TOLEDO, Ohio — The Fourth of July is a couple of days away, and you might want to fire up the grill for some barbequing fun.
Though the holiday may be fun, you should make sure to be extra careful when handling raw meat and other food items.
Hotter temperatures can make food vulnerable to foodborne illnesses. According to the Centers for Disease Control and Prevention, about 48 million foodborne illness cases are reported annually.
Jennifer Gottschalk, the Environmental Health Director for the Toledo Lucas County Health Department, shares tips on how to stay safe after grilling and eating.
TLCHD says that when preparing food, you should wash your hands first, especially when handling raw meat, to prevent the transfer of bacteria.
"Once you have your raw meats on your counter, go ahead and get those ready. If you're waiting to grill for a couple of hours, don't leave your raw meats sitting on your counter. Go ahead and put them back in your refrigerator and then take them out to the grill when ready," said Gottschalk.
Another tip to consider is that health leaders say not to use the same plate you cooked with to eat off once your food is cooked.
"Another simple tip you can do is wash and sanitize your cutting boards, knives, and counters. In between your raw meat, fresh veggies, and fruits, keep your food in the refrigerator until ready to serve," said Gottschalk.
A meat thermometer can ensure the meat you cook is safe to eat temperature-wise.
Ground beef should be 155 degrees, and your chicken should be 165 degrees once fully cooked.
Health leaders also say not use the same plate you cooked with to eat off of once your food is cooked.
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