Summer Grilling Food Safety Tips From the USDA
Grilling and summertime go hand and hand when most people think of activities for the warmer months. Gathering with friends and family and sharing food is a passtime that is reflected among all cultures. This summer, we want to share with you some grilling food safety tips to take with you to any backyard barbecue, courtesy of the U.S. Department of Agriculture.
Seperate Raw and Cooked Foods
To prevent foodborne illness, do not use the same platter, cutting board or utensils for raw and cooked foods. Harmful bacteria present in raw meat and poultry and their juices can contaminate cooked food.
Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. Only take out what will immediately be placed on the grill.
When using a cooler, keep it out of the direct sunlight by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.
Cook Food Thoroughly
Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill tends to brown quickly on the outside, so use a food thermometer to ensure the food has reached a safe minimum internal temperature. NEVER partially grill meat or poultry and finish cooking later.
More Safety Information
For more grilling food safety information such as pit roasting and smoking guidelines and internal temperatures for meat and poultry, head over to the USDA website.
