As summer approaches, the U.S. Department of Agriculture’s Food Safety and Inspection Service (FSIS) has issued guidelines to ensure safe food handling during outdoor cookouts. FSIS Administrator Dr. Denise Eblen emphasized the importance of food safety, particularly in warmer months when outdoor cooking is prevalent.
“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 Dr. Eblen. “We have simple but effective steps that can keep you and your family safe while enjoying those outdoor meals.”
The FSIS recommends several measures to maintain cleanliness and prevent contamination:
1. **Clean Your Grill**: Wash grill surfaces with soap and water, ensuring all residue is removed. If running water isn't available, bring bottled water, soap, and paper towels. Heat the grill after cleaning to eliminate any remaining bacteria.
2. **Prevent Cross-Contamination**: Store raw meats in sealed containers at the bottom of coolers to avoid juice leakage onto other foods. Use separate utensils for raw and cooked items, avoiding placing cooked foods on plates that previously held raw meat.
3. **Cook to Safe Temperatures**: A food thermometer should be used as color isn’t a reliable indicator of doneness:
- Beef, pork, lamb, veal steaks/chops/roasts: 145 F
- Seafood: 145 F
- Ground beef/pork/lamb/veal: 160 F
- Poultry: 165 F
4. **Avoid the Danger Zone**: Bacteria thrive between 40 F and 140 F—known as the Danger Zone. Perishable foods should not remain out for more than two hours (or one hour if above 90 F). Keep hot foods above 140 F using chafing dishes or preheated grills; cold foods should stay below 40 F by using ice bowls or coolers.
For further information on food safety practices, individuals can contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email MPHotline@usda.gov.
