Firefighters and experts issue grill safety tips

Memorial Day cookout warnings this week focused on two risks that rise together as grills come out for the holiday weekend: foodborne illness and grill fires. The Firefighters Association of the State of New York, or FASNY, urged residents on May 20 to follow grill precautions as grilling activity increases statewide, while food-safety officials in Michigan issued separate reminders on handling raw meat, coolers and leftovers in warm weather. The advisories were timed to Memorial Day weekend, when backyard barbecues and outdoor gatherings typically mark the unofficial start of summer. FASNY President Gene Perry said in a statement that families gathering for “sunshine, barbecue food” should make sure those memories “remain positive and joyful” by prioritizing grill safety every time they cook outside. (northcountrynow.com) ### Why are officials talking about both fire safety and food safety at the same time? May 20 advisories tied the two warnings to the same setting: outdoor holiday meals in warmer weather. The Michigan Department of Agriculture and Rural Development said improper handling, holding and serving of food in heat can raise the risk of foodborne illness, especially when perishable foods sit out too long. (northcountrynow.com) FASNY, meanwhile, said Memorial Day weekend brings heavier grill use and with it a higher chance of fires and injuries. The association said May through August are peak months for grill fires. ### What fire risks did FASNY highlight? National Fire Protection Association data cited by FASNY showed gas grills were involved in an average of 9,287 home fires annually between 2019 and 2023, including more than 4,600 structure fires. (michigan.gov) One-fifth of those fires were linked to uncleaned grills, according to the advisory. (northcountrynow.com) The U.S. Consumer Product Safety Commission also reported an average of 21,682 emergency room visits each year from 2020 through 2024 related to grill injuries, FASNY said. ### What are the main grill precautions officials want people to follow? FASNY said propane and charcoal grills should be used outdoors only and kept away from homes and overhanging branches. (northcountrynow.com) The group also said grills should never be used inside garages. Officials advised keeping children and pets at least 3 feet from grills, cleaning grease buildup regularly, checking propane tanks for leaks and never leaving a grill unattended while in use. (northcountrynow.com) FASNY and the NFPA also recommended keeping a fire extinguisher nearby and calling 911 if a grill fire spreads beyond the cooking area. ### What food-handling mistakes are experts warning about? MDARD said raw meat should be packed separately from prepared salads, fruit, vegetables, condiments and beverages so juices do not contaminate foods that will be eaten without further cooking. The agency also said beverage coolers should be kept separate from perishable food coolers because frequent opening lets in warm air. (northcountrynow.com) The department said bacteria grow fastest between 40 degrees Fahrenheit and 140 degrees Fahrenheit, a range commonly called the “Danger Zone,” and can double in as little as 20 minutes. It urged people not to leave perishable food out in the heat, to keep food on ice during transport and to return leftovers to a cooler with plenty of ice. (michigan.gov) ### How should hosts check that meat is actually safe to eat? MDARD said cookout hosts should bring a meat thermometer and test meat for doneness rather than relying on cooking time or the color of juices. The agency also told people to wash hands with soap and water before packing, preparing, cooking or eating food, or to use disposable handwipes or hand sanitizer if water is not available. (michigan.gov) FASNY’s Memorial Day guidance and MDARD’s holiday food-safety reminders were both posted this week and remain available through the weekend as households begin their first major round of summer grilling. (northcountrynow.com) (michigan.gov)