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Whether you are a seasoned chef or you’re preparing your first barbecue, some simple steps can reduce the risk of foodborne illness ruining your celebrations this summer. Make sure to purchase your food from a safe source, such as a store on base and remember these four words: clean, separate, cook and chill.
THAW SAFELY: Completely thaw meat and poultry before grilling so it cooks more evenly. Use the refrigerator for slow, safe thawing or thaw sealed packages in cold running water. For quicker thawing, you can defrost it in the microwave if the food will be placed immediately on the grill. Never thaw frozen meat at room temperature. Even though the center of the package may still be frozen as it thaws on the counter, the outer layer of the food could be in the danger zone, between 40 and 140 F — temperatures where bacteria multiply rapidly.
CLEAN: Wash your hands with soap and warm water for 20 seconds before and after preparing food. Wash all utensils, dishes and countertops. Rinse fresh produce with water.
SEPARATE: Avoid cross-contamination by keeping raw meat, poultry and their juices separate from fruits, vegetables and cooked foods. Never use a utensil on cooked foods that was previously used on uncooked foods, unless it’s washed first with soap and water.
COOK: Always use a food thermometer when cooking meat and poultry to make sure it’s cooked to a safe internal temperature. Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 130 F as measured with a food thermometer before removing meat from the heat source. Cook all poultry to a safe minimum internal temperature of 165 F. For safety and quality, allow meat to rest for at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook meat to higher temperatures. Never partially grill meat or poultry and finish cooking later.
CHILL: Refrigerate food quickly after serving. Keep the refrigerator at 40 F or below. Leftovers should be refrigerated within two hours of being cooked. Keep hot foods hot and cold foods cold.
REHEATING: When reheating fully cooked meats such as hot dogs, grill to 165 F or until steaming hot.
To be sure the foods you present at a barbecue are safe and free of bacteria, follow the same guidelines already mentioned. Thoroughly chill foods to be transported and avoid cooking them more than 12 hours ahead of the event. If you do not have reliable coolers, opt for foods like snacks, cookies and cakes that can be safely transported without chilling.
Be food safe this summer season. Happy eating!
For the more health information, visit www.cdc.gov or call Public Health at 479-2234.
(Courtesy of 86th Aerospace Medicine Squadron)
