Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So, whether the snow is blowing or the sun is shining brightly, it\u27s imporant fo follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely

Albrecht, Julie A

English

UNL | Libraries

University of Nebraska - Lincoln 
DigitalCommons@University of Nebraska - Lincoln 
Historical Materials from University of 
Nebraska-Lincoln Extension Extension 
2004 
NF04-604 Barbecue Food Safety 
Julie A. Albrecht 
University of Nebraska - Lincoln, jalbrecht1@unl.edu 
Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist 
 Part of the Agriculture Commons, and the Curriculum and Instruction Commons 
Albrecht, Julie A., "NF04-604 Barbecue Food Safety" (2004). Historical Materials from University of 
Nebraska-Lincoln Extension. 1769. 
https://digitalcommons.unl.edu/extensionhist/1769 
This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - 
Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an 
authorized administrator of DigitalCommons@University of Nebraska - Lincoln. 
NF604
Barbecue Food Safety
By Julie A. Albrecht, Extension Food Specialist
Article provided by USDA — Food Safety and Inspection Service
Cooking outdoors was once only a summer activity shared 
with family and friends. Now more than half of Americans 
say they are cooking outdoors year round. So whether the 
snow is blowing or the sun is shining brightly, it’s important 
to follow food safety guidelines to prevent harmful bacteria 
from multiplying and causing foodborne illness. Use these 
simple guidelines for grilling food safely.
From the Store: Home First
When shopping, buy cold food like meat and poultry 
last, right before checkout. Separate raw meat and poultry 
from other food in your shopping cart. To guard against 
cross-contamination — which can happen when raw meat 
or poultry juices drip on other food — put packages of raw 
meat and poultry into plastic bags.
Plan to drive directly home from the grocery store. You 
may want to take a cooler with ice for perishables. Always 
refrigerate perishable food within two hours. Refrigerate within 
one hour when the temperature is above 90oF.
At home, place meat and poultry in the refrigerator imme-
diately. Freeze poultry and ground meat that won’t be used in 
one or two days; freeze other meat within four or five days.
Defrost Safely
Completely defrost meat and poultry before grilling so it 
cooks more evenly. Use the refrigerator for slow, safe thawing 
or thaw sealed packages in cold water. You can microwave 
defrost if the food will be placed immediately on the grill.
Marinating
Meat and poultry can be marinated for several hours or 
days to tenderize or add flavor. Marinate food in the refrig-
erator, not on the counter. If some of the marinade is to be 
used as a sauce on the cooked food, reserve a portion of the 
marinade before putting raw meat or poultry in it. However, 
if the marinade used on raw meat or poultry is to be reused, 
make sure to let it come to a boil first to destroy any harmful 
bacteria.
Transporting
When carrying food to another location, keep it cold 
to minimize bacterial growth. Use an insulated cooler with 
sufficient ice or ice packs to keep the food at 40oF or below. 
Pack food right from the refrigerator into the cooler imme-
diately before leaving home. Keep the cooler in the coolest 
part of the car.
Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. 
Only take out the meat and poultry that will immediately be 
placed on the grill.
When using a cooler, keep it out of the direct sun by 
placing it in the shade or shelter. Avoid opening the lid too 
often, which lets cold air out and warm air in. Pack beverages 
in one cooler and perishables in a separate cooler.
Keep Everything Clean
Be sure there are plenty of clean utensils and platters. 
To prevent foodborne illness, don’t use the same platter 
and utensils for raw and cooked meat and poultry. Harmful 
bacteria present in raw meat and poultry and their juices can 
contaminate safely cooked food.
If you’re eating away from home, find out if there’s a 
source of clean water. If not, bring water for preparation and 
cleaning. Or pack clean cloths, and wet towelettes for clean-
