While the month of July is considered National Grilling Month, people love to grill whenever the weather outside is pleasurable. Some like to slow grill, whereas others consider it an easy way for a weeknight meal. It is one of the most popular ways to cook during this time of the year. Summertime, especially July is the peak month for grill fires. According to the National Fire Protection Association, firefighters respond to 11,000 fires annually, which are attributed to grilling and barbecues. Over 22,000 people, primarily children, are also treated in emergency rooms for thermal burns from grills each year, either from contact with hot surfaces, or the flame itself. Here are some tips for keeping you safe at your next cookout:

• Propane and charcoal BBQ grills should only be used outdoors.
• The grill should be placed well away from the home, deck railings, and out from under eaves and overhanging branches.
• Keep children and pets at least three feet away from the grill area.
• Inspect your propane tank and hose for leaks before use.
• Keep your grill clean by removing grease or fat buildup from the grills and in trays below the grill.
• Never leave your grill unattended.
• Always make sure your gas grill lid is open before lighting it.
• If you use a starter fluid, use only charcoal starter fluid. Never add charcoal fluid or other flammable liquids to the fire after it is lit.
• When you are finished grilling, let the coals completely cool before disposing in a metal container.

Outdoor cooking also presents unique challenges for foodborne illnesses. As food heats up in summer temperatures, bacteria multiply rapidly. Follow these tips to protect yourself, your family, and your friends from foodborne illness during warm-weather months:

• Wash your hands with soap and water before and after preparing food, especially raw meats.
• Thaw frozen beef, poultry, or fish safely in the refrigerator, cold water, or a microwave oven. Cook immediately after thawing.
• Marinate foods in the refrigerator – never on the kitchen counter or outdoors.
• Cook food to a safe minimum internal temperature to destroy harmful bacteria. Use a food thermometer to check how well-done the food is.
• Don’t mix raw and cooked foods. Keep raw foods separate from each other.
• Don’t re-use platters or utensils. Using the same platter or utensils that previously held raw meat, poultry, or seafood allows bacteria from the raw food’s juices to spread to the cooked food. Instead, have a clean platter and utensils to serve your food.
• Keep hot food warm to at least 140 degrees Fahrenheit until ready to be placed in a cooler with ice or refrigerator to prevent bacteria growth. For salads and cold foods, keep them chilled on ice.
• Discard any food that is left out for over 2 hours (only 1-hour if temperatures exceed 90 °F).

Specific guidelines must also be followed if you plan to have a cookout at the Center this summer. Outdoor cooking requires prior authorization and a hot work permit. AC Order 3900.21 Chapter 24 Fire Protection in section 24-6 j contains a full list of requirements.