The City of Cleveland wants to remind residents about food safety everyday but especially over the Fourth of July holiday weekend. It is important that every chef knows how to grill safely to avoid getting sick or having other people get sick.
Unsafe handling of food products can cause serious illness, including E. Coli, salmonella, and related health issues. Here are some of the most important food safety tips for grilling outdoors:
Wash Your Hands
- You should always wash your hands before and after handling raw fish or meat.
- Wash your hands after touching dirty kitchen equipment, utensils, dishes or work surfaces and when hands are visibly soiled.
Keep Food Cold
- Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will be grilled immediately.
Keep Everything Clean
- To prevent foodborne illness, do not use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat can contaminate safely cooked food.
Cook Food Thoroughly
- Cook food thoroughly to destroy harmful bacteria. Use a food thermometer to be sure the food has reached a safe minimum internal temperature.
- Beef, veal, and lamb steaks, roasts and chops can be cooked to 145 °F. Hamburgers made of ground beef should reach 160 °F.
- All cuts of pork should reach 160 °F.
- All poultry should reach a minimum of 165 °F.
- NEVER partially grill meat or poultry and finish cooking later.