Use clean utensils and a clean plate to remove cooked meat from the grill. Throw out marinades and sauces that have touched raw meat juices, which can spread germs to cooked foods. Wire bristles from grill cleaning brushes may dislodge and stick into food on the grill. If you use a wire bristle brush, thoroughly inspect the grill’s surface before cooking. Use a moist cloth or paper towel to clean the grill surface before cooking. Wash work surfaces and utensils with hot, soapy water before and after cooking. Wash your hands with soap before and after handling raw meat, poultry, and seafood. Never thaw or marinate meat, poultry, or seafood on the counter. Always marinate food in the refrigerator no matter what kind of marinade you’re using. Thaw food safely in the refrigerator, cold water, or microwave. Harmful germs can multiply quickly at room temperature. ![]() ![]() When transporting, keep at 40☏ or below in an insulated cooler. Keep meat, poultry, and seafood refrigerated until ready to grill. To avoid cross-contamination, put packages of raw meat and poultry into individual plastic bags. Separate them from other food in your shopping cart and grocery bags. When shopping, pick up meat, chicken and other poultry, and seafood last, right before checkout. Follow these steps for a safe and enjoyable grilling season. ![]() Food poisoning peaks in the summer months when warmer temperatures cause foodborne germs to flourish.
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