Tips for Grilling Safely This Summer and Preventing Foodborne Illness From Ruining the Day
Grill like a PRO!
The long and hot days of summer are now upon us, which means many people across the country are firing up their grills for a good old fashioned American cookout. But it's surprisingly easy to become seriously ill from food that becomes accidentally contaminated or that isn't cooked thoroughly. If you're grilling, follow these tips to grill like a pro a keep your guests safe from foodborne illness.
P: Place the Thermometer
Once you think your meat is done cooking, check the internal temperature by inserting a meat thermometer 1.5 - 2 inches deep into the thickest part. Insert the thermometer from the side if the meat is thin, such as a hamburger patty or chicken breast. Make sure it reaches all the way to the center of the meat.
R: Read the Temperature
You'll need to wait 10 to 20 seconds to get an accurate temperature reading. When you grill, use these internal temperature guidelines:
- For beef, pork, lamb, veal (steaks, roasts, and chops), and fish: 145 degrees Fahrenheit / 63 degrees Celsius, with a three-minute rest time
- For ground meats (except poultry): 150 degrees Fahrenheit / 71 degrees Celsius
- For whole poultry, poultry breasts, and ground poultry: 165 degrees Fahrenheit / 74 degrees Celsius
O: Off the Grill
Once the meat has reached its safe minimum internal temperature, take it off the grill and put it on a clean platter. Don't put it on the same platter that held raw meat. The cooked meat won't cook the raw juices on the platter. Don't forget to clean your thermometer probe with either hot, soapy water or a disposable wipe.
Other Important Grilling Facts
Remember the following important facts once you've finished grilling to minimize your risk of foodborne illness:
- Do not leave perishable food out and unrefrigerated for more than two hours.
- Do not leave food out in hot weather (above 90 degrees Fahrenheit) for more than one hour.