Safety Tips To Help You Avoid Barbecue Blunders (NAPSA)—Warmer weatheris often the signal for backyard chefs to heat up the grill for a barbecue. Unfortunately, that’s when the risk of food poisoning often heats up as well. The good news is that grill masters can help keep their family and friends safe by following a few tips from the Home Food Safety program. The program is a collaborative effort of the American Dietetic Association and ConAgra Foods. “Whetherit’s a picnic, barbecue or potluck, it’s important to apply the same homefood safety techniques to help keep you and your guests safe from foodborne illness,” said registered dietitian and ADA Spokesperson Jim White. *Before firing up the coals, scrub the grill, utensils and coolers with hot, soapy water. Set aside plates and utensils to handle raw foods and anotherset for cooked foods since cross-contamination tops the list of food safety concerns during the grilling season. Always wash utensils in warm, soapy water between uses. Plan ahead so you areable to wash your hands before, during and after handling foods outside. According to White, it’s important to wash your hands in warm, soapy water for at least 20 seconds and keep a bottle of hand sanitizer or pack of moist towelettes nearby when soap and water are not readily available. When preparing favorites, such as steak and chicken, remember to use different brushes to baste raw and cooked meats, and boil any leftover marinade before using it to season cooked meats. “A food thermometeris the only way to ensure food has been cooked to the proper temperature,” White said. “It is not safe to rely on color or firmness or wait for the juices to run clear.” Hamburgers 160 Hot dogs 165 oruntil steaming hot Bratwurst 160-165 Chicken Breast Whole/Drumstick/Thigh/Wing 165 165 Sausage Uncooked, Ground Beef, Lamb, Pork orVeal Uncooked,Turkey and Chicken Precooked Turkey (Whole, Stuffed or Unstuffed) Thigh Breast Beef Roast/Prime Rib 160 165 165 165 165 Medium Rare: 145 Medium: 160 Well Done: 170 Pork Chops Ribs 146 146 Venison 160 Fish 145 - Cook until opaque and flakes Roast 145 easily with fork Shrimp/Lobster/Crab 145(internal) Shel should tum red, and flesh should become pearly opaque Leftovers 165 Gy) www.homefoodsafety.org Whenyou’re grilling this summer, remember to use different brushes when basting raw and cooked meats. eStock coolers with plenty of ice and a refrigerator thermometer to ensure foods are stored below 40 degrees Fahrenheit. *Don’t let foods stay unrefrigerated for more than two hours, or one hour in hot weather (90 degrees Fahrenheit or above). The Home Food Safety program is dedicated to raising consumer awareness about theseriousness of foodborne illness and providing solutions for easily and safely handling food. For a downloadable chartof safe minimum internal temperatures for all your barbecue favorites, visit www.homefoodsafety.org.
