Grilling season food safety tips to remember

Grilling is one of the best parts of summer

No one wants the fun ruined by unsafe food. Whether you’re cooking in your backyard or at the park, safety matters. 

Knowing how to handle food properly can keep your cookout fun, delicious, and free of illness. Let’s make sure your BBQ stays safe from start to finish, and everyone enjoys the meal safely.

Why food safety matters

Grilling is a fun way to bring people together, but it can also lead to foodborne illness if you’re not careful. Warm weather is the perfect environment for bacteria to multiply quickly, especially on raw meat. 

Taking a few extra steps, like keeping foods at the right temperature and avoiding cross-contamination, can help prevent food poisoning. A little caution can keep the fun going without any worries.

Start with a clean grill

Always begin by cleaning your grill thoroughly before cooking. Scrub away any old food debris, grease, or residue to prevent flare-ups and remove bacteria. 

A clean grill ensures that food cooks properly and reduces the chance of burning. If you’re grilling at a picnic site or campground, bring your own cleaning supplies. A wire brush, soap, and paper towels can make the job quick and easy.

Wash your hands often

Always wash your hands for at least 20 seconds with warm, soapy water before handling food. Washing before and after working with food prevents bacteria from spreading. It’s especially important to wash after touching raw meat, poultry, or seafood. 

Clean hands make a big difference when preparing food. After touching raw food or using the bathroom, take a moment to wash thoroughly for safety’s sake.

Separate raw and cooked foods

Avoid cross-contamination by using separate cutting boards, plates, and utensils for raw and cooked foods. Don’t use the same plate for raw meat and cooked food, as bacteria from the raw meat could transfer. 

This simple step helps prevent foodborne illness. Always ensure that cooked foods are kept separate from raw items during preparation, serving, and storage. It’s an easy way to avoid trouble at your cookout.

Safe marinating practices

Marinate meats in the refrigerator, not on the counter. Room temperature encourages bacterial growth, which can lead to foodborne illness. Also, never reuse marinades that have touched raw meat unless you boil them first. 

Boiling the marinade for a few minutes ensures that it’s safe to use again, either as a sauce or glaze. Always follow proper marinating guidelines to keep your food safe to eat.

Thaw foods safely

Thaw frozen foods like meat, poultry, or fish in the refrigerator, cold water, or microwave. Never thaw them at room temperature because it can cause bacteria to multiply. Once thawed, cook the food right away. 

Don’t leave it sitting out for too long. Thawing properly helps prevent foodborne illness, so keep safety in mind whenever you defrost food for grilling. It only takes a few extra steps for safety.

Avoid cross contamination

Prevent cross-contamination by keeping raw meats away from ready-to-eat foods, such as salads, bread, and fruit. Bacteria from raw meat can easily spread if not properly separated. Change dish towels frequently after cleaning raw meat spills. 

Wash surfaces and utensils after handling raw food to avoid spreading germs to cooked items. Properly separating raw and ready-to-eat foods ensures your meal is both safe and delicious for everyone.

Use a food thermometer

Don’t rely on color alone to determine if your meat is done. A food thermometer is the most accurate way to check the internal temperature. Insert the thermometer into the thickest part of the meat, making sure it’s not touching bone. 

This ensures a safe cooking temperature. A food thermometer removes the guesswork, helping you avoid undercooked or overcooked meat. It’s an easy step for perfectly grilled food.

Safe minimum internal temperatures

Different types of food require different safe cooking temperatures to prevent foodborne illness. For example, whole cuts of meat and fish should be cooked to 145°F, and ground meat to 160°F. Poultry, both whole and ground, should reach 165°F. 

Egg dishes also need to be cooked to 160°F for safety. Always check internal temperatures with a food thermometer to ensure your grilled meals are safe for everyone to enjoy.

Cook thoroughly

When grilling meat, make sure it’s fully cooked in one session. Never partially cook meat and finish it later. Doing so can allow bacteria to survive and make you sick. Frozen products marked “Cook and Serve” must be fully cooked before serving. 

If in doubt, cook for an extra minute or two. Thoroughly cooked food not only tastes better but is also safer to eat, so take your time.

Keep cold foods cold

Use a cooler with ice or gel packs to keep perishable food below 40°F. This is essential for keeping salads, raw meat, dairy, and other items safe to eat. Don’t let food sit out in the heat for too long. Store perishable items in shallow containers to ensure they cool quickly and evenly. 

Following these simple steps helps prevent food from reaching unsafe temperatures and keeps it fresh.

Keep hot foods hot

Hot foods should be kept above 140°F until it’s time to serve them. Once the meat is cooked, move it to the side of the grill to keep it warm without overcooking it. If you’re preparing food for a large group, use a warming tray or foil to keep things heated. 

Keeping food at the correct temperature ensures it stays safe and doesn’t enter the danger zone where bacteria can grow.

Beware the danger zone

Bacteria multiply quickly when food is kept between 40°F and 140°F for too long. This is known as the “danger zone.” Perishable food shouldn’t be left out for more than two hours, or one hour if the temperature is above 90°F. 

Keeping track of time is essential to avoid foodborne illness. If you leave food out too long, throw it away; it’s better to be safe than to risk getting sick.

Safe leftover storage

To store leftovers safely, divide them into small portions and place them in shallow containers. This helps the food cool down quickly in the fridge and prevents bacterial growth. Always refrigerate leftovers promptly, ideally within two hours of cooking. 

Make sure you label them with the date so you know when to eat or discard them. Safe storage means you can enjoy your grilled meals later without worry.

Grill placement and equipment safety

Only use grills outdoors in well-ventilated areas, at least 10 feet from buildings or any structure. This prevents the risk of fire and keeps everyone safe. If you’re using a gas grill, check the propane hose for leaks or cracks. 

Never leave the grill unattended once it’s lit. Always follow the manufacturer’s instructions for safe operation and avoid any dangerous shortcuts that could lead to accidents.

Before you shop, discover when grills are cheapest (and why).

When in doubt, throw it out

If you’re unsure whether food is safe to eat, it’s always better to toss it. Don’t take unnecessary risks when it comes to food safety. Even small doubts about how long something has been sitting out or if it was cooked thoroughly should be enough reason to throw it away.

Staying safe is key to enjoying your grilling season, so don’t hesitate to discard anything that might be risky to eat.

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This slideshow was made with AI assistance and human editing.