Keep your summer grilling safe with these 4 simple steps:
- Clean your grill — Scrub charred buildup with a wire brush. Check the grill to make sure there are no wire bristles left behind.
- Don’t cross-contaminate — Toss marinades and sauces that touched raw meat and use clean utensils and a clean plate to remove your cooked meat from the grill.
- Check temperatures — To kill harmful germs, make sure your meat is cooked hot enough.
- 145°F — whole cuts of beef, pork, lamb and veal (stand time of three minutes at this temperature)
- 145°F — fish
- 160°F — hamburgers and other ground beef
- 165°F — all poultry and pre-cooked meats, like hot dogs
After grilling — 140°F or warmer — until it’s served
- Refrigerate on time — Divide your leftovers into small, shallow containers and store in your fridge or freezer within two hours of cooking (one hour if above 90˚F outside).
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