Essential Tips for Keeping Your Food Safe This Summer: Enjoy a Worry-Free Season!

Grilling is a favorite activity for many, whether it’s a family gathering or just enjoying a sunny day. Keeping food safe while grilling is essential. Here are some easy tips to prevent foodborne illnesses.

First, always wash your hands. Use warm, soapy water for at least 20 seconds before and after handling food. This is especially important when switching between raw ingredients and ready-to-eat foods.

Next, use separate utensils and cutting boards for raw and cooked items. Never serve food on the same dish used for raw meat. Clean everything thoroughly with soap and water. Having clean tools nearby helps prevent bacteria from spreading.

When marinating food, do it in the refrigerator, not out on the counter. If you want to use some marinade for brushing during grilling, set aside a portion before adding raw meat to avoid contamination.

If you need to partially cook meat, do it in the microwave or stove, then go straight to the grill to finish cooking. Make sure it’s cooked all the way through. Alternatively, you can fully cook meat ahead of time and cool it quickly for reheating later.

Using a food thermometer is key. Cook meat to safe internal temperatures: 165°F for chicken and turkey, 160°F for ground beef, and 145°F for steaks and pork chops. Don’t rely on color to determine doneness; this ensures both safety and avoids overcooking.

Keep hot foods hot (above 140°F) by moving them away from direct heat on the grill. If food is left out for more than two hours, or one hour if it’s over 90°F outside, it should be discarded.

Another important point is how grilling safety has grown in public awareness. A recent survey by the USDA found that more than 60% of Americans now use a food thermometer when grilling, up from 45% just a few years ago. This shows that people are more aware of food safety and are taking steps to prevent illness.

So, enjoy grilling but keep health in mind! By following these simple rules, you can ensure everyone has a tasty and safe meal.

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food safety|Michigan State University