Food Safety for Grilling

Meat and poultry cooked on a grill often browns very fast on the outside! This can make food look like it is done cooking before it has actually reached the temperature needed to kill any bacteria that could make you sick.

 

 

Use a food thermometer to be sure the food has reached a safe temperature.

SAFE MINIMUM INTERNAL TEMPERATURES

Whole Poultry	165 °F
Poultry Breasts	165 °F
Ground Poultry	165 °F
Hamburgers, Beef	160 °F
Beef, Pork, Veal, Lamb (steaks, roasts, and chops)	Medium Rare: 145°F and allow to rest for at least 3 minutes Medium: 160°F
All Cuts of Pork	160°F

Chart from USDA 2026

 

Undercooked food can make you sick with food poisoning, that can be caused by bacteria or viruses like salmonella, E. coli, or listeria. The symptoms can be diarrhea, fever, stomach cramps, and vomiting that can last a week or longer, making it worth it to cook food thoroughly and wash hands often.