Memorial Day grilling tips for a safe and healthy holiday
Posted on May 26, 2014 by Maggie LaBarbera
Happy Memorial Day weekend!
For children this signifies ending of school year, beginning of summer and for us adults, a three day weekend! And time for a family barbecue.
Whether you are going to your backyard, a park, camping or the beach, many of us will be uncovering our grill for this weekend.
Here are tips to prevent food poisoning:
Don't leave home without dishrag and dish soap to clean dirty hands, utensils and surfaces.
Pack 2 cutting boards in your bag so you can chop raw food separate from cooked foods. Raw food has juices that can easily contaminate cooked foods.
Don't forget your handy grill thermometer. You can get an inexpensive digital thermometer that will tell you in a second the temperature of your foods.
You might think this is overkill, but bring a thermometer that will just sit in the ice chest. This way you can be sure that the cooler is kept at the magical number of 40 degrees or less.
Bacteria flourish in hot weather. So don’t let food sit out for more than one hour. Chef Solus says this mantra “When in doubt, throw it out”
Hamburgers need to be cooked to 160 F, while chicken should reach 165 F internally.
Nourish Thought for the Day:
Hot weather helps bacteria grow faster. Take the extra step to follow good food safety practices and keep everyone's tummy safe from bacteria.