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important to keep meat, fish and poultry separated from other food in the grocery cart and shopping bags.keep meat, poultry, and seafood refrigerated until ready to grill wash hands with soap before and after handling raw meat, poultry, and seafood. Also, wash work surfaces, utensils, and the grill before and after cooking. Cook to correct temperature 145 for beef, pork, lamb, veal, fish. 160 F for hamburgers and other ground meat. 165 F for poultry throw out marinades and sauces that have touches raw meat juices, and put cooked meat on a clean plate.

Get Ready to Grill Safely
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Food Safety Reports

Grocery store shelf filled with vegetables.

CDC’s Vital Signs reports present key food safety issues and solutions. Topics covered are multistate foodborne disease outbreaks, norovirus, Listeria, and Salmonella.

Gear Up for Food Safety

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Gear Up for Food Safety

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Page last reviewed: November 3, 2016
Page last updated: June 17, 2017
Content source:
- Centers for Disease Control and Prevention
  National Center for Emerging and Zoonotic Infectious Diseases (NCEZID)
  Division of Foodborne, Waterborne, and Environmental Diseases (DFWED)

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