On this Fourth of July weekend, you’re asked to make sure your insides don’t explode like the fireworks because of poor food safety measures.
If you’re grilling, USDA food safety expert Meredith Carothers says it’s best to have a food thermometer on hand — especially for things like steak, chicken or pork cuts.
If you’re smoking rather than grilling, Carothers says the first step is to clean your equipment and the areas nearby, especially if you’re marinating. Whether you’re grilling or smoking, you also need to keep in mind the potential for cross-contamination during the marinade process and also as you transfer food from one location to another.
Carothers says there needs to be some consideration for cold food as well, especially if your cookout takes you to a park or other destination that’s a ways away.
One thing to keep in mind is the temperature, and not just on the grill.
When it gets this hot, the general 2-hour rule for leaving food out for your guests is shortened to 1 hour. Once cooked, hot food should stay at 140 degrees or warmer, while cold food should not get warmer than 40 degrees.
If you need real-time help, call the USDA Meat and Poultry hotline at 888-MPHotline or 888-674-6854. Click here for more information through USDA.
