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Cooking outdoors was once only a summer activity shared with
family and friends. Now more than half of Americans say they
are cooking outdoors year round. So whether the snow is blowing
or the sun is shining brightly, it's important to follow food
safety guidelines to prevent harmful bacteria from multiplying
and causing foodborne illness. Use these simple guidelines for
grilling food safely.
From the Store: Home First
When shopping, buy cold food like meat and poultry last, right
before checkout. Separate raw meat and poultry from other food
in your shopping cart. To guard against cross-contamination
— which can happen when raw meat or poultry juices drip on
other food — put packages of raw meat and poultry into plastic
bags.
Plan to drive directly home from the grocery store. You may
want to take a cooler with ice for perishables. Always refrigerate
perishable food within 2 hours. Refrigerate within 1 hour when
the temperature is above 90 °F.
At home, place meat and poultry in the refrigerator immediately.
Freeze poultry and ground meat that won't be used in 1 or 2
days; freeze other meat within 4 to 5 days.
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Thaw Safely
Completely thaw meat and poultry before grilling so it cooks
more evenly. Use the refrigerator for slow, safe thawing or
thaw sealed packages in cold water. For quicker thawing, you can microwave defrost
if the food will be placed immediately on the grill.
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Marinating
A marinade is a savory, acidic sauce in which a food is soaked to enrich
its flavor or to tenderize it. Marinate food in the refrigerator,
not on the counter.
Poultry and cubed meat or stew meat can be marinated up to 2 days. Beef, veal, pork,
and lamb roasts, chops, and steaks may be marinated up to 5 days.
If some of the marinade is to be used as
a sauce on the cooked food, reserve a portion of the marinade
before putting raw meat and poultry in it. However, if the marinade
used on raw meat or poultry is to be reused, make sure to let
it come to a boil first to destroy any harmful bacteria.
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Transporting
When carrying food to another location, keep it cold to minimize
bacterial growth. Use an insulated cooler with sufficient ice
or ice packs to keep the food at 40 °F or below. Pack food
right from the refrigerator into the cooler immediately before
leaving home.
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Keep Cold Food Cold
Keep meat and poultry refrigerated until ready to use. Only
take out the meat and poultry that will immediately be placed
on the grill.
When using a cooler, keep it out of the direct sun by placing
it in the shade or shelter. Avoid opening the lid too often,
which lets cold air out and warm air in. Pack beverages in one
cooler and perishables in a separate cooler.
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Keep Everything Clean
Be sure there are plenty of clean utensils and platters. To
prevent foodborne illness, don't use the same platter and utensils
for raw and cooked meat and poultry. Harmful bacteria present
in raw meat and poultry and their juices can contaminate safely
cooked food.
If you're eating away from home, find out if there's a source
of clean water. If not, bring water for preparation and cleaning.
Or pack clean cloths, and moist towelettes for cleaning surfaces
and hands.
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Precooking
Precooking food partially in the microwave, oven, or stove is
a good way of reducing grilling time. Just make sure that the
food goes immediately on the preheated grill to complete cooking.
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SAFE MINIMUM INTERNAL TEMPERATURES
Whole poultry: 165 °F
Poultry breasts: 165 °F
Ground poultry: 165 °F
Ground meats: 160 °F
Beef, pork, lamb, and veal (steaks, roasts and chops): 145 °F and allow to rest at least 3 minutes.
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Cook Thoroughly
Cook food to a safe minimum internal temperature to destroy
harmful bacteria. Meat and poultry cooked on a grill often browns very fast on the outside. Use
a food thermometer to be sure the food has reached a safe minimum internal temperature.
MEATS
Cook all raw beef, pork, lamb and veal steaks, chops, and roasts to a minimum internal temperature of 145 °F as
measured with a food thermometer before removing meat from the heat source. For safety and quality, allow meat to rest for
at least three minutes before carving or consuming. For reasons of personal preference, consumers may choose to cook
meat to higher temperatures.
GROUND MEATS
Cook all raw ground beef, pork, lamb, and veal to an internal temperature of 160 °F as measured with a food thermometer.
POULTRY
Cook all poultry to a safe minimum internal temperature of 165 °F as measured with a food thermometer.
NEVER partially grill meat or poultry and finish cooking later.
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Reheating
When reheating fully cooked meats like hot dogs, grill to 165 °F
or until steaming hot.
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Keep Hot Food Hot
After cooking meat and poultry on the grill, keep it hot until
served — at 140 °F or warmer.
Keep cooked meats hot by setting them to the side of the grill
rack, not directly over the coals where they could overcook.
At home, the cooked meat can be kept hot in an oven set at approximately
200 °F, in a chafing dish or slow cooker, or on a warming
tray.
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Serving the Food
When taking food off the grill, use a clean platter. Don't put
cooked food on the same platter that held raw meat or poultry.
Any harmful bacteria present in the raw meat juices could contaminate
safely cooked food.
In hot weather (above 90 °F), food should never sit out for
more than 1 hour.
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Leftovers
Refrigerate any leftovers promptly in shallow containers. Discard
any food left out more than 2 hours (1 hour if temperatures
are above 90 °F).
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Safe Smoking
Smoking is cooking food indirectly in the presence of a fire.
It can be done in a covered grill if a pan of water is placed
beneath the meat or poultry on the grill; and meats can be smoked in a
"smoker," which is an outdoor cooker especially designed for
smoking foods. Smoking is done much more slowly than grilling,
so less tender meats benefit from this method, and a natural
smoke flavoring permeates the meat. The temperature in the smoker
should be maintained at 250 to 300 °F for safety.
Use a food thermometer to be sure the food has reached a safe
internal temperature.
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Pit Roasting
Pit roasting is cooking meat in a large, level hole dug in the
earth. A hardwood fire is built in the pit, requiring wood equal
to about 2½ times the volume of the pit. The hardwood is
allowed to burn until the wood reduces and the pit is half filled
with burning coals. This can require 4 to 6 hours burning time.
Cooking may require 10 to 12 hours or more and is difficult
to estimate. A food thermometer must be used to determine the
meat's safety and doneness. There are many variables such as
outdoor temperature, the size and thickness of the meat, and
how fast the coals are cooking.
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Does Grilling Pose a Cancer Risk?
Some studies suggest there may be a cancer risk related to eating
food cooked by high-heat cooking techniques as grilling, frying,
and broiling. Based on present research findings, eating moderate
amounts of grilled meats like fish, meat, and poultry cooked
— without charring — to a safe temperature does not pose a
problem.
To prevent charring, remove visible fat that can cause a flare-up.
Precook meat in the microwave immediately before placing it
on the grill to release some of the juices that can drop on
coals. Cook food in the center of the grill and move coals to
the side to prevent fat and juices from dripping on them. Cut
charred portions off the meat.
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Last Modified:
May 24, 2011 |
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