Basic BBQ Safety for the Fourth of July

This USDA video, linked on Food Safety News, gives a few good tips to help you have a safe picnic this Fourth of July.

The four basic steps for safe outdoor cooking are:

  1. clean utensils and surfaces
  2. cook to the proper temperature (see chart below for details)
  3. separate raw foods from cooked foods
  4. keep leftover or uncooked food chilled

Have a great and food safe Independence Day!

Category Food

Temperature (°F) 

Rest Time 
Ground Meat & Meat Mixtures Beef, Pork, Veal, Lamb

160

None
Turkey, Chicken

165

None
Fresh Beef, Veal, Lamb Steaks, roasts, chops

145

3 minutes
Poultry Chicken & Turkey, whole

165

None
Poultry breasts, roasts

165

None
Poultry thighs, legs, wings

165

None
Duck & Goose

165

None
Stuffing (cooked alone or in bird)

165

None
Pork and Ham Fresh pork

145

3 minutes
Fresh ham (raw)

145

3 minutes
Precooked ham (to reheat)

140

None
Seafood Fin Fish

145 or cook until flesh is opaque and separates easily with a fork.

None
Shrimp, lobster, and crabs

Cook until flesh is pearly and opaque.

None
Clams, oysters, and mussels

Cook until shells open during cooking.

None
Scallops

Cook until flesh is milky white or opaque and firm.

None
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About Ryan Walker

Michigan State University graduate student in the Department of Food Science & Human Nutrition.
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