Grill Master Guidelines
Grilling is a popular activity during summer celebrations; however, it can be dangerous if safe food handling practices are not used.
(1). Read on to find out how you can savor grilled foods while avoiding food poisoning.
Proper food safety habits are important when practicing summer grilling. Wash your hands before and after handling raw meat, poultry, or fish.
(2). Clean all work surfaces and cooking tools immediately after they contact raw food.
When marinating meat, be aware that the maximum time allowed for safe marinating varies with the type of meat. Poultry and cubed meat can be marinated up to two days. Beef, veal, pork and lamb roasts, chops, and steaks may be marinated up to five days.
(3). If using marinade as a sauce for cooked food, separate a portion of the marinade before using it to marinate raw meat/poultry or boil the marinade used to marinate the meat before applying it to cooked foods.
Grilling food to the correct internal temperature for the specified amount of time is critical to food safety. Each type of food must be cooked to a unique internal temperature.
(4): Minimum Internal Temperature
Use a thermometer to check internal temperatures and to ensure that meats/poultry are held at a minimum temperature of 140°F (60°C) until serving. Cooked foods should be served on clean plates and should not come in contact with surfaces previously used to handle raw items.
Despite a link between grilled meats and increased cancer risk (5), eating modest amounts of uncharred, grilled items cooked to a safe temperature has proven to be safe (3). Charring may be minimized by removing as much fat as possible before grilling and removing charred portions of cooked meat (5).
Following these guidelines for grilling can help ensure that your food is safe to savor, even in the heat of summer!
Need an idea for what to grill? Try these Keesling Family Kabobs pictured below (recipe included in MBM Meal Manual). They’ve been a fam favorite for years!
Works Cited
1. BBQ IQ — Get Smart. Grill Safely. (2014). Retrieved May 17, 2016, from http://www.cdc.gov/foodsafety/communication/bbq-iq.html
2. (2015). Retrieved May 17, 2016, from http://www.cdc.gov/handwashing/when-how-handwashing.html
3. Barbecue and Food Safety. (2013, July 02). Retrieved May 17, 2016, from http://www.fsis.usda.gov/wps/wcm/connect/fsis-content/internet/main/topics/food-safety-education/get-answers/food-safety-fact-sheets/safe-food-handling/barbecue-and-food-safety/ct_index#2
4. Cooking Requirements for Specific Types of Food - ServSafe. (n.d.). Retrieved May 17, 2016, from http://elearning.servsafe.com/Content/SSMCT6/assets/en/pdf/Cooking_Requirements.pdf
5. Lee, J., Kim, S., Moon, J., Kim, S., Kang, D., & Yoon, H. (2016). Effects of grilling procedures on levels of polycyclic aromatic hydrocarbons in grilled meats. Food Chemistry, 199, 632-638. doi:10.1016/j.foodchem.2015.12.017
