As we gear up
for Summer Break, one thing often comes to mind immediately – cranking up the
grill!
Truth-be-told,
most of us already started back in March at the first sight of the Sun and a
temperature over 60.
While we
enjoy grilling meats, we rarely think
about some of the things we do to put ourselves and our families at risk as far
as food safety is concerned. Here are a couple of tips you may not think about
that can prevent that tummy ache:
- When shopping at the Grocery Store, wait until you are about to checkout before selecting your meats. This will allow the meat to be refrigerated for the longest amount of time possible.
- Place meats (double-bagged) on the inside of the air-conditioned car, preferably in the front on the floor. Do not place in the trunk as that is the hottest part of the car.
- When marinated meats, discard the marinade once meat is on the grill. Do not use the marinade for basting as it still contains bacteria.
- When removing meats from the grill, use a new, clean pan to place the cooked meat into. Do not use the same pan used to marinate the meat unless it has been thoroughly cleaned and sanitized.
- Cook all meats to the proper temperatures: Chicken (165’…185’ for Chicken Quarters); Beef Hamburgers (155’); Turkey Burgers (165’); Pork (155’); Seafood (145’).
- It is also important to refrigerate leftovers from grilling promptly. Don't leave them on the counter top, at room temperature, for very long after you have finished eating.
- Reheat all meats to 165’.
If these
steps are followed, your chances of enjoying your grilled items without the
funny feeling below are increased. What these steps will not do, is prevent
Uncle Charlie from falling asleep holding his plate.
