Barbecue and Food Safety
Just a decade ago such an activity as cooking outdoors was a fun that could be organized only during summer. However, nowadays, more and more people are enjoying cooking outdoors all year round.
In any time of the year it is very important to follow food safety guidelines in order to prevent harmful bacteria from multiplying and causing illnesses. Here are some simple rules to make your outdoor grilling happy and safety:
- Buy such food like meat and poultry during your last visit to the shop. You should put raw meat and poultry separately from other food. It’s a good idea to put packages of raw meat and poultry into plastic bags.
- You should return home from the grocery store. Take a cooler with ice for some perishables. Remember that it is necessary to refrigerate perishable food during two hours. You should refrigerate this kind of food within one hour when the temperature is above 90 °F. When you arrive home, put poultry and meat immediately in the refrigerator. If you don’t plan to use poultry and ground meat in 1-2 days, you should freeze it. Other kinds of meat should be frozen within 4-5 days.
- It is a good idea to defrost meat and poultry before grilling. In such a way meat can be prepared more quickly. You can either use the refrigerator in order to thaw meat slowly and safely. Sealed packages can also be put in cold water. If you need a faster thawing and plan to place the food on the grill directly, microwave defrost can be used.
- It is very important to marinate foods in the refrigerator. Avoid marinating on the counter. Remember that poultry and meat cubes should be marinated up to two days. Such kinds of meat as pork, beef, lamb, veal can be marinated up to five days.
- If you plan to carry food to some other place, you should keep it cold. It will help you to minimize the growth of bacteria. An insulated cooler with sufficient ice or ice packs is a way out that will keep products at a needed temperature of 40 ° F or even below
- You should always keep poultry and meat in the refrigerator until the last moment. Remove the meat just before placing it on the grill. Use separate coolers for beverages and perishables.
- Make sure that you have enough clean platters and utensils.
- In case of eating out, remember to check, if there is a source of clean water. If there isn’t, you should bring water because you will need it.
- Always cook food in a safe internal temperature. It is a good idea to using a food thermometer. Remember the simple rule: don’t partially grill meat or poultry in order to finish cooking later.
- Cooked meat or poultry should be hot until served.
- Don’t forget to use a clean hard drive in case of eating with a grill.
- Safe Food Handling Tips (enfamil.com)
- USDA offers Outdoor Barbecuing Food Safety Tips (clarksvilleonline.com)
- Summer Food Safety Tips (education.com)
- Grilling Food Safety 101 | ChefVicky.com Nutrition Facts (vickycolas.wordpress.com)
- Food Safety: 11 Cooking Habits That Can Make You Sick (huffingtonpost.com)
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