The Partnership for Food Safety Education

New research reveals that people often under-cook chicken when grilling. During our recent Knowledge Exchange about poultry handling, we asked Dr. Christine Bruhn why that might be:                                                                                                                                                                                                                                            

"Cooking temperature is harder to control when grilling. I think the outside gets so brown that people think the inside must also be cooked. Cooking was most uniform in oven baking. Those who are able might be advised to use lower heat in their grill and put down the lid."

Don't worry, we have everything you need to prep consumers on safe grilling just in time for Labor Day! 
Share this graphic to make sure everyone knows 165 F is the safe temp for grilled chicken.

Want to get into more detail? This new powerpoint presentation is your complete guide to helping consumers enjoy a Summer without Salmonella!
Download even more grilling resources: 
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What Lies Beneath: The Science Behind Contamination

A Fight BAC! Brown Bag Webinar


Thursday, September 4th, 2014

12:30 PM - 1:30 PM Eastern Time 


Science experts will take you deep into the world of contamination as it relates to food safety. From fresh produce to surfaces, explore the invisible world of pathogens that can cause food poisoning.

Register now >

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