Food Safety and Inspection Service
Food Safety Education Staff
April 2000
The U.S. Department of Agriculture (USDA) prohibits
discrimination in all its programs and activities on the basis
of race, color, national origin, gender, religion, age,
disability, political beliefs, sexual orientation, and marital or
family status. (Not all prohibited bases apply to all
programs.) Persons with disabilities who require alternative
means for communication of program information (Braille,
large print, audiotape, etc.) should contact USDA’s
TARGET Center at (202) 720-2600 (voice and TDD).
To file a complaint of discrimination, write USDA, Director,
Office of Civil Rights, Room 326-W, Whitten Building, 14th
and Independence Avenue, SW, Washington, DC, 20250-
9410 or call (202) 720-5964 (voice or TDD). USDA is an
equal opportunity provider and employer.
THERMYTM FIGHTS BAC!
Proper cooking is one of the four key steps
for fighting BAC — bacteria that can be
found in food. Be a BAC-fighter.
Fight BACTM is a food safety
education campaign of
the Partnership for Food
Safety Education. For
more information,
check the web site:
www.fightbac.org
TEMPERATURE RULES!
Food °F
Ground Meat & Meat Mixtures
Beef, Pork, Veal, Lamb 160
Turkey, Chicken 165
Fresh Beef, Veal, Lamb
Medium Rare 145
Medium 160
Well Done 170
Poultry
Chicken & Turkey, whole 180
Poultry breasts, roast 170
Poultry thighs, wings 180
Duck & Goose 180
Stuffing (cooked alone or in bird) 165
Fresh Pork
Medium 160
Well Done 170
Ham
Fresh (raw) 160
Pre-cooked (to reheat) 140
Eggs & Egg Dishes
Eggs Cook until yolk
& white are firm
Egg dishes 160
Leftovers & Casseroles 165
United States Department of Agriculture
Food Safety and Inspection Service
Safe Temperature
Chart Inside!
ThermyTM is the messenger
of a national consumer
education campaign of the
USDA/FSIS designed to
promote the use of food
thermometers.
For more information,
call USDA’s Meat and Poultry Hotline at
1-800-535-4555
(TTY: 1-800-256-7072)
Food Safety and Inspection Service, USDA
Use
A Food
Thermometer
Food Safety and Inspection Service, USDA
www.fsis.usda.gov/thermy
WHY IS IT IMPORTANT?
These are the facts!
Millions of people get sick from dangerous
bacteria in food every year.
Public health data in 2000 show that
there are more than 5 times the number
of dangerous bacteria in our food than
we were aware of in 1942.
Many people don’t link their illness to
foodborne bacteria. They think they
have a case of the flu.
You can become sick anytime from 20
minutes to 6 weeks after eating food
with some types of harmful bacteria.
For some people who are at high risk
— young children, pregnant women,
people over 65, and people with
chronic illnesses — getting sick from
foodborne bacteria can cause serious
health problems.
IT’S SAFE TO BITE
WHEN THE TEMPERATURE
IS RIGHT!
Using a food thermometer is
the only sure way of knowing
if your food has reached
a high enough temperature
to destroy
foodborne bacteria.
WHY USE A FOOD
THERMOMETER?
People all over the
country are taking Thermy’sTM advice.
They’re using a food thermometer to check
the temperature of everyday foods — like
hamburgers, pork chops, and chicken
breasts.
Most people think they know when food is
“done” just by “eyeballing it.” They look at
it and trust their experience.
Experience is good, but it sometimes can
be misleading. For instance, cooking by
color is definitely misleading. Meat color —
pink or brown — can fool you!
How do you know when your
hamburger is cooked?
Because it’s brown inside?
Think about this … 1 out of
every 4 hamburgers turns
brown in the middle
BEFORE it has reached a
safe internal temperature,
according to recent USDA
research.
Use a food thermometer.
Keep your family safe.
Be a better cook.
DIGITAL,
DIAL, &
DISPOSABLE!
Thermometers are
turning up everywhere
in today’s
kitchens in all shapes
and sizes — digitals, instant-reads, probes
for the oven and microwave, disposable
indicators and sensor sticks, pop-ups, and
even barbecue forks. They’re high-tech
and easy to use.
Some thermometers are meant to stay in
the food while it’s cooking; others are not.
Some are ideal for checking thin foods,
like the digital. Others, like the large-dial
thermometer many people use, are really
meant for large roasts and whole chickens
and turkeys.
Choose and use the one
that is right for you!
Is it “done” yet?
Where is your food thermometer?
Dial
Instant-Read
Digital
Instant-Read
Disposable
Temperature
Indicators
Fork
Dial
Oven-Safe
Pop-Up
