jueves, 25 de mayo de 2017

Get Ready to Grill Safely | Food Safety | CDC

Memorial Day is right around the corner, and so is grilling season. CDC’s infographic provides tips to grill safely to avoid foodborne illness. Check out our communication resources page to find other food safety materials, including grilling graphics sized for sharing on social media.

Get Ready to Grill Safely

important to keep meat, fish and poultry separated from other food in the grocery cart and shopping bags.keep meat, poultry, and seafood refrigerated until ready to grill wash hands with soap before and after handling raw meat, poultry, and seafood. Also, wash work surfaces, utensils, and the grill before and after cooking. Cook to correct temperature 145 for beef, pork, lamb, veal, fish. 160 F for hamburgers and other ground meat. 165 F for poultry throw out marinades and sauces that have touches raw meat juices, and put cooked meat on a clean plate.

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Food poisoning peaks in the summer months when warmer temperatures cause foodborne germs to flourish. Follow these steps for a safe and enjoyable grilling season.

Separate

When shopping, pick up meat, poultry, and seafood last, right before checkout. Separate them from other food in your shopping cart and grocery bags. To guard against cross-contamination, put packages of raw meat and poultry into individual plastic bags.

Chill

Keep meat, poultry, and seafood refrigerated until ready to grill. When transporting, keep below 40°F in an insulated cooler.

Clean

Wash your hands with soap before and after handling raw meat, poultry, and seafood. Wash work surfaces , utensils, and the grill before and after cooking.

Check your grill and tools

Use a moist cloth or paper towel to clean the grill surface before cooking. 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.

Don’t cross-contaminate

Throw out marinades and sauces that have touched raw meat juices, which can spread germs to cooked foods. Use clean utensils and a clean plate to remove cooked meat from the grill.

Cook

Use a food thermometer to ensure meat is cooked hot enough to kill harmful germs. When smoking, keep temperatures inside the smoker at 225°F to 300°F to keep meat a safe temperature while it cooks.

145°F – whole cuts of beef, pork, lamb, and veal (stand-time of 3 minutes at this temperature)
145°F – fish
160°F – hamburgers and other ground beef
165°F – all poultry and pre-cooked meats, like hot dogs

Smoking:

250°F – 300°F – inside smoke

After Grilling:

140°F or warmer – until it’s served

Refrigerate

Divide leftovers into small portions and place in covered, shallow containers. Put in freezer or fridge within two hours of cooking (one hour if above 90°F outside).