ing surfaces and hands.
Precooking
Precooking food partially in the microwave, oven, or 
stove is a good way of reducing grilling time. Just make 
sure that the food goes immediately on the preheated grill to 
complete cooking.
Cook Thoroughly
Cook food to a safe internal temperature to destroy 
harmful bacteria. Meat and poultry cooked on a grill often 
browns very fast on the outside. Use a food thermometer to be 
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Index: Foods and Nutrition
Safety
Issued August 2004
Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Counties
and the United States Department of Agriculture.
University of Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincoln
and the United States Department of Agriculture.
© 2005, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension.  All rights reserved.
sure the food has reached a safe internal temperature. Whole 
poultry should reach 180oF; breasts, 170oF. Hamburgers made 
of ground beef should reach 160oF; ground poultry, 165oF. 
Beef, veal and lamb steaks, roasts and chops can be cooked 
to 145oF. All cuts of pork should reach 160oF.
NEVER partially grill meat or poultry and finish cook-
ing later.
Reheating
When reheating fully cooked meats like hot dogs, grill 
to 165oF or until steaming hot.
Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot 
until served — at least 140oF or warmer.
Keep cooked meats hot by setting them to the side of 
the grill rack, not directly over the coals where they could 
overcook. At home, the cooked meat can be kept hot in a 
warm oven (approximately 200oF), in a chafing dish or slow 
cooker, or on a warming tray.
Serving the Food
When taking food off the grill, use a clean platter. Don’t 
put cooked food on the same platter that held raw meat or 
poultry. Any harmful bacteria present in the raw meat juices 
could contaminate safely cooked food.
In hot weather (above 90oF), food should never sit out 
for more than one hour.
Leftovers
Refrigerate any leftovers promptly in shallow containers. 
Discard any food left out more than two hours (one hour if 
temperatures are above 90oF).
Safe Smoking
Smoking is cooking food indirectly in the presence of a 
fire. It can be done in a covered grill if a pan of water is placed 
beneath the meat on the grill; and meats can be smoked in 
a “smoker,” which is an outdoor cooker especially designed 
for smoking foods. Smoking is done much more slowly than 
grilling, so less tender meats benefit from this method, and a 
natural smoke flavoring permeates the meat. The temperature in 
the smoker should be maintained at 250 to 300oF for safety.
Use a food thermometer to be sure the food has reached 
a safe internal temperature.
Pit Roasting
Pit roasting is cooking meat in a large, level hole dug in 
the earth. A hardwood fire is built in the pit, requiring wood 
equal to about 2 1/2 times the volume of the pit. The hardwood 
is allowed to burn until the wood reduces and the pit is half 
filled with burning coals. This can require four to six hours 
burning time.
Cooking may require 10 to 12 hours or more and is difficult 
to estimate. A meat thermometer must be used to determine 
the meat’s safety and doneness. There are many variables such 
as outdoor temperature, the size and thickness of the meat, 
and how fast the coals are cooking.
Does Grilling Pose a Cancer Risk?
Some studies suggest there may be a cancer risk related to 
eating food cooked by high-heat cooking techniques as grill-
ing, frying, and broiling. Based on present research findings, 
eating moderate amounts of grilled meats like fish, meat, and 
poultry cooked — without charring — to a safe temperature 
does not pose a problem.
To prevent charring, remove visible fat that can cause a 
flare-up. Precook meat in the microwave immediately before 
placing it on the grill to release some of the juices that can 
drop on coals. Cook food in the center of the grill and move 
coals to the side to prevent fat and juices from dripping on 
them. Cut charred portions off the meat.
UNL Extension publications are available online 
at http://extension.unl.edu/publications.


