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(Washington, D.C., July 1, 2026) – In preparation for America’s 250th Anniversary on the Fourth of July, the U.S. Department of Agriculture’s (USDA) Food Safety and Inspection Service (FSIS) provides tips for practicing safe food handling when grilling and hosting outdoor gatherings.
“The summer heat increases food safety risks, but simple steps can prevent foodborne illness from outdoor gatherings,” advises Under Secretary for Food Safety Dr. Mindy Brashears. “Keeping perishables in coolers or insulated containers, following a two-hour rule (or one hour when temperatures are above 90 F), and grilling meats to safe internal temperatures are easy ways to protect friends and family from harmful bacteria as we all celebrate America’s 250th birthday.”
Here are some recommendations for safe outdoor food preparation and serving:
Marinating
- Always marinate meat in the refrigerator, never on the counter or at room temperature.
- Marinade used on raw meat or poultry must be boiled for a few minutes to destroy any harmful bacteria before reusing as a sauce or dip.
Cooking
- Raw meat and poultry must reach a safe minimum internal temperature to ensure all harmful bacteria is killed during the grilling process.
- Use a food thermometer to check the internal temperature in multiple spots:
- Beef, pork, lamb, and veal steaks, chops and roasts: 145 degrees F
- Seafood (fish and shellfish): 145 degrees F
- Ground beef, pork, lamb and veal: 160 degrees F
- Poultry (whole and ground): 165 degrees F
Serving
- Use a clean platter for cooked foods. Never place cooked items on the plate that held raw meat or poultry, because harmful bacteria can cross-contaminate onto the cooked food.
- Avoid the Danger Zone: Harmful bacteria multiply rapidly between 40 degrees F and 140 degrees F and can cause illness if foods stay in the Danger Zone for more than two hours (or one hour above 90 degrees F).
- If serving perishable food for more than two hours (or one hour above 90 degrees F), keep hot foods hot and cold foods cold:
- Keep hot foods at or above 140 degrees F using chafing dishes, slow cookers, or a preheated grill.
- Keep cold foods at or below 40 degrees F by placing dishes on ice or keeping them in a cooler near the serving area.
For more information about food safety, call the USDA Meat and Poultry Hotline at 1-888-MPHotline (1-888-674-6854) or email MPHotline@usda.gov.
Access news releases and other information on FSIS’ website at www.fsis.usda.gov/newsroom. Follow FSIS on X at @usdafoodsafety and USDA on Instagram @usdagov and Facebook.
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