Food Safety When Grilling
Marinate foods in the refrigerator, not on the counter or outdoors. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion separately before adding the raw meat, poultry or seafood. Don’t reuse marinade. Don’t use the same platter and utensils that previously held raw meat or seafood to serve cooked meats and seafood.
- If you partially cook food in the microwave, oven or stove to reduce grilling time, do it immediately before the food goes on the hot grill.
- When it’s time to cook the food, cook it thoroughly. Use a food thermometer to be sure the food has reached an adequate internal temperature before serving –
- Beef, veal and lamb steaks and roasts – 145°F for medium rare, 160°F for medium and 170°F for well done.
- Ground pork and ground beef – 160°F.
- Ground poultry – 165°F.
- Poultry breasts – 170°F.
- Whole poultry (take measurement in the thigh) – 180°F.
- Fish – 145°F or until the flesh is opaque and separates easily with a fork.
- Shrimp, lobster and crabs – the meat should be pearly and opaque.
Grilled food can be kept hot until served by moving it to the side of the grill rack, just away from the coals where it can overcook.