Safe Grilling, Happy Holiday: Top Food Safety Tips for a Worry-Free Fourth of July

Washington, D.C. –  As more than 74 million Americans gear up for backyard barbecues, beachside picnics, and camping cookouts this July Fourth, the National Restaurant Association is offering expert-backed tips to help everyone enjoy the festivities and prevent foodborne illness.

"While summer cookouts are a cherished tradition, it's important to remember that warm temperatures, outdoor settings, and certain food prep shortcuts can create perfect conditions for foodborne illness,” said Patrick Guzzle, Vice President of Food Science for the National Restaurant Association. “The good news is that with a little extra planning and a few simple steps, families can confidently enjoy their holiday meals."

The Association, which trains and certifies restaurant food safety professionals nationwide through ServSafe^®, offers the following essential tips:

1. Keep coolers cold – and organized: Raw meats like chicken, beef, and seafood should be stored separately from ready-to-eat foods like fruit salads, potato salads and beverages. Avoid packing drinks and raw proteins in the same cooler, especially when cans or bottles are submerged in shared ice that could become contaminated.
2. Prevent cross-contamination like a pro: Use separate cutting boards, knives and utensils for raw meats and ready-to-eat foods. If space is limited, prep fruits and veggies before handling raw proteins. When washing utensils in outdoor or camping settings, use a three-step method: wash with warm soapy water, rinse with clean water then sanitize with a solution of a few drops of bleach per gallon of clean water.
3. Time it right: Don’t let dishes sit out for hours in the heat. In hot outdoor settings, foods like potato salad, fruit salad or grilled burgers shouldn't sit out for more than two hours. And if temperatures soar above 90 degrees, that window shrinks to just one hour.
4. Cook meats thoroughly: An estimated 150 million hot dogs and 375 million hamburgers will hit the grill this Fourth of July. Without a food thermometer, visual cues become especially important when cooking. For burgers, look for a uniform brown color throughout. Hot dogs should be heated thoroughly until steaming hot. When grilling chicken or other poultry, make sure the juices run clear and there’s no pink remaining.
5. Plan ahead for ice: Ensure your coolers are well stocked with ice before you leave home. Running low on ice midday raises the risk of unsafe temperatures for stored foods.
6. Practice proper hand hygiene: Wash your hands thoroughly with soap and running water for at least 20 seconds, making sure to scrub fingertips, under nails and between fingers. Outdoors, use a simple setup like a cooler with a spigot paired with soap and single-use towels to create a makeshift handwashing station.

ServSafe is a food and beverage safety training and certification program administered by the National Restaurant Association, providing standardized education on proper food handling, hygiene, sanitation, and allergen awareness for the restaurant industry and its members who serve billions of meals every year.

"Food safety is core to our industry’s DNA," Guzzle added. "Just as restaurants across the country follow strict protocols to keep their guests safe, these same principles can be easily applied to backyard barbecues and picnics."