by Alexus Masterson, MPH,
Family & Consumer Sciences Educator
Ohio State University Extension,
Muskingum County
Summertime is here which means grilling out! bringing family and friends together to enjoy good food and the outdoors. While grilling is a popular and enjoyable activity, it’s important to keep both food safety and fire safety in mind. Following a few simple practices can help prevent foodborne illness and reduce the risk of accidents, ensuring your gathering is both fun and safe.
Food safety begins before the grill is even turned on. Proper thawing is essential meats should always be thawed in the refrigerator, not on the counter, to limit bacterial growth. When preparing foods, it is important to keep raw meats separate from ready-to-eat items like fruits, vegetables, and cooked foods. Using separate cutting boards, utensils, and plates helps prevent cross-contamination, one of the most common causes of foodborne illness. Temperature control is critical, especially during hot summer weather. Perishable foods such as meats, dairy products, and salads should be kept in a refrigerator or cooler with ice packs until they are ready to use. Once food is on the grill, cooking it to the proper internal temperature is key. Ground meats like hamburgers should reach 160°F, poultry should reach 165°F, and steaks, chops, and fish should be cooked to at least 145°F. Because color alone is not a reliable indicator of doneness, using a food thermometer is the safest way to ensure food is fully cooked.
Grill safety is just as important as food safety. Always place grills outdoors, at least 10 feet away from buildings, overhangs, and flammable materials. Gas grills should be checked for leaks before use, and charcoal grills should only be started with approved starter fluids. Never use gasoline or other flammable liquids. It is also important to stay attentive—never leave a lit grill unattended, especially when children or pets are nearby. Keeping the grill clean can help prevent flare-ups and improve food quality. Cleaning grates before and after cooking removes grease and residue that can cause fires. In addition, washing hands thoroughly before and after handling food helps reduce the spread of harmful bacteria.
Serving food safely can be challenging outdoors. Hot foods should be kept at 140°F or warmer, while cold foods should remain at 40°F or below. Perishable foods should not be left out for more than two hours, or one hour if temperatures exceed 90°F. Serving smaller portions and replenishing food as needed can help maintain safe temperatures. By following these simple safety practices, you can protect your guests and create a positive, memorable summer gathering centered on good food, safety, and fun.
