WASHINGTON DC -- As summer cookouts begin, the U.S. Department of Agriculture's Food Safety and Inspection Service (FSIS) is offering tips to ensure safe celebrations.
"Food safety is a year-round priority, but it's especially important during summer months when we're cooking outdoors and handling food in warmer temperatures," said FSIS Administrator Dr. Denise Eblen. "We have simple but effective steps that can keep you and your family safe while enjoying those outdoor meals."
To keep your grill clean, wash surfaces with soap and water, and scrape off any residue. If no faucet is available, bring bottled water, soap, and paper towels. Let the grill heat up before cooking to kill any remaining bacteria.
Prevent cross-contamination by packing raw meats in sealed containers at the cooler's bottom. Use separate plates and utensils for raw and cooked foods, and never place cooked food on surfaces that held raw meat.
Use a food thermometer to ensure meats reach safe temperatures: steaks and seafood should hit 145 F, ground meats 160 F, and poultry 165 F.
Avoid the "Danger Zone" between 40 F and 140 F where bacteria thrive. If perishable foods remain out for over two hours (or one hour above 90 F), keep hot foods above 140 F and cold foods below 40 F.
For more details, contact the USDA Meat and Poultry Hotline at 1-888-674-6854 or email [email protected].