Are you going to celebrate the weekend by throwing a grilling party? Make sure you have a plan that includes food safety and fire safety.

Practicing proper food and fire safety principles and procedures are the keys to having a safe weekend full of fun, food, and family time!

The Bacteria Danger Zone

Food illnesses increase during the summer – not only because bacteria multiply faster in warmer temperatures – but preparing food outdoors makes safe food handling more challenging.

One of the critical factors in food safety is controlling temperature. Bacteria grows very slowly below 40°F, multiply rapidly between 40°F and 140°F, and are destroyed above 140°F.

Food Safety Steps: Clean – Separate – Cook – Chill

Food poisoning peaks in the summer months when warmer temperatures cause foodborne bacteria to flourish. Follow these steps for a safe and enjoyable grilling season:

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Clean

• Wash Hands
  Wash your hands with soap before and after handling raw meat, poultry, and seafood. Wash work surfaces, utensils, and the grill before and after cooking.
• Check and Clean your grill and tools
  Use a moist cloth or paper towel to clean the grill surface before cooking. If you use a wire bristle brush, thoroughly inspect the grill’s surface before cooking. Wire bristles from grill cleaning brushes may dislodge and stick into food on the grill.

Separate

• Shopping – When shopping, pick up meat, poultry, and seafood last, right before checkout. Separate them from other food in your shopping cart and grocery bags. To guard against cross-contamination, put packages of raw meat and poultry into individual plastic bags.
• Marinades – Throw out marinades and sauces that have touched raw meat juices, which can spread germs to cooked foods.
• Avoid cross-contamination – To prevent foodborne illness, do not use the same platter, cutting board or utensils for raw and cooked foods. Harmful bacteria present in raw meat and poultry and their juices can contaminate cooked food. Use clean utensils and a clean plate to remove cooked meat from the grill.

Cook

Use a food thermometer to ensure meat is cooked hot enough to kill harmful germs. When smoking, keep temperatures inside the smoker at 225° F to 300° F to keep meat a safe temperature while it cooks.

• Hamburgers, sausages and other ground meats should reach 160°F (71°C).
• All poultry should reach a minimum temperature of 165°F (74°C).
• Whole cuts of pork, lamb, veal and beef should be cooked to 145°F (63°C) as measured by a food thermometer placed in the thickest part of the meat, and allowed to rest for three minutes before eating.
• Fish should be cooked to 145°F (63°C).
• Cook eggs until yolks are firm, and cook foods containing eggs thoroughly.

Keys to Successful Grilling

• Fire up the grill early! A preheated grill will reduce the risk of sticking and will burn off remnants of charred food from previous grilling.
• Reduce grill sticking. Brushing the grill with a little oil will help to reduce sticking.
• Controlling heat is key. Most grills have hot and cold spots. You should use the “zones” to your advantage.
• Hot zones are good for searing, charring, preventing food from sticking, and cooking items quickly.
• Cool zones are good for imparting smokey flavor.
• Let food cook. Leave food alone until it releases from the grill. Turning often reduces proper charring and prevents those beautiful grill marks.
• Grill marks with the 2 o’clock–10 o’clock method. Angle the food initially at the 2 o’clock position, then flip and rotate it to the 10 o’clock position – to get a proper char cross hatch.

Chill

Keep meat, poultry, and seafood refrigerated until ready to grill. When transporting, keep below 40° F in an insulated cooler.

Divide leftovers into small portions and place in covered, shallow containers. Put in freezer or fridge within two hours of cooking (one hour if above 90° F outside).

National Fire Protection Association Grilling Safety

• Keep your grill at least three feet from your home, away from pets and kids
• Clean grill after each use. Meat produce a lot of fat, so keeping the grill clean will not only keep your meat tasting better, it will also protect you from the fires that flare up.
• Never use gasoline or any flammable liquid on your grill.
• Both propane and charcoal BBQ grills should only be used outdoors.

