Make food safety the main ingredient at the cookouts

Whether a grill master or a first-time barbecue cook, food safety should always be part of the routine, to ensure a healthy and happy Fourth of July.

Recent consumer behavior studies have shown that individuals don’t always properly wash their hands or use a food thermometer.

Always clean and scrub the grill before use, and clean utensils and plates before they touch food. No access to a faucet? Carry bottled water, soap and paper towels.

Remember to wash hands before, and after, handling raw meat and poultry. Follow proper handwashing steps to stop bacteria from spreading from hands to the meal. Make sure to wet hands, lather with soap, scrub for 20 seconds, rinse and dry.

Avoid cross contamination. Separate raw meat and vegetables, by using different cutting boards. Place raw meat or poultry on one plate, and cooked meat and poultry on another. Don’t use the same utensils to place raw meat and poultry on the grill, and take cooked food off.

Use food thermometers to ensure grilled food is ready. Insert the thermometer through the side of the patty until the probe reaches the center. Color is never a reliable indicator of doneness. Cook food to a safe minimum internal temperature, by using a food thermometer: Although frozen products may appear to be pre-cooked or browned, treat them as raw food and cook thoroughly. Products labeled as “Cook and Serve,” “Ready to Cook” and “Oven Ready,” must be cooked.

Perishable food should be consumed or refrigerated within two hours.

For more food safety information, call 888-674-6854, email MPHotline@usda.gov or chat live, at ask.usda.gov.