Hamburger temperature monitoring tips for the Fourth of July weekend
This long weekend will be one of the biggest weekends for burger restaurants and pop-ups, so we wanted to give you some best practice advice for monitoring your hamburger temperature to help prevent the spread of harmful bacteria such as E-coli and Salmonella.
Whilst steaks can be served rare, Foodsafety.gov recommends that hamburgers are cooked thoroughly until well done. Harmful bacteria such as E.coli and Salmonella can be carried on the surface of whole cuts of meat, and unfortunately, this bacteria is usually undetectable. Once these whole cuts of meat are minced, harmful bacteria is then spread throughout the meat. By making sure that your hamburgers are cooked through, you’re killing off bacteria and ultimately protecting the health of your customers!
Harmful bacteria in meat usually grows between 40°F and 140°F. Anything above 140°F and the bacteria starts to die.
The Foodsafety.gov guidelines state that hamburgers and other ground meat should be cooked until the internal temperature reaches 155°F-160°F and maintains that temperature for at least 2 minutes.
Handheld Temperature Monitoring
At Hanwell, we have a range of cost-effective Handheld Temperature monitors, ideal for hamburger temperature monitoring. The HM005 food safety thermometer is easy to use, with a simple point and probe action providing high accuracy measurement. The HM005 includes ThermaSprint Technology that delivers a 2 second response time – up to 10 times faster than conventional digital measurements.
To make sure your Fourth of July celebrations go unspoiled with the Hanwell Handheld thermometers, contact us today.
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