As families across the country prepare to fire up the grill for summer cookouts, the U.S. Department of Agriculture (USDA) is reminding the public to keep food safety top of mind.
“Food safety is a year-round priority, but it’s especially important during summer months when we’re cooking outdoors and handling food in warmer temperatures,” said Dr. Denise Eblen, administrator of the USDA’s Food Safety and Inspection Service (FSIS). “We have simple but effective steps that can keep you and your family safe while enjoying those outdoor meals.”
Clean your grill
FSIS recommends thoroughly cleaning grill surfaces with soap and water and scraping off any old residue before use. If you don’t have access to a faucet, bring bottled water, soap, and paper towels. After cleaning, allow the grill to preheat and kill any remaining bacteria.
Prevent cross-contamination
To reduce the risk of cross-contamination, FSIS advises packing raw meats in sealed containers at the bottom of a cooler to prevent juices from leaking onto other items. When grilling, always use separate plates, utensils, and cutting boards for raw and cooked foods.
Cook to safe temperatures
Color alone is not a reliable indicator of whether food is fully cooked. Use a food thermometer to ensure safe internal temperatures:
- Beef, pork, lamb, and veal steaks, chops, and roasts: 145 F
- Seafood: 145 F
- Ground meats: 160 F
- Poultry: 165 F
Avoid the ‘danger zone’
Bacteria that cause foodborne illness multiply rapidly between 40 F and 140 F — known as the “danger zone.” If perishable food will sit out for more than two hours (or one hour in temperatures above 90 F), it’s important to keep hot foods above 140 F using chafing dishes or a grill, and cold foods below 40 F with ice or coolers.
For more information, contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email MPHotline@usda.gov.
