Summertime represents the prime of grilling season. Making sure your grill is operated safely and food is handled correctly is important, so follow these guidelines:
- A grill should be placed well away from a home, deck railings and out from under eaves and overhanging branches.
- Grease and food debris can cause flare-ups that could be dangerous. Keep grills clean by removing grease or fat buildup from grills and in trays below the grill.
- When using a propane-powered gas grill, check for leaks using a light soap and water solution along the hose. Bubbles will form if there’s a leak.
- If you smell gas while cooking, immediately get away from the grill and call 911.
- If using charcoal for fuel, make sure coals are completely cool before disposing in a metal container.
For more information on grilling safety, call 708.358.5600 or email firstname.lastname@example.org.
- Wash hands thoroughly between and after handling each different food item
- Clean utensils, cutting boards and countertops after preparing each food item
- Store meat products in separate containers or bags that seal
- Use a food thermometer to check the final cooking temperature of meat and poultry; and place cooked meat on a clean plate.
- Roasts and steaks should be cooked to an internal temperature of at least 150°F, ground beef and pork to 160°F, fish to 145°F and whole poultry to 180°F.
- Cooked foods should be refrigerated promptly to prevent growth of harmful bacteria.
Email email@example.com for food handling guidance.