In preparation for America’s 250th Anniversary on the Fourth of July, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) provides tips for practicing safe food handling when grilling and hosting outdoor gatherings.
“The summer heat increases food safety risks, but simple steps can prevent foodborne illness from outdoor gatherings,” advises Under Secretary for Food Safety Dr. Mindy Brashears. “Keeping perishables in coolers or insulated containers, following a two-hour rule (or one hour when temperatures are above 90 F), and grilling meats to safe internal temperatures are easy ways to protect friends and family from harmful bacteria as we all celebrate America’s 250th birthday.”
Here are some recommendations for safe outdoor food preparation and serving:
Marinating
- Always marinate meat in the refrigerator, never on the counter or at room temperature.
- Marinade used on raw meat or poultry must be boiled for a few minutes to destroy any harmful bacteria before reusing as a sauce or dip.
Cooking
- Raw meat and poultry must reach a safe minimum internal temperature to ensure all harmful bacteria is killed during the grilling process.
- Use a food thermometer to check the internal temperature in multiple spots:
- Beef, pork, lamb, and veal steaks, chops and roasts: 145 degrees F
- Seafood (fish and shellfish): 145 degrees F
- Ground beef, pork, lamb and veal: 160 degrees F
- Poultry (whole and ground): 165 degrees F
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