November 13, 2018

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The Grill Master’s Food Safety Guide

grillingsafetyGrilling: the official scent of summer—at least at our home.  When it comes to grilling, food safety is just as important as grilling safety.

  • Scrub up. Wash your hands before, during and after food preparation.  Bacteria can easily transfer from you to food and even surfaces around you.
  • Take the time to safely thaw and marinate your meat. You should never (not even when you are in a hurry) thaw foods on the counter. Thaw them in the fridge or microwave.  Meats should always be marinated in the refrigerator.
  • Keep your cooking tools separate. Never use the same brush to baste raw and cooked meat.  The same goes for serving platters.
  • The same thing goes for marinades. If you want to use leftover marinade on your meat, boil it before using it to season cooked meat.
  • It may mean more dishes, but always use separate cutting boards, plates and grilling utensils when handling raw and cooked meats.
  • Don’t forget the thermometer.  Cook your meats to proper temperatures by using a meat thermometer. Steaks should be cooked to at least 145 degrees, hamburgers to 155 degrees, pork to 140 degrees and chicken to 165 degrees.
  • Relax and enjoy your meal, but don’t forget to put food away within two hours. If it’s hot out, food shouldn’t be out for more than an hour.