Summer Grilling Safety Tips From MD State Fire Marshal, USDA

MARYLAND — Grilling season kicks into high gear Memorial Day weekend, and whether you're headed to the beach or the mountains — or maybe firing up the grill in your own backyard — amateur chefs can increase outdoor fire risk.

State Fire Marshal Brian S. Geraci shared a few common-sense tips that will help Marylanders enjoy a safe holiday weekend and summer season. “These tips will help reduce the chance of a tragedy that could ruin an otherwise fun-filled time of the year,” he said.

Plus, the U.S. Department of Agriculture has some reminders on food safety when cooking outdoors this summer.

Outdoor Cooking Safety Tips for Gas Grills:

• Liquefied Petroleum Gas (LPG) cylinders should always be transported in the upright position on the floor of the vehicle with all windows open. Never transport cylinders in the trunk of a car. Remove the cylinder from the vehicle as soon as possible.
• Ensure all connections are tight. Check all connections with soapy water. The appearance of bubbles indicates leaks — retighten leaking connections.
• Make sure grease is not allowed to drip onto the hose or gas cylinder.
• Store the cylinder (including those attached to barbecues), outdoors in a shaded, cool area out of direct sunlight.
• Read thoroughly and follow manufacturer’s instructions for gas grill use. Save the instructions.

Outdoor Cooking Safety Tips for Charcoal Grills:

• Use only a small amount of charcoal starter fuel. Consider using charcoal that does not require starter fuel for ignition.
• Once a fire has been started, never add starter fuel. Fire can easily follow the stream of fluid back to the container and possibly cause an explosion.
• Use caution in disposing of ashes; they may contain live coals that can start a fire if not disposed of properly. The safest method is to wet the ashes thoroughly with water before emptying the barbecue.

With any outdoor cooking equipment, never be tempted to use them inside, not even in a garage or on a porch or balcony.

“Charcoal grills produce carbon monoxide, an odorless, colorless, and poisonous gas which even in small quantities can cause injury or death. LPG cylinders that develop a leak indoors can be the cause of an explosion with devastating results,” Geraci said.

And, the USDA has these 10 food safety tips to keep your barbecue free from foodborne illness:

1. Clean Your Grill. Scrub the grill clean before use. No access to a faucet? Carry bottled water, soap, and paper towels.
2. Defrost Safely. Thaw frozen beef, poultry or fish safely in the refrigerator, cold water or a microwave oven. Cook immediately after thawing.
3. Avoid Cross Contamination. Separate raw meat and vegetables by using different cutting boards.
4. Check Internal Temperatures. Cook food to a safe minimum internal temperature by using a food thermometer:

• Whole cuts of meat: 145 F with a three-minute rest time
• Fish: 145 F
• Ground meats: 160 F
• Egg dishes: 160 F
• Poultry (ground or whole): 165 F

5. Thoroughly Cook Frozen Meat. Although frozen products may appear to be pre-cooked or browned, treat them as raw food and cook thoroughly. Products labeled as “Cook and Serve,” “Ready to Cook” and “Oven Ready” must be cooked.

6. Use Food Thermometers Correctly on Burgers. Insert the thermometer through the side of patty until the probe reaches the center.

7. Beware of the Danger Zone. Bacteria multiply rapidly between 40 F and 140 F—a.k.a. the Danger Zone. USDA recommends that perishable food be consumed or refrigerated within two hours (one hour in room or outdoor temperatures of 90 F and above).

8. Store Leftovers Properly. Divide leftovers into smaller portions and place them in shallow containers in your refrigerator or cooler.

9. Keep It Cool. Pack coolers with ice bags, gel packs or frozen water bottles. Use an appliance thermometer to monitor that food stays chilled at 40 F or below.

10. When In Doubt Call. For more questions about food safety, contact the USDA’s Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) to talk to an expert or chat live at ask.usda.gov from 10 a.m. to 6 p.m. Eastern Time, Monday through Friday.