- Thaw frozen meats safely in the refrigerator.
- Avoid contact between raw meats and other foods that don't require any additional
cooking.
- Keep macaroni, potato, chicken and other cold salads cold at all times.
- Marinate food in the refrigerator, not on the counter. Marinade from raw
meat, poultry or fish is unsafe to reuse. ? Pack beverages in one cooler and
perishables in another. Opening and closing the cooler permits warmer air to
increase food temperatures.
- Remove from the refrigerator or cooler only the amount of food that will
fit on the grill to be cooked. Uncooked food may spoil if it sits on a table
or next to the grill too long.
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- Use separate, clean plates and utensils for raw and cooked meat and poultry.
Remember this phrase: "No reuse after raw."
- Pack plenty of clean, soapy cloths or wet towelettes for cleaning surfaces
and hands.
- Use a thermometer when cooking meats and poultry; these foods tend to brown
very fast on the outside. Also, juices should run clear for poultry. Cooking
rare hamburgers is not recommended: beef needs to be at least "medium" doneness.
After cooking, meat and poultry need to be kept hot until served.
- Practice good safety rules around grills or barbecue ovens.
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