Beef sales will hit their annual peak this week — an estimated $400 million worth in the U.S., according to government projections. All that meat, combined with intense summer heat, creates an ideal situation for more than just a sizzlin' Fourth of July party. It's also fertile ground for foodborne illness.
With that in mind, the federal Food Safe Families campaign (an initiative of the Ad Council, USDA, FDA and CDC) has put out a handy infographic full of solid intel on how to avoid food poisoning while you're partying. The full graphic is a little hard to read within the parameters of our site. So, we've broken down the more useful information here.
Some of the tips seem pretty intuitive: "Clean surfaces, utensils and hands with soap and water….[w]ash all produce under plain running water….keep separate plates and utensils for raw meat and cooked meat." But, it's always good to get a refresher, especially before that first beer.
Here are three simple things to keep in mind:
Stick A Thermometer In It
That's the safest way to ensure that your meat is cooked properly. Ideal temperatures are as follows, according to federal food safety standards: "a burger should be 160 degrees farenheight, chicken cooked to 165 degrees, sausage 160 degrees and steaks to 145 degrees with three minutes resting time."
Keep It Cool With Deviled Eggs
No matter if you're using a classic recipe or something more spicy, keep those eggs in the fridge until they're ready to be served. And, then, safety experts suggest that you keep them nestled in ice during mealtime, too.
Pack It Up After Two Hours
Guests can stick around a while longer, but 120 minutes is the limit for food that's been sitting out. Get that stuff back in the cooler pronto.
Here's a video from the USDA, offering more specific guidance on safe grilling:
Read more about grilling on Food Republic: