July is National Grilling Month, and there is nothing quite like the aroma of delicious food sizzling on the grill. However, it is important to prioritize safety when it comes to outdoor cooking to avoid any accidents or mishaps. Whether you are a seasoned grill master or a novice, here are six essential grilling safety tips to keep in mind for a worry-free barbecue experience.
Choose the right location. Selecting the appropriate location for grill setup is crucial to ensuring the safety of people and property. Place the grill on a stable, non-flammable surface, such as concrete or bricks, and ensure it is a safe distance away from any flammable objects like trees, fences, or wooden structures, or heat-sensitive objects like vinyl siding. Avoid grilling in enclosed spaces, such as garages or covered patios, as it can lead to carbon monoxide buildup. Carbon monoxide is an odorless, colorless gas that can cause death if inhaled in a large enough quantity. Grilling in open spaces will allow this gas to dissipate to safe levels.
Keep a safe zone. Establish a designated “safety zone” around the grill to prevent accidents and injuries. Create a clear area of at least three feet in all directions, free from children, pets, and any foot traffic. This zone will provide a buffer between the hot grill and any potential hazards, reducing the risk of burns or accidental contact.
Practice proper handling of propane. When using a gas propane grill, it is essential to handle the propane cylinder with care. Always inspect the cylinder for any signs of damage, rust, or leaks before connecting it to the grill. When transporting or storing propane cylinders, ensure they are in an upright position and never place them in hot or enclosed spaces. When connecting or disconnecting the cylinder, make sure all burners are turned off, and never smoke or place any other open flames (such as citronella candles) near the grill.
Always cook meat and poultry to the proper internal cooking temperature to ensure it is safe to eat. The minimum internal cooking temperature of chicken is 165 degrees F. (Source: Tyler Jones, UF/IFAS)
Follow proper food safety practices. Safe food preparation practices are just as important as the grilling process itself. Avoid cross-contamination by using separate cutting boards, utensils, and plates for raw and cooked foods. Keep perishable items refrigerated until they are ready to be cooked, and don’t let them sit out in the heat for too long. In hot summer temperatures, food should not sit out longer than two hours. If the temperature is 90 degrees F or higher, the time limit is one hour. Use a food thermometer to ensure that meats such as poultry are cooked thoroughly and reach the appropriate internal temperature to prevent foodborne illnesses. Contact the Extension office for a list of proper internal cooking temperatures for different food types.
Monitor the grill. Never leave the grill unattended while it is in use. Grilling requires constant attention to avoid accidents and flare-ups. Stay vigilant and keep a close eye on the grill at all times. Keep a fire extinguisher nearby, ideally a Class B or multipurpose one, and know how to use it effectively. In case of a grease fire, never use water to extinguish it, as it can cause the flames to spread. Instead, use baking soda or a fire extinguisher specifically designed for grease fires.
Clean the grill. Maintaining a clean grill is not only essential for food safety but also for preventing flare-ups and extending the life of the grill. After each use, scrub the grates with a grill brush to remove any residue. Additionally, periodically inspect and clean the burner tubes and ports to prevent clogs and ensure proper gas flow.
By following these six grilling safety tips, outdoor cooking can be safe and fun.
Did you know that the majority of people grill on July 4th (82%), followed by Birthdays (72%), Labor Day (70%), Memorial Day (62%) and the Super Bowl (30%)? Grilling is an all-time favorite for many households and now that the weather is warming, more families are using their grills to prepare family meals.
Enjoy grilling this season but be sure to be safe to avoid accidents. According to the National Fire Protection Association between 2007-2011, gas grills were involved in an annual average of 7,200 home fires, while charcoal or other solid-fueled grills were responsible for an annual average of 1,400 home fires.
Whether you have a charcoal, gas or in-door grill, become the grill master in your house by carefully reading the manufacturer’s operating and maintenance instructions for your family’s grill. Follow these important tips to help you and your family use your grill safely.
