Grilling Safety Tips with the Indiana Department of Health, Ohio Division of State Fire Marshal

Cookouts are a summertime staple, especially around the Fourth of July, but it’s important to practice food safety and prevent fires while grilling. The Indiana Department of Health shares the following food safety tips from the CDC:

  • Separate: Pick up raw meat, poultry and seafood last on your grocery store, and keep them separate from other food in your shopping cart and bags
  • Chill: Keep meat, seafood and poultry refrigerated until ready to cook, and keep cool at 40° F or lower in an insulating cooler when transporting.
  • Clean: Wash hands thoroughly with soap and water before and after handling raw meat, poultry and seafood, and wash work areas, cooking utensils, and the grill before and after cooking
  • Cook: Use a food thermometer to make sure meat is cooked hot enough to kill harmful germs.
For fire safety, the Ohio Division of State Fire Marshal offers these tips:
  • Keep grills at least three feet from homes, deck railings, and overhanging branches.
  • Inspect propane tanks and fuel lines for leaks before use.
  • Never leave grills unattended and keep children and pets at least three feet away.
  • Clean grease buildup from trays and grates to prevent flare-ups. 
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