Posted July 7, 2010 - 6:25pm by Kate Kinne
BBQ safely
It's officially summertime, so pull out the lawn chairs and fire up the grill! Picnics and cookouts are a great way to enjoy summer in Chicago. To make sure those outdoor meals are both tasty and safe, follow these guidelines to handle food properly and help prevent foodborne illness.
- Wash hands before, during and after food preparation
- Keep food surfaces clean
- Thaw meats in the refrigerator or microwave (not on the counter or outside at a cookout)
- Marinate meats in the refrigerator (marinades should never be reused unless they have been boiled)
- Use separate plates and utensils for raw and cooked meats
- If packing raw meats in a cooler, make sure they are tightly sealed so that they don't come into contact with ready-to-eat foods (consider using a separate cooler for raw meats)
- Use a meat thermometer to ensure doneness
- Use a well-insulated cooler with enough ice to keep foods cool
- Foods should not sit out (unrefrigerated or outside of the cooler) for more than two hours - if it's very warm out, change that to one hour
Every year millions of illnesses are traced to foodborne bacteria. Using an instant-read food thermometer is the only way to confirm that the foods have reached an internal temp high enough to destroy the bacteria that may otherwise make you sick. The thermometer should be inserted into the middle of the thickest part of the food but not touching bone, gristle or fat to confirm "doneness." Check the list below for appropriate temps. Don't forget to clean your thermometer after each use!
USDA Recommended Safe Minimum Internal Temperatures
- Fish, Steaks & Roasts - 145 °F
- Pork, Ground Beef, Egg Dishes - 160 °F
- Chicken Breasts/Whole Poultry - 165 °F
Healthy Regards,
kate
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