My Fit Food - Fit Summer Grilling Tips - Atascocita
My Fit Food - Fit Summer Grilling Tips - Atascocita
Published: May 29, 2013, 10:00am
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Summer is filled with fun outdoor activities, including cook-outs and
barbecues. The heat of summer not only exposes people to more of those
powerful UV rays, but it also can cause potential food hazards. So while
you may be having a blast outside, be sure to follow these food safety
tips to make sure you don’t wake up the next day with awful food
poisoning.
How to Buy, Transport, and Thaw Safely!
When
temperatures reach above 90°F, food shouldn't be out of refrigeration
for longer than an hour. This includes during transport from the grocery
store. If you are planning a nice long camping trip, make sure you have
enough ice to keep food below 41°F. Keep all coolers out of the sun!
Thawing can be done the night before in the refrigerator. Meat and
poultry should be completely thawed prior to grilling so that it cooks
more evenly.
Marinating
Poultry can be marinated up to 2 days
prior to cooking. Beef, pork, lamb, and steaks can be marinated up to 5
days before cooking. Remember, the sauce the meat is marinated should
NEVER be added back to the cooked product. This can expose the meat to
bacteria. If you want to use the marinade as a sauce, just be sure to
boil it first to destroy any harmful bacteria.
Cook Thoroughly
Make
sure to cook all foods to their correct minimal internal temperature.
Have a food thermometer on hand to make sure that meat and poultry reach
the proper temperature. This will kill bacteria that could cause food
poisoning.
Hold Temperatures for 15 seconds
Poultry, stuffed meats or seafood, & reheated foods – 165°F
Ground and Injected Meats- 155°F
Steaks/chops of pork, beef, veal, and lamb - 145°F
Roasts of pork, beef, veal, and lamb – 145°F
Cooked fruits, vegetables, beans – held at 135°F
Keep Everything Clean!
Don’t
use the same knife on raw chicken as you do on cooked chicken. This
will cause a transfer of bacteria. The same goes for cutting boards, use
a different cutting board for different foods. Never store raw meat in
the same cooler you store drinks. Also, have a separate cooler for raw
foods and for ready-to-eat foods. If you are camping make sure you have a
water source that can be used for cleaning. You may need to bring
gallon jugs of water just in case. Make sure you pack enough clean
cloths and paper towels to keep your cooking area safe.
Have fun in the sun, and remember to keep your food safe!
Casey Schulte
Registered Dietitian
My Fit Foods
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