The Kendall County Health Department (KCHD) is reporting 680 cases of coronavirus (COVID19), 374 in-recovery and 22 deaths.

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How to grill safely

Separate:

• When shopping, pick up meat, poultry, and seafood last, right before checkout
• Separate them from other food in your shopping cart and grocery bags

Chill:

• Keep meat, poultry, and seafood refrigerated until ready to grill
• When transporting, keep below 40°F in an insulated cooler

Clean:

• Wash your hands with soap before and after handling raw meat, poultry, and seafood
• Wash work surface, utensils, and the grill before and after cooking

Cook:

• Use a food thermometer to ensure meat is cooked hot enough to kill harmful germs
• When smoking, keep temperatures inside the smoker at 225°F to 300°F to keep meat a safe temperature while it cooks.
  • 145°F – whole cuts of beef, pork, lamb, and veal (stand-time of 3 minutes at this temperature)
  • 145°F – fish
  • 160°F – hamburgers and other ground beef
  • 165°F – all poultry and pre-cooked meats, like hot dogs

Storage:

• Divide leftovers into small portions and place in covered, shallow containers.
• Put in freezer or fridge within two hours of cooking (one hour if above 90°F outside)