Keep in mind that meat, poultry, and other perishable items should be the last to go into your grocery cart and the first to go in your fridge. Bring a cooler with ice when transporting raw meat and poultry home, especially on hot days over 90°F.
During Preparation
When preparing meat for the grill, make two batches of sauce, one in which to marinate raw meat and another to baste cooked meat. Do not place cooked meat in the sauce that was used to marinate the raw meat. Remember to always marinate food in the fridge.
Grill meat to a safe internal temperature. Using a meat thermometer is the only way to know if meat is fully cooked—don’t guess! Check the temperature at the thickest part of the meat, and sanitize the point in between readings.
Safe Internal Temperatures:
Burgers/ground meat (except poultry) to 160°F (72°C)
Chicken and Poultry (including ground, like turkey burgers) to 165°F (74°C)
Whole cuts of meat including pork to 145°F (63°C), with a 3-minute rest time before serving
Fish and Shellfish to 145°F (63°C)
Use separate utensils and dishes for raw and cooked food. Do not serve cooked food on platters that were used to transport raw food to the grill unless they have been washed thoroughly with soap and hot water. The same is true for spatulas, tongs and other utensils.
After the Meal
When the temperature outside is 90°F (or higher), perishable foods not eaten within one hour should be thrown away. On cooler (under 90°F) days, perishable foods not eaten within two hours should be tossed out. Promptly refrigerate leftovers in shallow containers and go enjoy the fireworks show. To learn more click here.