The National Fire Protection Association (NFPA) offers grill safely tips to prevent fires:

Grilling Food Safety Resources

Infographics

• Grill it Safe When Cooking Outdoors E-Card (PDF)
• Grill it Safe Card (PDF) | Side 1, JPG | Side 2, JPG
• En Español: Side 1, JPG | Side 2, JPG
• Four Steps to Food Safety from our Founding Fathers (Flickr)

Summer’s almost over and it’s time to plan for one last long weekend party. Grill masters, make sure you don’t forget your food safety practices before firing up the grill one last time for the season and avoid food illness.

But remember, it’s still warm – so that presents increased food safety dangers. Bacteria multiply faster at temperatures between 40°F and 140°F, which makes the basics of food safety especially important.

Savor the end of summer with good food and friends – and not a foodborne illness.

Labor Day is a U.S. national holiday held on the first Monday of September and pays tribute to the contributions and achievements of American workers. For most though, it marks the last weekend to enjoy summer and the start of the new school year.

So, if you’re rolling out the grill for the last weekend of the summer, be sure to also roll out your grilling food safety principles and procedures when cooking outdoors.

Grilling Like a PRO

P = Place the thermometer in the center of the food on the grill to record an internal temperature.
R = Read the temperature. Safe temperatures are:

• Hamburgers, ground meats – 160° F
• Chicken, poultry – 165–180° F
• Medium-rare steak – 145° F
• Medium steak – 160° F
• Well-done steak – 170° F
• Reheating cooked meats (e.g., hot dogs) – 165° F (or until steaming hot)

O = Off the grill. Place the cooked food a clean plate.

Food Safety Steps

Clean

It seems basic, but not everyone does it. Wash hands well and often with soap and water for at least 20 seconds, especially after using the bathroom and before cooking or eating. If you’re in an outdoor setting with no bathroom, use a water jug, some soap, and paper towels. Consider carrying moist disposable towelettes for cleaning your hands.

Separate

Keep raw food separate from cooked food.
Don’t use a plate that previously held raw meat, poultry, or seafood for anything else unless the plate has first been washed in hot, soapy water. Keep utensils and surfaces clean.

Marinate food in the refrigerator, not out on the counter.
And if you want to use some of the marinade as a sauce on the cooked food, reserve a separate portion. Don’t reuse marinade that contained raw meat.

Cook

Cook food thoroughly.
To kill any harmful bacteria that may be present, use a food thermometer. Color alone does not guarantee safe food because food browns very fast. The only way to know whether meat is grilled to a safe internal temperature is to insert a food thermometer into the center of the food.

• Hamburgers, ground meats – 160° F
• Chicken, poultry – 165–180° F
• Medium-rare steak – 145° F
• Medium steak – 160° F
• Well-done steak – 170° F
• Reheating cooked meats (e.g., hot dogs) – 165° F (or until steaming hot)

Keep food covered when you’re not eating it to prevent insects from making a snack of your meal. Bugs pick up germs on their feet and bodies and then deposit those germs wherever they land. If you see an insect crawling on your food, throw that piece away.

USDA: Grilling Like a Pro

Chill

Refrigerate and freeze food promptly.
It can be hard to remember while a party is going on, but food should not be left out of the cooler or off the grill for more than two hours. Never leave food out for more than one hour when the temperature is above 90°F.

Keep food covered.
Keep food covered when you’re not eating it to prevent insects from making a snack of your meal. Bugs pick up germs on their feet and bodies and then deposit those germs wherever they land. If you see an insect crawling on your food, throw that piece away.

National Fire Protection Association (NFPA) – Fire Safety

The NFPA demonstrates the proper way to use your grill safely to prevent fires.

Additional Food Safety Resources

• Grill it Safe When Cooking Outdoors E-Card (Aug 2013; PDF)
• Grill it Safe Card (PDF) | Side 1, JPG | Side 2, JPG
• En Español: Side 1, JPG | Side 2, JPG
• Four Steps to Food Safety from our Founding Fathers (Flickr)

Barbecuing is no longer just a hobby, but an integral part of the North American lifestyle. Moreover, regional styles are no longer bound by regions. You can find Texas BBQ on the West Coast or Carolina BBQ in the Midwest, and just about every style in between.

Even though BBQ and grilling have become a year-round routine, warmer temperatures brings out everyone’s barbecue grills.

But, in warmer temperatures – additional food safety care must be taken because bacteria multiply faster. Following a few simple principles and guidelines can prevent a food illness.

