How To Grill Safely This 4th Of July In Minnesota

Besides lighting fireworks, firing up the grill, and hosting or heading to a summer barbecue or cookout is one of the most popular things to do over the 4th of July holiday here in Minnesota. Here are 6 tips to make sure food poisoning isn't one of your guests this year.

Why Grilling Is So Popular in Minnesota Today

Using a grill to cook your food is insanely popular here in America these days. According to one industry estimate, roughly 70 to 75 percent of U.S. households own a grill or smoker. And, the Fourth of July holiday is the biggest grilling holiday of the year. A Weber GrillWatch survey found that a whopping 90 percent of grill owners planned to fire up their grill sometime during the 4th of July holiday.

Given the North Star State's most recent population estimates that say there are about 2.5 million households in our state, then roughly 1.8 million of those households likely own a grill or smoker. And, about 1.6 million of those Minnesota households could be expected to use it over the 4th of July holiday. (Isn't there a state law that says you are *required* to fire up your grill at least once on the 4th of July?)

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Expert Advice to Prevent Food Poisoning This Summer

While 4th of July picnics and cookouts are great fun, nobody wants their holiday weekend ruined by a case of food poisoning, right? Here are some simple food safety tips to keep in mind, courtesy of Dr. Julie Gatza, co-founder of the Florida Wellness Institute.

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1. Keep it clean from start to finish
Before you start cooking, make sure your hands, counters, cutting boards, and utensils are clean. Food poisoning germs can survive in places you might not think about and can quickly spread around your cooking area. The Centers for Disease Control (CDC) recommends washing your hands with soap and water for at least 20 seconds before, during, and after preparing food and before sitting down to eat.

Safe Cooking Temperatures and Essential Cooler Rules

2. Keep raw foods away from everything else
One of the easiest ways to spread bacteria is through cross-contamination. Raw meat, poultry, seafood, and eggs can leave germs behind on cutting boards, plates, utensils, and countertops. Use separate cutting boards and dishes for raw foods, and keep those items — along with their juices — away from foods that are ready to eat.

3. Don’t guess — use a food thermometer
Just because something looks done doesn’t always mean it’s safe. The only reliable way to know your food has reached a temperature high enough to kill harmful germs is by using a food thermometer.

Here are the temperatures to remember:

145°F for whole cuts of beef, pork, veal, and lamb
160°F for ground meats like burgers and pork sausage
165°F for chicken, turkey, leftovers, and casseroles
145°F for fish, or until the meat is opaque and flakes easily

4. Give your food its own cooler space
If you’re packing for a road trip, camping adventure, or backyard party, consider bringing more than one cooler. Keep raw meats separate from ready-to-eat foods like fruit, vegetables, and salads. It’s also a good idea to keep drinks in their own cooler so people aren’t constantly opening the cooler where your food is stored. And remember — ice for drinks should stay separate from ice used to keep food cold.

5. Remember the Two-Hour Rule: Do not leave perishable food out for more than two hours. And if the outdoor temperature is hotter than 90°F, like it's expected to be across Minnesota and much of the country this 4th of July, that timeframe drops to just one hour.