January 26, 2015

Food Safety For Labor Day Weekend Barbecue


If you're hosting a Labor Day barbecue, remember these food safety tips from the U.S. Department of Agriculture (USDA). Properly preparing and cooking food reduces the risk of food poisoning. Are you planning to marinate your meat? If so, do it in the fridge, not on the counter, and take care to clean up any spills. If you want to use some marinade for sauce, reserve some when you make it. Never re-use the marinade of raw meat as sauce for the cooked meat. If you plan to partially cook meat or poultry inside and then finish it on the grill to reduce grilling time, do this right before you are ready to put it on a hot grill. This will reduce bacterial growth. Prevent cross contamination by using different plates and utensils for raw meat and cooked meat.  If you only have one set … [Read more...]

Temperature is Key to Food Safety at Picnics


Cooking, storing and serving food at the proper temperature is key to food safety. The U.S. Department of Agriculture and the U.S. Food and Drug Administration both have good information about serving food at picnics, potlucks and buffets. Here’s  a summary of what they recommend. At these events, it’s especially important to remember that food can spend up to two hours in the “danger zone” of 40˚ to 140˚ F, or one hour if the outdoor temperatures are above 90° F. Left out longer than this, foods will become contaminated with bacteria that can cause foodborne illness. After using a food thermometer to cook meat to its proper temperature, keep it warm until serving by moving to the side of the grill, just away from the coals. At home, keep the cooked meat hot in a 200 °F oven, chafing … [Read more...]

USDA: Grill, Baby, Grill! But Do It Safely


The U.S. Department of Agriculture's Meat and Poultry Hotline fields a lot of questions about the proper way to grill meat and poultry, and with the season of summer barbecues kicking off this weekend they have compiled a list of tips and frequently asked questions. Here is a summary of the recommendations: At The Store Choose packages that are not torn and feel cold. If possible, put them in a plastic bag so any leaking juices won't contaminate other foods. Make the meat counter the last stop at the grocery so purchases stay cold as long as possible. Separate raw neat from other food in your cart and bag it separately. If the meat is going for a long car ride, it needs to be stored on ice in a cooler or insulated bag. At Home Refrigerate or freeze raw meat and … [Read more...]

Report Your Food Poisoning Case
[contact-form-7 404 "Not Found"]

Home About Site Map Contact Us