USDA Serves Up Food Safety Guidelines for Your Summer Cookout

As friends and families get ready to kick off summer by firing up the grill and serving foods at a cookout, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) shares some tips to keep your celebrations safe.

“Food safety is a year-round priority, but it’s especially important during summer months when we’re cooking outdoors and handling food in warmer temperatures,” said FSIS Administrator Dr. Denise Eblen. “We have simple but effective steps that can keep you and your family safe while enjoying those outdoor meals.”

Here are some key recommendations:

Clean Your Grill:

Grill surfaces should be washed with soap and water. Ensure old residue is scraped off.

If you don't have access to a faucet, carry bottled water, soap and paper towels.

After washing, start your grill and allow the heat to kill any remaining bacteria before cooking.

> Prevent Cross-Contamination:

Pack raw meats in sealed containers at the bottom of the cooler to prevent juices from contaminating other items.

When grilling, use separate plates, cutting boards, and utensils for raw and cooked foods.

Never place cooked food on plates that held raw meat, poultry or seafood.

> Cook to Safe Temperatures:

Remember that color is not a reliable indicator of doneness.

Use a food thermometer to ensure foods reach a safe minimum internal temperature: