Safely Grilling Food Outdoors

Summertime is a popular time of year for outdoor grilling. Food that is grilled outdoors always seems to delight our family and friends, but if we don’t practice proper food safety, people could get food poisoning.

Here are some tips to keep in mind when grilling food in order to avoid food poisoning:
• Always make sure the utensils you are using are clean before and after you use them
• Keep raw food away from cooked food by using separate plates
• Wash hands thoroughly with soap and water after touching uncooked food
• Use a meat thermometer to ensure that meat is cooked at the right temperature
145 degrees for whole beef, pork, veal, lamb
145 degrees for fish
160 degrees for hamburgers and ground beef
165 degrees for poultry and hot dogs
• Check the date on the meat package to ensure it is fresh when you buy it
• Don’t leave raw meat or poultry out at room temperature for more than two hours
• Keep uncooked meat refrigerated at 40 degrees Fahrenheit or lower
• After food is cooked, keep it hot until served at 140 degrees Fahrenheit or hotter
• Wash all of the utensils used for grilling after you are done with them
• Do not partially cook food and finish it later
• Keep food out of direct sunlight
• Use a meat thermometer to ensure that meat is cooked at the right temperature

• By following these simple tips, you will ensure a wonderful meal will be enjoyed by everyone.

All content of this newsletter is intended for general information purposes only and is not intended or implied to be a substitute for professional medical advice, diagnosis or treatment. Please consult a medical professional before adopting any of the suggestions on this page. You must never disregard professional medical advice or delay seeking medical treatment based upon any content of this newsletter. PROMPTLY CONSULT YOUR PHYSICIAN OR CALL 911 IF YOU BELIEVE YOU HAVE A MEDICAL EMERGENCY.