They checkĪbout one in ten hamburgers were undercooked (cooked to less than 155☏). Many managers said their workers always or often check if hamburgers are ready in ways other than using a thermometer. What the Study FoundĮHS-Net found that many restaurants prepare and cook beef in ways that could lead to undercooking or cross contamination.Įight in ten managers said their workers do not always take a final temperature of hamburgers with a thermometer. If restaurants use irradiated beef instead of untreated ground beef, people may be less likely to get sick from germs in undercooked ground beef or from cross contamination of germs from raw ground beef. Irradiated ground beef is raw beef that has been treated to get rid of E. The second reason for this study was to describe how much managers knew about and used irradiated ground beef. This can happen when hands or equipment touch raw ground beef and then touch other food or kitchen equipment. Cross contaminating other foods from raw ground beef.Using a thermometer helps ensure that ground beef is not undercooked. We also looked at whether restaurants used a thermometer to check final temperatures of hamburgers.
#Well done hamburger temp code
Food and Drug Administration (FDA) Food Code says that restaurants should cook ground beef to 155☏ for 15 seconds. We defined undercooking as cooking to less than 155☏ because the U.S. The first was to describe restaurant ground beef practices that could lead to
If we know more about these practices, we can improve them and lessen the number of foodborne illnesses. We don’t know much about how restaurants prepare and cook ground beef for hamburgers. These germs can also make people sick if they get into other food or onto other surfaces ( cross contamination). These germs can make people sick if burgers are undercooked (not cooked to a high enough temperature to kill the germs). Hamburgers made from ground beef are often the source of these germs. coli, a germ often found in raw ground beef, causes many foodborne illnesses each year. The risk for foodborne illness from undercooking ground beef and from cross contamination with ground beef may be lower if restaurants use irradiated ground beef. If irradiated ground beef becomes readily available, food safety programs may also wish to consider educating restaurant owners about it.
The guidance for consumers is different because it is simpler to meet one standard (temperature) than two (temperature and time). But CDC and USDA say that consumers should cook ground beef to 160☏. The FDA Food Code says that restaurants should cook ground beef to 155☏ for 15 seconds.
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