Make sure you do this first.
"Our research shows that participants were not adequately washing their hands or using a food thermometer,", USDA Deputy Under Secretary for Food Safety, said in a recent statement."Summer is a time to relax and enjoy delicious meals with friends and family, but foodborne pathogens never rest. Following safe food handling practices during this and all other seasons can reduce the risk of you and your loved ones getting sick.
When throwing a juicy steak or freshly marinated chicken breast onto the grill, it can be hard to resist the temptation to dive right into your meal when it appears to be ready. But the USDA warns that using a food thermometer is the only way to be sure the type of meat you're cooking has reached the internal temperature necessary for safe consumption.
The USDA recommends that you always stick the probe into the thickest part of the meat through the side to ensure you get an accurate reading. All beef, lamb, and veal steaks should hit awith a three-minute rest before they're safe to eat, while ground meats should reach 160 degrees; Fish with fins are ready when they get to an internal temperature of 145 degrees; And all poultry products—ground or whole—should reach 165 degrees before it hits the plate.