University of Wisconsin - Extension

MADISON, Wis.—Cooking outdoors is a favorite summer activity shared with family and friends. And it's important to follow recently revised food safety guidelines when preparing and cooking your outdoor meal, says Barbara Ingham, University of Wisconsin-Extension food scientist. Ingham recommends these simple guidelines for grilling food safely.

When shopping, buy meat and poultry last, right before checkout, and keep it separate from other food in your cart. Put packages of raw meat and poultry into plastic bags to guard against cross-contamination. Plan to drive directly home from the store or consider taking a cooler with ice for perishables. At home, place meat and poultry in the refrigerator immediately. Always refrigerate perishable food within two hours, or within one hour when the temperature is above 90°F. Freeze poultry, fish, and ground meat that won't be used in one or two days; freeze other meat within four to five days.

Completely defrost meat, fish and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.

Meat and poultry can be marinated for several hours to tenderize or add flavor. Marinate food in the refrigerator, not on the counter. If marinade is to be used as a sauce on cooked food, reserve a portion before putting raw meat and poultry in it. However, if marinade is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.

When transporting food, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40°F or below. Pack food right from the refrigerator immediately before leaving home. Keep the cooler in the coolest part of the car. Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill. Keep the cooler out of direct sun and avoid opening the lid too often. Pack beverages in one cooler and perishables in a separate cooler.

Be sure there are plenty of clean utensils and platters. Don't use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food. If you're eating away from home, find out if there's a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and wet towelettes for cleaning surfaces and hands.

Precooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.

Cook food to a safe internal temperature to destroy harmful bacteria. The federal government recently updated safe temperatures for cooked meat. Use a food thermometer to be sure the food is the right temperature for both safety and quality. Poultry should reach 165°F. Ground meats should reach 160°F. Beef, veal, and lamb steaks, roasts and chops can be cooked to 145°F (medium rare) or to 160°F (medium). All cuts of pork should reach 160°F.

Never partially grill meat or poultry and finish cooking later. When reheating fully cooked meats like hot dogs, grill to 165°F or until steaming hot. After cooking meat and poultry on the grill, keep it hot until served - at 140°F or warmer. Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals. At home, cooked meat can be kept hot in a warm oven (approximately 200°F), in a chafing dish or slow cooker, or on a warming tray.

When taking food off the grill, use a clean platter. Don't put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food. In hot weather (above 90°F), food should never sit out for more than one hour. Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than two hours (one hour if temperatures are above 90°F).