Regularly remove grease or fat buildup from the racks/grates to reduce chances of having a fire. Thoroughly clean your grill at least once a year so it will last longer.
For charcoal grills, look at the new safety label on the charcoal bags. Charcoal is hard to ignite so people are often tempted to use ready-to-light charcoal or charcoal fluid. These products seem to make lighting charcoal easier, but they will introduce a lot of chemicals and sometimes leave a chemical taste on the food. Always, follow the manufacturer’s instructions and never use lighter fluid after the fire is started.
Remember to only use your gas and charcoal grills outside.
Place your gas grill at least 10 feet away from your house or any building. Never grill in the garage, breezeway, carport, porch, or under a surface that can catch fire.
Keep a fire extinguisher accessible in the event of a fire.
Always keep food safety in mind when grilling and use different dishes and utensils for raw meat and cooked meat. By putting cooked food on plates that held raw meat, you are cross-contaminating the food. Any bacteria present in the raw meat could be reintroduced to the cooked food.
Cold food should be kept cold until ready to grill – never leave raw meat, poultry, or any perishable food out at room temperature for more than two hours.
Don’t forget to use a thermometer, especially when cooking meat, poultry and fish. Raw meat can contain harmful bacteria and other pathogens, which can cause food poisoning if ingested. A meat thermometer is an especially important tool and will help guard against food poisoning. The color of meat and poultry is not a good indicator of safety.
Kids out of school, going to the beach, barbequing in our back yards, these are just a few signs that summer is really here! And with that comes some extremely hot days, especially here in Florida.
As you welcome summer, we want to remind you that safe grilling practices are the key to making your cookout a big hit with your family and guests.
Foodborne illness, often called “food poisoning”, comes from food you eat. It’s caused by ingesting pathogenic bacteria. You can’t see, smell, or taste these pathogens. What’s more, they cause a variety of foodborne illnesses and can make you really sick.
E. coli 0157:H7 and Salmonella are examples of two pathogens that are commonly associated with foodborne illness. E. coli 0157:H7 is commonly associated with ground beef and Salmonella with poultry but they are not limited to these two foods.
To reduce your chances of a foodborne illness when grilling out, keep your surfaces and equipment clean. Keep hands clean by washing them with soap and warm water for 20 seconds before and after handling food.
Keep food in the refrigerator until ready to use. Your refrigerator temperature should be 40°F or colder. These temperatures slows the growth of bacteria.
Always keep raw meats and poultry separate from cooked foods and foods to be eaten raw such as fruits and vegetables. Juices from raw meats can contaminate these foods. When grilling meat and poultry, they tend to cook very fast and may look done on the outside. Always use a thermometer to be sure the food has reached a safe, minimum, internal temperature. Insert the thermometer in the thickest part of the food away from the bone and fat toward the end of the cooking process.
If cooking ground beef, cook patties to a temperature of 160°F. Do not rely on color to test for doneness. Use a thermometer! Cook steaks to a temperature of 145°F to 170°F. The temperature for steaks depends on whether you want it medium rare, medium or well done. Ground beef is cooked to a higher temperature because bacteria that may have been on the outside of the meat is now mixed throughout the meat. All poultry must be cooked to an internal temperature of 165°F. Once meat or poultry are cooked, never put it on the same dish that your raw meat was on unless the dish has been washed with soap and water.
Always marinade foods in the refrigerator. Never use marinade or sauce that has come in contact with the raw product. Brush or sprinkle sauces or spices on the surface of cooked burgers. Adding them to the meat may make it look brown before it is done.
Do not keep grilled food out longer than two hours or one hour if the temperature is above 90°F! Avoid the “danger zone” — keep food hot after cooking (140°F or above) and cold food cold (40°F or less).
If you would like to contact Dr. Moore for more information, you can reach her at the UF/IFAS Bay Extension Office at 784-6105.
