Keep guests safe, not sick: Avoid foodborne illnesses at your summer barbecue with these expert tips

With summer headed our way and barbecue season in our sights, experts heed caution when the grill master takes their place at their smoky altar. 

Grilling and cookouts are a time-honored way to celebrate the Fourth of July and the summer in general, but they’re a battleground against foodborne illnesses, one University of Florida expert warns. 

“It’s incredibly easy to get distracted with friends and fun and forget about that burger you cooked five hours ago,” said Keith Schneider, professor of food safety at the UF Institute of Food and Agricultural Sciences (UF/IFAS). “And before you know it, you’ve lost track of time, and you send people home with food poisoning.” 

Schneider said the festivities can make it difficult to remember the fundamentals of safe food handling, and food safety should be any home cook’s first priority, so reminding yourself and loved ones can help avoid a post-party disaster. 

We asked Schneider how to keep cookouts safe and sickness-free with a few easy tips. 

Q: What should be done before cooking to avoid foodborne illnesses? 

A: Keep surfaces clean and separate ready-to-eat, pre-made items from raw ingredients to prevent cross-contamination. 

Wash your hands in warm water, wash your cutting boards and all utensils and surfaces, wash any cloths you use to clean up in a hot cycle of your washing machine after preparing food. Remember to rinse fruits and vegetables, whether or not you plan to peel them. 

Keep raw meats and eggs separate from other ingredients, especially items that will be served uncooked, such as salad. Also keep them separate in grocery bags since meat juices can drip onto fresh produce this way. 

Never use the same cutting board for meats and fresh produce. 

Q: When cooking, what steps should one take to keep food safe? 

A: Cook food to the proper temperature so that you will inactivate the potential hazards associated with each individual food, whether it be bacteria or parasites. Use a meat thermometer to be sure.  

Red meat like steaks or roasts should reach an internal temperature of 145 degrees Fahrenheit, poultry should be 165 degrees Fahrenheit, ground meat should be 165, eggs should be 160 degrees Fahrenheit and fish should be 145 degrees Fahrenheit. All soups, sauces and gravies should be brought to a boil before serving. Reheat leftovers to 165 degrees Fahrenheit. 

As a rule, once they’re cooked, keep cold food cold and hot food hot. All food should be colder than 40 degrees Fahrenheit or hotter than 140 degrees Fahrenheit. 

Q: What about when it’s time to store leftovers? 

A: Make sure your refrigerator is set to 40 degrees Fahrenheit or below and your freezer is 0 degrees Fahrenheit or below. 

Divide large amounts of leftovers into shallow containers so they will cool quickly in the fridge.  

Food should never be left at room temperature for more than two hours – or one hour if the ambient temperature is 90 degrees Fahrenheit or hotter. 

“This next summer barbecue, send your family and friends home with memories, not a stomach illness,” Schneider said. “An ounce of prevention helps avoid ruining your Fourth of July cookout.” 

Another great resource for this is the FightBAC website, he said.