Claymont NCC Delaware

Barbeque Seasons, Safety Tips For Foods,USDA

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Barbeque Seasons, Safety Tips For Foods,USDA

Barbecue and Food Safety


  • 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.
  • 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.
  • 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
  • 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.
  • 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.
  • 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

    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.

  • 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.
  • 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.

    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.


    Cook all raw ground beef, pork, lamb, and veal to an internal temperature of
    160 °F as measured with a food thermometer.

    Cook all poultry
    to a safe minimum internal temperature of 165 °F as measured with a food

    NEVER partially grill meat or poultry and finish cooking

  • Reheating
    When reheating fully cooked meats like hot dogs,
    grill to 165 °F or until steaming hot.

  • 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

  • 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.

  • 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).
  • 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

    Use a food thermometer to be sure the food has reached a safe
    internal temperature.

  • 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

  • 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

    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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