The Co-op Food Stores of New Hampshire and Vermont

added 06/27/11

by Mary Saucier Choate, M.S., R.D., L.D.
Dietitian and Co-op Food and Nutrition Educator

Nothing wrecks a cook’s reputation more than sending your BBQ guests home with a nice case of food poisoning and the fun in the bathroom that goes with it. Keep your grill “cred” in tip-top shape by making sure you use the tools of the trade to keep your BBQ food-safe and delicious.

1. Grill brush or scrubby pad, dish soap, hot water. Scrub the grill and rinse before using to get rid of any bacteria that may have been growing since the last time you grilled.
2. Sink, soap or sanitizer. If you have a sink nearby use it to wash your hands for 20 seconds before handling food. No sink? Use hand sanitizer or sanitary wipes to clean your hands after handling raw meat, patting the dog, or otherwise contaminating your hands.
3. Roll of paper towels. Wipe up meat juices or other spills with a paper towel and then throw it out. Using a sponge or cloth just spreads those germs around.
4. Extra serving plates. Use separate plates for holding raw meat, poultry and seafood, and a different plate for serving the cooked foods. Raw juices may contain nasty bacteria, so keep them away from your cooked masterpieces.
5. Food thermometer. Use an instant read food thermometer to know for sure when meat is cooked to a safe temperature. Don’t guess. Steak: at least 145°F; Hamburgers: at least 160°F; Chicken: at least 165°F.
6. Two insulated coolers filled with lots of ice or frozen ice packs. Keep raw meats and poultry in one, and ready-to-eat foods like salads, dips, and desserts in the other. Soda and other beverages might need their own cooler- depending on the size of your crowd.
7. Two basting brushes. Use a separate basting brush for raw and cooked meats
8. Small cooking pot. Use the pot to boil marinade that had raw meat in it before using the marinade on cooked meats.
9. Watch/Kitchen Timer. Note the time you take your perishable meats and salads out of the cooler. Foods can stay out for 2 hours at room temperature before bacteria reach growth levels that can cause food borne illness. In really hot weather, 90 degrees Fahrenheit or higher, it’s only safe for one hour. Use those coolers!
10. Refrigerator thermometer. Place a refrigerator thermometer in the perishable food coolers to make sure foods stay chilled below 40°F. This keeps bacterial growth in check!

From www.homefoodsafety.org

Safe Grilling Guide

The sunny days of summer bring hot temperatures and outdoor gatherings. It’s also a time of increased risk of food poisoning. Summertime staples like hamburgers and hot dogs can be harmful if not fully cooked. But how can you tell if your main meat dish is ready and safe to serve? Using a food thermometer is the only way to make sure your grilling favorites are cooked to a safe minimum internal temperature. And be sure to consult the Safe Grilling Guide! This quick, at-a-glance reference helps you keep track of proper internal temperatures for all of your favorite meat dishes. Keep the Safe Grilling Guide handy – along with a food thermometer – next time you head to the grill.