Posted: March 5th, 2010 - 6:56pm by Ben Chapman

Top Chef host, producer and owner of the Craft series of restaurants Tom Colicchio talked to Anderson Cooper about food safety today on CNN. Tom gets some things right (temperature is really important for ground beef because of the surface area) but gets some stuff wrong (frozen burgers are worse than fresh because they are from big packers; go to a butcher for safe meat).

Regardless of source Tom, you need to stick it in. Measuring the temperature of your burger (160F, or 155F for 15 seconds) with a digitial tip-sensitive thermometer in multiple spots is the best risk-reduction practice.