Although July is the peak month for grill fires, according to the National Fire Protection Agency (NFPA) barbecue fires can occur any time of year. The Agency’s 2016 report determined, on average, 8,900 home fires are started by grills annually. Backyard summer activities and pool parties often include firing up the old grill. Lush green lawns and patios will quickly become a disaster area if proper fire safety practices aren’t observed.
Ten steps to safely grilling with gas tanks:
Watch these short videos to insure a safer cookout experience this Independence Day and throughout the year:
Safe Food Prep and Handling
If you or your food is left out in the heat too long without protection, no one will be happy. Commit to grilling properly, keeping food on ice, and wearing sunscreen and insect repellent. The United States Department of Agriculture (USDA) published a few safety tips for properly grilling your ribs, burgers, corn on the cobb and anything else you throw on the fire. There are four basic messages, CLEAN, SEPARATE, COOK and CHILL to eliminate the growth and spread of bacteria when grilling outdoors. This video (in English and Spanish) sheds light on simple dos and don’ts:
USDA Grilling Food Video
USDA Grilling Food video (en Espanol)