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HACCP stands for Hazard Analysis and Critical Control Point and is an internationally recognized system for mitigating and controlling the risk of food safety hazards. To serve a menu item the USDA may deem as high risk, a restaurant must create and implement a HAACP plan. Restaurants and chefs work alongside the USDA and their local health departments to adhere to these guidelines and address any one-off instances – such as fermentation. Some chefs see the USDA guidelines as too stringent, but they are put in place for public safety against widespread foodborne illness and disease. When this happens, grocery stores and restaurants alike are susceptible to serving bad meat. This grinding and processing distributes the bacteria throughout the meat being packaged and sent to market both commercially and directly to consumers. If multiple cows are processed into one final product, even 1% of tainted meat will contaminate the whole batch. Pre-ground beef can be processed from multiple cows, unless otherwise stated on the packaging as being single-sourced. Ground beef is much more susceptible to contamination than whole cuts for a number of reasons. Make sure the thermometer is cleaned and sanitized between each use. It ensures that the bacteria that was distributed in the grinding process has been killed and the meat is safe to eat.įor the most accurate temperature control, get a reliable meat instant read thermometer like the Thermapen ONE and take readings in the thickest part of the meat.ĭoing so will ensure the food stays within the temperature safety zone. This is why the temperature of ground meat must hit 160☏ in the middle. Now, if you take that same steak and grind it up, the bacteria mixes throughout the meat, both inside and outside of the burger patty. However, if you are doubting the freshness of your steak even before cooking it, there are several telltale signs to look out for to distinguish a save-to-eat a piece of meat from a spoiled one. The medium rare inside is safe because there are no bacteria internally. Therefore, when a steak is seared at high temperatures, all the surface bacteria are killed. So, why can steaks be eaten at a medium-rare 130☏ then? It has to do with the actual behavior of bacteria itself.īacteria on a steak or whole piece of meat lives on the surface but doesn’t migrate elsewhere or burrow into the meat. This ensures any lingering bacteria are killed and the meat is safe to eat.įor ground poultry, you’ll need to hit a temperature of 165☏ to be considered safe. Temperature guidelines for burger donenessįirst and foremost, the USDA mandates that any pre-ground meat must be cooked to an internal temperature of 160☏.USDA and cooking temperature guidelines.