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Grill Smart This Fourth of July: USDA Shares Essential Food Safety Tips

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By Carol A. Gasser Moore |

LANIER COUNTY, Georgia — As families across Lanier County and the nation gear up for Independence Day celebrations with sizzling grills, coolers packed with treats, and festive outdoor gatherings, the U.S. Department of Agriculture (USDA) is urging everyone to make food safety a top priority.

With warm weather and backyard barbecues come greater risks of foodborne illness, especially when cooking outdoors away from the conveniences of a kitchen. The USDA’s Food Safety and Inspection Service (FSIS) has released updated recommendations to help Americans enjoy a safe and healthy holiday.

Backyard BBQs: Tradition Meets Caution

“Summer barbecues are a beloved American tradition,” said FSIS Administrator Dr. Denise Eblen. “But cooking outside can create food safety hazards if not handled properly. Safe food handling is the best ingredient for a successful cookout.”

Food Safety Tips for the Fourth

Whether you’re hosting a large gathering or grilling for a few, here’s how to keep your July Fourth celebration both delicious and safe:

1. Properly Thaw Frozen Meats

  • Thaw meats (beef, poultry, seafood) in the refrigerator, under cold water, or in the microwave — but never at room temperature.

  • If using cold water or a microwave, cook immediately after thawing.

  • Even if frozen products appear pre-cooked or browned, treat them as raw unless clearly labeled otherwise. Look for labels like “Cook and Serve,” “Ready-to-Cook,” or “Oven Ready.”

2. Marinate with Care

  • Always marinate in the refrigerator, not on the countertop.

  • Use food-safe containers or resealable bags.

  • Don’t reuse marinade that has touched raw meat unless it’s been boiled thoroughly to kill harmful bacteria.

3. Cook to Safe Temperatures

Use a digital food thermometer—color alone isn’t a safe indicator of doneness. Follow these USDA-recommended internal temperatures:

  • Beef, pork, lamb, veal (steaks, chops, roasts): 145°F

  • Fish and shellfish: 145°F

  • Ground meats: 160°F

  • Poultry (ground and whole): 165°F

Pro Tip: Insert the thermometer into the thickest part of the meat, avoiding bone and fat, for an accurate reading.

4. Beware of the ‘Danger Zone’

Bacteria thrive between 40°F and 140°F. To keep food out of this danger zone:

  • Hot foods should stay above 140°F using slow cookers or chafing dishes.

  • Cold items (like salads, fruits, and desserts) must stay below 40°F in a cooler or over ice.

  • Don’t leave perishables out for more than 2 hours, or just 1 hour if temperatures exceed 90°F.

USDA Resources on Standby

For anyone with food safety questions during the holiday, the USDA’s Meat and Poultry Hotline is available at 1-888-MPHotline (1-888-674-6854). You can also email [email protected] for guidance.

For additional tips, visit the FSIS newsroom, and follow USDA updates on social media:

From Lanier County to the nation’s capital, a safe Fourth of July begins with smart grilling. Keep the fireworks in the sky — not in your stomach — by grilling safe and eating smart.

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