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Note: This alternative text is provided for
accessibility purposes. The PDF versions of the print ads are the
"printer friendly" versions.
Print Ad, All Products
"Is it done yet?" [Photo of Dad
and daughter at the barbecue grill, checking internal temperature
of hamburgers with digital instant-read food thermometer.]
Did you know? The Centers for Disease Control
and Prevention estimate that every year about 76 million people in
the United States become ill from harmful bacteria in food; of these,
about 5,000 die.
[Photos of food thermometers in a variety of meat and poultry
products]
You can't tell by looking. Use a food
thermometer to be sure.
www.IsItDoneYet.gov
United States Department of Agriculture, Food Safety and Inspection
Service |
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Print
Ad Featuring Steak
"Is it done yet?" [Photo of Dad
and daughter at the barbecue grill, checking internal temperature
of hamburgers with digital instant-read food thermometer.]
You can't tell by looking. Use a food
thermometer to be sure.
The Centers for Disease Control and Prevention estimate that every
year about 76 million people in the United States become ill from
harmful bacteria in food; of these, about 5,000 die. Foodborne
illness is preventable. Cooking and reheating food to a safe
minimum internal temperature kills potentially dangerous bacteria.
You can prevent foodborne illness by using a food thermometer.
USDA Recommended Temperatures: Steak, 145 °F [Photo of a food
thermometer, reading 145 °F, in a T-bone steak.]
www.IsItDoneYet.gov
United States Department of Agriculture, Food Safety and Inspection
Service |
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Print Ad Featuring Ground Beef
"Is it done yet?" [Photo of Mom
and son cooking hamburgers on a cooktop grill, using an instant-read
food thermometer to check doneness.]
You can't tell by looking. Use a food
thermometer to be sure.
The Centers for Disease Control and Prevention estimate that every
year about 76 million people in the United States become ill from
harmful bacteria in food; of these, about 5,000 die. Foodborne
illness is preventable. Cooking and reheating food to a safe
minimum internal temperature kills potentially dangerous bacteria.
You can prevent foodborne illness by using a food thermometer.
USDA Recommended Temperatures: Ground beef, 160 °F [Photo
of a digital food thermometer, reading 160 °F, in a juicy, grilled
hamburger.]
www.IsItDoneYet.gov
United States Department of Agriculture, Food Safety and Inspection
Service |
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Print
Ad Featuring Lasagne
"Is it done yet?" [Photo of a baked
lasagne, with oven-safe food thermometer in its center, resting on
oven shelf. The cook is preparing to remove it from the oven.]
You can't tell by looking. Use a food
thermometer to be sure.
The Centers for Disease Control and Prevention estimate that every
year about 76 million people in the United States become ill from
harmful bacteria in food; of these, about 5,000 die. Foodborne
illness is preventable. Cooking and reheating food to a safe
minimum internal temperature kills potentially dangerous bacteria.
You can prevent foodborne illness by using a food thermometer.
USDA Recommended Temperatures: Casseroles and leftovers, 165 °F
www.IsItDoneYet.gov
United States Department of Agriculture, Food Safety and Inspection
Service |
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Print
Ad Featuring Chicken Breast
"Is it done yet?" [Photo of woman
pan-frying a chicken breast. An instant-read food thermometer is inserted
in thickest part; she is using a holder to keep the thermometer upright
and keep the dial in view.]
You can't tell by looking. Use a food
thermometer to be sure.
The Centers for Disease Control and Prevention estimate that every
year about 76 million people in the United States become ill from
harmful bacteria in food; of these, about 5,000 die. Foodborne
illness is preventable. Cooking and reheating food to a safe
minimum internal temperature kills potentially dangerous bacteria.
You can prevent foodborne illness by using a food thermometer.
USDA Recommended Temperatures: Chicken breast, 165 °F [Photo
of a digital food thermometer, reading 165 °F, in a grilled chicken
breast.]
www.IsItDoneYet.gov
United States Department of Agriculture, Food Safety and Inspection
Service |
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Print
Ad Featuring Roast Turkey
"Is it done yet?" [Photo of a golden
brown, roast turkey on the oven shelf, in a metal roasting pan. There
is an oven-safe food thermometer inserted in the thickest part of
the inner thigh.]
You can't tell by looking. Use a food
thermometer to be sure.
The Centers for Disease Control and Prevention estimate that every
year about 76 million people in the United States become ill from
harmful bacteria in food; of these, about 5,000 die. Foodborne
illness is preventable. Cooking and reheating food to a safe
minimum internal temperature kills potentially dangerous bacteria.
You can prevent foodborne illness by using a food thermometer.
USDA Recommended Temperatures: Turkey; Chicken (legs & thighs), 165°F
[Photo of a digital food thermometer, reading 165 °F, in a
baked chicken leg/thigh quarter.]
www.IsItDoneYet.gov
United States Department of Agriculture, Food Safety and Inspection
Service |
Last Modified:
May 9, 2006 |
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