Before You Fire Up the Grill…

Summer is in full swing and you and your family may be enjoying the warm weather by cooking out. Safe food preparation and grilling methods are important to keep your family healthy and free of foodborne illnesses. Remember to follow these tips from the U.S. Department of Agriculture (USDA) at your next cookout.Shopping
You should select meat and poultry right before checkout. Place these items in plastic bags and separate them from other items in your cart to avoid cross-contamination. Head home immediately after leaving the grocery.

Meat and poultry should go in the refrigerator right when you get home. You can freeze ground meat or poultry you don’t plan on cooking within the next day or two. Other meat should be frozen within four or five days.

Thawing
To be sure your food is cooked evenly, thaw meat and poultry completely before grilling. Put the frozen items in the refrigerator or, for faster results, thaw in sealed packages in cold water. You can also thaw in the meat and poultry in the microwave using the defrost setting if they’ll be grilled right away.

Cleaning
Before you start cooking, begin with all things clean – your hands, prep surfaces, utensils and platters. Anyone handling food should wash their hands with soap and warm water for at least 20 seconds. Also, be sure any surfaces coming in contact with raw and cooked foods are clean before you start cooking and washed frequently throughout the cooking process.

It’s important to use clean platters and utensils to prevent foodborne illness. Using the same platter and utensils for both raw and cooked items can contaminate your meal with harmful bacteria. This applies to cutting boards, too, so remember to use separate cutting boards for preparing meat and vegetables.

Cooking
Grilled meat and poultry often brown very fast on the outside, but color alone doesn’t let you know if the food is cooked thoroughly. Use a food thermometer to be sure food has reached a safe minimum internal temperature and all bacteria have been killed during.

In 2011, the USDA updated its recommended cooking temperatures:
• Pork, Beef, Veal, Lamb: 145º F, with a 3 minute rest period before eating
• Ground meats (including beef, veal, lamb and pork): 160º F
• Poultry (including ground chicken and ground turkey): 165º F

Storing Leftovers
Keep your leftovers fresh and delicious by refrigerating immediately in plastic containers. Toss food that’s been left out for more than two hours. When the outdoor temperature is higher than 90°, toss food after one hour.