Cooking on a grill can be a challenge for some and a natural for others. Either way, practicing basic food handling rules is important for the very experienced as well as for the inexperienced.
Bacteria and viruses are ever-changing and new strains do surface. Hence, our food safety handling techniques today may be different from years ago. It is important to learn how to kill bacteria and viruses by cooking foods to the correct temperature.
Here are some basic food safety rules to follow when you fire up the grill:
• If needed, scrape the grill before grilling. If you use a wire bristle brush, thoroughly inspect the grill’s surface before cooking. Wire bristles from grill cleaning brushes may dislodge and stick into food on the grill. Use a moist cloth or paper towel to clean the grill surface before cooking.
• Heat the grill to at least 350 degrees before placing meat or poultry on it. This preheat step will ensure the food is seared instead of steamed or baked.
• Keep foods separated on the grill. For example, separate chicken, hamburgers and vegetables. Consider grilling one type of food at a time.
• If you do not have a food thermometer, purchase one. Calibrate it before using.
Cook foods to these USDA recommended temperatures. Insert the thermometer in sideways into at least 2 inches to ensure that it read accurately.
Ground meats; 160 degrees F
Beef, pork, veal and lamb- 145 degrees with a 3- minute “rest time” after removal from the heat source.
Chicken -165 degree F.
Pork -145 degree F.
Here are more facts to keep in mind. Keep the grill outdoors and off the porch.
• Use a clean platter for cooked foods. Don’t put the grilled food on the same platter that held raw meat or poultry because any harmful bacteria present in the raw juices could contaminate safely cooked food. Use different tongs when placing raw meat on the grill and when taking off cooked meats.
• Cut hot dogs before giving them to children. For children younger than 4, whole hot dogs and other round foods can be a choking hazard. The American Academy of Pediatrics advises that to prevent choking, cut hot dogs lengthwise or into very small pieces before giving them to children. If the hot dogs have a casing, remove it before cutting the hot dog into pieces for the child.
Although hot dogs are fully cooked, those at increased risk of foodborne illness should reheat hot dogs and luncheon meat until steaming hot before eating, due to the threat of listeriosis.
Here is a great recipe for grilled veggies. Enjoy!
Grilled Veggies
2 medium squash, zucchini or summer
1 large red pepper
Asian Marinade
2 Tablespoon light soy sauce
2 Tablespoons rice wine vinegar.
2 teaspoon minced ginger
1 teaspoon sesame oil
Wash hands with warm water and soap. Make marinade. Gently clean/rub produce under cool running water. Sliced vegetables. Brush both sides of vegetable with marinade. Grill vegetables turning once. Brush with additional marinade during grilling to ensure they stay moist.
