Sizzling Tips for a Food-Safe Cookout!
Fall is finally here and, with it, cooler weather in many parts of the country. But, don’t let the weather discourage you from still enjoying “the thrill of the grill”! Whether you grill daily or are more of a weekend warrior, food safety goes hand-in-hand with preparing the most memorable (and safe) cookout meals!
Always start by ensuring that your grilling equipment has been properly cleaned and maintained. Next, choose an experienced adult to carefully manage all dangerous gases (such as propane), fluids (such as lighter fluid) and matches. Establish safety rules and follow them! Finally, make sure that you have the proper utensils. The right utensils will help make grilling easy and allow you to socialize with family and friends while firing up safe and tasty foods.
Remember:
- Wash your hands regularly when preparing foods for family and guests.
- Cold foods, such as salads, potato salads and lunchmeats, should be kept covered and in a cooler with ice if they will be kept outside for more than 2 hours.
- When preparing to use the grill, use separate utensils for raw meats and cooked meats. Using the same utensils could lead to cross-contamination and potentially foodborne illness.
- Use separate utensils when grilling meat items and vegetable items. Again, meat items require cooking to higher temperatures. Use of the same utensils for meats and veggies could lead to cross-contamination.
- Use a stem thermometer to ensure all meats are cooked to the proper internal temperatures. Make sure the thermometer is calibrated by placing the stem into an ice-water bath. The temperature should reach 32°F. Take temperatures of meat/fish items by placing the thermometer horizontally into the thickest portion of the meat/fish, minimum of 2 inches.
- If using marinades on raw meat or fish items, never re-use marinades during the cooking process or after cooking. Bacteria from the raw products can be transferred to the cooked items and can lead to consumption of harmful bacteria.
- Refer to the following chart to ensure that the proper temperatures are reached to prevent foodborne illnesses:
Food Item - Internal Temperature
1. Fish/Shellfish - 145°F
2. Poultry/Ground Poultry - 165°F
3. Ground Beef, Pork Veal, Lamb - 160°F
4. Beef, Veal, Lamb Steaks or Whole Cuts - 135°F for medium rare, 145°F°F for medium, 155°F - 160°F for medium well and 160°F and above for well done.
Following these essential food safety tips can make all the difference when preparing a sizzling end-of-the season cookout or tailgate extravaganza for family and friends!