Nutrition News

SAFE SUMMER GRILLING TIPS
Don't let food poisoning take the fun out of your summer!

Grilling season is about to get hot and heavy! Summertime brings good weather and fun events to kick grilling season into high gear.  Grilling is one of the best ways to prepare fresh summer foods; however, if not done properly it can also put our foods at risk for bacterial contamination.  When grilling, extra care should be taken to make sure we don't get sick from our food.  Follow these helpful tips to keep grilled foods safe and healthy:

Tip #1- WASH YOUR HANDS! Hands should be washed before and after food preparation and between each new food you are preparing.  Always wash your hands after handling raw meat. Use liquid hand sanitizer if you are not able to leave the grill site. 

Tip #2- Cook meats to the right temperature. Roasts and steaks should be cooked to a minimum of 145°. Chicken, goose, duck and turkey should be cooked to a minimum of 165°. Ground meat patties should be cooked to at least 160°.  Use a thermometer to make sure you reach the right temperature.

Tip #3- Keep utensils clean.  After putting your raw meat and other food items on the grill, wash your utensils with hot water and soap.  Never put cooked food onto a plate that once had raw food on it without washing it.

Tip #4- Store hot and cold foods properly.  Keep food out of the "Temperature Danger Zone" (40-140° F). Hot foods should be cooked above 140° and cold foods should be kept below 40°.  Foods are safe to stay in the danger zone for no more than 2 hours on a normal day and less than 1 hour on a hot day. An ice-filled cooler can help keep your cold foods cold.

For more information on food safety, visit the following websites: www.cdc.gov, www.fightbac.org and www.usda.gov. Don't let bacteria "bug" your summer fun!

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The VA healthcare system is one of the largest employers of dietitians in the United States. VA dietitians serve the nation’s veterans and families by promoting good nutrition, health and well-being.