It’s time to dust off those outdoor grills and get cooking! You’re probably careful to keep your kitchen clean, but if you haven’t thought about food safety in a while, here are some summer grilling tips.
| Food Type | Minimum Internal Temperature (degrees Fahrenheit) |
| Hamburgers | 160 |
| Hot Dogs | 165 or until steaming hot |
| Bratwurst | 160 to 165 |
| Chicken | 165 |
| Sausage, uncooked ground beef, lamb, pork, veal | 160 |
| Sausage, uncooked turkey and chicken | 165 |
| Sausage, precooked | 165 |
| Beef, roast/prime rib | Medium Rare 145, Medium 160, Well Done 170 |
| Pork | 160 |
| Venison | 160 |
| Fish | Cook until opaque and flakes easily with fork. |
| Shrimp, Crab, Lobster | 145 (internal)–Shell should turn red, and flesh should become pearly opaque. |
See also: Easy Grilled Vegetables
Photo by Emily Heller
