Great news for grill masters: Backyard grilling season is here! There’s nothing better than soaking up the sun in your personal oasis and enjoying some grilled eats with your friends and family. But before you fire up the grill, remember that safety is key to everyone having a good time.
Below we’ve provided some food safety basics so your summer hangs are successful and delicious.
Why Food Safety Matters
In the summertime, outdoor temperatures can cause bacteria to multiply more quickly. Eating food that is improperly cooked or that has been sitting out for too long might cause someone to get sick, particularly if you’re grilling meat. As the backyard party host, you can take a few simple measures to make a difference between a memorable meal and an unpleasant experience.
Keep Your Cooking Area Clean
Sanitize Grills and Utensils: Clean your grill after each time you use it to prevent contamination. Use a stiff wire brush dipped in water to give it a good scrub.
Wash Hands Frequently: Cooking 101 says you should always wash your hands with soap before you touch food and after each time you handle raw meat.
Properly Store and Thaw Meat
Refrigerate Meat: Uncooked poultry, beef, pork and fish should be refrigerated in airtight containers or well-sealed packaging at 40°F (4°C) or below.
Safe Thawing Methods: If you’ve been storing your meat in the freezer, defrost it in the fridge. If you’re short on time, you can thaw meat in cool water (be sure to switch out the water every 30 minutes). It can be risky to leave meat out on the counter, as this can accelerate bacteria growth.
The Art of Marinating
Keep Marinade Refrigerated: Marinades are a wonderful way to make sure your grilled meats are extra juicy and flavorful. Put your marinade and meat in a sealed container and let it sit in the fridge.
Avoid Reusing Marinade: Important! Any marinade that had raw meat sitting in it should not be poured over cooked foods. If you’d like to use marinade as a sauce after cooking, prepare a separate portion or cook down the used marinade thoroughly to eliminate bacteria before serving.
Temperature Control
Food Thermometers Are Your Friend: Visual cues may be deceptive when you’re trying to gauge the doneness of your grilled meats. The best way to ensure safety is by using a meat thermometer to check your meat’s internal temperature.
Safe Internal Temperatures:
- Chicken or turkey: 165°F (74°C)
- Ground meat (beef, pork, veal, lamb): 160°F (71°C)
- Steaks, roasts and chops (beef, pork, veal, lamb): 145°F (63°C)
- Fish: 145°F (63°C)
Avoid Cross-Contamination
Designate Cutting Boards: Be sure to use separate cutting boards for your various raw meats and your produce. This helps prevent harmful pathogens from spreading.
Protect Your Cooked Meats: Don’t put cooked meats back onto plates or surfaces that previously held raw meats! Always switch to a clean dish when preparing to serve.
Time Limits for Food Safety
Two-Hour Rule: Once food has been served, it should be consumed or put away after two hours to prevent bacteria from multiplying. If outdoor temperatures are above 90°F (32°C), consider putting them away after one hour.
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Enjoy Your Summer Backyard BBQ!
The sunny days are a great time to kick back with your loved ones and socialize over cool drinks and great food on the patio. Whatever your plans this summer, we hope you have a fun and safe one.
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