During the summer, emergency departments (EDs) see an increase in burn injuries related to grilling mishaps, said Andy Rusell, DO, an emergency medicine physician at Hendrick Health.

To keep your cookout from going up in flames, consider the following grilling safety tips.

Grill Protocols
• Clean the grill with a nonmetal brush to prevent loose wire bristles, which could embed in food and cause injuries if ingested.
• Place the grill away from under eaves, deck railing, overhanging branches or any other flammable materials.
• Have a fire extinguisher, water hose or water bucket handy.

Be Diligent
• Maintain a 3-foot safety zone around the grill to avoid tripping into the hot grill.
• Watch for young children or pets getting too close.
• Never leave your grill unattended.
• Never add flammable liquids to a fire.

Remember Food Safety
• Have a meat thermometer available to cook meat to the proper temperature. The Food Safety and Inspection Services of the U.S. Department of Agriculture recommends the following temperatures for the most popular grilled proteins:
- Beef, pork, veal and lamb steaks, chops and roasts - 145 degrees
- Ground meats (except poultry) - 160 degrees
- Poultry (all cuts and ground) - 165 degrees
- Fish and shellfish - 145 degrees

Clean Up
• If using gas, turn off tank supply.
• When using wood or charcoal, dispose of cooled coals in a metal container with a lid.