6 Steps to Stay Food-Safe at a Cookout

Grilling season is here, and with it comes a few food safety precautions to keep in mind when temps soar and you’ve got raw meat on your hands. Not following basic food safety practices can increase your risk of developing a foodborne illness. From raw meat and poultry handling to proper food-storage methods, here are six important tips for a food-safe and delicious cookout.

It’s important to make sure that if you are using frozen meat or poultry, it is completely thawed. This ensures even cooking. In addition, do not wash meat or poultry before cooking since it can lead to the spread of bacteria on other cooking surfaces.

冰箱中的腌制食品，而不是室温，因为寒冷温度可防止细菌生长。除非您预先煮熟，否则从未重复使用生肉或家禽上使用的腌料。如果您想使用一些腌料供煮熟的食物，请在使用原料肉或家禽上使用它之前挽救一部分腌料。

不要依靠你的眼睛看肉或家禽已经完成了烹饪。相反，使用食物温度计测量食物最厚的部分熟肉和家禽的温度。请记住，安全temperaturevaries depending on the type of food, so see below for the specific temperatures:

• Fresh beef, pork, lamb and veal: 145°F (rest at least 3 minutes before slicing)
• Seafood: 145°F, no rest time needed
• Ground meats: 160°F, no rest time needed
• Poultry: 165°F, no rest time needed

这一个很容易遵循：保持冷食冷热食物炎热，因为微生物在41-140°F的温度下茁壮成长。保持食物冷藏，直到它们被吃掉。尝试用冰或凉爽的包装保持冷食冷。

For hot foods, it’s important to keep these foods hot until served at about 140°F or warmer. You can keep foods on the grill and turn the grill to a lower temperature to ensure the food stays hot. Other options include sterno chafing dishes to keep food in the proper food-safe zone.

Place leftovers in reusable containers and refrigerate. Throw away any food that has been out for more than two hours.

Make sure you fully reheat cooked meats and throw away leftovers after 3–4 days. Don’t rely on the “smell test” to determine if it’s food safe. If it’s been in the fridge for more than four days, it should be discarded.

Cookouts are all about enjoying delicious food and spending time with close friends and family. If you follow the steps above, you’ll stay healthy during prime grilling season!