(NAFB) The Memorial Day Weekend is the unofficial start of the summer grilling season. USDA’s Food Safety Expert Meredith Carothers said with the warmer weather, it’s important to protect against food safety risks.
She said the two-hour rule about leaving perishable food outside, not in a refrigerator, still applies to avoiding foodborne illness.
If you’re cooking outdoors without access to a water faucet, she recommends soap, bottled water, and paper towels to clean the grill. Carothers also said it’s important to keep cooked and uncooked meats separate.
Again, USDA Food Safety Expert Meredith Carothers.
