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Practice Safe Grilling This Holiday Weekend

05/27/11

  03:04:15 pm, by MedBen5   , 210 words,  
Categories: Wellness

Practice Safe Grilling This Holiday Weekend

Gonna fire up the grill this holiday weekend? Nancy Donely, founder of STOP Foodborne Illness, offers a few suggestions (via HealthDay News) to ensure that your barbeque or picnic fixin’s stay safe before, during and after preparation.

  • Keep a small cooler in the trunk of your car to transport food. Bags of ice can be purchased and added to the cooler over time.
  • Always store raw meats in a separate cooler than fully cooked items and beverages.
  • A marinade that was used on raw meat, poultry or seafood should not be re-used for basting.
  • When temperatures hit 90 degrees or higher, perishable foods that are served outside should be eaten first. After one hour, throw them out.
  • If you do not have access to a sink, use hand sanitizer when preparing food.
  • Use separate platters and utensils for raw and cooked food. Also, don’t serve cooked food on platters that were used to transport raw food to the grill unless they have been washed thoroughly with soap and water.
  • Use a thermometer when cooking meat. Ground meat should reach an internal temperature of 160 degrees before it can be served safely.
  • Immediately after eating, cool and refrigerate leftovers in shallow containers. Anything left out for more than two hours should be discarded.

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