With summer just around the corner, people will be pulling out their grills. Cooked well, BBQ is tasty and perfect for any outdoor gathering, but there are still food safety risks that come with it—namely in regards to temperature abuse.
Bacteria grow most rapidly in the range of temperatures between 40°F and 140°F, also known as the temperature danger zone, doubling in number in as little as 20 minutes.
When pathogens grow at these temperatures, they are harmful and can make you very ill.
While this may sound scary, it is easily preventable. Follow these tips for a safe summer BBQ.
Store cold food at 41°F or lower and prepare the food ideally within 30 minutes. If not, put it back in the cooler.
Cook food to its recommended minimum internal cooking temperature. Below are the recommended temperatures for some common grilling items:
Chicken | 165°F |
Hamburgers | 155°F |
Steak | 145°F |
Hot Dogs | 160°F |
Pork Chops | 145°F |
Do you have more questions about minimum internal cooking temperatures? This PDF lays out all recommended internal cooking temperatures.
Don’t just leave your food just sitting out. Serve the food within 20 minutes, or hold it hot at above 135°F. If not eating, transfer it back to a cooler as soon as possible.
Learn more about keeping food out of the temperature danger zone and much more by taking our Food Handlers certification course.
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