BBQ FOOD SAFETY

TIPS FOR TUESDAY

 

Cooking outdoors was once only a summer activity shared with family and friends. Now more than half of Americans say they are cooking outdoors year round. So whether the snow is blowing or the sun is shining brightly, it’s important to follow food safety guidelines to prevent harmful bacteria from multiplying and causing food borne illness. Use these simple guidelines for grilling food safely.

From the Store: Home First

When shopping, buy cold food like meat and poultry

last, right before checkout. Separate raw meat and

poultry from other food in your shopping cart. To

guard against cross-contamination — which can

happen when raw meat or poultry juices drip on

other food — put packages of raw meat and poultry

into plastic bags.

Plan to drive directly home from the grocery store.

You may want to take a cooler with ice for

perishables. Always refrigerate perishable food

within 2 hours. Refrigerate within 1 hour when the

temperature is above 90 °F.

At home, place meat and poultry in the refrigerator

immediately. Freeze poultry and ground meat that

won’t be used in 1 or 2 days; freeze other meat

within 4 to 5 days.

Thaw Safely

Completely thaw meat and poultry before grilling so

it cooks more evenly. Use the refrigerator for slow,

safe thawing or thaw sealed packages in cold water.

You can microwave defrost if the food will be placed

immediately on the grill.

Marinating

A marinade is a savory, acidic sauce in which a food is

soaked to enrich its flavor or to tenderize it.

Marinate food in the refrigerator, not on the counter.

Poultry and cubed meat or stew can be marinated up to 2 days. 

Beef, veal, pork, and lamb

roasts, chops, and steaks may be marinated up to 5

days.

If some of the marinade is to be used as a

sauce on the cooked food, reserve a portion of the

marinade before putting raw meat and poultry in it.

However, if the marinade used on raw meat or

poultry is to be reused, make sure to let it come to a

boil first to destroy any harmful bacteria.

Transporting

When carrying food to another location, keep it cold

to minimize bacterial growth. Use an insulated cooler

with sufficient ice or ice packs to keep the food at

40 °F or below. Pack food right from the refrigerator

into the cooler immediately before leaving home.

Keep Cold Food Cold

Keep meat and poultry refrigerated until ready to

use. Only take out the meat and poultry that will

immediately be placed on the grill.

When using a cooler, keep it out of the direct sun by

placing it in the shade or shelter. Avoid opening the

lid too often, which lets cold air out and warm air in.

Pack beverages in one cooler and perishables in a

separate cooler.

Keep Everything Clean

Be sure there are plenty of clean utensils and

platters. To prevent foodborne illness, don’t use the

same platter and utensils for raw and cooked meat

and poultry. Harmful bacteria present in raw meat

and poultry and their juices can contaminate safely

cooked food.

If you’re eating away from home, find out if there’s a

source of clean water. If not, bring water for

preparation and cleaning. Or pack clean cloths, and

wet towelettes for cleaning surfaces and hands.

 

Safe Smoking

Smoking is cooking food indirectly in the presence of

a fire. It can be done in a covered grill if a pan of

water is placed beneath the meat on the grill; and

meats can be smoked in a “smoker,” which is an

outdoor cooker especially designed for smoking

foods. Smoking is done much more slowly than

grilling, so less tender meats benefit from this

method, and a natural smoke flavoring permeates

the meat. The temperature in the smoker should be

maintained at 250 to 300 °F for safety.

Use a food thermometer to be sure the food has

reached a safe internal temperature.

Pit Roasting

Pit roasting is cooking meat in a large, level hole dug

in the earth. A hardwood fire is built in the pit,

requiring wood equal to about 2 1/2 times the volume

of the pit. The hardwood is allowed to burn until

the wood reduces and the pit is half filled with burning

coals. This can require 4 to 6 hours burning time.

Cooking may require 10 to 12 hours or more and is

difficult to estimate. A food thermometer must be

used to determine the meat’s safety and doneness.

There are many variables such as outdoor

temperature, the size and thickness of the meat, and

how fast the coals are cooking.

HAPPY BBQING!!!!! BE SAFE!!!!!