CDC Alerts: Overlooked Food Safety Errors at Summer Barbecues

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Health authorities are urging the public to adhere to proper food safety measures during summer cookouts to minimize the chances of foodborne illnesses. Essential guidelines include maintaining perishables at temperatures below 40°F, steering clear of the 'Danger Zone' between 40°F and 140°F, and utilizing a food thermometer to verify that poultry reaches 165°F and ground meats achieve 160°F. Additionally, effective handwashing, avoiding cross-contamination, and the proper use of coolers are critical. As summer outdoor events persist, adhering to these recommendations can significantly reduce the risk of preventable foodborne infections.

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00:00Summer barbecue are fun, but food safety mistakes can quickly ruin the day.

00:05Always wash your hands and use separate cutting boards for raw meat and fresh produce.

00:09Keep meat refrigerated until you're ready to grill.

00:12Above 90 to grow, don't leave food out for more than one hour.

00:16Never thaw frozen food on the counter.

00:19Use the fridge, cold water, or a microwave instead.

00:23Marinate food in the refrigerator.

00:25And never reuse marinade from raw meat.

00:27Use a food thermometer. Poultry should reach 165 Fahrenheit and ground meat 160 Fahrenheit.

00:35Keep cold foods below 40 Fahrenheit and hot foods above 140 Fahrenheit.

00:40To stay out of the food safety danger zone, a few simple precautions can help keep your summer barbecue safe,

00:47healthy, and enjoyable.

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