Summer is synonymous with backyard barbecues, sizzling steaks, and the aroma of grilled food. While grilling is a beloved pastime, it's essential to prioritize safety to prevent accidents and injuries. There are several potential hazards associated with grilling.
One of the biggest food safety mistakes in grilling is that people use the same platter that held RAW poultry, meat or seafood for the COOKED food that goes to the table. Doing this can transfer harmful microorganisms from the platter to the cooked food. Bring a second platter to the grill for the cooked food or alternatively, thoroughly wash the platter that held the raw food with hot soapy water and rinse well. Never leave the grill unattended, so if cooking alone at the grill, it is best to bring a second platter. Always keep raw and cooked foods separate to reduce cross contamination.Â
When it’s time to grill the food, cook it to a safe internal temperature. Use a food thermometer to be sure. The food thermometer should be placed in the thickest part of the meat and should not be touching bone, fat, or gristle. Check the temperature in several places to make sure the food is evenly heated.
Beef, veal and lamb steaks and roasts: 145 °F for medium rare and 160 °F for medium.
Ground pork and ground beef: 160 °F.
Poultry: to at least 165 °F.
Fin fish: 145 °F or until the flesh is opaque and separates easily with a fork.
Shrimp, lobster and crabs: The meat should be pearly and opaque.
Clams, oysters and mussels: Until the shells are open.
Fire Safety:
For propane grills, check the gas tank for leaks before use in the months ahead. (Watch NFPA’s video on how to check for leaks.)
Keep your grill clean by removing grease or fat buildup from the grills and in trays below the grill.
Place the grill away from the home, deck railings, and out from under eaves and overhanging branches.
Always make sure your gas grill lid is open before lighting it.
Keep children and pets at least three feet away from the grilling area.
If you use starter fluid when charcoal grilling, only use charcoal starter fluid. Never add charcoal fluid or any other flammable liquids to the fire. When you have or are finished grilling, let the coals cool completely before disposing in a metal container.
Never leave your grill unattended when in use.
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