Outdoor grilling is a fun family activity for the summer. Being in the outdoors with family and friends can be a part of your family traditions. Foods hot off the grill are also great for hungry folks. While outdoor grilling can be fun, no one wants to serve up foodborne illness along with the hamburgers and hotdogs, so following a few simple food safety rules can save your fun.

First of all, keep hot foods hot. Foods that are intended to be served hot need to be kept at 140 F or above.

Cook foods thoroughly. Foods that are to be served hot should be cooked to the proper temperature to make sure that bacteria are destroyed. If you are grilling meat and poultry, use a thermometer to make sure that you have cooked the food to the right temperature. Just because a burger or chicken breast looks done does not mean it is thoroughly cooked.

Separate raw meats from cooked meats and other foods. Use separate platters and utensils for raw and cooked foods.

All poultry needs to be cooked to a temperature of 165 F; ground beef should reach 160 F; and beef, veal and lamb steaks, roasts and chops cooked to 145 F for medium rare and 160 F for medium.

Keep foods cold. Foods that are meant to be served cold should be kept in an insulated cooler surrounded with ice to keep them at 40 F. Iced beverages should be placed in another cooler since that cooler will be opened and closed frequently.

Keep everything clean. Use soapy water and sanitizing spray to clean food preparation and eating areas. If you are not sure that water is available at the site where you plan to barbecue, bring some along. Also wet towelettes can be helpful in cleaning hands and surfaces.

For more information about food safety, visit www.fsis.usda.gov.

-30-

Source: Shirley Camp, MS, RD, University of Illinois Extension nutrition and wellness educator, Macomb Center, (309)836-2647