2.SEPARATE: Separate raw meats and poultry from ready-to eat foods to avoid cross
contamina- tion. Use clean platter and utensils when removing cooked foods from appliance.
3.COOK: Cook meat and poultry thoroughly to kill bacteria. Use ther- mometer to ensure
proper internal food temperatures.
4.CHILL: Refrigerate prepared foods and leftovers promptly.
For more information visit foodsafety.gov or Canadian Partnership for Consumer Food
Safety Education online at befoodsafe.ca
HOW TO TELL IF MEAT IS COOKED THOROUGHLY
Meat and poultry cooked with this appliance 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.When reheating takeout foods or fully cooked meats
like hot dogs, cook to 165° F/74°C , or until steaming hot.
MEAT COOKING TEMPERATURES
Poultry:165° F or 74°C Juices should run clear and flesh should not be pink.
Beef or Poultry Hamburger:160° F or 71°C Juices should not be pink and flesh should be
brown in the middle.
Beef, Veal, & Lamb Steaks/Chops:145° F or 63°C
Beef, Veal, & Lamb Roasts:145° F or 63°C
ALL cuts of Pork:160° F or 71°C Juices should not be pink.
Section 02:ELECTRIC GRIDDLE SAFETY
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