`Grillertaining' Guidelines for Summer Barbecue Buffs: New Survey Reveals Americans Need to `Beef Up' Food Safety at the Grill.

CHICAGO -- The Search for America's "Ultimate Grillhead" -- Enter to Win a New Grill and Backyard BBQ Party for 10

From Fourth of July cookouts to afternoon barbecues, summer ranks first as Americans' favorite time of year for entertaining - or "grillertaining" that is, with four out of five hosts planning to fire up the grill when summer guests stop by.(a) But just as party plans heat up during the warm weather months, so does the risk of foodborne illness...which makes practicing proper food safety more important than ever.

A new survey conducted by the American Dietetic Association and the ConAgra Foods Foundation reveals many grillers take a vacation from safe food handling when the summer entertaining season rolls around. In fact, when asked to grade themselves on how safely they handle food when grilling, 63 percent of grillers gave themselves a B or worse.

"While a 'B' is usually considered a good grade, when it comes to food safety, anything less than an 'A' can put you and your guests at risk of foodborne illness," says registered dietitian and ADA spokesperson Cindy Moore. "When entertaining outdoors, it's important to think of your grill or picnic table as an extension of your kitchen and remember to follow the same food safety steps both inside and out."

This summer, keep your al fresco feast safe and fun with these "grillertaining" guidelines from ADA/ConAgra Foods.

Meaty Advice

According to the survey, nearly half of all Americans typically grill two or more different kinds of meat at one time. And one in four expects to grill a greater variety of meats this year compared to last year, with a majority (55 percent) citing a need to accommodate different taste/dietary preferences of family members as the main reason why.

While traditional fare such as hamburgers (88 percent), steak (80 percent), chicken (77 percent) and hot dogs/brats (72 percent) continue to top grills regularly, an adventurous few also will cook up more imaginative fare such as fajitas/quesadillas (5 percent), bison (2 percent) and pizza (2 percent). But beware: Most grillers don't know if foods are cooked properly before serving them.

Survey results show nearly 70 percent of us don't know the proper internal temperature to which hamburgers or chicken should be cooked. And more than four out of five grillers do not consistently use a meat thermometer to gauge the doneness of meats - instead, most (75 percent) cook meat until it "looks done" or until "the juices run clear."

"Guessing when meats are safe to eat is a recipe for disaster," advises Moore. "The only reliable way to ensure that meats are safe and ready to eat is by using a thermometer to make sure foods reach a safe internal temperature - for hamburgers, the magic number is 160 degrees Fahrenheit; for chicken, it's 170 degrees Fahrenheit."

Serve Hamburgers, Not Hockey Pucks

Three out of four Americans realize the temperature to which meat is cooked also can affect how it tastes. Still, 83 percent of grillers admit to having cooked meat for so long it tastes dry.

"Many of us are so afraid meats aren't cooked entirely that we overcompensate - and often overcook," says Moore. "Using a meat thermometer is an easy way to ensure meats are cooked to the right temperature for taste and for safety."

But how to remember the temperatures for all the fare on your fire? Visit the ADA/ConAgra Foods Web site at www.homefoodsafety.org and download your copy of the new Grillometer. The printer-friendly chart provides the proper internal temperature to which a variety of grilled favorites should be cooked, including burgers, chicken breasts, seafood and pork. Keep one handy next to your grill (along with a meat thermometer), or post one on the fridge for a quick reference.

Don't Share Ware

Cross-contamination tops the list of food safety concerns during the outdoor grilling season. According to the ADA/ConAgra Foods survey, 41 percent of people do not consistently use separate utensils to handle raw and cooked meats, which can cause harmful bacteria to spread. Keep bacteria from spoiling your summer party by using color-coded plates, utensils and cutting boards for raw and cooked meats - try festive red and blue for a Fourth of July-themed party. Or, wash utensils in warm, soapy water between uses.

The same rule of separation also applies when marinating meats. Nearly one-third of grillers confess to using the same brush to baste both raw and cooked meats - a potentially dangerous habit. Always use a separate or freshly washed brush to marinate raw and cooked meats, and remember to boil any leftover marinade before using it to season cooked meats.

Never Lose Your Cool

Time flies when you're having fun! According to the ADA/ConAgra Foods survey, 42 percent of summer hosts admit to leaving food out buffet-style for multiple hours when "grillertaining." But as the mercury level goes up, the amount of time perishable foods can remain out of refrigeration goes down.

While foods typically follow the two-hour rule, in hot weather (90 degrees Fahrenheit or above) this time is cut in half to one hour. Not watching the clock? At your next outdoor event, lengthen the staying power of perishable foods by keeping them on ice: fill a kiddie pool or oversized cooler with ice and drop in sealed containers of favorites such as potato salad and fruit compote. Also keep a refrigerator thermometer on hand to make sure foods stay chilled below 40 degrees Fahrenheit.

COMING SOON: Win a New Grill and a Backyard Barbecue Party - Contest Starts July 2

The American Dietetic Association and ConAgra Foods Home Food Safety...It's in Your Hands(R) program is looking for America's "Ultimate Grillhead!" If you love the thrill of the grill and have helpful tips to share, you could win a Char-Broil Charcoal/Gas(R) with Nightlight, along with Char-Broil grilling accessories and a catered backyard barbecue party for 10.(b)

Starting July 2, families can visit the ADA/ConAgra Foods Web site at www.homefoodsafety.org and enter their #1 home food safety tip for outdoor grilling. Five grilling finalists will be selected and profiled on the Web site - and then, we're leaving it up to you! Visitors to the ADA/ConAgra Foods Web site can vote for their favorite finalist starting August 16 (one vote per e-mail address per day). The finalist with the most votes will be deemed "America's Ultimate Grillhead" and take home the grand-prize package.

For more information and to enter, visit the ADA/ConAgra Foods Web site at www.homefoodsafety.org.

More Help for Summer Hosts

The ADA/ConAgra Foods Home Food Safety...It's in Your Hands(R) program educates consumers that home food safety is a serious issue and provides solutions so Americans can easily and safely handle food in their own kitchens. This program complements government-sponsored food safety initiatives that speak to the leading critical food-handling violations by emphasizing the following four key messages: 1) Wash hands often; 2) Keep raw meats and ready-to-eat foods separate; 3) Cook to proper temperatures; 4) Refrigerate promptly below 40 degrees Fahrenheit.

For more information, visit www.homefoodsafety.org or call the ADA's Consumer Nutrition Information Line at 800/366-1655, where recorded messages (in both English and Spanish) are available 24 hours a day.

With nearly 70,000 members, the American Dietetic Association is the nation's largest organization of food and nutrition professionals. The Chicago-based ADA serves the public by promoting optimal nutrition, health and well-being. Visit ADA at www.eatright.org.

ConAgra Foods, Inc. (NYSE:CAG) is one of North America's largest packaged food companies, serving consumer grocery retailers, as well as restaurants and other foodservice establishments. The home food safety education program is a program of the ConAgra Foods Foundation, the philanthropic arm of ConAgra Foods, which works to improve the quality of life in communities across the country.

(a) Source: Impulse Research, May 2004.

(b) Char-Broil grilling accessories include a Multi-Skewer, which features nonstick skewers, and a Diamondback Multi-Tool, which provides the functionality of three stainless steel tools in one.