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FEATURE SCRIPT – USDA'S "Is It Done Yet?" Food Thermometer Campaign
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INTRODUCTION: Food safety
experts at the U.S. Department of Agriculture are promoting a new
campaign to increase use of food thermometers. The USDA's Patrick
O'Leary has more.
Pat O'Leary, USDA (voice-over): A new U.S. Department
of Agriculture food safety campaign is going national. At events featuring
the Food Safety Mobile and its traveling mascots "BAC®" and "Thermy™,"
and through a Web site and other outlets, USDA is promoting the use
of food thermometers to answer the question:
Kid at cookout: "Is it done yet?"
Diane Van, Manager, USDA Meat and Poultry Hotline:
"Is it done yet?" is the key question when it comes to fighting
bacteria and foodborne illness. The only way you can tell if meat
and poultry products have been cooked to a high enough temperature
to kill harmful bacteria is with a food thermometer. Hamburgers should
reach an internal temperature of 160 degrees Fahrenheit, as should
pork, veal and lamb chops; chicken breasts should reach 165 Fahrenheit;
leftovers and casseroles - 165 degrees Fahrenheit.
Kid: "Is it done yet?"
O'Leary (voice-over): Food thermometers come
in a wide range of types, some that even beep when the safe temperature
is reached. The experts say you can't tell by looking - use a food
thermometer to be sure. USDA studies show that one in four burgers
turns brown before it reaches a safe internal temperature. The "Is
It Done Yet?" campaign includes public service announcements and a
Web site with useful information for consumers.
Van: Consumers can visit www.IsItDoneYet.gov
to learn more about the use of food thermometers. They can also call
the USDA
Meat and Poultry Hotline for food safety information at 1-888-MPHotline.
Kid: "Is it done yet?"
O'Leary (voice-over): In Washington, for the
U.S. Department of Agriculture, I'm Pat O'Leary. |
Last Modified:
April 5, 2006 |
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