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borne illness.
The following safe food handling practices also help prevent foodborne illness from harmful pathogens:
• Cook ground beef burgers to an internal temperature of at least 166 degress F. If you do not have a proper thermometer, cook until the juices run clear.
• When you eat out, check the middle of a hamburger to make certain the meat is not pink or red and that the juice is clear. Send back any meat, poultry, or fish product that does not appear to be thoroughly cooked.
• Never drink raw milk. Used pasteurized milk,
• Keep hot foods hot (at least 140 degrees F) and cold foods cold (40-45 degrees F).
• Wash hands well with hot soapy water before and after handling meat.
• Avoid cross-contamination of raw foods with cooked foods. Be especially careful of the juices of raw meat, fish, or poultry. Juices can carry harmful bacteria that are especially dangerous if they get on food items such as salad ingredients that are not cooked.
• Use refrigerated ground meat and patties in 3-4 days, frozen meat and patties in 3-4 months.
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