It’s that time of year again when the warmer weather makes it ideal for grilling and barbecuing outdoors! But remember to follow food safety rules in the summer months, when food-borne illnesses tend to spike.
• Thaw food safely; in the refrigerator is the safest way.
• Wash hands and food contact surfaces before and after cooking.
• Wash fruits and vegetables under running water and keep refrigerated before grilling, if cut or peeled.
• Marinate food in the refrigerator. If the marinade is used as a sauce, keep a portion aside before adding raw meat or boil before using on cooked meat.
• Keep raw food separate from cooked food. Use separate plates and utensils.
• Keep hot food hot, 140 degrees F or above, and cold food cold, 40 degrees F or below.
• Keep food at 40 degrees F or below until ready to cook or eat.
• Temperatures: 145 degrees F for beef, pork, lamb, veal, and fish, 160 degrees F for hamburgers, other ground meats and sausage, 165 degrees F for all poultry and hot dogs. Always use a calibrated thermometer to check doneness.
• When smoking food, keep smoker temperature anywhere from 225-300 degrees F.
• Check your grill and tools. Wire bristles from grill-cleaning brushes could stick into food on the grill.
• Refrigerate or freeze leftovers within 2 hours or 1 hour if above 90 degrees F outside.
Is grilling hazardous to your health?
Foods cooked over a grill can become charred due to the flames and high heat.
The charring happens when fat from the meat, fish, or poultry drips down on the hot coals, causing flames that char the food. Some research suggests that eating large amounts of charred foods can increase one’s risk of developing some forms of cancer. Eating moderate amounts of foods cooked to a safe internal temperature without charring does not appear to increase the risk.
To prevent grilled foods from being charred:
• Remove as much of the visible fat as possible before the food is placed on the grill.
• Clean the grill completely before cooking to remove any charred foods left over from past uses.
• If using starter fluid on charcoal, let any excess fluid burn off before placing food on the grill. Never add extra starter fluid while food is on the grill.
• Try not to use marinades that have large amounts of fat (butter, margarine, or vegetable oil).
• Cover the grill with aluminum foil. Punch holes between the grids to let juices drip out.
• Use tongs instead of a fork when cooking. The prongs of a fork can pierce meat and poultry, causing a release of juices that cause the flames.
• If grilling fish or vegetables, wrap them in aluminum foil before placing on the grill.
• Microwave food just before grilling. This can release some of the juices which can drip on the coals and cause flames.
• Cut and throw away charred portions off of cooked foods.
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