Food Safety in Summer: Tips for Safe Outdoor Eating and Grilling

Summer is the season for BBQs, picnics, and enjoying meals outdoors with family and friends. However, warm temperatures and outdoor settings increase the risk of food borne illnesses. Practicing good food safety is essential to keep everyone healthy while enjoying your favorite summer foods.

Key Food Safety Tips for Summer

1. Wash Hands and Surfaces Often

Always wash your hands with soap and water before and after handling food, especially raw meat, poultry, or seafood. If you’re outdoors without access to running water, bring bottled water, soap, and paper towels, or use hand sanitizer.

2. Clean Your Grill and Utensils

Scrub the grill before use and clean all utensils and cutting boards. Use separate cutting boards and plates for raw meats and ready-to-eat foods to avoid cross-contamination.

3. Defrost and Marinate Safely

Thaw frozen meats in the refrigerator, cold water, or microwave—not on the counter. Marinate foods in the refrigerator and never reuse marinade that touched raw meat unless you boil it first.

4. Keep Foods at Safe Temperatures

• Keep cold foods at or below 40°F (4°C). Use coolers with ice or frozen gel packs and keep them closed as much as possible.
• Store raw meat, poultry, and seafood tightly wrapped and separate from other foods in the cooler.
• Hot foods should be kept at or above 140°F (60°C) until served.

5. Cook to Proper Temperatures

• Use a food thermometer to ensure foods reach safe internal temperatures:
• Whole cuts of meat: 145°F (63°C) with a three-minute rest
• Fish: 145°F (63°C)
• Ground meats: 160°F (71°C)
• Poultry (ground or whole): 165°F (74°C)
• Egg dishes: 160°F (71°C)

Insert the thermometer into the thickest part of the meat or the center of burgers for an accurate reading.

6. Beware of the Danger Zone

Bacteria multiply rapidly between 40°F and 140°F (4°C–60°C). Perishable foods should not be left out for more than two hours—or just one hour if the temperature is above 90°F (32°C).

7. Prep Produce Properly

Wash fruits and vegetables before packing them in your cooler. Scrub firm produce under running water, even if you plan to peel them.

8. Store and Serve Leftovers Safely

Divide leftovers into small portions and store them in shallow containers. Refrigerate or chill leftovers within two hours (one hour if it’s hot outside).

9. Avoid Cross-Contamination

Never place cooked food on a plate that held raw meat, poultry, or seafood. Use clean plates and utensils for serving cooked foods.

10. When in Doubt, Throw it Out

If you’re unsure whether a food has been kept at a safe temperature or has been sitting out too long, it’s safer to discard it.

Enjoy Your Summer Meals Safely

Food safety is especially important during the summer when heat and outdoor conditions can allow bacteria to grow quickly. By following these tips, you can enjoy delicious BBQs and picnics while keeping your family and friends safe from foodborne illness. Have a safe and tasty summer!

Check out our wellness blog posts and stay informed!

Sources: United States Department of Agriculture (USDA), FoodSafety.gov

About Fulcro

Founded in 1981, Fulcro Insurance is a Hispanic-owned brokerage firm with offices in Puerto Rico, Florida, Georgia, and the Dominican Republic. Our industry-specific specialists provide our clients with the capabilities required to design and place cost-effective insurance, surety, and employee benefits solutions that protect you and your business against the unexpected.