One thing guaranteed to spoil everyone's fun is spoiled food. Here are some tips to ensure you can safely enjoy your cookout.
Watch the temperature:
- Cook foods thoroughly. Partial cooking doubles the risk of unwanted bacteria.
- Keep all food at safe temperatures, whether prepared in advance or cooked on site. Bacteria grow most quickly at temperatures between 40°F and 140°F.
- Cold foods must be held below 40°F.
- Hot foods must be kept at 140°F or higher.
- If food is prepared at home, make sure it's quickly cooled. Then, keep it below 40°F, both in the refrigerator and the cooler.
Keep it clean:
- Always wash your hands with soap and water before and after handling raw meats.
- Wash cutting boards, utensils, and other surfaces with hot, soapy water before preparing other foods.
- Wrap any meats, poultry, or fish that may leak or drip before placing them in a cooler.
Pack safely:
- Start with a well-insulated cooler.
- Use plenty of ice to keep cold foods cold. A full cooler will maintain its low temperature longer than one that's partially full.
- Use separate coolers for drinks.
- Keep the cooler closed most of the time, so it will stay cold.
- Make sure any foods you pack are still at 40°F or below.
Serve safely:
- Keep food in coolers until you're ready to cook or serve it. Return it to the cooler to stay cold, so leftovers will be safe to eat.
- When grilling, use an instant-read food thermometer to ensure meats have a safe internal temperature.
Cook ground meats to an internal temperature of at least 160°F.- Cook steaks to at least 145°F.
- Cook pork chops and tenderloin steaks to at least 160°F.
- Cook chicken to at least 180°F.
- Serve immediately, or if necessary, keep hot foods on the grill to maintain their temperature at a minimum of 140°F.
- Protect foods from insects by using lids or covers.
- Throw foods away that have been left out for more than an hour in temperatures over 90°F or for more than two hours in more moderate weather.
A good rule of thumb is, "When in doubt, throw it out."
Call NC Poison Control at 1-800-222-1222 or chat from this site with additional questions about cookout safety.
