July Fourth is for Fireworks, Not Foodborne Illness

Clean and Sanitize

Always wash your hands with soap and warm water for at least 20 seconds before and after handling raw meat and poultry.

Avoid Cross-Contamination

Cross-contamination can happen even when grilling or getting food prepared to grill Be sure to wash hands thoroughly after handling raw meat Any utensils that contacted raw meat must also be cleaned Use separate plates for taking raw meat to the grill and then pulling cooked meat off the grill

Keep Hot Foods Hot, Cold Foods Cold

The rule stays the same: keep hot foods hot and cold foods cold. Food is in the “Danger Zone” when it is in the temperature range of 40 F and 140 F. If in the “Danger Zone” for too long, bacteria can multiply to dangerous levels. Perishable foods (such as hamburgers, hotdogs, and chicken wings) should be discarded if left out longer than two hours.

Use a Food Thermometer

Many people use cues like grill marks, color, taste, and firmness to see if their food is fully cooked. Measuring the internal temperature of meat with a food thermometer is the safest way to see if your food is fully cooked. Be sure that the thermometer reaches the thickest part of the meat, through the side, for the most accurate temperature reading.

Press Release Release No 014422

Contact: USDA Press

Email: press@usdagov

#1 ONLY USE THE GRILL OUTSIDE Keep it away from sliding and deck rails

#2

FIRE Safety Grilling Tips

#3

USE A 3-FOOT SAFE ZONE AROUND YOUR GRILL AND CAMPFIRE This will keep kids and pets safe CLEAN YOUR GRILL AFTER EACH USE This will remove grease that can start a fire.

#4

Place your coal from the grill in a metal can with a lid once they have cooled

KNOWING A FEW FIRE SAFETY GRILLING TIPS WILL HELP EVERYONE HAVE A SAFE SUMMER!

#5

Open your gas frill before lighting

#6

KEEP AN EYE ON YOUR GRILL, FIRE PIT, OR PATIO TORCHES. Never leave any of them unattended.