(view as PDF)
Whether your family enjoys grilling out year around or just on special occasions, it's important to keep in mind basic food safety practices. The food safety experts at NSF International have put together five simple tips that consumers can follow to make sure food borne illness doesn't spoil their next outdoor grilling meal.
- Defrost Foods Safely. Always bring perishable foods straight home from the store and place in the refrigerator or freezer. If thawing frozen items, defrost them either in the microwave (if cooking immediately) or overnight in the refrigerator, never at room temperature.
- Proper Marinating. If marinating food, marinate in a refrigerator overnight and dispose of any leftover marinade that has been in contact with raw meat. If you want to save some marinade for basting, place a small amount of prepared marinade aside before adding raw food.
- Keep Perishable Foods Cold. Since bacteria grow the quickest when temperatures are between 40 and 140 degrees F, keep perishable foods refrigerated or iced down until just before placing on a preheated grill.
- Cook Thoroughly and Use a Food Thermometer. In order to ensure food has reached a safe internal temperature, always use a food thermometer. Any leftovers should be put away within two hours (one hour if the temperature is over 90 F). Below are minimum internal temperatures for several common foods:
| Fresh or Ground Poultry | 165 °F |
| Fresh or Ground Pork | 160 °F |
| Fresh Beef, Veal (medium) | 160 °F |
| Fresh Beef, Veal (rare) | 140 °F |
| Fresh Fin Fish | 145 °F |
| Ground Beef, Veal or Lamb | 160 °F |
- Avoid Cross Contamination. Don't use the same platter and utensils for uncooked and cooked foods. Platters, utensils, cutting boards and thermometers should be thoroughly washed with hot soap and water after each use.
For more tips on food safety, including food storage recommendations, visit the food safety section or call the NSF Consumer Affairs office at 800-673-8010.
