8 Tips on Safely Cooking Ground Beef
As news of Canada’s “blanket recall” for ground beef products by New Food Classics hits our news feeds, and as the recall takes its first step into the U.S., don’t get bummed out on the burger blues! For this week’s #TuesdayTips, we bring you eight pointers on cooking ground beef safely and to
completion that will help you keep the whole family safe.
Tips for safely cooking ground beef from the USDA Food Safety Inspection Service:
- Refrigerate raw meat and poultry within two hours after purchase (one hour if temperatures exceed 90° F). Refrigerate cooked meat and poultry within two hours after cooking.
- Keep raw meat, fish and poultry away from other food that will not be thoroughly cooked.
- Wash hands before and after handling raw meat with warm/hot (preferred) or cold soapy running water by rubbing hands together vigorously for at least 20 seconds.
- Also wash cutting boards, dishes and utensils with hot (preferred), soapy water and clean up any spills right away. The mechanical action of vigorous rubbing of hands and utensils/surfaces creates friction that helps to dislodge bacteria and viruses from hands and surfaces.
- If soapy water is not available, use an alcohol-based hand sanitizer that contains at least 60% alcohol. Alcohol-based hand sanitizers can reduce the number of germs on hands in some situations. However, sanitizers do not eliminate all types of germs, including viruses.
- Use separate cutting boards for raw meat, poultry, and their juices and thoroughly cooked foods.
- Thoroughly cook ground meat such as beef to an internal temperature of 160° F, as measured with a food thermometer, before eating.
- Color is not a reliable indicator that ground beef patties have been cooked to a temperature high enough to kill harmful bacteria such as E. coli O157:H7.