Last year one in every four Americans took part in a barbecue, according to the U.S. Census Bureau, so chances are pretty good that you are going to host or attend a holiday barbecue party on July Fourth weekend. To ensure that your celebration is safe follow these barbecue tips:
Keep cold food cold. This tip starts right at the supermarket. Buy cold foods right before you go to the check out, and store raw meat and poultry separately from other foods (place in a plastic bag like those you'll find in the produce section) to avoid cross contamination. Drive home (put your perishables in the air-conditioned part of your car) and get everything put away in the refrigerator within an hour or two of purchase. Meats that will not be used within a day or two should be frozen.
Thaw correctly .Do not thaw meat on the countertop. Proper thawing can be done safely in the refrigerator, under cold water if packages are completely sealed, or in the microwave, but only in the microwave if you plan on cooking immediately afterward.
Marinating. Always marinate in the refrigerator and if you plan on using the extra marinade as a sauce for the cooked food, make sure that it comes to a full boil before you serve it.
Cook properly and keep hot foods hot. Use a meat thermometer to ensure that your food (that has been refrigerated until ready to cook) is cooked properly. Don't rely on color as an indicator of doneness as meat cooked on a grill often browns very fast on the outside. All poultry should be cooked to 165 degrees F, and the same goes for hot dogs. Hamburgers should be cooked to 160 F. Never partially cook or grill meat with the intention of completing the cooking later. Don't even think about putting the cooked food back on the same plate that held it raw unless you wash the plate thoroughly.
Serve food correctly. After cooking, hot foods should be kept at 140 F or warmer until served. If at home, stick the foods in an oven set at 200 F or even on a warming tray. If you are away from home and only have the grill to keep your food hot, set foods to the side of the grill, not right on top of the coals. Never leave food out of the cooler or off the grill for more than two hours and in really hot weather (90 F or above) food should not sit out for more than one hour.
Keep everything clean. This means everything that may come in contact with your food, including your hands, utensils and serving dishes. If you are not home, pack wet towelettes to clean surfaces and hands.
Cooking chicken. If you are serving chicken, check out our story on
chicken safety for more food handling tips.
Holding forth on holiday safety —Linda Greene
