Nothing says summertime fun more than grilling a delicious meal outdoors. But it’s important to you use your grill correctly and handle food properly to avoid accidental burns or illness.
Grill Safety
- Keep children and pets at least three feet away from the grill.
- Never leave the grill unattended while in use.
- Avoid wearing loose clothing or dangling jewelry that might pose a safety risk around the grill’s flames.
- Make sure the grill is clean before you start cooking.
- If you’re using a charcoal grill, use a starter only designated for charcoal.
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- Make sure the charcoal and ashes are completely cooled before disposal.
- If you’re using a propane grill, check the gas tank hose for leaks before using it the first time each year.
Food Preparation
- Make sure your hands and food preparation areas are clean before you start cooking.
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- Wash your hands thoroughly using soap and warm water for at least 20 seconds before and after handling food.
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- Clean your food preparation areas with hot soapy water.
- Keep foods at the proper temperature – whether hot or cold.
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- Keep cold food cold. Before grilling, keep meats and temperature-sensitive sides refrigerated or in an insulated cooler below 40°F.
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- Cold foods in individual serving dishes can be placed directly on ice on your picnic table or in a shallow container placed in a deep plan filled with ice.
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- Replace the ice frequently to maintain the cold temperature.
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- While cooking, remember to wash your hands thoroughly with soap and warm water after handling raw meat, fish, or poultry.
- Cook foods to a safe internal temperature; use a food thermometer.
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- 145°F: beef, pork, veal, and lamb (roast, steaks, chops), and fish (either whole or fillet). Let the meat rest for 3 minutes before serving.
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- 160°F: hamburgers, sausages, and other ground beef, pork, or lamb.
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- 165°F: poultry including chicken and turkey (whole, parts, or ground).
- Keep hot food hot.
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- Grilled food can be kept hot until serving by moving it to the side of the grill, just away from the coals.
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- Dishes like casseroles can be held in insulated carrying cases to keep them warm.
- If you’re using a BBQ smoker, play close attention to the air temperature inside the smoker itself to make sure the heat stays between 225-300 degrees F during the cooking process to ensure that your food cooks properly.
Food Storage
The cookout is finished, and everyone is stuffed. Now comes the best part: leftovers!
Keep these tips in mind when storing and devouring leftovers:
- Refrigerate leftovers within two hours and make sure the refrigerator temperature is at 40°F or below.
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- Divide leftovers into smaller portions and store in shallow containers in the refrigerator. This allows food to cool more quickly and keeps it safe.
- Throw food out when:
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- It’s been sitting out for more than two hours at room or air temperature.
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- It’s been sitting out for one hour when the air temperature is 90 degrees or higher.
- Leftovers should be eaten, frozen, or discarded within 3 to 4 days.
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- Reheat cooked leftovers to 165 degrees as measured with a food thermometer.
Learn More
The Virginia Department of Health website is a great resource for more food safety and outdoor grilling tips.
- The Food Safety page is filled with more information about safe food handling.
- The Outdoor Grilling Safety page has information about how to protect yourself and your family around gas or charcoal grills.
- The Partnership for Food Safety Education has additional tips for handling and grilling meat.
Now get out there, get grilling, and have a great summer!