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American Red Cross Of Central Maryland 410-624-2000, 1-800-787-8002 |
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| Outdoor Barbecuing Safety Guide |
Charcoal Grilling Safety Tips
- Set up your grill in an open area away from buildings, dry leaves or brush. Always barbecue in a well-ventilated area.
- Never grill in a breezeway, carport, porch or under a surface that can catch fire.
- Never barbeque in a house, garage, tent, trailer or any enclosed area because carbon monoxide may accumulate and kill you.
- Place your grill on a level surface away from low hanging trees, deck railings, siding or combustible materials.
- Stand upwind when lighting the fire.
- Be aware of wind-blown sparks.
- Never use gasoline, or kerosene or other highly volatile fluids as a starter or to relight hot or warm coals. They can explode.
- Keep a fire extinguisher within reach, as well as a water hose.
- Use long handled barbecue tools and flame-retardant mitts.
- Do not wear loose clothing. Watch out for dangling apron strings and shirt tails.
- Never leave a grill unattended once it is lit.
- Never leave children or pets unattended near a hot grill.
- Never attempt to move a hot grill.
- Allow coals to burn out completely and let the ashes cool for 48 hours before disposing of them.
- Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and putting them in a non-combustible container. Be sure there are no other combustible materials in or near the container. If you must dispose of the ashes in less time than it takes for them to completely cool, remove the ashes from the grill, keep them in heavy duty foil and soak them completely with water before disposing in a non-combustible container.
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Propane Grilling Safety Tips
- Place grill in well-ventilated area and away from children's play areas.
- Check valves and hoses for leaking gas.
- Follow manufacturer's instructions when lighting grill.
- Raise the hood before turning on the gas.
- Transport and store gas cylinders in an upright position.
- Always shut off the valve to propane tanks when not in use.
- Always store gas cylinders outdoors.
- Check for gas leaks every time you disconnect and reconnect the regulator to the LP cylinder.
- Never attach or disconnect a LP cylinder, or move or alter gas fittings when the grill is in operation or is hot.
- Never use an LP cylinder if it shows signs of dents, gouges, bulges, fire damage, corrosion, leakage, excessive rust or other forms of visual external damage; it may be hazardous and should be checked by a liquid propane supplier.
- Check for gas leaks, deterioration, proper assembly, and burner obstructions before using after a period of storage, and/or disuse.
- Clean the grill twice a year. Watch for rust and check the regulator, hoses, burner parts, air shutter, and venturi/valve section carefully. Always turn off gas at the source (tank or supply line) prior to inspecting parts. Check the owner's manual for any additional maintenance requirements.
- Visually inspect hose(s) for abrasion, wear and leaks. A soap and water solution may be used to test for leaks. Never use a flame to check for gas leaks. Replace faulty hose(s), using a parts replacement kit, before operating.
- When lighting a gas grill, always keep the lid open to prevent an explosion from gas build-up.
- Do not lean over the grill when igniting the burners or when cooking.
- Turn off the gas if a burner doesn't ignite. Keep the grill's lid open and wait five minutes before trying to light it again. If the burners go out during operation, turn all gas valves to OFF. Open the lid and wait five minutes before attempting to relight, using lighting instructions.
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Charcoal/Wood Chunk Grilling Safety Tips
- Form a pyramid and douse the briquettes/wood chunks with lighter fluid. Wait until the fluid has soaked in before lighting.
- Cap lighter fluid immediately and place it a safe distance from the grill.
- Never add lighter fluid to existing hot or warm coals.
- Never use gasoline, kerosene or other highly volatile fluids as a starter. They can explode.
- Use an electric, solid, metal chimney, or other starter specifically made for lighting charcoal briquettes or wood chunks as an alternative to lighter fluid.
- After unplugging, remove a hot electric starter cautiously and be careful where you put it. Always cool starter completely before storing.
- Never use an electric starter in the rain and/or when standing on wet ground.
- Do not use lighter fluid, electric, solid, or metal chimney style starters when using instant light briquettes. Do not add more instant light briquettes once the fire has been lit. Add regular charcoal briquettes if more is needed.
- Do not touch the charcoal briquettes/wood chunks to see if they are hot Once the barbecue grill has been lit. Keep grill uncovered until ready to cook.
- Keep vents wide open while cooking. Charcoal briquettes/wood chunks require oxygen to burn.
- Allow coals to burn out completely and let the ashes cool for 48 hours before disposing of them.
- Dispose of cold ashes by wrapping them in heavy-duty aluminum foil and putting them in a non-combustible container. Be sure there are no other combustible materials in or near the container.
- Remove the ashes from the grill keeping them in heavy duty foil and soak them completely with water before disposing in a non-combustible container if you must dispose of the ashes in less time than it takes for them to completely cool.
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Gas Grilling Safety Tips
- DO NOT ask your propane supplier to overfill the cylinder. There are limits on how much propane can be put into a LP cylinder. The typical cylinder holds approximately 20 pounds of propane. This leaves some room for the liquid to expand.
- Always keep the grill outside in a well-ventilated space when the LP cylinder is connected.
- Turn the LP cylinder valve to the OFF position when not in use.
- Disconnect, remove and store the LP cylinder outdoors when storing the gas grill indoors. Never store an LP cylinder indoors.
- Use a P.O.L. safety plug in the valve of a LP cylinder with a 510 P.O.L. valve with no external threads whenever the LP cylinder is not connected to your grill.
- Always store LP cylinders upright and in areas where temperatures won't exceed 125 degrees Fahrenheit. Never store a spare LP cylinder on or near a grill.
