USDA offers food safety tips for Fourth of July cookouts

WASHINGTON (WWAY) — As Americans prepare to celebrate the Fourth of July holiday, the U.S. Department of Agriculture is reminding people to follow food safety guidelines to help prevent foodborne illness during outdoor cookouts and gatherings.

The USDA’s Food Safety and Inspection Service released recommendations ahead of the holiday, noting that warmer summer temperatures can increase the risk of bacteria growing on perishable foods if they are not properly handled.

“The summer heat increases food safety risks, but simple steps can prevent foodborne illness from outdoor gatherings,” Under Secretary for Food Safety Dr. Mindy Brashears said in a news release.

The agency recommends marinating meat and poultry in the refrigerator rather than at room temperature. Any marinade that has come into contact with raw meat or poultry should be boiled before being reused as a sauce or dip.

Officials also encourage people to use a food thermometer to ensure meats reach safe internal temperatures. Steaks, chops and roasts made from beef, pork, lamb and veal, as well as seafood, should be cooked to at least 145 degrees. Ground meats should reach 160 degrees, while poultry should be cooked to at least 165 degrees.

To help prevent cross-contamination, the USDA advises using a clean platter for cooked foods rather than placing them back on dishes that previously held raw meat or poultry.

The agency also reminds cooks to keep perishable foods out of the “danger zone” between 40 and 140 degrees, where bacteria can multiply rapidly.

Perishable foods should not remain unrefrigerated for more than two hours, or one hour if outdoor temperatures exceed 90 degrees.

When serving food outdoors, officials recommend keeping hot foods at or above 140 degrees using warming trays, slow cookers or grills. Cold foods should be kept at or below 40 degrees by placing serving dishes on ice or storing them in a cooler until they are ready to be served.