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.
Carothers said the two-hour rule about leaving perishable food outside and not in a refrigerator still applies in 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.
Stay safe and have a great Memorial Day weekend.
