Grilling Up Food Safety for a Yummy and Safe Summer!

As the weather heats up and the grills come out, follow these food safety tips to ensure you and your family enjoy a safe grilling season.

Safe food prep:
  • Check the date to make sure you buy food items that are not expired.
  • Do not buy products with torn packaging.
  • When thawing meat leave food in the refrigerator.  For quicker thawing,  you can put meat in the microwave to defrost and then immediately place the food on the grill to cook.  Don't leave meats on the counter to thaw.
  • When marinating foods, place back in the refrigerator to stay at a safe temperature.
Watch our for cross-contamination:
  • Wash your hands between preparing and cooking each food item.  If you are going to the park or a location away from home pack wipes and hand sanitizer to use.
  • Use separate cutting boards to cut raw meat and veggies.
  • Clean forks, knives, tongs, and other equipment with soap and water after handling raw meat before touching the cooked foods.
  • Always use a clean plate for the cooked meat.
Cook your food safely:
  • Make sure to clean the grill before you start cooking.
  • Cook your meat to the right temperature:
      • Poultry or stuffed meats:  165 degrees F
      • Ground meats:  155 degrees F
      • Seafood and steaks:  145 degrees F
      • Vegetables or fruit:  135 degrees F
If you do not finish all the food you cook:
  • Immediately place food in the refrigerator or freezer. If food sits out for more than two hours, or one hour if it is above 90 degrees F, throw it out!
  • Leftovers can be stored in the refrigerator for three to four days.  If putting leftovers in the freezer, they can be kept for up to four months.  Date your food before storing so you know when to toss it.
  • Remember:  reheat all foods to 165 degrees F before serving the second time!

For more food safety tips:

Grilling -- Home Food Safety
Grilling Food Safety 101
Barbeque and Food Safety


No comments

Post a Comment

This institution is an equal opportunity provider. This material was funded by USDA's Supplemental Nutrition Assistance Program - SNAP in cooperation with Maryland's Department of Human Services and University of Maryland Extension. The University of Maryland Extension will not discriminate against any person because of race, age, sex, color, sexual orientation, physical or mental disability, religion, ancestry or national origin, marital status, genetic information, political affiliation, and gender identity or expression.
© Eat Smart, Be Fit Maryland!Maira Gall