Independence from Food Poisoning: Food Safety Tips for Your 4th of July Celebration

The 4^th of July holiday weekend is right around the corner – and that means stars and stripes, fireworks, and good old-fashioned American barbeques.

But how do you keep your guests safe from foodborne illness?

This year, one in six Americans will get sick from food poisoning (also known as foodborne illness). Food poisoning can affect anyone who eats food contaminated by bacteria, viruses, parasites, toxins, or other substances. Some groups of people – such as older adults, pregnant women, children younger than five years, and people with weakened immune systems – have a higher risk of getting sick from contaminated food.  And if they do get sick, the effects of food poisoning are a lot more serious.

Uncle Sam wants YOU to be careful when grilling outdoors and avoid food poisoning.

The USDA’s Food Safety and Inspection Service is reminding us all that we can’t see bacteria on our burgers, hotdogs, and other meats and poultry; checking the internal temperature is the best way to ensure protection. So join us this summer in practicing food safety by “Grilling Like A Pro” using a food thermometer.

Grill Like a PRO

What does it mean to grill like a PRO? All it takes is three easy steps:

P—Place the Thermometer!

Make sure your food is ready by checking the internal temperature. Find the thickest part of the meat (usually about 1.5 to 2 inches deep), and insert the thermometer. If you’re cooking a thinner piece of meat, like chicken breasts or hamburger patties, insert the thermometer from the side.  Make sure that the probe reaches the center of the meat.

R—Read the Temperature!

Wait about 10 to 20 seconds for an accurate temperature reading.  Use the following safe internal temperature guidelines for your meat and poultry.

• Beef, Pork, Lamb, & Veal (steaks, roasts, and chops): 145 °F with a 3-minute rest time
• Ground meats: 160 °F
• Whole poultry, poultry breasts, & ground poultry: 165 °F

O—Off the Grill!

Once the meat and poultry reach their safe minimum internal temperatures, take the food off the grill and place it on a clean platter.  Don’t put cooked food on the same platter that held raw meat or poultry.  Also remember to clean your food thermometer probe with hot, soapy water or disposable wipes.

Follow these 3 steps for safe grilling

Serve it up safely!

When serving food outdoors:

• Perishable food should not sit out for more than two hours.  In hot weather (above 90 °F), food should NEVER sit out for more than one hour.
• Serve cold food in small portions, and keep the rest in the cooler.  After cooking meat and poultry on the grill, keep it hot until served – at 140 °F or warmer.
• Keep hot food hot by setting it to the side of the grill rack, not directly over the coals where they could overcook.

Show you’re Grilling Like a PRO!

Over the Independence Day holiday weekend, upload photos of your grill-master with the hashtag, #GrillingLikeaPRO. 

For more information about food poisoning, who’s at risk, and how to keep food safe from bacteria, visit www.foodsafety.gov.