{"id":3354,"date":"2023-10-09T14:35:55","date_gmt":"2023-10-09T19:35:55","guid":{"rendered":"https:\/\/minnesota.safefoodtraining.com\/2026\/?p=3354"},"modified":"2023-10-09T14:35:57","modified_gmt":"2023-10-09T19:35:57","slug":"mn-food-safety-and-the-medium-rare-cheeseburger","status":"publish","type":"post","link":"https:\/\/minnesota.safefoodtraining.com\/2026\/food-safety-certification-mn\/mn-food-safety-and-the-medium-rare-cheeseburger\/","title":{"rendered":"MN Food Safety And The Medium Rare Cheeseburger"},"content":{"rendered":"\n

We stay connected to the local food industry. During our visits to several restaurants we\u2019ve noticed an alarming trend. Many restaurants are serving raw and undercooked animal products, but may not be doing so safely. This week, we\u2019ll begin a series of articles aimed at helping you deal with raw and undercooked animal proteins. For the first article in the series we’ll discuss how you balance MN food safety with the ubiquitous request for a medium rare cheeseburger. <\/p>\n\n\n\n

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Image credit: Flickr<\/figcaption><\/figure>\n\n\n\n

The Medium-Rare Cheeseburger Food Safety Dilemma<\/strong><\/h2>\n\n\n\n

On more than one occasion, the waiter has asked us if we would like our cheeseburger cooked with or without a little pink. The first issue we\u2019d like to deal with is what temperature pink actually is. Pink is not a temperature. It is in fact just a color. There can be many factors that change the internal color of your beef patty. The only accurate way to find the internal temperature of a burger is to use a probe thermometer. If you have completed a food safety certification course, you will know that a beef patty does not meet the cooked criteria unless it reaches an internal temperature of:<\/p>\n\n\n\n