SIOUX FALLS, S.D. (KELO) — Do you have plans to fire up the grill this Labor Day? The CDC wants to make sure you’re doing it safely.
KELOLAND.com has compiled a list of tips and recommendations from the CDC to make sure you’re safely handling your food this Labor Day.
Separate: When shopping, pick up meat, poultry, and seafood last, right before checkout. Separate them from other food in your shopping cart and grocery bags. To guard against cross-contamination, put packages of raw meat and poultry into individual plastic bags.
Chill: Keep meat, poultry, and seafood refrigerated until ready to grill. When transporting, keep 40°F or below in an insulated cooler.
Clean: Wash your hands with soap before and after handling raw meat, poultry, and seafood. Wash work surfaces, utensils, and the grill before and after cooking.
Avoid cross-contamination: Throw out marinades and sauces that have touched raw meat juices, which can spread germs to cooked foods. Use clean utensils and a clean plate to remove cooked meat from the grill.
Cooking: Use a food thermometer to ensure meat is cooked hot enough to kill harmful germs.
- When smoking:
- Keep temperatures inside the smoker at 225°F to 300°F to keep meat a safe temperature while it cooks.
- When grilling:
- 145°F— whole cuts of beef, pork, lamb, and veal (stand-time of 3 minutes at this temperature)
- 160°F—hamburgers and other ground beef
- 165°F—all poultry and pre-cooked meats, like hot dogs
- After grilling:
- 140°F or warmer—until it’s served