« | Home | »

BBQ Food Safety Tips

By SkinnyandMini | July 3, 2009

Be sure to wash hands with hot, soapy water after handling raw meat, poultry, or seafood. Wash cutting boards, utensils, and dishes after use with these raw foods.

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 Safely
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 meat 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 Food Safely
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.

Storing Foods Safely
Store all food at the proper temperatures. Refrigerated foods cannot be left out at temperatures above 40° F.
(Mini Tip) Store cold items such as pasta salads, potato salads, etc in square 1/2 size aluminum pie pans and insert them into a large aluminum pie pan that would fit a chafing dish. Insert ice into the large chafing dish size pan and place your salads inside the ice bath to keep cold.

Do not let food sit out at room temperature for more than 2 hours. Foods that can quickly spoil and become unsafe include party platters, meat, poultry, seafood, dairy products, eggs, mayonnaise, and cooked vegetables.

Reheating Foods Safely
Use a thermometer when cooking and reheating foods. This will help you know when they are done and safe to eat. Reheat all foods to a minimum of 140°F to 160°F.

A Few More Tips…
* Wipe surfaces often, especially after using them for food preparation. Germs from undercooked meat can grow on vegetables cut or washed on the same surface as the meat. Mix and use a sanitizer solution of one capfull of chlorine bleach per gallon of water for cleaning work area surfaces.
* Keep flies away! Cover trash containers, and do not store meat wrappers and other trash, even for a short time, in open cardboard boxes or uncovered containers.
* Do not use fly spray or “No-Pest” chemical strips – they can contaminate the food.
* Do not store food containers out in the open; rather, place them in the shade.
* Keep plates, cups, utensils and food covered until ready to use.
* Never re-use plates before washing them, especially plates used to hold raw meats or eggs.
* Use a separate cutting board or surface for foods that will not be cooked (such as salad).
* When handling plates, cups and utensils, touch them where food will not be placed: use handles, rims, bottom of plates, etc.
* Tie long hair back in a pony tail or bun. A hat, bandanna or net will also work.
* Don’t prepare and serve food if you have been sick with vomiting or diarrhea within the past 24 hours.
* Don’t wear loose finger or wrist jewelry or false nails while working with food.
* Pack plenty of paper towels for cleaning hands and surfaces at your picnic.

Topics: Tips, Tricks & Terms | 1 Comment »

One Response to “BBQ Food Safety Tips”

  1. Happy Labor Day | COOKING WITH SKINNY AND MINI Says:
    September 7th, 2009 at 9:01 pm

    [...] Click Here To View Our BBQ Safety Tips [...]

Comments