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.
Load meat and poultry into the coolest part of the car and take the groceries straight home.
In the summer, if home is more than a 30-minute drive away, bring a cooler with ice and place
perishable food in it for the trip.
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.
Defrost Safely
Completely defrost meat and poultry before grilling so it cooks more evenly. use the
refrigerator for slow, safe thawing for thaw sealed packages in cold water. You can microwave
defrost if the food will be placed immediately on the grill.
Marinating
Meat and poultry can be marinated for several hours or days to tenderize or add flavor.
Marinate food in the refrigerator, not on the counter. 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 bacteria.
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 the cooler
in the coolest part of the car.
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 food.
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 wet 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 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 internal temperature. Whole poultry should reach 180°F; breasts,
170°F. Hamburgers made of ground beef should reach 160°F; ground poultry, 165°F. Beef, veal,
and lamb steaks, roasts, and chops can be cooked to 145°F. All cuts of pork should reach
160°F.
NEVER partially grill meat or poultry and finish cooking later.
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 a warm oven
(approximately 200°F), in a chafing dish or slow cooker, or on a warming tray.
Serving the Food
When taking the 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 (90°F and above), 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 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 griling,
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 safety.
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 2 1/2 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 meat
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 cooking.
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 problem.
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.
Source: Food Safety and Inspection Service (USDA) |
