For many Americans, the summer grilling season begins this upcoming weekend. The USDA Food Safety and Inspection Service wants to make sure consumers avoid food poisoning this summer. An estimated 128,000 Americans are hospitalized with food poisoning each year from improper handling of perishable foods. Yavapai County Health Services spokesperson Terri Farneti there are a few simple ways to keep food safe; by keeping perishables at or below 40°F, packaging to prevent cross contamination, using different sets of cooking utensils for raw and cooked meats and by using a food thermometer when grilling.
