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Health and Family Services Cabinet
Put Food Safety First This Memorial Day

Press Release Date:  Friday, May 25, 2007  
Contact Information:  Beth Crace or Gwenda Bond, (502) 564-6786  

Put Food Safety First This Memorial Day

    Memorial Day weekend is the unofficial kick-off to the outdoor grilling season. For this reason, the Food Safety Branch in the Kentucky Department for Public Health urges everyone to follow food safety guidelines to prevent the onset of food borne illness.

     Follow these tips for safe grilling:

· Handle Food Safely
Wash your hands before and after handling food.
Be sure all utensils and plates are clean before preparing or serving food.

· Thaw Safely
Use the refrigerator for slow, safe thawing or thaw under cool running water.
You may use the microwave for thawing, but grill immediately.

· Marinating
Marinate in the refrigerator, not on the counter.

· Cook Thoroughly
Always use a meat thermometer to check internal meat temperatures. Color is not a reliable indicator of doneness. The following temperatures are recommended for home preparation of food:
FOOD                                                                                SAFE INTERNAL TEMPERATURE
Whole poultry                                                                       165 degrees F
      Poultry breasts                                                                     165 degrees F
Ground poultry                                                                      165 degrees F
Hamburgers, beef                                                                 160 degrees F
All cuts of pork                                                                      160 degrees F
            All other meat and fish                                                          160 degrees F

· Keep Hot Foods Hot, Cold Foods Cold
Keep meat and poultry refrigerated until ready to use.
After cooking meat and poultry on the grill, keep it at 140 degrees F or warmer.
In hot weather (above 90 degrees), food should never sit out for more than one hour.
· Leftovers
Refrigerate any leftovers promptly in shallow containers.

     “Taking basic food preparation precautions can help everyone have a safe and happy holiday,” said William Hacker, M.D, public health commissioner. For more information, please contact the Food Safety Branch at (502) 564-7181.






Last Updated 5/25/2007