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Barbecue Safety
spring and s u m m e r months. It's important to prevent food borne illness during preparation, grilling, serving and storing. Following these simple guidelines can protect you and your loved ones from harmful bacteria. Preparation + When marinating meat and poultry, place it in the refrigerator instead of on the counter. + Do not reuse the leftover marinade! + If you intend on grilling vegetables along with your meats, keep them separate from each other prior to cooking to avoid any cross-contamination. + Wash any utensils and plates that may have come into contact with the raw meat before using with cooked foods. + Take only the amount of food that you intend to cook outside. Keep the rest refrigerated. + Precooking foods in the microwave can be a great time saver! Make sure to move them directly from the microwave to the grill to ensure that cooking is complete. + When traveling with food in a cooler, place the cooler in the coldest part of your car. In addition, make sure to keep it out of direct sunlight and avoid frequent opening and closing of the lid. + When barbecuing away from home, make sure there is a clean water source available for preparation and cleaning tasks. + Completely defrost meat before placing it on the grill to make sure it cooks evenly. Grilling + Cook everything thoroughly. Using a meat thermometer, the following internal temperatures (Fahrenheit) should be reached: ground beef - 160°; whole poultry - 180°; poultry breast - 170°; pork - 160°; ground poultry - 165°;beef, lamb and veal steaks, roasts, and chops - 145° (medium rare), 160°F (medium) ; and fish - 145°. Serving and Storing + Serve hot food immediately and refrigerate it within the first two hours of serving. If the temperature outside is 90°F or higher, food can be held without refrigeration for only one hour. + Make sure to clean your grill after use so that dirt and bacteria do not stick to it. + Refrigerate any leftovers promptly. Make sure to divide up any large portions and place them in shallow pans to further aid the cooling process. Source: University of Georgia Cooperative Extension Spring and Summer Food Safety Packet, 2004 |
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