Think you know when your burger is done? Take our quiz before lighting up the grill on Labor Day

According to the CDC, 48 million people get sick from foodborne illnesses each year in the U.S.

Anton Klusener/ Staff Illustration/ Getty Images

Alison McCook

Published Aug 30, 2024

How do you cook your meat?

It’s a serious question.

And it’s one many of us don’t answer correctly.

In a recent survey of nearly 1,500 U.S. adults, researchers at the Annenberg Public Policy Center of the University of Pennsylvania found that most people don’t know what temperature to cook different cuts of meat to kill bacteria and viruses.

It’s not an idle concern: Each year, according to the U.S. Centers for Disease Control and Prevention, 48 million people in the U.S. get sick from foodborne illnesses — which can be caused by eating undercooked meat — and 128,000 are hospitalized.

Labor Day is coming up, a popular day for outdoor grilling. So before you cook for the whole family, you should check: Do you know how to prepare meat safely? Do you have the right equipment? Take our quiz and find out.

Question 1 of 9

When cooking poultry, what internal temperature will kill most viruses and bacteria?

CorrectIncorrect. XX% of other readers got this question right.

According to the CDC, an internal temperature of 165 degrees will ensure bacteria and viruses are not included in your chicken. But most of us don’t know that: Fewer than 4 in 10 (38%) in the Annenberg study got this right.

Question 2 of 9

You’ve got burgers on the grill. What temperature does the meat thermometer need to read before you know they are safe to eat?

CorrectIncorrect. XX% of other readers got this question right.

The CDC says ground beef should reach an internal temperature of at least 160 degrees Fahrenheit before it is safe to eat.

Question 3 of 9

True or false: Ground beef and whole cuts of beef (like steak) become safe to eat at the same internal temperatures.

CorrectIncorrect. XX% of other readers got this question right.

Go figure: While steak (says the CDC) should be cooked to 145 degrees Fahrenhei t then allowed to rest for 3 minutes, ground beef needs to be heated to 160 degrees Fahrenheit before it is safe to eat.

Question 4 of 9

You’re making an egg dish, like a casserole or frittata. At what temperature does it become ready to eat?

CorrectIncorrect. XX% of other readers got this question right.

This is a bit of a trick question. If the egg dish doesn’t include any meat or poultry, it’s ready to go at 160 degrees Fahrenheit. But if that casserole has some sausage, chicken, or beef, you’d better wait until it reaches an internal temperature of 165 degrees Fahrenheit.

Question 5 of 9

How do you know when fish is safe to eat?

CorrectIncorrect. XX% of other readers got this question right.

You want to look for one of the following: an internal temperature of 145 degrees Fahrenheit, or seeing the flesh separate easily with a fork.

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Question 6 of 9

Should raw chicken be washed before cooking?

CorrectIncorrect. XX% of other readers got this question right.

Although many people believe raw chicken should be washed, it’s safer to skip that step, as doing so can spread germs to the sink, counter, and other foods.

Question 7 of 9

Should you drink raw (unpasteurized) milk?

CorrectIncorrect. XX% of other readers got this question right.

Only 3% of the participants in the Annenberg study said they had tried raw milk in the last 12 months. The fact that raw milk isn’t so popular is a good thing: According to the CDC, pasteurization — which includes heating milk to high temperatures — is important to kill harmful germs.

(And don’t assume that unpasteurized milk has more nutrients; according to the U.S. Food and Drug Administration, raw milk is “not nutritionally superior” to the pasteurized form we see in most grocery stores.)

Question 8 of 9

How often should you use a thermometer when cooking meat?

CorrectIncorrect. XX% of other readers got this question right.

Yeah, “sometimes” just doesn’t cut it, according to health experts. “Every cook should have a food thermometer within ready reach in the kitchen or near the grill,” Kathleen Hall Jamieson, director of the Annenberg Public Policy Center of the University of Pennsylvania, said in a statement.

But if you’re not so vigilant, you’re in good company: In the Annenberg study, only about 1 in 4 U.S. adults (27%) said they use a meat thermometer either “often” or “all the time” to check if their food is safe to eat.

Question 9 of 9

Should you have more than one cutting board?

CorrectIncorrect. XX% of other readers got this question right.

If you have the budget and space for a second cutting board, get one. The CDC recommends that people have one board for raw meats and poultry, and a separate one for foods that won’t be cooked, such as fruits and vegetables and bread.

Your Results

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The average reader scored XX out of 9

Time to go vegan? Like most people, you’ve got a bit to learn about how to cook meat safely. You can still fire up the grill on Labor Day, but beefing up on food safety basics will help you to avoid a visit to your local emergency room. (And tofu isn’t terrible, either.)

Pass the meat thermometer. You probably won’t send any dinner guests to the hospital, but you may still want to brush up on your food safety before your next BBQ.

You’re a meathead — in the best way. Wow, you know your stuff. But overcooked meat is no fun, either. So does the meat you cook still taste good? If so, drop your address in my email. I’m coming to your place this Labor Day.

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Reporting: Alison McCook
Editing: Felicia Gans Sobey, Letitia Stein
Design: Felicia Gans Sobey