National Grilling Month
Article by BlueCross BlueShield of Oklahoma, a First United Bank Partner
It’s summertime, and the weather is fine for grilling. But outdoor food preparation can add safety hazards. Avoid these hazards with some simple safe food-handling methods.
- Marinating? Do it in the fridge, not on the kitchen counter or outdoors. To use the marinade as a sauce on cooked food, keep some separate before adding the raw meat.
- Keep it hot. Partial or pre-cooking is fine, but keep the heat on by finishing it on the grill right away. When your food is done, move it to the side of the grill away from the heat until it is served. Undercooking is also a no-no. Use a food thermometer to check.
- Different stages, different platters. The juice from raw meat, chicken or seafood is a breeding ground for bacteria. Don’t reuse platters or utensils that touched raw food. Use a clean platter and utensils to serve.
Also, you can take the fun with you! When carrying food to a picnic, pack it in your cooler so that it stays below 40 degrees. Before you unpack, make sure your hands and your picnic table are clean. Click here to read more about grilling safely and other recommendations.
Source: US Food & Drug Administration and US Department of Agriculture