subject: Barbecues And Food Safety [print this page] Barbecues are a great way to get outside, spend time with family and friends, and enjoy good food. The sun is shining and everyone has a great time catching up, chatting about family, work, vacations and maybe even share a bit of gossip.
But nothing can leave a bad taste in the mouths of your guests faster than a bad case of food poisoning. Because of the sun and the heat and the fact that food sits out in these conditions, often longer than it should, this scenario creates a climate ideal for bacteria to grow and make people sick.
One way to help decrease the chances of contracting a holiday bug is to keep hand sanitizer on every counter, and encourage its use. Assign certain jobs to certain people to help keep the salad cook from helping the turkey stuffer.
There are a variety of ways to avoid a great day becoming one that will be remembered for the amount of stomach cramps and trips to the bathroom. So how do you minimize and hopefully eliminate the chances of ruining a great day?
Keep raw meat refrigerated or on ice, out of sunlight until ready to cook
Ensure that all cutting boards and utensils are clean and properly sanitized before and after use
Wash your hands frequently or use hand sanitizers when fresh water and soap are not readily available
Thaw your meat in the refrigerator and not on the counter this will allow bacteria to grow
Marinate your meats in the refrigerator and not on the counter
Keep hot food hot until youre ready to eat
Ensure that all meats are cooked to their proper internal temperature
When checking internal temperature with a thermometer, remove the meat from the barbecue first to ensure a correct reading
Keep cold foods cold, refrigerated or on ice/in a cooler until ready to eat
Take extra care with foods that contain mayonnaise they spoil faster and should not be left in the sun
Keep foods covered
Put leftovers away as soon as the meal is finished
Never keep food at room temperature or in the sun for more than an hour
