Summer’s warm weather may be ideal for outdoor eating, but it also provides a perfect environment for harmful pathogens in food to multiply rapidly! Fight BAC! ® and reduce risk of food poisoning this summer.
1) Wash, Wash, Wash Your Hands! With warm water and soap for at least 20 seconds before and after handling food.
2) Marinating Mandate. Marinate food in the refrigerator not at room temperature.
3) Hot, Hot, Hot. Preheat coals on your grill for 20-30 minutes or until the coals are lightly coated with ash.
4) Temperature Gauge. Use a food thermometer to ensure that food reaches a safe internal temperature and is not overcooked!
5) Where’s the Beef? Ground beef should be cooked on the grill to an internal temp of 160 F as measured with a food thermometer.
6) Stay away from that same old plate! Taking foods off the grill, do not put cooked food items back on the same plate that held raw food unless it has been washed with hot water and soap first.
7) Icebox Etiquette. A full cooler will maintain its cold temperatures longer than one that is partially filled, so it is important to pack plenty of ice or freezer packs to ensure a constant cold temperature. Keep the cooler out of the direct sun, and keep drinks in a separate cooler from foods.
This information was provided by Fight BAC! Visit their website by clicking here!