WASHINGTON, D.C. — With summer gatherings and outdoor cookouts in full swing, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) has issued crucial food safety guidelines to help Americans avoid foodborne illnesses while enjoying seasonal festivities.
“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.”
Key Food Safety Recommendations
The USDA’s guidelines focus on four critical areas for maintaining proper food safety during summer cookouts.
- Clean Your Grill – A clean grill is paramount to safe cooking. Grill surfaces should be washed with soap and water to remove any old residue and bacteria. If access to running water is unavailable, bring bottled water, soap, and paper towels. After cleaning, preheat the grill to ensure any remaining contaminants are eliminated by the heat.
- Prevent Cross-Contaminatio – Proper handling of raw and cooked food is another essential step. Store raw meats in sealed containers at the bottom of the cooler to prevent juices from leaking onto other foods. During preparation, use separate utensils, plates, and cutting boards for raw and cooked foods to reduce the risk of contamination. Never place cooked food back onto surfaces that previously held raw meat, poultry, or seafood.
- Cook to Safe Temperatures – Ensuring meat and seafood are cooked to their proper internal temperatures is the most reliable way to kill harmful bacteria. Dr. Eblen emphasized, “Color is not a reliable indicator of doneness.” Instead, the USDA advises using a food thermometer to confirm the following minimum internal temperatures:
- Beef, pork, lamb, and veal (steaks, chops, and roasts): 145°F
- Seafood (fish and shellfish): 145°F
- Ground meats: 160°F
- Poultry (whole or ground): 165°F
- Avoid the Danger Zone – Bacteria can rapidly grow between 40°F and 140°F, an area referred to as the “Danger Zone.” To mitigate this risk, perishable foods should not be left out for more than two hours, or one hour when temperatures exceed 90°F. The FSIS recommends keeping hot foods at or above 140°F and cold foods at or below 40°F. Hot items can be kept warm using chafing dishes or a preheated grill, while cold items should be stored in a cooler or placed in bowls of ice.
USDA’s Commitment to Public Health
The USDA continues to provide resources to assist families in safeguarding their meals. For further guidance, the agency encourages individuals to contact the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email MPHotline@usda.gov.
A Summer of Safe Gatherings
By following these recommendations, families can prioritize food safety without sacrificing the enjoyment of summer cookouts. Clean grills, careful preparation, proper cooking techniques, and timely serving practices are all vital steps toward preventing foodborne illnesses.
Food safety is a responsibility shared by all, and as Dr. Eblen put it, “These simple precautions ensure that everyone can focus on making great memories without worrying about food safety concerns.” With these precautions in place, Americans can look forward to a season of safe and celebratory outdoor meals.
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