Six food safety tips when grilling outside
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EmailWhether you grill outside all year long or just in warm weather, by yourself or for a large gathering — MSU Extension has simple tips to make your food safe.
As the weather turns warmer, people everywhere head outside to grill. Take these precautions to make sure that no one will be getting sick from the food you prepare and serve.
- Always wash your hands with warm, soapy water for at least 20 seconds before, during, and after handling food. This includes switching between tasks, like prepping raw meat and ready-to-eat foods.
- Use separate utensils, cutting boards and serving dishes for raw and cooked foods. Never serve any food on the same dish that held raw meat, poultry, or fish. Thoroughly wash each item with warm, soapy water before re-using. Keep clean cookware and utensils handy to serve cooked food to avoid spreading bacteria from raw meats, poultry or seafood.
- Marinate food in the refrigerator, not on the countertop or outdoors. If you plan to use some of the marinade to brush on during grilling for sauce on the cooked food, be sure to set some aside before mixing the marinade with raw meat, poultry, or seafood.
- It is safe to partially cook the meat in the microwave or stove only if it goes directly to the grill to finish cooking. Think of it as all one cooking process and cook the meat thoroughly all at once. If you must cook ahead, you can also cook the meat completely and then cool it fast for reheating on the grill later.
- Use a food thermometer to make sure meats reach safe internal temperatures. Simply checking the color of the meat is not enough to ensure safety. Using a thermometer also ensures that your meat is not overcooked.
|
Food |
Minimum Temperature Degrees, in Fahrenheit |
|
Chicken or turkey |
165 |
|
Ground beef patties |
160 |
|
Steaks |
145 (medium rare) to 160 (medium) |
|
Pork chops |
145 |
To keep your grilled foods hot (above 140 degrees Fahrenheit) and to avoid overcooking, move the product to the side of the grill rack, just away from the heat.
Never leave perishable food out of the refrigerator for more than two hours. When outdoor temperatures reach 90 degrees Fahrenheit, food should not be left out for more than one hour.
Don’t take any chances with your family and friends health: keep cold foods cold, and hot foods hot. And when in doubt, throw it out.
