For reasons of personal preference, consumers may choose to cook food to higher temperatures. Because doneness and safety cannot be judged by color, it is very important to use a food thermometer when cooking ground beef Color of cooked ground beef as it relates to doneness the food safety and inspection service (fsis) of the u.s
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Department of agriculture (usda) has conducted a longstanding consumer education program on safe cooking and handling of meat and poultry
Over the past 100 years, americans have been eating an average of 56 pounds of beef yearly
About 33 million cattle are inspected yearly by usda's food safety and inspection service In 2012, this translated into more than 54.5 pounds of beef per person In calls to the usda meat and poultry hotline, beef is the second food category (behind turkey) callers most ask about Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °f as measured with a food thermometer
Cook all poultry to a safe minimum internal temperature of 165 °f as measured with a food thermometer. Size, quantity and distribution of food when cooking causes the pieces of food to reach a safe internal temperature at different times When the food being cooked is large or irregularly shaped, such as with a beef roast, check the temperature in several places. When it is freezing outside and there is snow on the ground, the outdoors seems like a good place to keep food until the power comes on
However, frozen food can thaw if it is exposed to the sun's rays even when the temperature is very cold
Refrigerated food may become too warm and foodborne bacteria could grow. It applies to small and very small meat and poultry official establishments although all meat and poultry establishments may apply the recommendations in this guideline It relates to 9 cfr. Beef is often ground while partially frozen
Because ice crystals are in the frozen beef, there may appear to be more liquid in it At the grocery store, the products are displayed in refrigerator cases as cold as 26 degrees f At this temperature, the cells of the product will “loosen up” somewhat and some of the moisture will gradually. Fsis has updated the guide to include slaughter sections for beef, swine, and poultry
Fsis has also updated this guide to provide additional examples of potential hazards and frequently used controls.
