Many times when we think about outdoor eating, we are grilling our foods. And just like cooking indoors, we need to follow guidelines for cooking on the grill to ensure the foods reach the table safely.
Let’s review the guidelines.
- Marinate safely. Always marinate foods inside your refrigerator, never on the kitchen counter or outdoor table. If you plan on using the marinade as a sauce once the item is cooked, always reserve a portion prior to adding the raw meat, poultry or seafood and Do Not re-use the marinade.
- Cook immediately after “partial cooking.” Many times we partially cook food to reduce the grilling time if this is done, then immediately after begin grilling on a hot grill.
- Cook food thoroughly. Use a food thermometer and follow proper internal temperature guidelines to be certain foods are cooked thoroughly.
- Keep foods hot. Grilled food can be kept hot until served by moving it to the side of the grill rack away from the coals or flame.
- Do not reuse platters or utensils. Using the same platter or utensils that previously held raw meat, poultry or seafood allows bacteria from the raw food’s juices to spread to the cooked food. Have a clean platter and utensils ready at the grill to serve your food.
View other posts in the series:
- Food Safety: Tips for picnic site preparation
- Food Safety: How to pack and transport food
- Food Safety: Keep cold foods cold and hot foods hot (read on/after July 17)
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