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You are here: Home / Food / Ready for a Cookout?

May 8, 2017

Ready for a Cookout?

This is the season for grilling out.  Whether you prepare a whole meal on the grill or just part, make sure your cookout is safe by following these tips:

C = Clean your grill by using a wire brush and wiping down with a cloth to make sure you don’t leave any bristles behind.  Avoid leaving the charred buildup on your grill which may transfer to your food.grilling

O = Observe food safety by washing your hands before and after handling raw foods.

O = Off with excess fat on meat to prevent flare-ups, which contain chemicals linked to various types of cancer.  If grilling meat, poultry, or fish use marinates to reduce the formation of potential carcinogens and grill on lower heat.  You can also put your meat on foil with holes to help prevent some flare-ups.

K = Keep raw foods separated from cooked foods.  Always use a clean plate(PDF)Links to a PDF document. for your cooked foods.  Keep utensils and surfaces clean.

O = Observe other food safety rules.  Keep hot foods hot and cold foods cold.  Only allow food to be at room temperature for two hours and then refrigerate.  If the temperature is 90° F outside only allow food to be out for one hour.

U = Use a thermometer to check if meat is cooked to the proper temperatures.  Beef, pork, lamb and fish should be at least 145°F, hamburgers and ground meats to 160°F, and poultry, ground poultry, and pre-cooked meats like hot dogs should be 165°F. Meats and poultry may brown quickly and appear to be done when they are not thoroughly cooked yet.  grilling corn

T = Try vegetables and fruits on the grill.  Grilling increases the flavor and they don’t develop any harmful carcinogens.  Enjoy vegetables and fruits on the grill!

S = Spray bottle with water should be handy to control flare-ups on the grill to keep down the formation of potential carcinogens when grilling meat.

Enjoy your cookouts and be food safe!

Author:  Pat Brinkman, Extension Educator, Family and Consumer Sciences, Ohio State University Extension Fayette County

Reviewer: Shannon Carter, Extension Educator, Family and Consumer Sciences, Ohio State University Extension Fairfield County

 

References:

Center for Disease Control and Prevention. (2016). BBQ IQ Get Smart. Grill Safely.  Available at https://www.cdc.gov/foodsafety/communication/bbq-iq.html

Partnership for Food Safety. (2016).  Separate   Available at http://www.fightbac.org/wp-content/uploads/2016/04/PFSE-7696-Fact-Sheets-Separate_FINAL.pdf

Skerrett, P. (2016). 5 Tips for Healthy Grilling. Harvard Health Blog.   Available at http://www.health.harvard.edu/blog/5-tips-for-healthy-grilling-201305276318

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Categories: Food
Tags: food safety, grill fruits and vegetables, grill meats, grilling food

Avatar for Pat Brinkman
Avatar for Pat Brinkman

About Pat Brinkman

Pat Brinkman is an Assistant Professor and Extension Educator in Family and Consumer Sciences. She works to educate and empower children, youth and adults to elect healthy lifestyle choices. Having grown up on a farm, she enjoys gardening, cooking and finding or adapting recipes to be low in sugar and fat. OSU Buckeyes are her favorite team. Go Bucks!

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