Grilling Safely at Home
go.ncsu.edu/readext?810444
en Español / em Português
El inglés es el idioma de control de esta página. En la medida en que haya algún conflicto entre la traducción al inglés y la traducción, el inglés prevalece.
Al hacer clic en el enlace de traducción se activa un servicio de traducción gratuito para convertir la página al español. Al igual que con cualquier traducción por Internet, la conversión no es sensible al contexto y puede que no traduzca el texto en su significado original. NC State Extension no garantiza la exactitud del texto traducido. Por favor, tenga en cuenta que algunas aplicaciones y/o servicios pueden no funcionar como se espera cuando se traducen.
Português
Inglês é o idioma de controle desta página. Na medida que haja algum conflito entre o texto original em Inglês e a tradução, o Inglês prevalece.
Ao clicar no link de tradução, um serviço gratuito de tradução será ativado para converter a página para o Português. Como em qualquer tradução pela internet, a conversão não é sensivel ao contexto e pode não ocorrer a tradução para o significado orginal. O serviço de Extensão da Carolina do Norte (NC State Extension) não garante a exatidão do texto traduzido. Por favor, observe que algumas funções ou serviços podem não funcionar como esperado após a tradução.
English
English is the controlling language of this page. To the extent there is any conflict between the English text and the translation, English controls.
Clicking on the translation link activates a free translation service to convert the page to Spanish. As with any Internet translation, the conversion is not context-sensitive and may not translate the text to its original meaning. NC State Extension does not guarantee the accuracy of the translated text. Please note that some applications and/or services may not function as expected when translated.
Collapse ▲
It’s always important to follow good hygiene practices when handling or preparing food for yourself and others, whether you are grilling, having a summer cookout or backyard BBQ. Check out these tips for preparing food for the grill and cooking food safely on the grill.
When preparing food for the grill, make sure to wash hands and surfaces after contact with raw foods. We want to avoid cross contamination at all costs to reduce the risk of foodborne illness. Use separate utensils and separate cutting boards for raw and ready-to-eat or cooked foods. If you are planning to grill something that has been frozen, make sure to thaw foods safely by using the following methods:
- Refrigerator: Food should be at 41°F or colder.
- Cold Water: Submerge food in package in sink or container of cool water, changing the water every 30 minutes.
- Microwave: Use the microwave to thaw, but only if you plan to cook the food immediately after thawing.
- Cooking: You can thaw foods as part of the cooking process, however, you will need to allow at least 50% longer time to cook through. If thawing meats, this method (as well as the microwave method) can lead to different levels of doneness throughout your meats as some parts may be thicker than others.
We want to be sure to follow the guidelines above to avoid the temperature danger zone. The temperature danger zone is where harmful bacteria grows the fastest and is between 41°F and 135°F. Perishable foods, such as those containing animal products, cooked vegetables and grains, should be tossed or composted after four hours at room temperature OR one hour if the outdoor temperature is over 90°F.
Now that we have our foods prepped, let’s get to grilling! When cooking food safely on the grill, remember checking color, texture, or taste are not indications that food is fully cooked. If contaminated food is consumed raw or undercooked, there is a higher risk of foodborne illness. The BEST method to make sure your food is done is by using a food thermometer. By using a food thermometer, we can measure the internal temperature of the food by inserting the thermometer into the side of steaks or burgers to the very center. Follow the below cooking temperatures to ensure your food is safe. These cooking temperature recommendations are based on reducing bacteria to a level considered “safe” based on USDA guidelines. Grilling temperatures include:
- 145°F: Whole cut of beef, pork, veal, lamb and fish
(examples include pork chops, steaks, salmon)
- 155°F: Ground or tenderized meats, except poultry
(examples include burgers, tenderized beef, pork, veal etc.)
- 165°F: poultry (ground or whole)
(examples include chicken breasts, turkey burgers)
For more information on food safety and safe cooking techniques, visit foodsafety.ces.ncsu.edu. Happy grilling!