To keep food safe while cooking this summer:
- Cooks should wash their hands often in warm soapy water for at least 20 seconds. A bottle of hand sanitizer can be used when soap and water are not readily available.
- Scrub the grill, outdoor utensils, coolers and other containers with hot soapy water before use.
- Use paper towels to clean up spills – reusing dishtowels can spread harmful bacteria.
- Keep raw meat and ready-to-eat foods separate. Do not baste cooked meat with the same brush used to baste raw meat, and always boil marinade before using it to season cooked meat.
- Use a thermometer to ensure food is cooked to its proper temperature. Steaks should be cooked to at least 145° F, hamburgers to 160° F and chicken to 165° F.
- Refrigerate any leftovers promptly at 40° F. Do not allow food to sit out longer than one hour on extremely hot days.
Sourced from the National Safety Council