Food Safety on the Fourth
Independence Day often brings cookouts and family time, but uninvited bacteria can join the party too.
Published: Jul 4, 2012
Warm temperatures that draw crowds of people to outdoor 4th of July celebrations also encourage the growth of bacteria, and incidents of food-related illnesses rise in summer months, according to the USDA Food Safety and Inspection Service. But four simple steps—Clean, Separate, Cook, and Chill—can help families stay away from foodborne illness at Independence Day celebrations.
"Small children and the elderly are among the most vulnerable to foodborne illness, and this information is essential in protecting loved ones at family barbecues and picnics," USDA Under Secretary for Food Safety Dr. Elisabeth Hagen said. "We want to provide families with important information that will help reduce the risk of foodborne illness during their Fourth of July celebrations."
Independence Day often brings cookouts and family time, but uninvited bacteria can join the party too. In time for the Fourth of July holiday, FSIS has created a new infographic in partnership with the Centers for Disease Control and Prevention, the Food and Drug Administration and the Ad Council featuring food safety tips from the Founding Fathers.
Freedom from foodborne illnesses starts with clean surfaces and clean hands. Hands should be washed with soap and warm water for 20 seconds before and after handling food. Equally important is making sure that the surfaces that come in contact with raw and cooked foods are clean before you start and are washed frequently.
Raw meats and poultry should be prepared separately from vegetables and cooked foods. As you chop meats and veggies, be sure to use separate cutting boards. Juices from raw meats can contain harmful bacteria that could spread to raw veggies and already cooked foods.
As you take the cooked meats off the grill, be sure to place them on a clean platter, not on the dish that held them when they were raw. The juices left on the plate from raw meat can spread bacteria to safely cooked food.
Never begin cooking without your most important tool—a food thermometer. Color is not a reliable indicator of doneness. Meat and poultry cooked on a grill often brown quickly and may appear done on the outside, but still may not have reached a safe minimum internal temperature to kill any harmful bacteria. Whole cuts of pork, lamb, veal, and beef should be cooked to 145 °F as measured by a food thermometer placed in the thickest part of the meat, followed by a three-minute rest time before carving or consuming. Hamburgers and other ground beef should reach 160 °F. All poultry should reach a minimum temperature of 165 °F. Fish should be cooked to 145 °F. Fully cooked meats like hot dogs should be grilled to 165 °F or until steaming hot.
If you are smoking meats, the temperature in the smoker should be maintained between 225 °F and 300 °F for safety. Be sure to use your food thermometer to be certain the food has reached a safe minimum internal temperature.
Keeping food at a safe temperature can be a concern at outdoor picnics and cookouts. Too often, food is prepared and left to sit out while guests munch over the course of several hours. Bacteria grow most rapidly between 40 °F and 140 °F, so perishable food should never sit out for more than two hours. If the temperature is higher than 90 °F—which is common in the summer—food should not sit out more than one hour. Refrigerate or freeze leftovers promptly and discard any food that has been sitting out too long.
It is important to keep hot foods hot and cold foods cold. Hot foods can be kept hot on the grill and cold foods can be kept chilled with ice packs or ice sources in a cooler.
Whether you are cooking in the kitchen or grilling out this Independence Day, take advantage of USDA's Ask Karen virtual food safety representative at www.AskKaren.gov.
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