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Topic: BARBECUE FOOD SAFETY
Barbecue Food Safety – The Do’s and the Don’ts
August 3, 2010
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
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