NF04-604 Barbecue Food Safety

DigitalCommons@University of Nebraska

University of Nebraska - Lincoln DigitalCommons@University of Nebraska - Lincoln Historical Materials from University of Nebraska-Lincoln Extension Extension 2004 NF04-604 Barbecue Food Safety Julie A. Albrecht University of Nebraska - Lincoln, jalbrecht1@unl.edu Follow this and additional works at: https://digitalcommons.unl.edu/extensionhist  Part of the Agriculture Commons, and the Curriculum and Instruction Commons Albrecht, Julie A., "NF04-604 Barbecue Food Safety" (2004). Historical Materials from University of Nebraska-Lincoln Extension. 1769. https://digitalcommons.unl.edu/extensionhist/1769 This Article is brought to you for free and open access by the Extension at DigitalCommons@University of Nebraska - Lincoln. It has been accepted for inclusion in Historical Materials from University of Nebraska-Lincoln Extension by an authorized administrator of DigitalCommons@University of Nebraska - Lincoln. NF604Barbecue Food SafetyBy Julie A. Albrecht, Extension Food SpecialistArticle provided by USDA — Food Safety and Inspection ServiceCooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing foodborne illness. Use these simple guidelines for grilling food safely.From the Store: Home FirstWhen shopping, buy cold food like meat and poultry last, right before checkout. Separate raw meat and poultry from other food in your shopping cart. To guard against cross-contamination — which can happen when raw meat or poultry juices drip on other food — put packages of raw meat and poultry into plastic bags.Plan to drive directly home from the grocery store. You may want to take a cooler with ice for perishables. Always refrigerate perishable food within two hours. Refrigerate within one hour when the temperature is above 90oF.At home, place meat and poultry in the refrigerator imme-diately. Freeze poultry and ground meat that won’t be used in one or two days; freeze other meat within four or five days.Defrost SafelyCompletely defrost meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold water. You can microwave defrost if the food will be placed immediately on the grill.MarinatingMeat and poultry can be marinated for several hours or days to tenderize or add flavor. Marinate food in the refrig-erator, not on the counter. If some of the marinade is to be used as a sauce on the cooked food, reserve a portion of the marinade before putting raw meat or poultry in it. However, if the marinade used on raw meat or poultry is to be reused, make sure to let it come to a boil first to destroy any harmful bacteria.TransportingWhen carrying food to another location, keep it cold to minimize bacterial growth. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40oF or below. Pack food right from the refrigerator into the cooler imme-diately before leaving home. Keep the cooler in the coolest part of the car.Keep Cold Food ColdKeep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will immediately be placed on the grill.When using a cooler, keep it out of the direct sun by placing it in the shade or shelter. Avoid opening the lid too often, which lets cold air out and warm air in. Pack beverages in one cooler and perishables in a separate cooler.Keep Everything CleanBe sure there are plenty of clean utensils and platters. To prevent foodborne illness, don’t use the same platter and utensils for raw and cooked meat and poultry. Harmful bacteria present in raw meat and poultry and their juices can contaminate safely cooked food.If you’re eating away from home, find out if there’s a source of clean water. If not, bring water for preparation and cleaning. Or pack clean cloths, and wet towelettes for clean-ing surfaces and hands.PrecookingPrecooking food partially in the microwave, oven, or stove is a good way of reducing grilling time. Just make sure that the food goes immediately on the preheated grill to complete cooking.Cook ThoroughlyCook food to a safe internal temperature to destroy harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use a food thermometer to be .EB&ACTR?IFPEBA ?V KFSBOPFQV LC B?O>PH>¨FK@LIK UQBKPFLK 	KPQFQRQB LC DOF@RIQROB >KA >QRO>I BPLRO@BPIndex: Foods and NutritionSafetyIssued August 2004Extension is a Division of the Institute of Agriculture and Natural Resources at the University of Nebraska–Lincoln cooperating with the Countiesand the United States Department of Agriculture.University of Nebraska–Lincoln Extension educational programs abide with the nondiscrimination policies of the University of Nebraska–Lincolnand the United States Department of Agriculture.© 2005, The Board of Regents of the University of Nebraska on behalf of the University of Nebraska–Lincoln Extension.  All rights reserved.sure the food has reached a safe internal temperature. Whole poultry should reach 180oF; breasts, 170oF. Hamburgers made of ground beef should reach 160oF; ground poultry, 165oF. Beef, veal and lamb steaks, roasts and chops can be cooked to 145oF. All cuts of pork should reach 160oF.NEVER partially grill meat or poultry and finish cook-ing later.ReheatingWhen reheating fully cooked meats like hot dogs, grill to 165oF or until steaming hot.Keep Hot Food HotAfter cooking meat and poultry on the grill, keep it hot until served — at least 140oF or warmer.Keep cooked meats hot by setting them to the side of the grill rack, not directly over the coals where they could overcook. At home, the cooked meat can be kept hot in a warm oven (approximately 200oF), in a chafing dish or slow cooker, or on a warming tray.Serving the FoodWhen taking food off the grill, use a clean platter. Don’t put cooked food on the same platter that held raw meat or poultry. Any harmful bacteria present in the raw meat juices could contaminate safely cooked food.In hot weather (above 90oF), food should never sit out for more than one hour.LeftoversRefrigerate any leftovers promptly in shallow containers. Discard any food left out more than two hours (one hour if temperatures are above 90oF).Safe SmokingSmoking is cooking food indirectly in the presence of a fire. It can be done in a covered grill if a pan of water is placed beneath the meat on the grill; and meats can be smoked in a “smoker,” which is an outdoor cooker especially designed for smoking foods. Smoking is done much more slowly than grilling, so less tender meats benefit from this method, and a natural smoke flavoring permeates the meat. The temperature in the smoker should be maintained at 250 to 300oF for safety.Use a food thermometer to be sure the food has reached a safe internal temperature.Pit RoastingPit roasting is cooking meat in a large, level hole dug in the earth. A hardwood fire is built in the pit, requiring wood equal to about 2 1/2 times the volume of the pit. The hardwood is allowed to burn until the wood reduces and the pit is half filled with burning coals. This can require four to six hours burning time.Cooking may require 10 to 12 hours or more and is difficult to estimate. A meat thermometer must be used to determine the meat’s safety and doneness. There are many variables such as outdoor temperature, the size and thickness of the meat, and how fast the coals are cooking.Does Grilling Pose a Cancer Risk?Some studies suggest there may be a cancer risk related to eating food cooked by high-heat cooking techniques as grill-ing, frying, and broiling. Based on present research findings, eating moderate amounts of grilled meats like fish, meat, and poultry cooked — without charring — to a safe temperature does not pose a problem.To prevent charring, remove visible fat that can cause a flare-up. Precook meat in the microwave immediately before placing it on the grill to release some of the juices that can drop on coals. Cook food in the center of the grill and move coals to the side to prevent fat and juices from dripping on them. Cut charred portions off the meat.UNL Extension publications are available online at http://extension.unl.edu/publications.

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