Thermy for Kids

These activities help children learn and share Thermy's food safety rules.
Image of Coloring Book Cover USDA Food Safety Mobile Coloring Book (PDF Only; 4MB) | Alternative Text
Meet Thermy™, BAC, and some other characters on these pages while you learn four important food safety steps: Clean, Separate, Cook, and Chill. Tell grown-ups to use Thermy™, a food thermometer, when they cook!

Photo of a Cow's Nose Food Safety Mobile Game
The Food Safety Mobile is about to take a ride through Safe Food Park. The invisible enemy is called BAC. Fight him as you make your way through this Mobile game! (The game is resizeable. If it is running too slowly, decrease the size of your browser window.)

Thermy's™ Food Safety Rules
  1. Always use a food thermometer when you cook. A food thermometer will help you make sure your food has reached a high enough temperature to kill harmful bacteria.
  2. The color of cooked meat—whether it's pink or brown inside—can fool you. The only way to be sure cooked food is safe to eat is by using a food thermometer.
  3. Place the thermometer in the thickest part of most foods, away from any bones and fat.
  4. Cook food to a safe internal temperature.
    145 °F and allow to rest at least 3 minutes—Beef, pork, lamb, and veal steaks, roasts, and chops.
    160 °F—Ground beef, pork, veal, and lamb. Egg dishes.
    165 °F—Ground turkey and chicken. Stuffing, casseroles, and leftovers.
    165 °F—Chicken and turkey breasts.
    165 °F—Chicken and turkey: whole bird, legs, thighs, and wings.
    Temperatures are in degrees Fahrenheit (°F).
  5. Check the temperature in several places to be sure the food is cooked evenly.
  6. Wash the food thermometer with hot, soapy water after using it.
Last Modified Jul 23, 2013