bbq basics
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Find this and other Consumer Updates at www.fda.gov/ ForConsumers/ConsumerUpdates Sign u p for free e-mail subscriptions at www.fda.gov/ consumer/consumerenews.html 1 / FDA Consumer Health Information / U.S. Food and Drug Administration JUNE 2010 Consumer Health Information www.fda.gov/consumer “Fortunately, there are a lot of steps consumers can take to keep family and friends from becoming ill,” says Mar jorie Davidson, Ph.D., edu cation team leader in FDA’ s Center for Food Safety and Applied Nutrition. Wash hands. It seems basic, but not everyone does it. Wash hands well and often w it h so ap an d wa te r fo r at le as t 20 seconds, especially after using the bathroom and before cooking or eating. If you’re in an outdoor setting with no bathroom, use a wat er jug , som e so ap, an d pap er towels. Consider carrying moist disposable towelettes for cleaning your ha nds. Keep raw food separate from cooked food. Don’t use a plate that previously held raw meat, poultry, or seafood for anything else unless the plate has first been washed in hot, soapy water. Keep utensils and surfaces clean. Marinate food in the refrigerator, not out on the counter. And if you want to use some of the marinade as a sauce on the cooked Barbecue Basics: Tips to Prevent Foodborne Illness I t’s the season for picnics, cookouts, and other outdoor parties. But eating outdoors in warm weather presents a food safety challenge. Bacteria in food multiply faster at temperatures between 40°F and 140°F, so summer heat makes the basics of food safety especially important. food, reserve a separate portion. Don’t reuse marinade that contained raw meat. Cook food thoroughly. To kill any harmf ul ba cter ia that may be present, use a food thermometer. Hamburgers should be cooked to 160°F. If a thermometer is not available, make sure hamburgers are brown all the way through, not pink. Chicken should be cooked to at least 165°F. If you partially cook food in the microwave, oven or stove to reduce grilling time, do so immediately before t he food goes on the hot grill. Refrigerate and freeze food promptly. It can be hard to remember while a party is going on, but food should not be left out of the cooler or off t he grill for more than two hours. Never leave food out for more than one hour when the temperatu re is above 90°F . Keep hot food hot. Hot food should be kept at or above 140°F. Hot food should be wrapped we ll an d pl ac ed in an in su la te d container. If bringing hot take-out food such as fr ied chicken or barbecue to an outdoor party, eat it within t wo hours of purchase. In addition to bringing a grill and fuel for cooking to an outdoor location, remember to pack a food thermometer to check that your meat and poultry reach a safe internal temperature. When re-heating food at the outing, be sure it reaches 165°F. Keep cold food cold. Cold food should be held at or below 40°F . Foods like ch icken sa lad and desserts that are in individual serv ing dishes can be placed directly on ice or in a shallow container set in a deep pan filled with ice. Drain off water as ice melts and replace ice frequently. Stockbyte
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Transcript of bbq basics
Find this and other Consumer
Updates at www.fda.gov/
ForConsumers/ConsumerUpdates
Sign up for free e-mail
subscriptions at www.fda.gov/
consumer/consumerenews.html
1 / FDA Consumer Hea l th In fo rmat ion / U . S . Food and D rug Admin i s t r a t i on JUNE 2010
Consumer Health Informationwww.fda.gov/consumer
“Fortunately, there are a lot of stepsconsumers can take to keep familyand friends from becoming ill,” saysMarjorie Davidson, Ph.D., educationteam leader in FDA’s Center for FoodSafety and Applied Nutrition.
Wash hands.
It seems basic, but not everyonedoes it. Wash hands well and often wit h soap and wate r for at leas t20 seconds, especially after usingthe bathroom and before cookingor eating. If you’re in an outdoorsetting with no bathroom, use a water jug , some soap, and papertowels. Consider carrying moistdisposable towelettes for cleaning your hands.
Keep raw food separate from cooked
food.
Don’t use a plate that previously heldraw meat, poultry, or seafood foranything else unless the plate hasfirst been washed in hot, soapy water.Keep utensils and surfaces clean.
Marinate food in the refrigerator,
not out on the counter.
And if you want to use some of themarinade as a sauce on the cooked
Barbecue Basics:Tips to PreventFoodborne Illness
It’s the season for picnics, cookouts, and other outdoor
parties. But eating outdoors in warm weather presents
a food safety challenge. Bacteria in food multiply faster
at temperatures between 40°F and 140°F, so summer heat
makes the basics of food safety especially important.
food, reserve a separate portion.Don’t reuse marinade that containedraw meat.
Cook food thoroughly.
To kill any harmful bacteria that maybe present, use a food thermometer.Hamburgers should be cookedto 160°F. If a thermometer is notavailable, make sure hamburgersare brown all the way through, notpink. Chicken should be cookedto at least 165°F. If you partiallycook food in the microwave, oven orstove to reduce grilling time, do soimmediately before the food goes onthe hot grill.
Refrigerate and freeze food
promptly.
It can be hard to remember while aparty is going on, but food shouldnot be left out of the cooler or off thegrill for more than two hours. Neverleave food out for more than one hour when the temperature is above 90°F.
Keep hot food hot.
Hot food should be kept at or above140°F. Hot food should be wrapped well and placed in an insulatedcontainer. If bringing hot take-out
food such as fried chicken or barbecueto an outdoor party, eat it within twohours of purchase. In addition tobringing a grill and fuel for cookingto an outdoor location, remember topack a food thermometer to checkthat your meat and poultry reacha safe internal temperature. Whenre-heating food at the outing, be sureit reaches 165°F.
Keep cold food cold.
Cold food should be held at orbelow 40°F. Foods like chicken saladand desserts that are in individualserving dishes can be placed directlyon ice or in a shallow container setin a deep pan filled with ice. Drainoff water as ice melts and replace icefrequently.
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