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AARP Home » Food » Diets & Nutrition »Eating Outdoors Poses ...

Eating Outdoors Poses Food Safety Risks

Learn how to avoid spoiling the summertime party

by: Roberta Freeman Manly, , from: AARP, June 28, 2011

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Follow safe food handling practices when cooking and eating outdoors. — Johner Images/Getty Images

Safe grilling tips:

  • Marinate meats, poultry and seafood in the refrigerator or properly stored at 40 degrees F. in a cooler.
  •  Keep raw foods separate.
  • Do not use a plate or utensils that previously held raw meat, poultry or seafood without washing them in soapy water first.
  • Cook food thoroughly and bring a thermometer to be sure.

Safe Food Temperature Chart

Steaks and roasts: 145 degrees F.

Fish: 145 degrees F.

Pork: 160 degrees F.

Ground beef: 160 degrees F.

Egg dishes: 160 degrees F.

Chicken breasts: 165 degrees F.

Whole poultry: 165 degrees F.

Shrimp, lobster, crabs: Cook until pearly and opaque.

Clams, oysters, mussels: Cook until the shells are open.

(Note: Throw out any shellfish with shells open prior to cooking. These are not safe to eat.)

Source: U.S. Food and Drug Administration

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