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Food Safety
Storing Your Grill
• Food safety is a very important part of enjoying the outdoor cooking experience. To keep food safe from harmful
bacteria, follow these four basic steps:
Wash hands, utensils and surfaces with hot soapy water before and after handling raw meat and poultry.
Separate raw meats and poultry from ready-to-eat foods to avoid cross contamination. Use a clean platter
and utensils when removing cooked foods.
Cook meat and poultry thoroughly to kill bacteria. Use a thermometer to ensure proper internal food
temperatures.
Refrigerate prepared foods and leftovers promptly.
Clean:
Separate:
Cook:
Chill:
For more information call: USDA Meat and Poultry Hotline at
1-800-535-4555 in Washington, DC (202) 720-3333, 10:00 am-4:00 pm EST
How To Tell If Meat Is Grilled Throughly
• Meat and poultry cooked on a grill often browns very fast on the outside. Use a meat thermometer to be sure food
has reached a safe internal temperature, and cut into food to check for visual signs of doneness.
• Whole poultry should reach 180 F; breasts 170 F. Juices should run clear and flesh should not be pink.
• Hamburgers made of any ground meat or poultry should reach 160 F, and be brown in the middle with no pink
juices. Beef, veal and lamb steaks, roasts and chops can be cooked to 145 F. All cuts of pork should reach 160 F.
• NEVER partially grill meat or poultry and finish cooking later. Cook food completely to destroy harmful bacteria.
• When reheating takeout foods or fully cooked meats like hot dogs, grill to 165 F, or until steaming hot.
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• Clean cooking grate(s) and discard old briquets.
• Store in dry location.
• When LP tank is connected to grill, store outdoors in well-ventilated space and out of reach of children.
• Cover grill if stored outdoors. Choose from a variety of grill covers offered by Char-Broil.
• Store grill indoors ONLY if LP tank is turned off and disconnected, removed from grill and stored
outdoors.
• When removing grill from storage follow instructions before starting grill.“Cleaning Burner Assembly”
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