As summer kicks off and cookouts heat up, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) is reminding everyone to keep food safety front and center during outdoor gatherings.
“Food safety is important all year, but the summer heat and outdoor cooking make it even more critical,” said FSIS Administrator Dr. Denise Eblen. “By following a few simple steps, you can enjoy your meals without putting your family at risk.”
Here’s what you need to know to keep your cookouts safe and fun:
- Clean That Grill First
- Before you start cooking, scrub your grill grates with soap and water to remove old food residue.
- Don’t forget to bring soap, bottled water, and paper towels if you’re grilling where there’s no faucet.
- After cleaning, preheat your grill to burn off any lingering bacteria before placing food on it.
- Stop Cross-Contamination Before It Starts
- Store raw meats in sealed containers and pack them at the bottom of your cooler. This keeps raw juices from leaking onto ready-to-eat items.
- Always use separate utensils, plates, and cutting boards for raw and cooked foods.
- Never reuse a plate or tongs that touched raw meat unless they’ve been thoroughly washed.
- Cook to the Right Temperature – Don’t Guess
- Don’t rely on color alone to tell if your food is done — use a food thermometer to be sure.
- Here are the USDA’s safe minimum internal temperatures:
- 145°F (63°C) – Beef, pork, lamb, and veal (steaks, chops, roasts)
- 145°F (63°C) – Seafood (fish and shellfish)
- 160°F (71°C) – Ground meats (beef, pork, lamb, veal)
- 165°F (74°C) – All poultry (ground or whole)
- Avoid the ‘Danger Zone’ 40°F to 140°F (4°C to 60°C)
- Harmful bacteria multiply quickly between 40°F and 140°F (4°C to 60°C) — a range known as the Danger Zone.
- If food sits out for too long in this temperature range, it can become unsafe to eat.
- Follow these timing and temperature tips:
- Keep hot foods at or above 140°F (60°C) using warming trays, chafing dishes, or your preheated grill.
- Keep cold foods at or below 40°F (4°C) by placing them in coolers or on ice.
Remember: Discard perishable food left out for more than 2 hours (or after 1 hour if it’s above 90°F (32°C) outside).
Whether you’re hosting a backyard BBQ or heading to the park, a few extra precautions can help ensure your summer meals are delicious — and safe.
Source: U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS)
Reach out to Fresh Group Food Safety And Quality Consulting for any inquiries related to food quality and safety.
