How to Avoid Foodborne Illnesses at Your Cookout

Summer brings the heat and the hot sun, the clear nights and the afternoon buzzing of bees. It’s also the prime time to light up the grill. One of the best parts of summer is getting together with friends and family to have a cookout. Of course, like with anything else, there are some health risks when it comes to summer outdoor eating. These few tips can help you protect yourself and your guests from foodborne illness.

Keep Hot Food Hot and Cold Food Cold

For the most safety, hot food should be kept at a temperature above 140 degrees Fahrenheit, while cold food should be kept under 40 degrees. To make sure your meal stays good and ready to eat outside, you can stick the hot food in an insulated container and put cold food on ice.

Don’t Let Your Food Sit Out

Summer heat is bad for your food. Even at room temperature most food shouldn’t be left out for more than two hours. So if you don’t plan on eating right away, keep it in the fridge until it is ready to hit the grill. Raw meat will spoil in the sun… quickly! Even after cooking it, you still risk getting sick from eating it.

Don’t Undercook

Raw or undercooked meat can carry bacteria and make you sick. You can avoid undercooking your meat by making sure it gets heated to the right temperature: 160 degrees Fahrenheit for beef and pork and 165 for poultry. If the meat is red or pink in the middle, you probably need to cook it a little longer.

You don’t have to let a food illness ruin your summer cookout --- or the next morning. This is an event that should have lots of fun and good laughs for everyone. So by taking a little extra care and prepping for your next cookout, you can avoid any discomfort and focus on that summer air and delicious food.