Burger basic and food safety smarts
Posted: May 20th, 2009 - 12:43pm
Some smart tips to follow when handling ground beef:
-Store raw ground beef on bottom refrigerator shelf to avoid contaminating other foods with drips.
-Freeze raw or cooked ground beef for up to three months.
-Never thaw ground beef at room temperature. Thaw in the fridge, allowing 26 to 33 hours per kg (12 to 15 hours per pound). Thawed ground beef must be cooked before refreezing.
-Never cook burgers to rare. Cook to 71 C (160 F) using a digital rapid-read thermometer.
-Check each patty for doneness since grills have hot and cold spots.