As the weather heats up, backyard barbecues, family picnics and neighborhood cookouts are a great way to spend time with the people you care about. But warm weather also creates the perfect conditions for bacteria to grow in food, which can increase the risk of foodborne illnesses.
Luckily, by adopting these simple food safety habits you can continue to enjoy the fun of outdoor eating all season long while making it less likely anyone will get sick from the food they eat.
Start With Clean Hands and Surfaces
Food safety begins before anything even touches the grill. Always wash your hands with soap and water for at least 20 seconds before handling food. This is especially important after touching raw meat, poultry or seafood.
Clean utensils, cutting boards and plates are just as important. Never place cooked food on a plate that previously held raw meat. Bacteria from the raw meat can transfer back onto the cooked food and cause illness. If you’re cooking or eating outside, bring extra clean utensils and serving plates so you can easily swap them out.
Keep Cold Foods Cold
Many picnic favorites like potato salad, pasta salad and coleslaw contain ingredients that can spoil quickly in warm temperatures. Perishable foods should stay refrigerated until you’re ready to serve them. When transporting food to a picnic or barbecue, use an insulated cooler packed with ice packs. Try to keep the cooler closed as much as possible so it stays cold.
Once food is set out, remember the “two-hour rule.” Perishable foods should not sit at room temperature for more than two hours. If the temperature is above 90°F, that window shrinks to just one hour.
Cook Foods to Safe Temperatures
One of the most important grilling safety tips is making sure food reaches the right internal temperature. Color alone isn’t a reliable way to tell if food is fully cooked. A food thermometer is the best way to check.
Some safe cooking temperatures include:
- Chicken and turkey: 165°F
- Ground meats like burgers: 160°F
- Steaks, pork and fish: at least 145°F
Insert the thermometer into the thickest part of the meat to get the most accurate reading. This simple step can greatly reduce the risk of foodborne illness.
Prevent Cross-Contamination
Juices from raw meat can carry bacteria that can easily spread to other foods. Keep raw meat separate from ready-to-eat foods like fruits, vegetables and bread. It’s a good idea to keep raw meat in sealed containers at the bottom of the cooler so juices don’t drip onto other items.
Use separate cutting boards and utensils for raw meats and other foods. If that’s not possible, wash everything thoroughly with hot soapy water before using it again.
Watch the Leftovers
After the barbecue or picnic winds down, leftovers should be refrigerated promptly. Don’t let food sit out for long periods after everyone finishes eating.
Divide large amounts of food into smaller containers so they cool faster in the refrigerator. Most leftovers should be eaten within three to four days. When reheating grilled foods, make sure they’re heated thoroughly before serving again.
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