As summer kicks in full force more of us will be outdoors heating up the grill. If you are like me, I don’t want to heat up the kitchen so I head outside with the food. Some simple steps will keep your food safe.
KEEP COLD FOOD COLD
Keep meat in the refrigerator until ready to go on the grill and then take out only food that will be put on the grill immediately. Foods spoils quickly as temperatures rise.
KEEP EVERYTHING CLEAN
Make sure you have plenty of clean utensils available for your outdoor grilling. Never place cooked food on a platter that has held the raw food. And, don’t forget to wash the thermometer.
COOK FOODS THOROUGHLY
Use a thermometer to check internal temperatures of meat. Don’t rely on color. According to USDA research, one out of every four hamburgers turns brown before it’s been cooked to the safe internal temperature.
SAFE MINIMUM INTERNAL TEMPERATURES
· Whole, ground and poultry pieces: 165 °F
· Ground meats, such as ground beef and ground pork: 160 °F
· Beef, pork, lamb, and veal (steaks, roasts and chops): 145 °F
allow to rest at least 3 minutes.
Finally, always refrigerate leftover food within 2 hours. Refrigerate within 1 hour when temperatures rise about 90°F
Author: Linnette Mizer Goard, Field Specialist, Food Safety, Selection and Management, Ohio State University Extension.
Food Safety Information, USDA, http://www.fsis.usda.gov/pdf/barbecue_food_safety.pdf