Food Safety: Tips for Dining Al Fresco

The coals are hot, and the intoxicating scent of grilled food engulfs you: it’s a summer cookout. Want to make sure your cookout doesn’t turn into a food poisoning fiasco? With one in every six Americans getting food poisoning each year, it’s important to practice food safety. This is especially true during grilling season when there are more opportunities for unsafe food storage or cross-contamination.

Food Safety 101


Taking extra precautions while prepping, cooking and eating food is your best defense against food poisoning.

Food Prep

• Remove visible residue from the grill or cooking surface before cooking
• Thaw meat or seafood in the refrigerator instead of on the countertop
• Wash fresh produce

Cooking

• Clean all utensils, cookware and surfaces that come in contact with raw meat, seafood or eggs
• Cook food to the appropriate internal temperature, ensuring hamburgers reach 160°F and poultry reaches 165°F
• Practice hand hygiene while cooking, especially after handling raw meat, seafood or eggs

Mealtime

• If perishable food is exposed to outside/indoor temperatures greater than 90° F, refrigerate it within one hour
• If perishable food is exposed to outside/indoor temperatures under 90°F, refrigerate it within two hours

Learn More


Think you know it all? There’s more! Grilling sometimes gets a bad rep due to its increased risk of exposure to certain cancer-causing substances. Learn a few steps you can take to reduce your risk.

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Rachael Elmore

Rachael Elmore, BSN, RN, is an Infection Prevention nurse at North Kansas City Hospital. When she’s not helping ensure quality patient care by enforcing infection control measures, she enjoys traveling, exploring the backcountry of national parks and trying new food.