Food Safety Tips for the 4th of July

Make your 4^th of July celebration a fun and healthy one by following these 2 food safety tips:

Get a Food Thermometer

No matter how experienced of a griller you are, do not rely on your instincts to know when food should come off of the grill. More than 25% of burgers can turn brown inside before they are fully cooked. 

Foodborne illness causing germs are not killed until the safe internal temperature has been reached. A food thermometer is the only way to know your food is completely cooked and safe to eat.

The USDA recommended safe minimum internal temperatures are:

• Beef, pork, lamb and veal (steaks, roasts and chops): 145 degrees F then rest for three minutes
• Fish: 145 degrees F
• Ground meats (beef, pork, lamb and veal): 160 degrees F
• Whole poultry, poultry breasts and ground poultry: 165 degrees F

Watch the Temperature

Perishable food items (fresh food) should not be left outside for more than two hours and only one hour if the temperature is at or above 90 degrees F. 

Keep food at or below 40 degrees F, in coolers with ice or frozen packs. This includes any leftovers from the grill, salads, fruits and vegetables. 

If you are not sure how long food has been sitting out, throw it out immediately.