HANDLING BEEF SAFELY
Raw beef is associated with bacteria that can cause foodborne illness.
Make sure to wash hands throughly before and after handling.
Cleaning and sanitize surfaces after contact with raw foods. Use separate utensils and cutting
boards for raw and ready-to-eat or cooked foods.
For food safety, all whole cuts of beef should be cooked to an internal temperature of 145°F for 15 seconds and ground beef should be cooked to 155°F for 17 seconds.