Grilling in Hot Weather: Summer Food Safety
Summer Food Safety: How to Prep When It’s Scorching
In cooler weather, the USDA recommends keeping perishable foods out no longer than 2 hours. Once it is hotter than 90°F, that window drops to 1 hour before food enters the bacterial danger zone (USDA “Danger Zone”).
Here is how to grill in hot weather and keep food safe:
1. Stick to the 1-hour rule for raw and perishable foods
If raw meat, seafood, or mayonnaise-based sides sit in 90+ degree heat for more than 60 minutes, they are no longer safe to cook or serve. Set a timer so you don’t forget. (USDA)
2. Use two separate coolers: one for raw and one for ready-to-eat
Cross-contamination is more likely when everyone is reaching into the same cooler. Keep raw meats in a dedicated cooler and avoid sharing space with fruit or veggie salads. Keep cold foods at or below 40°F by packing with ice or frozen gel packs and keeping lids closed as much as possible (USDA).
3. Upgrade your cooling strategy
Freeze a few large water bottles to use as long-lasting ice packs.
- Serve deli-style salads in stainless bowls nested inside ice-filled pans.
- Keep everything covered with lids or foil to block sun and bugs.
- Use a thermometer to monitor cooler temps, and aim to stay under 40°F
4. Know your internal cooking temperatures
Do not rely on sight alone. Use a food thermometer and cook to these USDA-safe temps:
- Chicken and turkey: 165°F
- Ground meats and sausages: 160°F
- Pork: 145°F for medium rare, rest 3 minutes
- Beef and lamb: 145°F for well done. If you prefer your cuts rare or medium rare, aim for 120-135°F. Rest 3 minutes.
- Fish: 145°F or until flesh flakes easily
(Full chart: FoodSafety.gov.)
Need a reliable thermometer? Shop food thermometers.
