Keep Your Food Safe This Grilling Season

It’s that time of year! The sounds of laughter and smells of grilling fill the air, as we spend more time outdoors with family and friends.
food on grill
As we gear up for our Memorial Day weekend plans, be aware that bacteria enjoy grilling too! The warm weather is the perfect environment for bacteria to rapidly multiple. Bacteria can lead to food poisoning and cause us to be really sick. Here are helpful tips on how to keep the bacteria and foodborne illness at bay.

  • Wash hands with soap and water frequently
  • Marinate foods in the refrigerator rather than counter top.
  • Keep raw meats, poultry, and seafood separate from raw produce and prepared foods.
  • Do not use the same platter and utensil for raw and cooked meats.
  • Cook food thoroughly by using a food thermometer to check.
  • Keep hot food hot and cold food cold. Avoid the danger zone of 40F-140F.
  • Leftover meat and poultry should be refrigerates promptly (within two hours; one hour if the temperature is above 90F).
  • Safely refrigerated leftovers can be eaten up to 3-4 days after cooking.


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Expanded Food and Nutrition Education Program (EFNEP)

North Carolina State University
Agricultural and Human Sciences Department

Cooperative Extension at North Carolina Agricultural and Technical State University
College of Agriculture and Environmental Sciences (CAES)

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