How To Grill Safely
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—Wash hands, surfaces and utensils frequently with soap and water or antiseptic wipes.
—Never use the same plate, cutting board or utensils for cooked food that you've used for raw meats and poultry.
—Use a food thermometer to be sure grilled food has reached a safe internal temperature: poultry should be 180°F in the middle; hamburgers and pork chops, 160°F; steaks, veal, and lamb chops, 145°F.
—After cooking, keep all meats 140°F or warmer until eaten. If fully cooked meats like hot dogs need to be reheated, grill them to 165°F.
—Refrigerate any leftovers promptly in shallow containers. Discard any food left out more than two hours after cooking, or one hour if temperature is above 90°F.
For more information, call 914- 813-5000 or visit www.westchestergov.com/health