- Check for gas leaks every time you disconnect and reconnect the regulator to the LP cylinder.
- Never attach or disconnect an LP cylinder or move or alter gas fittings when the grill is in operation or is hot.
- Never use an LP cylinder if it shows signs of dents, gouges, bulges, fire damage, corrosion, leakage, excessive rust or other forms of visual external damage—it may be hazardous and should be checked by a liquid propane supplier.
- Check for gas leaks, deterioration, proper assembly and burner obstructions before using a gas barbeque after a period of storage, and/or disuse (for instance, over winter).
- Clean the grill twice a year. Watch for rust and check the regulator, hoses, burner parts, air shutter and venturi/valve section carefully. Always turn off gas at the source (tank or supply line) prior to inspecting parts. Check the owner's manual for additional maintenance requirements.
- Visually inspect hose(s) for abrasion, wear and leaks. A soap and water solution may be used to test for leaks. Never use a flame to check for gas leaks. Replace faulty hose(s), using a parts replacement kit, before operating.
- Always keep the lid open to prevent an explosion from gas build-up when lighting a gas grill.
- Never lean over the grill when igniting the burners or cooking.
- Turn off the gas if a burner doesn't ignite. Keep the grill's lid open and wait five minutes before trying to light it again. If the burners go out during operation, turn all gas valves to OFF. Open the lid and wait five minutes before attempting to relight, using lighting instructions.
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Electric Grilling Safety Tips
- Use basic safety precautions when operating this or any electrical appliance.
- Never immerse or expose cords, plug or heating element in water or other liquid.
- Visually inspect cord, plug and all connections for damage and wear before operation. Replace or repair prior to operation.
- Turn control knob(s) to OFF position before plugging in or unplugging electric grill.
- Unplug electric grill from outlet when not in use and before cleaning.
- Always secure electrical cords during operation to protect against product damage or personal injury.
- Connect electric grills to a grounded outlet in accordance with local codes to ensure protection against risk of shock.
- Do not use an electric grill near combustible or flammable materials or in the rain.
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Food Safety Tips For Barbecuing
Barbecuing is popular all year around, but people head to their backyards to fire up the grill in record numbers when the temperatures soar. Scrupulously following food safety guidelines is important at all times, but it becomes especially crucial during warm weather because escalating temperatures encourage bacteria and other pathogens to multiply and cause food borne illness.
Follow these simple guidelines to help ensure safe grilling:
- Put meat, fish and poultry in your grocery cart last. Never buy a package that's damaged or torn and check "sell-by" and "use-by" dates.
- Place packaged raw meat in plastic bags so leaking juices cannot cross contaminate other foods.
- Load grocery bags with meat and other refrigerated foods in the air-conditioned section of the car, not in the trunk.
- Take groceries home immediately or bring along a cooler with ice packs and place the meat in it. Refrigerate or freeze it as soon as possible.
- Keep food cold that you"re taking to a picnic, the beach or a tailgating party. Use an insulated cooler with sufficient ice or ice packs to keep the food at 40° F.
- Remove food from the refrigerator and pack the cooler just before leaving the house.
- Eat take-out foods like deli potato salad, coleslaw or baked beans within two hours of picking them up. Otherwise, purchase them in advance and chill thoroughly, then transport in a cooler and reheat those that should be hot just before eating.
- Freeze meat, fish and poultry immediately, if you don’t plan to cook it within a few days.
- Store refrigerated meat in the coldest part of the refrigerator in its original packaging. The more times the food is handled the more chance of contamination. Put a plate under the package, or place in a plastic bag, to avoid juices dripping onto refrigerator shelves
- Thaw frozen food in the refrigerator, never on the counter; allow sufficient defrosting time. Or immerse packaged food in cold water to thaw. If you’re in a hurry, thaw in the microwave just before grilling it.
- Hand washing is essential. Wash your hands in hot soapy water before preparing food, after each time you touch raw meat, and after any interruptions such as using the bathroom, handling pets, stopping to do something with children.
- Keep raw meat, poultry and fish and their juices away from other food. That means thoroughly washing cutting boards, knives, platters, etc. before letting them come in contact with other foods you’re preparing or with cooked foods you’re about to serve.
- Sanitize cutting boards and countertops with chlorine bleach. Pour on small amount and let stand several minutes, rinse thoroughly and air dry or dry with clean paper towel. Soak sponges and dishcloths in hot soapy water to which you’ve added chlorine bleach.
- Marinate foods in the refrigerator, never on the counter.
- Boil any marinade to destroy bacteria if you plan to baste with it or serve it with the cooked meat.
- Never save marinades for a second use.
- Pre-cook (chicken/ribs) immediately before grilling. Never let partially cooked food sit for more than a few minutes before tossing it on the grill to finish it.
- Cook meat thoroughly. Use a meat or "instant read" thermometer to ensure a safe internal temperature. As a guideline:
- Poultry at 180°F (breasts 170°F),
- Beef, lamb, veal roasts/steaks at 145°F to 160°F,
- Burgers at 160°F
- Pork at 160°F
- Take meat out of the cooler just in time to put it on the grill when grilling away from home. Never take out more than will fit for immediate grilling. Keep the cooler closed.
- Reheat foods or fully cooked meats like hot dogs by grilling to 165°F, or until steaming hot.
- Trim excess fat from meat to avoid flare-ups; never char the meat.
- Refrigerate leftover food quickly, within two hours, and use within a couple of days.
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