With a long Fourth of July weekend ahead, celebrations will carry on as we celebrate America's 250th.
Whether you're firing up the grill or baking goods in the house, University of Illinois Nutrition Educator Caitlin Mellendorf is sending out some food safety reminders ahead of the long weekend. The four core pillars of home food safety are clean, separate, cook, and chill. She emphasizes these foundational guidelines apply equally whether cooking in an indoor kitchen or at an outdoor grill station.
Maintaining clean culinary surfaces is a vital part of seasonal safety. Mellendorf advises grill operators to thoroughly scrub down grill grates with soap and water between cooking different types of food.
According to Mellendord, the "chill" protocol dictates leftovers cannot sit out at room temperature or outdoors for an extended period. Because summer temperatures frequently climb into the high 80s and 90s, bacteria grow rapidly in the heat.
Beef and pork should cook to 145°F internal and allow the meat to rest for at least 3 minutes before cutting or eating, while ground meats like beef and pork should cook to 160°F internal, and no rest time is required before consuming them.
Additionally, all Poultry - including breasts, whole birds, legs, thighs, and wings need to reach 165°F internal before they are ready to eat.
If you have questions about safe food handling, storage, or holiday cooking rules, you can contact the USDA's food safety experts directly, by calling 888-MPHotline, or 888-674-6854. You can also email MPHotline@usda.gov. The hotline is staffed by food safety specialists on weekdays, Monday through Friday, from 10:00 AM to 6:00 PM Eastern Time.












