Food Safety at a Cook Out

Posted in Food Safety,Our Blog on June 21, 2026

Cook out time is upon us. The warmer days make us crave large gatherings, memories being made and of course that means eating outside. Today we are looking at food safety at a cook out as a reminder as our event calendars are quickly filling.

I absolutely love hosting big gatherings in the summer months. There is just something so special about having family and friends all gather in one place and share a meal. People have dishes they love to bring to every event, their own signature and everyone looks forward to them. I am such a foodie and love trying new things.

Here are some tips to make sure that all of our events go without incident this summer so that we can spend even more time together.

Cook Out Food Safety

“Food safety is a year-round priority, but it’s especially important during summer months when we’re cooking outdoors and handling food in warmer temperatures,” said FSIS Administrator Dr. Denise Eblen. “We have simple but effective steps that can keep you and your family safe while enjoying those outdoor meals.”

Here are some key recommendations.

Clean Your Grill:

• Grill surfaces should be washed with soap and water. Ensure old residue is scraped off.
• If you don’t have access to a faucet, carry bottled water, soap and paper towels.
• After washing, start your grill and allow the heat to kill any remaining bacteria before cooking.

Prevent Cross-Contamination:

• Pack raw meats in sealed containers at the bottom of the cooler to prevent juices from contaminating other items.
• When grilling, use separate plates, cutting boards, and utensils for raw and cooked foods.
• Never place cooked food on plates that held raw meat, poultry or seafood.

Cook to Safe Temperatures:

• Remember that color is not a reliable indicator of doneness.
• Use a food thermometer to ensure foods reach a safe minimum internal temperature:
  • Beef, pork, lamb, and veal steaks, chops and roasts: 145 F
  • Seafood (fish and shellfish): 145 F
  • Ground beef, pork, lamb and veal: 160 F
  • Poultry (whole and ground): 165 F

Avoid the Danger Zone:

• The bacteria that can cause foodborne illness to grow between 40 F and 140 F — also known as the Danger Zone.
• If you plan to keep perishable foods on the table for more than two hours (or one hour in temperatures above 90 F), keep hot foods hot and cold foods cold to avoid the Danger Zone.
  • Keep hot foods heated at or above 140 F with chafing dishes or preheated grill.
  • Keep cold foods chilled at or below 40 F by placing them on bowls of ice or keeping them inside a cooler near the picnic table.

We have a separate refrigerator in our shop for people to place their leftovers in quickly after everyone eats to prevent not only spoilage but food waste as well. This keeps the bugs down as there is nothing for them to feast on either.

We are wishing you a very happy Summer from Make Food Safe.