Barbecue Safety Tips for the Grilling Novices and Aficionados, Too
FDA Consumer Updates issued a quick guide to summer barbeque safety to avoid creating or spreading illness to your friends and family. Although seemingly basic, these are tips worth remembering.
(1) Wash your hands
You haul all the coolers, grills, and charcoal out to the park, set up the picnic table, then reach in your basket to start passing out snacks. Did you wash your hands? If your picnic is outside and away from clean running water, make sure to pack hand sanitizer or disposable wipes.
(2) Keep marinated food cool
As your kids unpack your picnic basket you whip up your famous marinade and put in the chicken breasts to start the magic. Letting meat marinate in the warm air can encourage bacteria and other foodborne illnesses to develop on your legendary chicken. Instead, marinate the meat in the refrigerator, and then keep it cold until it hits the grill by keeping it in a cooler packed with ice. Keep all your cold food colder by putting the coolers in the car with the passengers where it is cooler, instead of the trunk!
(3) Separate the raw food
You smile as your children cooperatively unpack the coolers, until one of them pulls a package of steaks out, dripping the juices onto all the food left in the cooler. Instead, pack your raw meats in a separate cooler, making sure they are wrapped up tightly. And though you hate to waste that awesome marinade left in the ziploc bag, avoid the temptation – plan ahead and reserve a separate potion that hasn’t touched raw meat. And don’t forget to bring enough utensils to use different tools to cook raw meat and serve the food.
(4) Cook thoroughly
Between kids, dogs, and Frisbees, its easy to loose track of cooking time. Pack a food thermometer to make sure your food is cooked thoroughly and all bacteria has been destroyed. If you’re in your backyard – partially microwave the food, then throw it on the hot grill to finish cooking.
(5) Keep all foods at the correct temperature
Hot food should be kept at 140 degrees or higher. Cold food should be kept at 40 degrees or below. Hot or cold perishable food should not sit out longer than one hour is the outdoor temperature is above 90 degrees. The food can be out for up to two hours if it is below 90 degrees outside.
