bacteria. Use a

thermometer to ensure proper internal food temperatures.

Chill: Refrigerate prepared foods and leftovers promptly.

For more information call: USDA Meat and Poultry Hotline at

1-800-535-4555 In Washington, DC (202) 720-3333, 10:00 am-

4:00 pm EST.

How To Tell If Meat Is Grilled Thoroughly

• Meat and poultry cooked on a grill often browns very fast on the

outside. Use a meat thermometer to be sure food has reached

a safe internal temperature, and cut into food to check for

visual signs of doneness.

• Whole poultry should reach 180° F; breasts, 170° F. Juices

should run clear and flesh should not be pink.

• Hamburgers made of any ground meat or poultry should reach

160° F, and be brown in the middle with no pink juices. Beef,

veal and lamb steaks, roasts and chops can be cooked to 145°

F. All cuts of pork should reach 160° F.

• NEVER partially grill meat or poultry and finish cooking later.

Cook food completely to destroy harmful bacteria.

• When reheating takeout foods or fully cooked meats like hot

dogs, grill to 165° F, or until steaming hot.

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Char-broil 463741008 User Manual Page 10