Practice food safety when grilling this Memorial Day
May 20, 2026
By Rebekah Hall
University of Arkansas Division of Agriculture
Fast Facts
- Make a food safety game plan
- Bring extra plates, utensils, and storage containers to avoid cross-contamination
- Keep hot foods hot, cold foods cold; use a meat thermometer to ensure doneness
(921 words)
Download grilling food safety photo
LITTLE ROCK — As pools open and family and friends gather to light up the grill this Memorial Day, it’s important to keep food safety top of mind to ensure a delicious and healthy holiday for all.
“When planning a cookout, think beyond the menu and make a food safety game plan,” said Quad Whitson, extension culinary nutrition and food safety program associate for the University of Arkansas Division of Agriculture.
“A little preparation up front can prevent a lot of problems later,” he said, noting that outdoor settings often require additional supplies.
If there is no running water nearby, for example, Whitson recommended bringing bottled water for drinking, food preparation and cleaning, along with hand sanitizer or disposable, alcohol-based wipes containing at least 60 percent alcohol as a substitute for washing hands.
“Pack enough clean utensils, cutting boards, serving platters, and bowls so that raw meat never comes into contact with ready-to-eat foods,” Whitson said. “It also helps to plan for temperature control from the start: keep cold foods in a well-insulated cooler at 40 degrees Fahrenheit or below, keep hot foods at 140 degrees F or above, and avoid letting perishables sit out for more than two hours, or one hour if the temperature is above 90 degrees F, which is common in Arkansas this time of year.”
Pack coolers wisely
“If there’s no fridge, a well-packed cooler becomes your best tool,” Whitson said. “Use plenty of ice, frozen gel packs or frozen water bottles and pack the cooler as full as possible, because a full cooler stays cold longer than a half-empty one.”
If possible, use a thermometer inside the cooler to ensure the temperature remains at 40 degrees F or below to keep perishable foods safe.
“It’s smart to keep drinks in a separate cooler so the food cooler isn’t opened constantly,” Whitson said. “Keep the cooler in the shade, only open it when necessary, and don’t use loose ice from the cooler in drinks if it has come into contact with food packaging.”
Avoid cross-contamination
“The biggest rule with raw meat is simple: keep it separate,” Whitson said. “Use separate plates, cutting boards, and utensils for raw and cooked foods, as one of the easiest ways cross-contamination happens is when the same platter or utensil is used for both raw and cooked food.”
Be sure to wash your hands with soap and water for at least 20 seconds after handling raw meat or packaging, Whitson added. If handwashing is not available, Whitson said the U.S. Department of Agriculture recommends using hand sanitizer or disposable wipes.
However, if you’re able to use gloves while handling raw meat, first dispose of the gloves — without touching any other food items or contact surfaces — then “go about the process of using your sanitizer or alcohol-based wipes,” Whitson said.
“One mistake people still make is rinsing raw poultry, which can actually spread bacteria around the sink and nearby surfaces,” Whitson said.
Pack raw meat — including poultry and seafood — in sealed containers or bags at the bottom of a cooler so juices don’t drip onto other foods.
Cook food to safe temperatures
Whitson said another common food safety mistake people make while grilling is guessing meat’s doneness by color instead of checking with a food thermometer.
“Meat can look done on the outside and still be undercooked in the center,” Whitson said.
Safe minimum temperatures include:
- 145 degrees F for steaks, chops, and roasts of beef, pork, veal, and lamb
- 160 degrees F for ground meats
- 165 degrees F for all poultry, including ground poultry
Grill cleanliness is another overlooked issue, according to Whitson, as grease and fat buildup can create both food safety and fire risks. According to the National Fire Protection Association, grill fires are more common during the warmer months, with the highest percentages occurring in June and July, both at 15 percent, followed by May at 13 percent and August at 11 percent.
“Be sure to thoroughly clean your grill grates and remove any buildup of fat or debris in all other areas before lighting,” Whitson said. “Keep pets and children at least three feet away from the grilling area at all times and never leave your grill unattended when in use.”
Handle leftovers with care
Whitson suggested bringing shallow containers, resealable bags, or foil so food can be packed up quickly, rather than sitting uncovered at an outdoor table.
“If food has been sitting out too long and you’re not sure whether it has stayed cold enough, the best advice is ‘When in doubt, throw it out,’” Whitson said. “And when leftovers are reheated later, they should reach 165 degrees F.”
Avoid insects and wildlife
Whitson said the best way to avoid the food safety risks posed by insects and animals is to keep food covered as much as possible with lids, foil, or food tents, and to set out only small portions at a time while the rest stays chilled or heated.
“Avoid leaving cut fruit, desserts, or meat trays uncovered for long stretches, especially in warm weather,” Whitson said. “Keep trash sealed and away from the serving area to avoid attracting flies and ants, and wipe spills quickly.”
“For bigger concerns like pets or wildlife, keep food off the ground, never leave it unattended, and create a clear buffer between the grill, prep space, and anything that might wander in,” he said.
For more information, visit the Food Safety page on the Cooperative Extension Service website or check out the extension FCS Matters Podcast episode about safe grilling.
To learn about extension programs in Arkansas, contact your local Cooperative Extension Service agent or visit uaex.uada.edu. Follow us on Facebook and Instagram. To learn more about the Division of Agriculture, visit uada.edu. To learn more about ag and food research in Arkansas, visit the Arkansas Agricultural Experiment Station at aaes.uada.edu.
About the Division of Agriculture
The University of Arkansas Division of Agriculture’s mission is to strengthen agriculture, communities, and families by connecting trusted research to the adoption of best practices. Through the Agricultural Experiment Station and the Cooperative Extension Service, the Division of Agriculture conducts research and extension work within the nation’s historic land grant education system.
The Division of Agriculture is one of 22 entities within the University of Arkansas System. It has offices in all 75 counties in Arkansas and faculty on three campuses.
Pursuant to 7 CFR § 15.3, the University of Arkansas Division of Agriculture offers all its Extension and Research programs and services (including employment) without regard to race, color, sex, national origin, religion, age, disability, marital or veteran status, genetic information, sexual preference, pregnancy or any other legally protected status, and is an equal opportunity institution.
# # #
Media Contact:
Rebekah Hall
rkhall@uada.edu
501-671-2061