Wednesday, June 30, 2010
USDA Summer Grilling Tips
The Fourth of July is nearly upon us, and many Americans will celebrate our Nation's birthday by grilling or attending cookouts. USDA is reminding consumers that following safe food handling steps are the key to making your cookout safe and healthy for your guests.
"Barbecuing is a great way to celebrate Independence Day, and it's important to take a few seconds to measure your food temperature to help protect your family and friends this summer," said Agriculture Secretary Tom Vilsack. "Make a food thermometer your most important grilling tool."
USDA has four basic steps to help you Be Food Safe and declare independence from foodborne illness any time of year:
1. Clean: First things first – start with clean surfaces and clean hands. You and your guests should wash your hands with soap and warm water for 20 seconds before and after handling food. Equally important are the surfaces that come in contact with raw and cooked foods – make sure they are clean before you start and are washed frequently.
2. Separate: Raw meats and poultry should be prepared separately from produce and cooked foods. Use separate cutting boards when chopping raw meats and produce, as juices from raw meats may contain harmful bacteria that can cross-contaminate ready-to-eat foods.
3. Cook: Your food thermometer is the most important tool that will tell you if your food is thoroughly cooked, as color is not a reliable indicator of doneness. The safe minimum internal temperature to kill any harmful bacteria in steaks, roasts, chops and fish is 145°F, while ground beef should reach 160°F. Take extra care with frozen hamburgers as these take longer to reach a safe internal temperature throughout the patties. It is important to measure the temperature in several areas of your burgers. All poultry and fully cooked meats like hot dogs should be grilled to 165°F or until steaming hot.
4. Chill: Perishable food should never sit out for more than two hours. If the temperature is above 90°F – which is common at summer picnics – perishable foods shouldn't sit out more than one hour. Refrigerate or freeze leftovers promptly, and discard any food that has been out too long.
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