BBQ Popularity

Barbecuing is no longer just a hobby, but an integral part of the North American lifestyle. Moreover, regional styles are no longer bound by regions. You can find Texas BBQ on the West Coast or Carolina BBQ in the Midwest, and just about everything in between.

According to a survey by Hearth, Patio & Barbecue Association (HPBA), summer weekends continue to spark the highest usage with consumers: 73% of consumers grill on July 4, 60% on Memorial Day, 58% on Labor Day, and 45% on Father’s Day. Spring holidays are also key grilling weekends for many consumers: Mother’s Day (34%) and Easter (19%).

The survey also finds that grilling is becoming a year-round passion. Chilly temperatures don’t stop many consumers from grilling for the Super Bowl (23%), Thanksgiving (14%), Christmas or Chanukah (10%), and New Year’s Eve/Day (9%). Beyond holidays, 49% barbecued for birthday parties, 24% on a camping trip, 21% at a vacation home party, and 11% during tailgating activities for sporting events.

Food Safety Guidelines

Whether it’s hot or cold, it’s important to follow food safety guidelines while grilling to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.

Food Safety – Purchasing

When shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart.

To guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food — put packages of raw meat and poultry into plastic bags.

Plan to drive directly home from the grocery store.  Always refrigerate perishable food within 2 hours. Refrigerate within 1 hour when the temperature is above 90 °F.

At home, place meat and poultry in the refrigerator immediately. Freeze poultry and ground meat that won’t be used in 1 or 2 days; freeze other meat within 4 to 5 days.

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• Learn about foodborne hazards and pathogens, cross contamination, temperature controls, cleaning and sanitation methods, and the best practices to prevent foodborne illnesses.
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Food Safety Preparation

• Keep Cold Food Cold
  Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.
• Keep Everything Clean
  Be sure there are plenty of clean utensils and platters. To prevent foodborne illness, don’t use the same platter and utensils for raw and cooked meat and poultry.
• Thaw Safely
  Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. For quicker thawing, you can microwave defrost if the food will be placed immediately on the grill.
• Marinating
  A marinade is a savory, acidic sauce in which a food is soaked to enrich its flavor or to tenderize it. Marinate food in the refrigerator, not on the counter.

Food Safety – Cooking

• Cook Thoroughly
  Cook food to a safe minimum internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to check the internal temperature of burgers, steaks, chicken and foods containing meat, poultry and egg dishes.
  • Hamburgers, sausages and other ground meats should reach 160°F (71°C).
  • All poultry should reach a minimum temperature of 165°F (74°C).
  • Whole cuts of pork, lamb, veal and beef should be cooked to 145°F (63°C) as measured by a food thermometer placed in the thickest part of the meat, and allowed to rest for three minutes before eating.
  • Fish should be cooked to 145°F (63°C).

• Keep Hot Food Hot
  After cooking meat and poultry on the grill, keep it hot until served — at 140 °F or warmer. Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook.
• Reheating
  When reheating fully cooked meats, grill to 165 °F or until steaming hot.

Food Safety – Leftovers

Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than 2 hours (1 hour if temperatures are above 90 °F).

National Barbecue Day

May 16th is National BBQ Day! Use the hashtag #NationalBBQDay on social media to post your favorite BBQ images.

Additional BBQ Food Safety Resources

• FoodSafety.gov – BBQ+A: Answers to Your Most Common Barbeque Questions
• FoodKeeper App
• FoodSafety.gov – Grilling Food Safety 101
• CDC – BBQ IQ — Get Smart. Grill Safely.
• CDC Grilling Food Safety Infographic (PDF)

An estimated 1 in 6 (48 million) Americans get sick from foodborne illness each year, resulting in roughly 128,000 hospitalizations and 3,000 deaths, according to the Centers for Disease Control and Prevention (CDC).

Foodborne illness (also called foodborne disease and informally referred to as food poisoning) refers to human sickness or disease caused by consuming food or beverages contaminated with harmful biological, chemical, or physical hazards.

Foodborne illnesses are a preventable public health problem that are a burden on public health and contribute significantly to the cost of health care.

