USDA’s Food Safety Tips for Safe Summer Cookouts

Keep Your Summer Cookouts Safe and Enjoyable

As summer approaches and families prepare for cookouts, the USDA’s Food Safety and Inspection Service (FSIS) offers essential tips to ensure safe celebrations.

“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:

• Wash grill surfaces with soap and water, ensuring old residue is removed.
• If a faucet isn't available, bring bottled water, soap, and paper towels.
• After cleaning, heat the grill to eliminate any remaining bacteria before cooking.

Prevent Cross-Contamination:

• Store raw meats in sealed containers at the bottom of the cooler to prevent juices from contaminating other foods.
• Use separate plates, cutting boards, and utensils for raw and cooked foods.
• Never place cooked food on plates that previously held raw meat, poultry, or seafood.

Cook to Safe Temperatures:

• Color is not a reliable indicator of doneness; use a food thermometer.
• Ensure foods reach safe minimum internal temperatures:
• Beef, pork, lamb, and veal steaks, chops, and roasts: 145°F
• Seafood (fish and shellfish): 145°F
• Ground beef, pork, lamb, and veal: 160°F
• Poultry (whole and ground): 165°F

Avoid the Danger Zone:

• Bacteria that cause foodborne illness thrive between 40°F and 140°F, known as the Danger Zone.
• If perishable foods will be out for more than two hours (or one hour above 90°F), keep hot foods hot and cold foods cold.
• Maintain hot foods at or above 140°F using chafing dishes or a preheated grill.
• Keep cold foods at or below 40°F by placing them on ice or in a cooler near the picnic table.

For more information about food safety, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email MPHotline@usda.gov.