Food Safety and Inspection Service
United States Department of Agriculture
Washington, D.C. 20250-3700

News Release

Susan Conley (202) 720-7943
Elizabeth Gaston (202) 720-9113

The USDA Says, "For Food Safety This Father’s Day, Give Dad a Food Thermometer."

WASHINGTON, June 11, 2001 -- This year, instead of a tie or shirt, why not give Dad a gadget that is innovative as well as useful. A food thermometer is a great gift and will help keep the family safe.

In the warm summer months, food can more quickly reach the "Danger Zone" (the temperatures between 40 and 140 °F, where bacteria multiply rapidly), so it's more important than ever to be sure food is handled safely. This is a great time to encourage Dad to use a food thermometer when he serves as the "chief griller" for picnics and barbecues.

"Using a food thermometer is the only way to tell if food has reached a high enough temperature to destroy harmful bacteria," said Susan Conley, director of Food Safety Education for USDA’s Food Safety and Inspection Service. "That's why the FSIS has created Thermy™, a messenger to help educate cooks and encourage the use of food thermometers. Thermy™ says, ‘It's Safe to Bite When the Temperature is Right!’"

The Thermy™ Web site can be found at http://www.fsis.usda.gov/thermy.

Thermometer companies, manufacturers, and distributors are making food thermometers that are more user friendly and accessible to consumers. Some grocery stores are helping you find food thermometers by placing them right at the meat counter. Some types of food thermometers include:

Instant-read Dial and Digital. These thermometers are used to measure the temperature of food after it comes out of the oven or off the grill. Some have a clip or case so that Dad, like many chefs, can carry it in his pocket. He can measure the internal temperature of thin or thick food quickly.

Large Dial. Made for large food like roasts and turkeys, these thermometers are easy to read and can be left in the meat for the duration of cooking.

Disposable. If you are giving food gifts, why not include packets of disposable food thermometers? Handy when grilling at home or away from home, these temperature indicators change color when the safe temperature is reached for a particular food. They are available in grocery or kitchen stores.

Thermometer Fork. Particularly useful for grilling, this device combines a cooking fork with a food thermometer. The sensor is located inside one of the tines of the fork and will measure the temperature of small or thin food, as well as thick roasts. Thermometer forks are used toward the end of the cooking time.

Barbecue Tongs. This device pairs a food thermometer with handy tongs. It takes the temperature when you pick up the food. Because these tongs are equipped with a long handle, Dad can read the internal temperature without getting too close to the hot grill.

Wireless Thermometer and Timer. Dad can grill and still join the party if he uses this wireless transmitter/receiver set. Just insert the temperature probe/transmitter in the meat and carry the receiver with you up to 100 feet away. This thermometer displays the temperature every 5 seconds, monitors up to 2 different types of food, gauges both time and temperature, and beeps when your food is ready.

The USDA recommends that roasts, steaks, and chops of beef, veal, or lamb be cooked to an internal temperature of 145 °F for medium rare and 160 °F for medium. Fresh pork should reach 160 °F. Whole poultry should reach 180 °F, as measured in the thigh. Hamburgers made of ground beef should be cooked to 160 °F; ground poultry to 165 °F.

In addition to using a food thermometer, the Partnership for Food Safety Education’s Fight BAC!™ campaign advises:

Cook -- Cook to a safe internal temperature.

Separate -- Separate raw and cooked/ready-to-eat food to prevent cross-contamination.

Clean -- Clean your thermometer after using it. Be sure there are plenty of clean utensils and platters on hand. Wash your hands often.

Chill -- At home, store leftovers in the refrigerator or freezer within 2 hours of taking food off the grill. In temperatures above 90 °F refrigerate or freeze within 1 hour. Make sure the temperature in your refrigerator is 40 °F or below and 0 °F or below in the freezer. Check the temperature occasionally with a refrigerator/freezer thermometer.

More information on Fight BAC!™ can be found at http://www.fightbac.org.

For additional food safety information about meat, poultry, or egg products, call the USDA Meat and Poultry Hotline’s toll-free number, 1 (800) 535-4555; Washington, DC area, (202) 720-3333. The toll-free number for the hearing impaired (TTY) is 1 (800) 256-7072.

The Hotline is staffed by food safety experts, weekdays from 10 a.m. to 4 p.m. Eastern time. In addition, food safety information is available on the FSIS Web site at http://www.fsis.usda.gov.

For Further Information, Contact:
FSIS Congressional and Public Affairs Staff
Phone: (202) 720-9113
Fax: (202) 690-0460

News and Information Page | FSIS Home Page | USDA Home Page