With summer almost upon us, and outdoor celebrations approaching, it’s essential to prioritize food safety as we prepare to enjoy food and time shared with friends and family.

Foodborne illness, sometimes referred to as food poisoning, foodborne disease, or foodborne infection, is common, costly, and preventable. You can get food poisoning after swallowing food that has been contaminated with a variety of germs or toxic substances. 

Here are some tips to ensure that food shared at summer celebrations are not only enjoyable, but safe!

Separate

When shopping, separate meat, poultry, and seafood from other foods in your shopping cart and grocery bags. Prevent the spread of bacteria by keeping raw meats separate from cooked and ready-to-eat foods.

• Dispose of/or thoroughly cook marinades and sauces that have come into contact with raw meat juices.
• Utilize separate plates and utensils for raw and cooked foods, and refrain from reusing platters or marinades.

Clean

No matter what you’re grilling, always start with clean hands. You should especially wash your hands before and after touching raw meat, poultry and seafood items to prevent the spread of foodborne illness bacteria.

• Wash hands thoroughly with soap and water before handling any food and after touching raw meat, poultry, or seafood.
• Clean and sanitize work surfaces, utensils, and the grill before and after cooking. Be sure to adhere to the contact times of the cleaning agents.
• Thoroughly wash fresh fruits, vegetables and lettuce before preparing or packing for a picnic.

Keep Foods Chilled

Summer’s warmth can accelerate bacterial growth, so it’s crucial to keep foods out of the “Danger Zone” (40°F to 140°F) to prevent foodborne illness.

• Keep raw meat, poultry, and seafood refrigerated or in an insulated cooler at or below 40°F until ready to cook/grill. This includes items like charcuterie platters, potato salads, chicken salads and dips.
• Refrigerate leftovers within two hours of preparation (or within one hour if it’s above 90°F outside) to prevent bacterial growth.
• Promptly discard any perishable food that hasn’t been refrigerated.

Cook Meat Thoroughly

Utilize a food thermometer to confirm that meat reaches the recommended temperatures:

• Beef, pork, lamb, and veal: 145°F
•  Fish: 145°F or until opaque and flakes easily with a fork
• Hamburgers and ground beef: 160°F
• Poultry and pre-cooked meats: 165°F
• Keep cooked meats hot (above 140°F) until serving, and avoid partial cooking followed by grilling later.

Remember to make food safety a part of your party, holiday, or event plans. By adhering to these essential tips, we can create a safe and enjoyable environment for everyone!

Visit https://www.foodsafety.gov/blog/how-grill-safely-summer to get additional tips.