Health Board: Grilling Safety Tips

It's July, and millions are firing up the grill outside to enjoy the summer heat. But while it's gorgeous out, hot weather can also be an incubator for food-borne illnesses, Health Board Director Warren Hehl said. So while cooking outside at that barbecue in the park, Hehl suggests you take some precautions:

• Keep coolers or ice close to the grill and the picnic table to keep cold food cold. 
• Bacteria flowers well in hot weather, so if it's 90 degrees or above out, dispose of prepared food after an hour. Most food-borne illness occurs after food has been sitting around in heated temperatures.  
• To avoid wasting food, plan accordingly. Serve a little at a time instead of serving it all at once."Instead of putting out 15 pounds of potato salad, put out a pound and put the rest on ice," Hehl added. 
• Use thermometers while cooking to take the internal temperatures. Make sure those hamburger patties have cooked enough. If you're not keeping tabs on it, it's easy to end up undercooking meat items on a grill, Hehl said.
• The same precautions should be taken when shopping at the grocery store on a blazing hot summer day, Hehl said. While gathering items, drop the perishable foods in the cart last. "Have coolers with freezer packs in the car to transport cold food," he said, adding that you should avoid doing other errands afterwards and drive the groceries home right away.