Safe Summer Grilling

Safe Summer Grilling

Narrator: Along with
fireworks and flying the flag, make sure to be
“food-safe” this summer. Follow the
advice of the experts at the U.S Department
of Agriculture and celebrate freedom –
from foodborne illness. Diane Van: Summer
is full of big picnics like the 4th of July,
when families get together to barbecue. And summer, also
with its warmer temperatures, is an ideal time for
bacteria to grow faster. So, it’s important to remember
the four basic messages of Clean, Separate,
Cook and Chill. Narrator: When
you’re cooking out, bring cleaning items
with you, to keep hands, utensils and surfaces clean. Bring separate plates and
cutting boards, so juices from raw foods don’t
contaminate cooked foods. And bring along
a food theromometer, to cook foods to safe
internal temperatures. Van: It’s important to
use a food thermometer – you can’t
tell by looking. Cook hamburgers
to 160 degrees F, and poultry
to 165 degrees F. Narrator: To chill foods
when transporting or storing leftovers, use a cooler
with ice or freezer gels. Make sure it’s at
40 degrees or below. For cold drinks, consider
using a separate cooler you may open
more frequently. And don’t let foods
sit out for more than one hour in hot weather. Van: If you don’t
know how long the food has been sitting out, when
in doubt – throw it out. Narrator: Got all that? If not, it’s your
patriotic duty to ask a food safety question
online at, or by calling the USDA’s
meat and poultry hotline – 1-888-mphotline. For the U.S Department of
Agriculture, I’m Pat O’Leary.

One thought on “Safe Summer Grilling”

  1. Follow the advice from the experts at USDA and celebrate freedom from Foodborne illness. 

    For more information visit:

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