Cynthia Piro takes every food safety precaution in the kitchen before she hits the grill.
“I always wash off my cutting boards with warm soapy water,” says Cynthia.
And every food group gets its own preparation area.
“Vegetables get their own cutting board to prevent any contamination from the chicken.”

Vigilant efforts like Cynthia’s can really make the difference in food safety.
Dr. David Nash of the American Food Safety Institute says,
“Food borne illnesses are the most misdiagnosed and underreported among all disease categories.”
According to the U.S. Food Safety and Inspection Service it’s crucial to follow food safety guidelines to prevent the multiplication of harmful bacteria which can make you sick. Salmonella bacteria which can be found in uncooked meats, can spread from the intestines to the blood stream, causing anything from mild to severe abdominal pain and vomiting to an infection that will need antibiotics.
“The most common food safety mistake I see at the grill is cross contamination. People go out to the grill, they don’t wash their hands after making the hamburger patties,” says Dr. Nash. Hand-washing is the first food safety measure, your first line of defense to prevent the spread of bacteria.
“Don’t thaw your chicken or any meats at room temperature. Thaw them at the bottom shelf of the refrigerator; you don’t want any meat juices contaminating anything. Wash your chicken, make sure it’s fresh and make sure you cook it to at least 175 degrees,” says Dr. Nash.
A thermometer should be one of your grilling utensils. The Food Safety and Inspection Service recommends that ground beef hamburgers should reach a temperature of 160 degrees Farenheit, ground poultry, 165 degrees Farenheit, and all cuts of pork should reach 160 degrees Farenheit.
According to Nash, “People need to take the temperature at the inside or the thickest part of the food.”
And when it comes to cooking fish, Nash says, “I would still use the thermometer, but with fish when you see the steam coming up, and it’s flakey, that’s a pretty good indicator that it’s done.”
Cynthia’s prep goes a long way ensuring food safety, and she definitely gets the seal of approval from her children, especially when it comes to her burgers.
“Her burgers are delicious,” says Mike Piro, Cynthia’s son.
According to the American Food Safety Institute, as an extra layer of protection, you may want to first microwave hot dogs before grilling them.
And remember not to use the same plate and utensils for raw and cooked meat and poultry. Harmful bacteria in raw meat and poultry and raw juices are a serious food safety hazard, and can contaminate safely cooked food.

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