Barbecue Food
Barbecue Food Safety
It used to be that barbecuing outdoors was once only a summer activity reserved for holidays, special picnics and family outings. But amazingly, because of the popularity of great tasting barbecue, many Americans say they are BBQuing outdoors year round, even in Green Bay, Wisconsin!
Consequently, that means we must address issues related to helping you not only have delicious meals but also a safe ones. With that in mind, the folks at Barbecue and Beans are providing you with vital Barbecue food safety guidelines.
Whether you're a novice or a competition barbecuer, please take these precautions serious! It is important that you follow these barbecue food safety guidelines, as they will help you prevent commonly occurring harmful bacteria’s from multiplying and causing food borne illness.
Barbecue Food Rule #1
Buy cold foods like meat and poultry and perishables last
This important strategy prevents the foods from prematurely cooling down and causing bacterial growth.
Barbecue Food Rule #2
Separate raw meat and poultry from other foods in your shopping cart. This helps guard against cross-contamination; which can happen when juices from raw meats or poultry drips on other foods. To stave off contamination, packages of raw meat and poultry should be wrapped in plastic bags.
Barbecue Food Rule #3
Drive Home First!
Always refrigerate perishable food within 2 hours. If the temperature is above 90 °F., refrigerate within 1 hour. If your drive time may exceed those limits, take a cooler with you or consider using one of the new disposable cooler bags.
Barbecue Food Rule #4
Place meats and poultry in the refrigerator or freezer immediately.
This rule should go without saying, but you’d be amazed. If the ground meat or poultry won’t be used in 1 or 2 days, freeze it; freeze other meats within 4 to 5 days.
Barbecue Food Rule #5
Keep Cold Foods Cold
Keep meat and poultry refrigerated until ready to use. Only take out the meat and poultry that will be placed on the grill immediately. When carrying food to another location, keep it cold to minimize bacterial growth.
Barbecue Food Rule #6
Thaw Properly
Before grilling, completely thaw poultry and meat so it cooks more evenly. For slow, safe thawing use your refrigerator or you can thaw sealed packages in cold water. It is unsafe to just put meats or poultry out at room temperature and leave them out all day to thaw. You can microwave defrost if the food will be placed immediately on the grill.
Barbecue Food Rule #7
Keep Everything Clean
Harmful bacteria present in poultry and raw meat and their juices can contaminate food that has been safely cooked. To prevent food borne illnesses, never use the same platter, utensils or cutting boards that you used for cooked meat and poultry for uncooked meat and poultry. Remember, to avoid contamination, be sure clean everything; utensils, tongs, platters, etc.
Barbecue Food Rule #8
Cook Poultry and Meats Thoroughly
In order to destroy harmful bacteria, cook poultry and meats to a safe minimum internal temperature. Poultry and meats cooked on grills often brown very fast on the outside. All top chefs recommend using a food thermometer to be sure the food has reached a safe minimum internal temperature. Those temperatures are listed as follows:
All poultry should reach a minimum of 165 °F
All cuts of pork should reach 160 °F
Hamburgers and beef should reach 160 °F
Beef, veal, and lamb (roasts, steaks and chops)
* Medium rare 145 °F
* Medium 160 °F
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