Which statement is true about the prevention of food-borne illness with meat and poultry preparation?
- Reduce dirty dishes by using the same plate to hold the raw and cooked meat product.
- If stuffing is cooked in the poultry cavity, ensure it reaches a minimum temperature of 145°F.
- If grilling outside, always partially cook meat or poultry prior to arriving at the picnic site.
- Use a meat thermometer to check for doneness when cooking beef, poultry, and pork.