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12 Rules for Safely Enjoying Your Barbecue
These days, more North Americans are grilling than ever before. A recent study conducted by the Hearth, Patio and Barbecue Association shows that more than 80% of all U.S. households own and frequently use one or more grills. While two major summer holidays have already passed with grill use at peak levels, the fact is that the majority of grill owners use their grills year-round with almost half of them grilling two or more times each week in July through September. I happen to be one of those individuals who works to raise the average by grilling as many days as possible throughout the year, even to the point of shoveling snow to get to my grill in the winter.
Grilling may be fun and convenient, but it's not without its hazards. According to a study by the Propane Education & Research Council, roughly 4,000 grilling safety incidents occur each year in the U.S. that result in property damage and serious injuries - and this statistic relates to just propane-fueled grills.
As a grilling enthusiast and a safety person, I thought I would share some tips that can help you safely enjoy your barbecue. This list is not exhaustive by any means. So, I encourage you to take the time to read owners' manuals for your grills and safety warning materials that apply to the grill fuels (i.e., propane, charcoal, etc.).
12 Safety Rules for Grillers
1. Barbecue grills are for outdoor use only. No exceptions! Never use the grill in your house, garage, trailer, tent or any enclosed area. Carbon monoxide can be a product of combustion, and can accumulate and cause death.
2. Use the grill in an open and well-ventilated area. It should sit on a flat and level surface, and be at least 10 feet away from buildings and combustibles.
3. Never use an electric starter in the rain or when standing on a wet surface.
4. Don't lean over the grill when lighting, igniting or cooking.
5. Don't move a grill that's in use.
6. Wear clothing without loose strings or other hanging components that can catch fire.
7. Never leave a grill unattended once it has been lit.
8. Keep children and pets away from the grill area. Consider a three-foot "kid-free zone" around the grill.
9. For charcoal grills:
- Use a proper starter fluid.
- Store the can of starter fluid out of the reach of children and away from heat sources.
- Never add starter fluid when coals have already been ignited.
- Never use gasoline or other combustible or flammable liquids in place of starter fluid.
10. For gas grills:
- Check the metal tubes that lead directly to the burner since insects can block them. Clean them by following the manufacturer's instructions, typically by using a pipe cleaner or wire to remove blockage.
- Check hoses for cracks, holes and sharp bends. Replace any hose that appears to be damaged.
- Each time a new cylinder is connected to the grill, follow your grill manufacturer's instructions for checking the connection to make sure the connections are leak-free.
- Never attempt to connect a cylinder to a grill unless the connections properly and completely match.
- Always keep the lid open when lighting to prevent a flash-off from gas build-up.
- If you smell gas, turn the grill off immediately and do not use it until the problem can be corrected.
- Never store a propane cylinder indoors, even if you think it's empty.
11. When finished grilling:
- Dispose of charcoal ashes in heavy duty foil and soak with water completely before disposing in a non-combustible container.
- Turn off propane burner controls and close the cylinder service valve.
12. Periodically remove grease and fat build-up in trays below the grill so it cannot be ignited by a hot grill.
Conclusion
Additional grilling safety information is available at various websites, including www.hpba.org and www.usepropane.com/consumer_safety. Get the ultimate enjoyment out of your barbecue by taking all appropriate safety measures to protect your family, friends and others who are nearby while you demonstrate your outdoor culinary skills.
BARBECUE FOOD SAFETY
The Do's and the Don'ts
In addition to using backyard grills safely, it's also important to follow food safety guidelines to prevent foodborne illness. Here are some do's and don'ts to enjoy a healthy barbecue:
Do:
- Store raw meat in the fridge. Freeze poultry and ground meat two days after purchasing. Freeze other meats within four to five days.
- Marinate meats in the fridge, not on the counter.
- Cook meat thoroughly. Use an internal thermometer to ensure your food is cooked properly. (See chart below.)
- Keep the grilled food hot until served - 140°F (60°C) or warmer is best.
- Discard any food left out for more than two hours. If the temperature is above 90°F (32°C), discard food left out after one hour.
Don't:
- Thaw meat on the kitchen counter. For safe and slow thawing, transfer the meat from the freezer to the refrigerator. You can also defrost meat in the microwave if the food is to be immediately placed on the grill.
- Re-use marinade that has come into contact with raw meat unless you bring the marinade to a boil to destroy harmful bacteria.
- Place cooked food on the same platter that held raw meat; the raw meat juices could contain bacteria and may contaminate cooked food. When taking food off of the grill, use clean utensils and plates.
Cooking temperatures:
Ground Products:
Beef, veal, lamb, pork: 160°F (71°C)
Chicken, turkey: 165°F (74°C)
Roasts and Steaks (beef, veal and lamb):
Medium-rare: 145°F (63°C)
Medium: 160° F (71°C)
Well-done: 170° (77°C)
Pork Chops, Roast and Ribs:
Medium: 160°F (71°C)
Well-done: 170° (77°C)
Turkey and Chicken:
Whole bird: 180° (82°C)
Breast: 170° (77°C)
Legs & thighs: 180° (82°C)
Stuffing (cooked separately): 165° (74°C)
Fish: Until it flakes with a fork
More information on food safety is available on the USDA website
MEMBER REPLIES
Bee Swarms? We Wish
[Re last week's article by John Riehs] I'm not quite sure where you are located, but in Georgia the bee population is at an all time low. It is troublesome to know that when bee populations are low we are at risk of losing many different types of food crops. Please send some our way.
We have had one of our associates stung by a wasp in our facility. He did not show signs of reaction until the next day when I drove him to the Dr's office due to his eyes and mouth swelling. Luckily we caught it in time before his throat closed.
Laura Pratt
Safety Coordinator
Elixir Industries Div. #24
Douglas, GA
The Current Buzz on Bees and Water
Our latest information on the Africanized Honey Bee (AHB) is you should not attempt to evade an attack by going into water. Unlike regular honey bees, which will abandon the chase, the AHB will remain and wait for you to surface, then attacking your head as you come up for air.
Source: http://www.doacs.state.fl.us/pi/plantinsp/ahb.html
FL Fire Chief Training: What Every First Responder Needs to Know About Africanized Honey Bees.
Keith T. Nelson
Risk Management Specialist
Employers Mutual, Inc.
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