It is very important to understand what, why, and how foods can make you sick, but more importantly, the food safe principles and procedures to prevent foodborne illnesses.

Food Safety Training - 10% OFF Sale

More/Enroll

• Learn about foodborne hazards and pathogens, cross contamination, temperature controls, cleaning and sanitation methods, and the best practices to prevent foodborne illnesses.
• Food Manager ANSI Certification: SALE $99.00
• Food Handler ANSI Training for only $7.00!
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Symptoms of Foodborne Illness

The most common result of biological foodborne infections is gastroenteritis. Gastroenteritis, also called the “stomach flu”, is the inflammation of the gastrointestinal tract – the stomach and small intestine.

Symptoms of gastroenteritis include abdominal pain, vomiting, diarrhea, headache, fever, and chills. The onset of symptoms can last from a few hours to several days. Most people recover with no treatment.

However, symptoms may differ among the different types of foodborne diseases. Symptoms can sometimes be severe and some foodborne illnesses can even be life-threatening.

At Risk Groups

Although anyone can get a foodborne illness, some people are more likely to develop one. Those groups include:

• Young children
• Older adults
• Pregnant women
• People with immune systems weakened from medical conditions, such as diabetes, liver disease, kidney disease, organ transplants, HIV/AIDS, or from receiving chemotherapy or radiation treatment.

Most people with a foodborne illness get better without medical treatment, but people with severe symptoms should see their doctor.

Food Safety Steps: Clean, Separate, Cook, and Chill

Following good food safety habits can help protect you and your family from food illness. To keep your family safe from food illness, follow these four simple steps: clean, separate, cook, and chill:

Clean

Wash hands and surfaces often.

• Wash your hands with warm water and soap for at least 20 seconds before and after handling food and after using the bathroom, changing diapers, and handling pets.
• Wash your cutting boards, dishes, utensils, and counter tops with hot soapy water after preparing each food item.
• Consider using paper towels to clean up kitchen surfaces. If you use cloth towels, launder them often in the hot cycle.
• Rinse fresh fruits and vegetables under running tap water, including those with skins and rinds that are not eaten. Scrub firm produce with a clean produce brush.
• With canned goods, remember to clean lids before opening.

Separate

Separate raw meats from other foods.

• Separate raw meat, poultry, seafood, and eggs from other foods in your grocery shopping cart, grocery bags, and refrigerator.
• Use one cutting board for fresh produce and a separate one for raw meat, poultry, and seafood.
• Never place cooked food on a plate that previously held raw meat, poultry, seafood, or eggs unless the plate has been washed in hot, soapy water.
• Don’t reuse marinades used on raw foods unless you bring them to a boil first.

Cook

Cook to the right temperature.

• Color and texture are unreliable indicators of safety. Using a food thermometer is the only way to ensure the safety of meat, poultry, seafood, and egg products for all cooking methods. These foods must be cooked to a safe minimum internal temperature to destroy any harmful bacteria.
• Cook eggs until the yolk and white are firm. Only use recipes in which eggs are cooked or heated thoroughly.
• When cooking in a microwave oven, cover food, stir, and rotate for even cooking. If there is no turntable, rotate the dish by hand once or twice during cooking. Always allow standing time, which completes the cooking, before checking the internal temperature with a food thermometer.
• Bring sauces, soups and gravy to a boil when reheating.

Chill

Refrigerate foods promptly.

• Use an appliance thermometer to be sure the temperature is consistently 40° F or below and the freezer temperature is 0° F or below.
• Refrigerate or freeze meat, poultry, eggs, seafood, and other perishables within 2 hours of cooking or purchasing. Refrigerate within 1 hour if the temperature outside is above 90° F.
• Never thaw food at room temperature, such as on the counter top. There are three safe ways to defrost food: in the refrigerator, in cold water, and in the microwave. Food thawed in cold water or in the microwave should be cooked immediately.
• Always marinate food in the refrigerator.
• Divide large amounts of leftovers into shallow containers for quicker cooling in the refrigerator.

Chart: Food Safe Minimum Internal Cooking Temperatures

Summary

It is very important to understand what, why, and how foods can make you sick, but more importantly, the food safe principles and procedures to prevent foodborne illnesses.