4 Steps to Grilling Safely

Keep your summer grilling safe with these 4 simple steps:

1. Clean your grill — Scrub charred buildup with a wire brush. Check the grill to make sure there are no wire bristles left behind.
2. Don’t cross-contaminate — Toss marinades and sauces that touched raw meat and use clean utensils and a clean plate to remove your cooked meat from the grill.
3. Check temperatures — To kill harmful germs, make sure your meat is cooked hot enough.
   • 145°F — whole cuts of beef, pork, lamb and veal (stand time of three minutes at this temperature)
   • 145°F — fish
   • 160°F — hamburgers and other ground beef
   • 165°F — all poultry and pre-cooked meats, like hot dogs

   After grilling — 140°F or warmer — until it’s served

4. Refrigerate on time — Divide your leftovers into small, shallow containers and store in your fridge or freezer within two hours of cooking (one hour if above 90˚F outside).