Grilling season is in full swing. UNL Extension Educator Hannah Guenther has some safety tips when it comes to grilling.
Guenther says one would have a plate for the raw food and another plate for the cooked food.
Guenther talked Food Safety with JD Gibbs on 840 KTIC’s Midday in MidAmerica on Thursday. She shares a way to know if food is finished cooking.
Guenther says using a food thermometer is a really good way to make sure one is cooking their food to the correct amount of time into the correct internal temperature.
She adds poultry should be cooked to a minimal temperature of 165, ground meats and pork 160, and steaks and seafood 145.