Kitchen Tip Thursdays: Food and Grilling Safety

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Happy Thursday Everyone! As you are enjoying your time outdoors please be mindful to keep yourself safe. Here are some kitchen tips to help you with grilling outdoors and ways to keep your food edible.

If you want to use the marinade for basting during grilling, either make up another recipe or save a portion before adding the meat to the marinade.

Keep cold foods refrigerated or on ice. Bacteria grows quickly.

Keep your fire extinguisher on hand at all times. Appoint someone to be the ‘Fire Marshall’ for the day.

Don’t partially precook meat or poultry before transporting; if it must be precooked, cook until done then chill before packing in the cooler.

Put condiments in small containers when possible. Works best when transporting and cleaning up.

Never reuse marinades that have come in contact with raw meat, chicken or fish, and don’t put the cooked food back into an unwashed container or the dish that contained the marinade.

When meat is cooked, transfer to a clean plate or platter – never place cooked meat on a platter which held raw meat.

To be sure bacteria are destroyed, cook hamburgers and ribs to 160 degrees F (medium doneness) or until the center is no longer pink and the juices are clear.

Cook ground poultry to 165°F and poultry parts to 180° F.

Do not place your cooler in the trunk, when transporting. Instead, place it inside the air-conditioned car.

Food left out of refrigeration or coolers for more than two hours may not be safe to eat. If the temperature is above 90 degrees F, food should not be left out for over an hour. Play it safe. Put leftover perishables back on ice once you finish eating so they do not spoil or become unsafe to eat. When in doubt, throw it out!

Wash, wash, wash your hands! Always wash your hands with hot, soapy water before and after handling food.

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