By Jamie Martin
As summer begins and Americans prepare for outdoor gatherings and cookouts, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is reminding everyone to follow essential food safety practices.
“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 FSIS Administrator Dr. Denise Eblen. “We have simple but effective steps that can keep you and your family safe while enjoying those outdoor meals.”
Keep Your Grill Clean:
Before cooking, thoroughly clean grill grates with soap and water, and scrape away any leftover debris. If running water isn't available, pack bottled water, soap, and paper towels. After cleaning, preheat the grill to help eliminate any lingering bacteria.
Avoid Cross-Contamination:
To prevent foodborne illnesses, store raw meat in sealed containers and place them at the bottom of coolers. While cooking, use separate utensils, cutting boards, and plates for raw and cooked items. Never reuse a plate or tools that previously held uncooked meat, poultry, or seafood.
Cook to Safe Internal Temperatures:
Using a food thermometer is essential, as appearance alone doesn't confirm doneness. Safe minimum temperatures include:
- 145°F for beef, pork, lamb, and veal steaks, chops, and roasts
- 145°F for seafood
- 160°F for ground meat
- 165°F for poultry
Avoid the "Danger Zone":
- Bacteria multiply quickly between 40°F and 140°F. To stay safe, avoid leaving perishable food out for more than two hours or one hour when it's hotter than 90°F.
- Keep hot food at or above 140°F using heated trays or your grill, and cold food at or below 40°F by placing dishes on ice or keeping them in a cooler.
For additional food safety guidance, contact the USDA Meat and Poultry Hotline at 1-888-674-6854 or email MPHotline@usda.gov.
Photo Credit: gettyimages-mg7
Categories: National