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Food Safety Tips For Grilling

Nothing says summer like the smoky flavor of foods cooked out on the grill. However, it is important to follow these simple precautions to reduce the risk of food-borne illness:
• Clean your grill between each use.
• Wash your hands with soap and water before preparing food. Don’t prepare food for others if you have a diarrheal illness.
• Keep foods refrigerated when marinating. Do not use the sauce you used to marinate raw meat or poultry on cooked food.
• Cook meat and poultry thoroughly. Use a thermometer to measure the internal temperature of meat and poultry. Cook beef steaks and roasts to 145ºF, hamburger and pork to 160ºF, and poultry to 165ºF. If a thermometer is not available, cook meat (especially ground meats) until no pink remains and all juices run clear.
• Avoid cross-contamination by washing hands, utensils and cutting boards after they’ve been in contact with raw meat or poultry, and before they touch [ ]

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