Tips for Grilling Safely This Summer and Preventing Foodborne Illness From Ruining the Day

Grill like a PRO!

The long, hot days of summer are now upon us, which means many North Carolinians will fire up their grills for classic cookouts. But it’s surprisingly easy to become seriously ill from undercooked meat or cross-contaminated foods. Follow these tips to grill safely and keep your guests healthy.

P: Place the Thermometer

Once you think your meat is done cooking, check the internal temperature by inserting a meat thermometer 1½–2 inches deep into the thickest part. For thin cuts (burgers, chicken breasts), insert from the side toward the center. Make sure the probe reaches the meat’s core.

R: Read the Temperature

Wait 10–20 seconds for an accurate reading. Use these safe minimum internal temperatures:

• Beef, pork, lamb, veal and fish (steaks, roasts, chops): 145 °F / 63 °C, then rest 3 minutes
• Ground meats (except poultry): 150 °F / 66 °C
• Whole poultry, poultry breasts and ground poultry: 165 °F / 74 °C

O: Off the Grill

When your thermometer shows a safe temperature, transfer food to a clean platter, never reuse one that held raw meat. Sanitize your thermometer probe between uses with hot, soapy water or disposable wipes.

Other Important Grilling Facts

• Do not leave perishable food out more than two hours; in 90 °F weather, limit to one hour.
• Marinate food in the refrigerator, not on the counter; discard or boil used marinade before using as a sauce.
• Keep raw and cooked foods, utensils and plates separate to avoid cross-contamination.
• Wash hands, cutting boards and surfaces with hot, soapy water after handling raw meat or eggs.
• Clean grill grates before and after use to remove char and bacteria.
• Use long-handled tools and heat-resistant gloves to protect against burns.
• Check propane hoses and connections for leaks, apply soapy water and look for bubbles before lighting.
• Place the grill at least 10 feet away from structures, overhangs and dry grass; never grill inside a garage or covered porch.
• Keep a fire extinguisher or bucket of sand nearby in case of flare-ups.
• Bring a cooler with ice to hold cooked items until serving, especially if dining outdoors.

North Carolina Resources

• NC Cooperative Extension: Food safety workshops and grilling guides at ces.ncsu.edu
• NC Department of Agriculture & Consumer Services: Report food safety complaints at ncagr.gov/consumer
• NC Attorney General’s Office: File complaints about foodborne illness or unsafe products at ncdoj.gov/complaints or call 1-877-566-7226