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Recommended by Dr. Mark Povroznik, Vice President of Quality
Courtesy of Centers for Disease Control and Prevention
With warmer weather approaching, many of us will choose to cook on an outdoor grill. While nothing compares to the taste and smell of BBQ, it is important to prevent harmful bacteria from making an appearance at your cookout. Follow these simple steps for a safe and enjoyable grilling season.
Instructions
Separate: When shopping, pick up meat, poultry, and seafood last and separate them from other food in your shopping cart and grocery 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.
Cook: Use a food thermometer to ensure meat is cooked hot enough to kill harmful germs. When smoking, keep temperature inside the smoker at 225°F to 300°F to keep meat at a safe temperature while it cooks. 145°F Beef, Pork, Lamb, Veal (then let rest 3 minutes before serving) 145°F Fish 160°F Hamburgers and other ground meat 165°F Poultry
Don’t Cross-contaminate: Throw out marinades and sauces that have touched raw meat juices. Put cooked meat on a clean plate.
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).
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