As summer heats up, so do backyard grills across the state.
Grilling is a favorite seasonal tradition—but it also comes with safety risks if precautions aren’t taken. Each year, thousands of fires and injuries are reported due to grilling accidents. University of Nebraska Extension is sharing reminders for residents to follow personal and food safety guidelines to protect themselves and others.
General Safety Reminders:
- Always grill outdoors—never inside a home or garage—as this can cause fires or carbon monoxide poisoning.
- Set up grills at least 10 feet away from buildings.
- Inspect propane grill hoses for leaks before each use.
- Keep children and pets clear of the grilling area until the grill has fully cooled.
- Never leave a grill unattended.
Tips for Healthy and Safe Grilling:
- Wash your hands thoroughly with warm, soapy water before and after handling food, especially raw meat or poultry.
- Avoid cross-contamination by using separate utensils, plates, and cutting boards for raw and cooked foods. Never reuse a platter that held raw meat without washing it first.
- Thaw and marinate food safely. Always marinate in the refrigerator—not at room temperature—and boil any marinade used on raw meat before using it as a sauce.
- Keep raw meat separate from ready-to-eat items like salads or fruit.
- Grill your vegetables. Corn can go directly on the grill, while chopped vegetables can be wrapped in foil for even cooking.
- Preheat your grill. For charcoal grills, let coals burn for at least 20–30 minutes before adding food.
- Use a food thermometer to ensure meat reaches safe internal temperatures: 145°F for beef, pork, and fish; 160°F for ground meats; and 165°F for poultry.