Avoid Food Poisoning: 5 Summer BBQ Safety Rules

Throwing a cookout for your family and friends can be so much fun. Everyone loves the food, the laughter, the memories. Unless those memories mean hugging a toilet all night.

According to a recent USDA study, more than 50% of home cooks don’t wash their hands when preparing meals, and 97% of people who do wash their hands didn’t do so following USDA’s best practices.

“Inadequate handwashing has been identified as a contributing factor to foodborne illness, especially when preparing raw meat and poultry,” the Food Safety Consumer Research Project stated in the study.

Properly wash your hands

Instead of just rinsing your hands, the USDA recommends washing your hands with soap and water for at least 20 seconds. They also recommend drying your hands with a single-use towel.

“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 USDA Food Safety and Inspection Service Administrator Dr. Denise Eblen in a May 2025 press release.

Clean your grill

There are two easy steps when it comes to cleaning your grill.

Champion pitmaster Christie Vanover of Girls Can Grill recommends cleaning your grates both right after you cook on them and right before.

“Use the grill’s heat to your advantage,” she said. “Once you pull the cooked food off, let the heat continue to burn off any built-on food. Then, scrape the grates clean.

“Then, before you cook your next meal, preheat the grill and let the grates get hot again to kill off any bacteria that may have stuck around,” she added.

Prevent Cross-Contamination

While washing your hands thoroughly is one way to avoid cross contamination, it’s also important to wash utensils, cutting boards and other surfaces that come in contact with raw meat.

The USDA recommends using warm soapy water and a food-safe sanitizer or disinfectant.

“If you don’t have time to do that many dishes while cooking for your big summer barbecue bash, use separate pans and utensils for raw meat and cooked meat. Then, worry about the dishes later,” said Vanover.

Cook to Safe Temperatures

When cooking hamburgers and bratwursts, the USDA study found only 55% of home cooks used a thermometer to check for doneness. The rest relied on firmness or color.

Color and feel may indicate that food “looks” done, but the USDA said they are not reliable indicators. They said you should use a food thermometer to ensure foods reach a safe minimum internal temperature.

Foods should be cooked to the following temperatures, at a minimum.

• Beef, pork, lamb, and veal steaks, chops and roasts: 145F
• Seafood (fish and shellfish): 145F
• Ground beef, pork, lamb and veal: 160F
• Poultry (whole and ground): 165F

Avoid the Danger Zone

You’ve made it this far to keep your food safe to eat. But there is one more important factor that’s easy to overlook, especially when you’re ready to kick back and enjoy the party.

Most cooked foods can only stay at room temperature for around two hours.

Bacteria that cause foodborne illness grow at temperatures above 40F degrees and below 140F degrees. This is known as the Danger Zone.

“It’s so important to keep hot foods hot and cold foods cold,” said Vanover.

For hot foods, she recommends using hºeats flameless food warmers. You simply add hot water to the lava gel pad to activate it. Then, you place an aluminum pan on top and the food inside. It will stay in the safe zone for around two hours.

For cold foods like potato salad or macaroni salad, she adds ice to a large bowl and places the smaller bowl on top or she uses YETI insulated bowls.

By following these five simple USDA food-safety habits, you can enjoy your summer BBQs with confidence without sending anyone home with more than leftovers.