Are you ready to kick-off grilling season? Stay safe on the patio this Memorial Day weekend with these useful tips and information. Whether you’re grilling, smoking, or barbecuing, safety should always be a top concern. The last thing anybody wants when hosting an event is friends and family getting hurt or sick, especially when it can be prevented. Here is lots of good advice we have hunted down from official sources around the web.

Stage 1: Preparation

Buying Raw Meat

• Grab raw meat and poultry last when shopping, just before checkout. This will reduce the amount of time it is left unrefrigerated.
• Be sure to inspect pre-packaged meats carefully. Don’t buy packages that are torn and leaking, or have a broken seal.
• Place meats and poultry in plastic bags and separate them from other food items in your shopping cart to prevent cross contamination of harmful bacteria from raw meats.
• Ask the cashier to separate raw meats from other items.

Transporting Raw Meat

• Plan to drive home directly after shopping in order to store meats in the refrigerator ASAP.
• If you’re going to be commuting, use a cooler with ice when transporting meats.
• Place meats in their own separate cooler.

Storing Raw Meat

• Keep raw meats fresh by placing them in the refrigerator as soon as possible after purchase.
• Keep the refrigerator at 40 °F or below.
• Use ground meats and poultry within one or two days.
• Use beef, veal, pork, and lamb within five days.
• Never leave perishables at room temperature for more than two hours. Or longer than one hour for 90 °F and higher.
• Check out this info chart on storage times for the refrigerator and freezer.
• If using a cooler, keep it in the shade and only open it when necessary.

Stage 2: Execution

Thawing Safety

• Thaw meat completely before grilling to ensure an even cook.
• The refrigerator is the safest place to thaw, but also takes the longest. Plan accordingly.
• For quicker thawing, place meats in a sealed plastic bag and then place it in cold water.
• Use a microwave to defrost if the food will be placed immediately on the grill.

Marinating Safety

• Marinate in the refrigerator, not the kitchen counter.
• Poultry, cubed meat, or stew meat can be marinated for up to two days.
• Beef, veal, pork and lamb can be marinated for up to five days.
• NEVER use marinade that has come into contact with raw meat as a sauce on cooked food.
• Boil marinade before reusing it to destroy harmful bacteria.

Cooking Safety

• Cook meats thoroughly.
• Use a separate cutting board for raw and cooked meats.
• Don’t rely on the color of the meat to determine doneness. Color is never a good indicator.
• Use a food thermometer to check for the proper internal temperature.
• Safe minimum internal temperatures:
• Whole poultry: 165 °F
• Poultry Breasts: 165 °F
• Ground Poultry: 165 °F
• Ground meats: 160 °F
• Beef, pork, lamb, and veal (steaks, roasts, chops): 145 °F and allow to rest at least 3 minutes.
• Check out this useful chart on minimum cooking times for types of meats.
• NEVER partially grill meat or poultry to finish cooking later.
• Keep hot food at 140 °F or warmer until it is served. Place grilled meats on the side of the grill rack to stay warm without overcooking. A hot oven set to 200 ℉ can be used inside the home. Chafing dishes, slow cookers, and warming trays are also a good idea.
• Use separate plates and utensils for raw and cooked meats. Safely cooked food can become contaminated from harmful bacteria in raw meats and their juices.

Keeping Clean

• Have plenty of clean utensils and platters for guests to use.
• Make sure there is a source of clean water. If not, bring water for cleaning and towels for cleaning surfaces.
• Bring hand sanitizer and disinfecting wipes.

Smoking Safety

• Maintain temperature in the smoker between 250 °F and 300 °F for safety.
• Check food with a thermometer to verify the proper internal temperature.

Grilling Safety

• Inspect your grill first to ensure it is in good working order and ready to use.
• Have a designated person in charge of watching the grill at all times.
• Keep a fire extinguisher nearby in case of an emergency.
• Be sure to follow the manufacturer’s instructions on how to use and maintain the grill.
• Remove fat and grease buildup from the grills and trays below the grill.
• Only use charcoal and propane barbecue grills outdoors.
• Use a propane tank cover to keep the tank and connections safe and protected.

https://youtu.be/ZYoj8TBZAQ8

• NEVER use a grill in an enclosed area.
• Place the grill on a flat level surface.
• Don’t move the grill once it is lit.
• Place the grill well away from the home, deck railings, out from under eaves and overhanging branches

https://youtu.be/JQ3uSrju4Y8

• Use only charcoal starter fluid for getting the fire going.
• NEVER add flammable liquids directly to the fire.
• Place charcoal fluid in a safe place, away from sources of heat and children.
• Keep children and pets away from the grill area.
• Never leave a lit grill unattended.
• Use a heavy apron and thick oven mitts that reach high on the forearm.
• Use separate utensils for handling raw and cooked meats.
• Use long-handled utensils to avoid placing hands and arms directly over heat.

Stage 3: Cleanup and Storage

Grill Storage

• Let the coals completely cool before placing in a metal container for disposal.
• Soak coals with water before throwing them away.
• Clean the grill after using it to remove grease and food particles that can catch fire.
• Store propane tanks outside, away from the house.
• Check propane tanks to make sure valves are firmly turned off.

Saving Leftovers

• Refrigerate cooked meat and poultry within two hours after cooking.
• Cooked meat can be safely refrigerated for three to four days.
• Cooked meat can be frozen for up to four months.

In Case of an Emergency

• Address injuries immediately.
• Run cool water over minor burns, but do not cover injured areas with bandages, butter, or salve.
• If needed or when in doubt, call 911.
• Have a fire extinguisher nearby and know how to use it.
• Keep an emergency first aid kit nearby.

So whether you’re grilling at home or at the park this weekend, be sure to follow these important tips. Most grilling accidents are preventable and a few simple considerations can prevent serious injury. The only thing that should be on fire on Memorial Day are the extra-spicy hot wings.

Also, be sure to keep your guests comfortable outdoors during the day with a patio umbrella and at night with a patio heater or outdoor fire pit.

About The Author

Cheryl Khan is a contributing author to the Patio Productions Blog. She is passionate about the design industry and writing.

Sources:

www.foodsafety.gov

USDA Food Safety Education

National Fire Protection Association

Insurance Information Institute

www.homefoodsafety.org