Committed to Safety

Grilling Safety

• Keep grill in a well-ventilated area and away Keep the grill away from the house, deck railings, and out of the way of eaves and overhanging branches.
• Keep children and pets away from the grill area.
• Always make sure your gas grill lid is open before lighting it.
• Keep your grill clean by removing grease or fat buildup from the grills and in trays below the grill.
• Don’t use an outdoor grill to cook indoors.
• For propane grills, check the gas tank for leaks before use in the months ahead.
• When using charcoal starter fluid, only use charcoal starter fluid. Never add any flammable liquids to the fire, including charcoal fluid. Allow the coals to cool completely before disposing of them in a metal container once you have finished grilling.
• Never leave your grill unattended when in use.
• Help reduce the threat of foodborne illness with these tips from The U.S. Department of Agriculture:
  • Wash Your Hands with warm, soapy water for at least 20 seconds.
  • Use a Food Thermometer - Germs that cause foodborne illness cannot be seen, smelled, or tasted. The only way to ensure that your food is fully cooked to a safe minimum internal temperature is to use a food thermometer. When grilling ground meats (beef, pork, veal, or lamb), use a food thermometer to ensure an internal temperature of 160 F. When ground poultry reaches an internal temperature of 165 degrees Fahrenheit, it is safe to eat.
  • Avoid Cross-Contamination
    • Use separate cutting boards—one for raw meat and poultry and the other for fruits and vegetables.
    • Use separate plates while grilling—one for bringing raw meat and poultry to the grill and the other for removing cooked meat and poultry off the grill.
• Keep grill in a well-ventilated area.
• Keep potentially combustible materials away from the grill.
• Keep children and pets away from the grill area.
• Regularly clean any accumulated grease or fat.
• Don’t use the grill if you smell gas.
• Don’t use the grill to cook indoors.