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These activities help children learn and share Thermy's™ food safety rules.
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USDA Food Safety Mobile Coloring Book (PDF Only; 4MB)
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Meet Thermy™, BAC, and some other characters on these pages while you learn four important food safety steps:
Clean, Separate, Cook, and Chill. Tell grown-ups to use Thermy™, a food thermometer, when they cook!
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Food Safety Mobile Game
The Food Safety Mobile is about to take a ride through Safe Food Park. The invisible enemy is called BAC.
Fight him as you make your way through this Mobile game! (The game is resizeable. If it is
running too slowly, decrease the size of your browser window.)
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Thermy's™ Food Safety Rules
- Always use a food thermometer when you cook. A food thermometer
will help you make sure your food has reached a high enough temperature
to kill harmful bacteria.
- The color of cooked meat—whether it's pink or brown inside—can
fool you. The only way to be sure cooked food is safe to eat is
by using a food thermometer.
- Place the thermometer in the thickest part of most foods, away
from any bones and fat.
- Cook food to a safe internal temperature.
145 °F and allow to rest at least 3 minutes—Beef, pork, lamb, and veal steaks, roasts, and chops.
160 °F—Ground beef, pork, veal, and lamb. Egg dishes.
165 °F—Ground turkey and chicken. Stuffing, casseroles, and
leftovers.
165 °F—Chicken and turkey breasts.
165 °F—Chicken and turkey: whole bird, legs, thighs, and
wings.
Temperatures are in degrees Fahrenheit (°F).
- Check the temperature in several places to be sure the food
is cooked evenly.
- Wash the food thermometer with hot, soapy water after using
it.
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Last Modified:
August 2, 2012 |
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To view PDF files you must have Adobe Reader installed on your computer.
To view video files (.RM) you must have RealPlayer installed on your computer.
To view Flash files you must have Flash Player installed on your computer.
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